Red Velvet Cake Pops
Delicious Red Velvet Cake Pops with cream cheese frosting and white chocolate coating. Easy recipe yields 48 perfect cake balls ready for decorating with colorful sprinkles.
Equipment
- large mixing bowl
- wooden spoon
- parchment-lined baking sheet
- microwave-safe bowl
- lollipop sticks
- styrofoam block
Ingredients
Cake 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
Chill the cake balls thoroughly for easier dipping. Decorate with sprinkles immediately after dipping.