Description
Irresistible red velvet cake pops coated with white chocolate and topped with optional sprinkles, perfect for any celebration.
Ingredients
Scale
- 3 cups cooled and fully baked red velvet cake
- 1/2 cup cream cheese frosting
- 1 1/2 cups white chocolate or candy melts
- 2 tablespoons optional red velvet cake crumbs or sprinkles
Instructions
- Crumble the cooled red velvet cake into a large bowl, ensuring there are no large chunks for better mixing.
- Add the cream cheese frosting to the crumbled cake and mix until well combined.
- Roll the mixture into small balls, about the size of a tablespoon, and place them on a baking sheet lined with parchment paper.
- Freeze the cake balls for about 30 minutes to firm up.
- Melt the white chocolate or candy melts in a microwave-safe bowl or double boiler until completely smooth.
- Dip each cake pop into the melted chocolate, ensuring they are fully coated.
- Sprinkle with optional red velvet crumbs or colorful sprinkles while the chocolate is still wet.
- Allow the pops to set in a styrofoam block or stand until the chocolate hardens completely, about 15-20 minutes.
<liDip the tips of lollipop sticks into the melted chocolate and insert them into the cake balls.
Notes
Use a cookie scoop for uniform sizes and keep the cake thoroughly cooled before crumbling.
- Prep Time: 30
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 pop
- Calories: 150
- Sugar: 10g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg