If you keep up with any sort of baking blog whatsoever or just regularly visit Starbucks, then you know what cake pops are–they are little cake balls on top of a stick. They not only look really pretty, but they taste sweet and wonderful AND they’re in little serving portions so it doesn’t feel like a sin to eat one. So it’s no wonder this fun little creation has gone viral.
~Fun fact: the Cake Pop craze was started by Bakerella.~
Another fun thing with cake pops is that they make wonderful gifts and they are a lovely addition to any dessert bar…essentially, these things are awesome and we’re going to make some! Be warned though, these take quite a bit of time (mostly for cooling).
Red Velvet Cake Pop Recipe”
- 1 Red Velvet Cake, baked in a rectangular pan, and thoroughly cooled. (You can use a box mix for time, or the lovely recipe at bakerella’s.)
- 1 can of Frosting, any type
- 1 package of Wilson Candy Melts, any color (I used white.)
- 5in-long Lollipop Sticks
- Wax Paper
- Styrofoam Block for the pops to dry. (This is important.)
- 1 Candy Writer, any color (I used black.)
Note: All of these things can easily be found at a craft store.
Part One: Make the Cake Balls. To start, take the cooled cake and cut it into large blocks. Turn it out into a large bowl and turn the cake into crumbs. (Yes, that’s right, crumble it all! If you have a destructive streak in you, this can be quite fun. It also can be devastating if you have a pretty cake.)
Then stir in ¾ of the can of frosting into the crumbs until evenly distributed and form little cake balls. (You won’t need the rest.) Put these balls onto a cookie sheet lined with wax paper and put them in the refridgerator for at least 1 hour to set the cake balls for dipping. It won’t work if they’re room temperature.
My cake turned out REALLY red, it was awesome. Almost the same color as my bowl.
Part Two: Candy Coating and Decorating. Melt the candy coating in a heatproof plastic bowl so that the coating is at least three to four inches deep for easier dipping. Melt in the microwave in 30-second intervals on low, stirring in between. Repeat until melted and smooth. When the cake is chilled, remove a couple of cake balls from the refrigerator at a time to work with.
Dip the tip of a lollipop stick into the melted white candy coating, about a half-an-inch and insert stick into the bottom of the cake ball, a little more than halfway (don’t go too far though). Then, dip the entire cake pop into the bowl of melted candy coating. Dip and remove in one motion without stirring. Make sure the entire cake ball is covered. (If your coating is too thick, you can add a little vegetable oil or shortening to help thin it and make it easier to work with.) Allow any excess to fall back into the bowl, then set into your styrofoam block to dry.
(Once the candy coating has dried, repeat the dip process if needed until you can no longer see any red through the coating.)
When the candy coating is thick enough and thoroughly dry, use the candy writer to make some pretty designs, write names, and whatnot. You can wrap in treat bags and tie with a ribbon to make them fun party favors/gifts. Be sure to store in an airtight container.