Red Velvet Cake Pops
I know, these delicious Red velvet Cake Pops are exactly what you are craving for. So if you haven’t baked my Red Velvet cakes yet, get baking. And you can turn those into these adorable cake pops. These bite sized treats are a popular trend and perfect for parties. I guarantee, these red velvet cake pops will be a hit all year round at your place. What I like about them, that it is so versatile and can be customized to any occasion. Either bake your cake at home, or buy use a box mix or simply buy a store bought cake and crumble it up. Either way, it will turn out delicious. My two cents on it, it is a time taking process and patience is your key here. But it is all worth the effort. My daughters were in awe looking at it wondering whether it could be eaten. Kids and all will love it!
For this recipe, you can bake either one of my Eggless Red Velvet Cake or halve the Classic Red Velvet Cake. I am using cream cheese frosting here. But you are free to use what you prefer or available. Nutella, as a cake binder here is a heavenly combination too 😛 It is difficult to specify measures here because you have to eyeball and judge the consistency with your hands while making the cake ball dough. So you may not use all of the frosting / buttercream.
Read through the tips below and have these served for your next party. 🙂
1 Red Velvet Cake
1 batch Classic Buttercream or Cream cheese Frosting
400g candy melts ( colour of your choice)
Cake pop holder or a Styrofoam block
- Bake the cake, using a 9 X 13 inch cake pan. Let it cool completely. It is a good idea to refrigerate the cake, since it is easier to crumble when cold.
- Once cold, crumble the cake using your hands. You can also do this in the food processor.
- Add half of the frosting to start with to the cake crumbles. Mix using your hands until thoroughly combined. The crumbles will start coming together and become a moist dough. If you feel all crumbs does not hold together add a spoonful of frosting at a time and try forming a cake ball. If you add too much frosting, the dough will be loose and the cake balls will be too moist.
- Line a baking sheet with parchment paper.
- Now roll the cake balls by hand, approx. 25g to 30g, depending on the size you like. I used a tablespoon measure to shape mine.
- Place them on the prepared baking sheets and let them rest in the refrigerator for about 30 minutes. If you are in a hurry, pop these in the freezer for 10 mins just to firm it up. It should not be frozen.
- Now get the pop sticks and candy melts organized.
- Transfer the candy melts in a deep microwave-safe bowl. It is important to use deep bowl here, makes it easier for dipping and drip off excess candy.
- Microwave candy melts, following the instructions on the package. I did it twice for 30 seconds and stirring between each interval. Make sure you do not overheat to fasten the process since it might result in a clumpy chocolate. The consistency of the candy melt should be appropriate. It should be of dropping consistency. If it is too thick, add a tbsp of vegetable oil and mix well.
- If you are using white candy melts, you can add colour as per your choice.
- Prepare your cake pop stand if you have or use a Styrofoam block and cover it with cling film. I did this so I can use the block again next time.
- Remove cake balls from fridge / freezer.
- Now take the pop stick and dip ½ inch of it into the melted candy melt.
- Then immediately insert the pop stick into a cake ball, pushing it only halfway through. This will ensure it holds the weight of the cake ball.
- Once all the cake balls have sticks to it put it back to the fridge to set for approx. 10 mins
- Remove and holding one lollipop stick with cake ball attached, dip the entire cake ball into the melted candy coating until it is completely covered. The coating should cover the base of the lollipop stick.
- Remove excess by tapping on the pop stick using the base of the bowl. If you miss this step you will have dripping all over when you set it upright. Also the excess weight of chocolate will weigh down the cake ball and break.
- Rotate the pop stick while the excess coating drips off so the cake is evenly coated from all sides.
- Wife off the coating if you get any on the pop stick.
- Once you are happy with the coating, stick the cake pop into the Styrofoam block.
- While the coating is still wet, sprinkle on decorations of your choice.
- Repeat with the remaining cake balls and let the pops dry completely at room temperature before transferring to the refrigerator. Candy melt hardens at room temperature as well.
Do try this and do not forget to like, comment and share if you like what you see here. 🙂 I look forward to seeing how it turned out for you – so do share pictures with me.
Also visit and subscribe to my Facebook Page: My Culinary Saga to get regular yummy updates.
Find me on Pinterest: My Culinary Saga
Love & Hugs,
Sharing is Caring
- Click to print (Opens in new window)
- Click to share on Facebook (Opens in new window)
- Click to share on Twitter (Opens in new window)
- Click to share on Tumblr (Opens in new window)
- Click to share on Pinterest (Opens in new window)
- Click to share on Google+ (Opens in new window)
- Click to email this to a friend (Opens in new window)