Description
These Romantic Cake Pops are a delightful and festive treat, perfect for Valentine’s Day or any special occasion. Made with moist red velvet cake mixed with cream cheese frosting, dipped in creamy white chocolate, and decorated with red or pink sprinkles and heart-shaped candies, these bite-sized desserts are as charming as they are delicious.
Ingredients
Scale
Red Velvet Cake Pops
- 1 box red velvet cake mix (plus ingredients listed on box)
- 1/2 cup cream cheese frosting
Coating and Decoration
- 12 ounces white chocolate or white candy melts
- Red or pink sprinkles
- Heart-shaped candy decorations (optional)
- Lollipop sticks
Instructions
- Prepare the Cake: Follow the package instructions to bake the red velvet cake. Allow the cake to cool completely to ensure the best texture for shaping into cake pops.
- Crumble the Cake: Once cooled, crumble the cake into fine crumbs in a large bowl, breaking up any larger chunks for an even mixture.
- Mix with Frosting: Add the cream cheese frosting to the cake crumbs. Mix thoroughly until the mixture resembles moist dough that can be easily rolled into balls.
- Shape the Cake Balls: Roll the cake mixture into 1-inch balls and place them on a parchment-lined baking sheet to prevent sticking.
- Chill the Cake Balls: Freeze the cake balls for 15 to 20 minutes until firm but not frozen solid, which helps in dipping them into chocolate coating.
- Melt the Chocolate: Melt the white chocolate or candy melts according to the package instructions, ensuring a smooth and glossy coating.
- Insert Lollipop Sticks: Dip the tip of each lollipop stick into the melted chocolate, then insert it halfway into each cake ball. This helps secure the stick inside the cake pop.
- Coat the Cake Pops: Fully dip each cake pop into the melted chocolate, gently tapping off any excess coating for a smooth finish.
- Decorate: While the coating is still wet, decorate the cake pops with sprinkles and heart-shaped candies as desired for a romantic look.
- Dry and Set: Place the cake pops upright in a Styrofoam block or cake pop stand and allow the coating to dry completely before serving or storing.
Notes
- For a pink chocolate coating, tint the melted white chocolate with gel food coloring before dipping the cake pops.
- Store cake pops in an airtight container at room temperature for up to 3 days or refrigerate to maintain freshness longer.
- Ensure cake balls are chilled but not frozen solid before dipping to avoid cracking of the coating.
