Turn your red velvet cake into cake pops with this easy recipe. Perfect for parties or as a fun food gift, these red velvet cake pops will be a hit all-round! This recipe is a great way of using up leftover red velvet cake. It's so simple to make these red velvet cake pops and this recipe makes 46 in total which means you've got plenty of sharing! This recipe will take 1hr and 10 mins in total - its well worth the wait!
Ingredients
- 1
- (sponge only)
- 1
- 600g white chocolate
- 46 red or white lollipop sticks
WEIGHT CONVERTER
Method
- Line a tray with non-stick baking paper. Break the velvet cake into rough pieces. Use your hands to rub the cake pieces over a large bowl to form small, even crumbs. Remove 60g of the cake crumbs and set aside.
- Add the buttercream to the remaining cake crumbs and mix well until evenly combined. Squeeze 1 tablespoonful of the cake mixture firmly so that it holds together and then roll it into a 3cm ball. Place on the lined tray. Repeat with the remaining mixture to make 46 balls in total. Refrigerate for 30 minutes or until firm.
- Put the chocolate in a medium heat proof bowl over a saucepan of simmering water, making sure the base of the bowl doesn’t touch the water. Stir until the chocolate melts. Dip the end of a lollipop stick into the melted chocolate to coat about 2cm, then insert into a cake ball and return to the lined tray. Repeat with the remaining sticks, melted chocolate and cake balls. Refrigerate for 10 minutes or until the sticks are secure. Reserve the remaining melted chocolate.
- To decorate,dip the pops one at a time into the remaining chocolate and gently tap the lollipop stick on the edge of the bowl to remove excess chocolate, turning as you go to create an even coating. (You may need to gently reheat the chocolate over a saucepan of simmering water if it is too thick for coating.) Sprinkle with the reserved cake crumbs then insert the sticks into a polystyrene block or similar to keep them upright. Refrigerate the pops for 10 minutes or until the chocolate sets.
Top Tip for making Red velvet cake pops
Keep pops in an airtight container in the fridge for up to 2 days. Stand at room temperature for 30 minutes before serving.
Trusted, informative, and empathetic – GoodTo is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Black Forest gateau
Our Black Forest gateau has a rich, luxurious chocolate sponge sandwiched with freshly whipped cream and topped with sweet cherries...
By Jessica Dady • Published
-
Mary Berry's Christmas fruit cake
Mary Berry's Christmas fruit cake is packed with luxury dried fruit, ground almonds, and nuts and a twist of pineapple. Bakes in just 2 hours 15 mins.
By Mary Berry • Published
-
Mini Christmas cakes
These impressive, muffin-sized, brandy infused mini Christmas cakes are perfect for sharing with family and friends this Christmas – sweet and delicious
By Jessica Dady • Published
-
Tiramisu crepe stack
Give a humble pancake the ultimate transformation with this easy but showstopping tower of coffee pancakes...
By Jess Meyer • Published
-
Creamy mushroom and blue cheese buckwheat galettes
Buckwheat will give these pancakes a pleasant savoury flavour, as well as making them gluten-free...
By Rose Fooks • Published
-
Munchies skillet cookie
A gooey, delicious cookie baked in a skillet. A great dessert for sharing with loved ones...
By Jess Meyer • Published
-
Surprisingly cheap Mother's Day gift mums ACTUALLY want as chocolate and jewellery drop in popularity
New research has found that many mums in the UK have a very simple wish list this Mother's Day
By Emma Dooney • Published
-
Molly Mae shares adorable personalized Mother's Day gift - here's how to bag yours
Where to buy the precious personalized gift that made Molly-Mae cry
By Heidi Scrimgeour • Published
-
King Charles and Camilla's Madame Tussauds waxworks hit with chocolate cake by protestors
Protestors threw chocolate cake at King Charles and Camilla's Madame Tussauds waxwork
By Selina Maycock • Published