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  • Writer's pictureMadelaine

Red Velvet Cake Pops

If you have been here for a while, I'm sure you can tell by now that I love cake. And I love baking cakes. But sometimes cakes can turn out way too big. Mainly when I bake it for just us two. In the end, it doesn't matter how delicious the cake is, we can still get bored of it! I hate wasting food, so I often freeze a few slices if possible. While other times, I just love creating a nearly new dessert from the unwanted cake slices. Such as cake pops. They are simple and easy and pretty quick to make (not counting the chilling time!). If you have good decorating skills, these tiny cake balls can become the centrepiece of any table. Making cake pops can be a great activity to do with children, too.


These Red Velvet Cake Pops are just a simple example of what you can do with leftover cakes and how you can do it. But feel free to use any other cake you wish or have on hand and use any jam or chocolate you like. My favourites were the red velvet cake pops dipped in dark chocolate and decorated with freeze-dried raspberries. They were sweet and tart at the same time and much more refreshing than the cake itself, thanks to the homemade, reduced-sugar raspberry jam. What would be your favourite cake pop flavour combo?

Chocolate covered cake pops in a small white jug sprinkeled with various sprinkles next to a boquette of fresh tulips on a off white tablecloth

Red Velvet Cake Pops


PREP TIME: 10 min

TOTAL TIME: 40 min to 1h 20 min

SERVINGS: 21 cake pops

INGREDIENTS


- 300g leftover red velvet cake


- 5 tbsp raspberry jam


- 60g dark chocolate


- 60g white chocolate

- sprinkles, shimmer sugar and freeze-dried raspberry for decoration


Equipment:


- cake pop sticks

DIRECTIONS


1. Add the leftover red velvet cake to a bowl. Crumb the cake with your hands or with the help of a fork.


2. Stir in the raspberry jam and mix until the crumbed dough comes together.


3. Roll the dough into walnut-sized balls in the palm of your hands and pop them onto a tray lined with parchment paper. Refrigerate for at least 1 hour, or pop them into the freezer for 20 minutes.


4. Melt the white and dark chocolates in separate bowls that you placed over boiling water, making sure that the bottom of the bowl does not touch the water.

5. Remove the cake balls from the fridge/freezer. Take one stick and dip it into the melted chocolate, then insert it into the middle of a cake ball, then place it back onto the tray. Repeat with the rest of the balls.


6. Once finished, dip the cake pops into the chocolate, making sure to cover the whole surface of the balls. Sprinkle them while the chocolate is still melted. Place your cake pops into glasses or small jugs, and wait for the chocolate to harden before serving.

Top view of chocolate covered cake pops in a small white jug sprinkeled with various sprinkles next to a boquette of fresh tulips on a off white tablecloth next to a small plate with four cake pops and a half cake pop in a ramekin

Tip: I used bamboo skewers instead of cake pop sticks, as I did not have the latter. I just made sure to cut off the spiky ends of the skewers before inserting them into the cake balls.

Bird view of a half red velvet cake pop in a small ramekin next to a fresh boquette of tulips and a small moon shaped plate with four red velvet cake pops

Click on the below to download this recipe as a free, pdf recipe card:

Red Velvet Cake Pops
.pdf
Download PDF • 942KB
Bird view of a half red velvet cake pop in a small ramekin next to a fresh boquette of tulips

Have you tried this recipe or want to say hi?

I would love to hear from you 😊 Comment below and/or share a pic on Instagram with the tag: #madelaineskitchen



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