When it comes to baked goods, nothing is quite as fun as cake pops! Cake is delicious, and it’s even better when you put it on a stick and turn it into a pop.
Whether we’re baking for Valentine’s Day, Christmas or any other celebration, red velvet is always one of our favorite batters. These Red Velvet Cake Pops are not only adorable, they’re fantastically tasty!
The cake uses ourOrganic Coconut Flour as its base, which is a delicious alternative to wheat and other grain flours. It’s created from the highest quality desiccated coconut, and one of our most popular gluten free flours. Use it in your red velvet cake pops, pancakes, cookies, muffins and more.
Along with ingredients like sugar, cocoa powder, buttermilk, egg, white vinegar and vanilla, these little cake pops are packed with a whole bunch of flavor. If you’ve never made cake pops, no need to fear! They’re actually quite easy once you get the hang of it. Essentially, you’ll bake your cake, then crumble it with your hands or a large spoon. After you add frosting, you’ll form the mixture into balls which will then be placed in the fridge or freezer to prevent crumbling.
These red velvet cake pops call for a coating of chocolate mint and white chocolate along with gold colored sugar sprinkles. They’re whimsical and fancy in appearance, which makes them perfect for festive gatherings of all sorts.
Once you master the art of these beautiful red velvet cake pops, you can move on to cake pop creations of all sorts. Try this recipe forChocolate Covered Carrot Cake Pops from Clean Eating Mag for a decadent, yet clean, dessert. The recipe calls forBob’s Red Mill Gluten Free 1-to-1 Baking Flour along with ingredients like spelt flour, unsweetened apple sauce, grated carrots and raw walnuts. The cream cheese icing gets a wholesome twist with the addition of plain Greek yogurt and a hint of vanilla.
Whether you’re making red velvet cake pops, chocolate cake pops or carrot cake pops, we’re certain you’ll love these playful and festive treats as much as we do. Plus, one you’ve made them, you will be pleasantly surprised by just how easy they are to throw together! From all of us at Bob’s Red Mill, happy cake pop making!
3 pkgs
Wilton Candy Melts
(12oz pkg) I used chocolate mint and white chocolate
1
Sprinkles
decorations of your choice, I used gold-colored sugar sprinkles
Vanilla Frosting**
1/2 cup
Half & Half
2 Tbsp
Unsalted Butter
1/2 tsp
Vanilla Extract
3 cups
Powdered Sugar
sifted
Instructions
Cake
Preheat oven to 350°F and generously grease 12-inch cake pan.
In medium bowl, sift flour, sugar, baking soda, cocoa and salt.
In large bowl add oil, eggs, buttermilk, vinegar, vanilla extract, food coloring and beat on low with electric mixer until blended.
Slowly add dry mixture and continue to beat until batter is smooth.
Pour mixture into cake pan. Bake for about 35 minutes or until toothpick comes out dry when inserted in top. Cool on wire rack; remove from pan.
Coating
Break up cake with hands or large spoon and put in mixing bowl. Continue to crumble with hands in the bowl until very crumbly. Discard any crusty or corner pieces.
Add one cup frosting into cake crumbs and mix well with hands.
Scoop out handful, about 1-1/2 ounces, form a round ball and place on tray lined with parchment paper. Repeat until mixture is used up.
Cover with plastic wrap and place in refrigerator for a minimum of 6 hours (preferably overnight). If you're in a rush, you can place in freezer for about 40 minutes. This step is important to prevent cake pop from crumbling during the coating process.
When ready to coat, prepare the candy melts according to package directions.
Dip tips of sticks in the chocolate to coat top inch and let harden for a couple minutes. With the covered end, insert into cake ball, making sure to not go all the way through. I suggest inserting about halfway.
To coat, tilt bowl with left hand and dip and twirl the top of the pop into chocolate. Rotate for an even coat. You'll get the hang of it after you do a couple.
Sprinkle the top with topping of your choice and place upright in the holder until dry.
Enjoy!
Make about 24 cake pops.
Vanilla Frosting**
Beat half and half and sugar with electric mixer until smooth. Add butter and vanilla and continue to beat until mixture forms soft peaks.
