Red Velvet Cake Pops
Learn how to make delicious Red Velvet Cake Pops with cream cheese frosting and white chocolate coating. Perfect bite-sized dessert treats.
Equipment
- mixing bowl
- wooden spoon
- baking sheet
- parchment paper
- knife
- cutting board
- measuring spoons
- microwave-safe bowl
- styrofoam block
Ingredients
Cake Pop Base
- 1 red velvet cake baked and cooled
- 1 16-ounce can cream cheese frosting
Coating and Decorations
- 2 12-ounce packages white chocolate candy melts
- 2 tablespoons vegetable shortening
- 48 lollipop sticks
- sprinkles for decorating
Instructions
- Crumble the completely cooled red velvet cake into a large mixing bowl until it resembles fine crumbs with no large pieces.
- Add the entire can of cream cheese frosting to the bowl and stir vigorously with a wooden spoon until the mixture is completely combined and holds together when pressed, forming a thick, paste-like dough.
- Roll the cake mixture into 48 tightly packed, 1-inch balls and place them on a parchment-lined baking sheet. Chill the balls in the refrigerator for at least 2 hours until very firm.
- Melt the white chocolate candy melts and vegetable shortening together in a microwave-safe bowl, heating in 30-second intervals and stirring between each, until the mixture is completely smooth and fluid.
- Insert a lollipop stick about halfway into each chilled cake ball, then dip it completely into the melted chocolate, swirling gently to coat. Allow the excess chocolate to drip off.
- Immediately decorate with sprinkles before the coating sets. Stand the cake pops upright in a styrofoam block to dry completely, about 30 minutes.
Notes
Ensure the cake is completely cooled before crumbling. Chill the balls thoroughly so they hold their shape when dipping.