Red Velvet Cake Pops

Ainekset

Ingredients

Red Velvet Cake

• 1 box (15.25 oz) red velvet cake mix

• 1 box (3.4–3.9 oz) instant chocolate pudding mix

• 1 cup sour cream

• 1 cup vegetable or canola oil

• 4 large eggs

• 1/2 cup milk

• 1 teaspoon vanilla extract

• 1/2 teaspoon baking soda

• 1 teaspoon white vinegar

Cream Cheese Frosting

• 4 oz cream cheese, softened

• 2 tablespoons unsalted butter, softened

• 1 cup powdered sugar

• 1/2 teaspoon vanilla extract

Coating

• Approximately 2 lb white dipping candy or candy coating (recommend chocomaker white chocolate fountain formula from Michael’s)

• 1 bag red candy melts or wafers

• Red and/or white sprinkles, optional

• Reserved red velvet cake crumbs, optional

• 35–40 6-inch cake-pop sticks

Ohjeet

Bake the Cake

1. Preheat oven to 350°F. Grease a 9x13-inch baking pan.

2. Combine cake mix, chocolate pudding mix, sour cream, oil, eggs, milk, vanilla, baking soda, and vinegar. Mix until smooth and well combined.

3. Spread batter evenly into the prepared pan.

4. Bake according to the cake mix package directions. Because this is an enriched batter, it may require an additional 5–10 minutes. The cake is done when a toothpick inserted into the center comes out with a few moist crumbs.

5. Cool completely before making the cake pops.

Make the Cream Cheese Frosting

6. Beat cream cheese and butter together until completely smooth.

7. Add powdered sugar and vanilla. Beat until creamy.

Make the Cake-Pop Mixture

8. Crumble the completely cooled cake into very fine crumbs. Reserve a small amount of crumbs for decorating, if desired.

9. Add 2 tablespoons of cream cheese frosting to the cake crumbs and mix thoroughly.

10. Squeeze a small amount of the mixture in your hand. If it holds together easily and can be rolled smoothly, don’t add any more frosting.

11. If the mixture is still crumbly, add additional frosting 1 tablespoon at a time. The mixture should resemble soft Play-Doh rather than wet or sticky dough.

Do not automatically use all of the frosting. This cake is already very moist and will likely need only 2–4 tablespoons.

Shape & Chill

12. Scoop approximately 1 1/2 tablespoons of cake mixture for each pop.

13. Roll firmly between your palms until completely smooth.

14. Place on a parchment-lined baking sheet and refrigerate for 30–60 minutes.

Add the Sticks

15. Melt a small amount of white candy coating.

16. Dip approximately 1/2 inch of the end of each cake-pop stick into the melted coating.

17. Immediately insert the coated end halfway into a chilled cake ball.

18. Refrigerate for another 15 minutes.

Dip the Cake Pops

19. Melt the remaining white candy coating in a deep, narrow microwave-safe cup.

20. Microwave for 20–30 seconds at a time, stirring thoroughly after each interval, until completely smooth. The coating should flow easily from a spoon.

21. Work with only a few chilled cake pops at a time so the remaining pops stay cold.

22. Lower one cake pop straight down into the coating until completely submerged.

23. Lift it straight back out. Do not stir or swirl the cake pop in the coating.

24. Hold the pop over the cup and gently tap your wrist or hand to remove excess coating.

Decorate

25. While the white coating is still wet, immediately add sprinkles or reserved red velvet cake crumbs, if using.

26. Insert the finished cake pop upright into a Styrofoam block or cake-pop stand.

27. Allow the coating to harden completely.

28. Melt the red candy coating and drizzle it over the hardened white cake pops, if desired.

29. Return to the stand until completely set.

STORAGE:

Store covered in the refrigerator. For the best texture and flavor, allow cake pops to sit at room temperature for about 20–30 minutes before serving.

Muistiinpanot

● Add frosting cautiously. Too much frosting creates heavy, mushy cake pops that are more likely to fall off the sticks.

● A deep, narrow cup makes dipping much easier and requires less coating than a wide bowl.

● If the candy coating is too thick, use a candy-coating thinning product according to its directions.

● Don’t freeze the cake balls immediately before dipping. Extremely cold cake inside warm coating can cause the finished shell to crack.

● Keep most of the cake pops refrigerated while dipping and work with only a few at a time.

● For a classic red velvet look: white coating + red drizzle + red velvet cake crumbs.