Red Velvet Cake Pops 4th Of July Recipes
RED VELVET CAKE POPS
Make and share this Red Velvet Cake Pops recipe from Food.com.
Provided by Pam101
Categories Dessert
Time 1h
Yield 30-40 Pops, 30-40 serving(s)
Number Of Ingredients 3
Steps:
- After the cake has been cooled place it into a stand mixer.
- Add the cream cheese.
- Mix on medium until combined.
- Spray a baking sheet with nonstick cooking spray.
- Roll about a tablespoon into a ball. Repeat until of the mixture is finished.
- Melt the chocolate over a double boiler.
- Now, Dip a popsicle stick into the chocolate just to coat a bit of the bottom.
- Place it into the cake ball.
- Repeat until all balls have a stick.
- Dip each pop into the chocolate and let the extra chocolate drip off.
- Repeat.
- Place in freezer until ready to serve.
- Best served with coffee and frozen.
Nutrition Facts : Calories 73.2, Fat 7.5, SaturatedFat 4.5, Cholesterol 8.3, Sodium 26.6, Carbohydrate 3.1, Fiber 1.6, Sugar 0.3, Protein 1.7
RED VELVET CAKE POPS (4TH OF JULY)
Start this project at least the day before you need them, and set aside at least a few hours for rolling and dipping. You will need a package of 50 paper sucker sticks and a styrofoam block. If you need to add more melted candy to your bowl, do not put un-melted candy in with the melted candy and re-heat it, it will overcook the candy. Rather, melt the new candy and then pour it into the already melted candy.
Provided by SashasMommy
Categories Dessert
Time 2h40m
Yield 48 serving(s)
Number Of Ingredients 7
Steps:
- You will need a package of 50 paper sucker sticks and a styrofoam block.
- Bake cake according to directions on package. Let cool completely.
- Crumble cake mix in large bowl and mix in icing till all the cake is moist. (It's easiest to use hands).
- Refrigerate for 30 minutes to 2 hours until firm enough to roll.
- Roll filling into 1.5-inch balls and place on waxed paper. Refrigerate for another hour to chill them back up.
- Place candy coating in a small, deep dish (a short drinking glass works well) and microwave at half power for 1 minute, and then for 30 seconds at a time, stirring in between, until candy is melted. Do not over-cook candy!
- Working with 5 balls at a time (keep the rest in the refrigerator), place the tip of a sucker stick into the candy and then push into a ball, about ¾ of the way through.
- Dip ball in melted candy coating until the candy touches the stick.
- Carefully shake off excess and sprinkle with candy sprinkles.
- Stand upright in styrofoam block.
- Substitute different types of cake, frosting and candy coating for different flavors.
Nutrition Facts : Calories 200.1, Fat 12.1, SaturatedFat 6.1, Cholesterol 17.6, Sodium 43.7, Carbohydrate 21.6, Fiber 0.1, Sugar 21.2, Protein 2.1
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