Red Velvet Cake Pops (Print Version)
# Ingredients:
→ Cake Base
01 -
1 box (15.25 oz) red velvet cake mix, prepared according to package directions
→ Binding Agent
02 -
1 container (16 oz) cream cheese frosting
→ Coating
03 -
1 package (16 oz) white chocolate almond bark
04 -
Decorative sprinkles
# Instructions:
01 -
Prepare the red velvet cake mix according to package directions. Bake in a 9×13 inch pan. Allow to cool completely before proceeding.
02 -
Once cooled, crumble the cake into small pieces and place in a large mixing bowl.
03 -
Transfer the cream cheese frosting to a microwave-safe bowl and heat for 15-20 seconds, just until thinned and pourable.
04 -
Add the warm frosting to the crumbled cake and stir until the mixture forms a soft, cohesive dough.
05 -
Scoop 1 tablespoon portions and place them on a silicone mat or parchment-lined baking sheet.
06 -
Refrigerate the balls for at least 30 minutes to firm up.
07 -
Once chilled, roll between your palms to create smooth, even balls. Return to refrigerator.
08 -
Melt the white chocolate almond bark according to package directions.
09 -
Working with a few balls at a time (keeping the rest refrigerated), place one ball in the melted chocolate. Use a spoon to coat completely. Lift out using a fork, scraping excess chocolate against the edge of the pot before transferring to the silicone mat.
10 -
After 1-3 minutes (when chocolate is beginning to set but still tacky), add sprinkles. For optional pink drizzle, add pink food coloring to remaining chocolate.
11 -
Allow cake pops to harden at room temperature before serving. Store in refrigerator for up to three days.
# Notes:
01 -
Keep cake balls cold while working in batches for easier dipping and better results.