Best Nutcracker Peppermint Red Velvet Cake Pops Recipes

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RED VELVET CAKE POPS (4TH OF JULY)



Red Velvet Cake Pops (4th of July) image

Start this project at least the day before you need them, and set aside at least a few hours for rolling and dipping. You will need a package of 50 paper sucker sticks and a styrofoam block. If you need to add more melted candy to your bowl, do not put un-melted candy in with the melted candy and re-heat it, it will overcook the candy. Rather, melt the new candy and then pour it into the already melted candy.

Provided by SashasMommy

Categories     Dessert

Time 2h40m

Yield 48 serving(s)

Number Of Ingredients 7

1 (18 ounce) box red velvet cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/4 cups water (or as called for by your cake mix)
12 ounces ready-made cream cheese frosting (3/4 of a can)
2 (24 ounce) packages kroger brand vanilla candy coating
red white and blue candy sprinkles

Steps:

  • You will need a package of 50 paper sucker sticks and a styrofoam block.
  • Bake cake according to directions on package. Let cool completely.
  • Crumble cake mix in large bowl and mix in icing till all the cake is moist. (It's easiest to use hands).
  • Refrigerate for 30 minutes to 2 hours until firm enough to roll.
  • Roll filling into 1.5-inch balls and place on waxed paper. Refrigerate for another hour to chill them back up.
  • Place candy coating in a small, deep dish (a short drinking glass works well) and microwave at half power for 1 minute, and then for 30 seconds at a time, stirring in between, until candy is melted. Do not over-cook candy!
  • Working with 5 balls at a time (keep the rest in the refrigerator), place the tip of a sucker stick into the candy and then push into a ball, about ¾ of the way through.
  • Dip ball in melted candy coating until the candy touches the stick.
  • Carefully shake off excess and sprinkle with candy sprinkles.
  • Stand upright in styrofoam block.
  • Substitute different types of cake, frosting and candy coating for different flavors.

Nutrition Facts : Calories 200.1, Fat 12.1, SaturatedFat 6.1, Cholesterol 17.6, Sodium 43.7, Carbohydrate 21.6, Fiber 0.1, Sugar 21.2, Protein 2.1

CAKE POPS



Cake Pops image

After sampling one of these little gems at Starbucks, I just had to make some of my own! They are so delicious, can be customized with numerous different flavor combinations, and can be decorated for any occasion. They're a bit of work, but so worth it.

Provided by MariaMiller

Categories     Dessert

Time 2h

Yield 36-42 pops, 36-42 serving(s)

Number Of Ingredients 6

1 (18 ounce) cake mix, desired flavor, prepared according to package
2 -3 eggs (or whatever your package calls for)
1/3 cup oil (or whatever your package calls for)
0.5 (16 ounce) can frosting, any flavor, store bought
7 ounces white chocolate candy melts (or any flavor you like)
candy sprinkles (optional)

Steps:

  • Bake cake according to package and let cool.
  • Crumble entire cake in food processor, in batches if necessary, and empty into mixing bowl.
  • Mix in 1/2 can of store bought frosting or equal amount of homemade frosting until a dough forms (tends to be easiest by hand).
  • Scoop and form into one inch balls, easiest if using a small cookie scooper.
  • Melt Wilton Candy Melts according to package.
  • For each cake pop, first dip the very end of a lollipop stick into the melted candy coating and insert about half way into cake ball).
  • Chill uncoated cake pops for at least 1 hour.
  • Re-melt Wilton Candy Melts, and coat the cake pops one by one, dipping one side and turning to coat completely.
  • After coated, stand the cake pop up in the styrofoam block or shirt box and decorate with sprinkles before coating is set.
  • For a cute presentation, insert into lollipop treat bags and secure with a twistie tie or ribbon.
  • You can also decorate with drizzled chocolate or candy melts, in whatever color you choose.
  • Combination Ideas:.
  • - white cake mix with vanilla frosting, vanilla coating.
  • - chocolate cake mix with chocolate frosting, chocolate or peanut butter coating.
  • - pumpkin cake mix with vanilla frosting, vanilla or chocolate coating.
  • - spice cake mix with vanilla frosting, vanilla or chocolate coating.
  • - vanilla cake mix with mint extract, vanilla frosting, chocolate coating.
  • - blueberry muffin mix with vanilla frosting, vanilla coating.
  • - banana bread mix with vanilla frosting, vanilla coating.
  • - cinnamon coffee cake mix with vanilla frosting, vanilla coating with a dash of cinnamon.
  • - cheesecake (store bought or homemade) mixed in with graham cracker crust, dipped in chocolate.
  • - THE POSSIBILITIES ARE ENDLESS :).

RED VELVET CAKE POPS



Red Velvet Cake Pops image

Make and share this Red Velvet Cake Pops recipe from Food.com.

Provided by Pam101

Categories     Dessert

Time 1h

Yield 30-40 Pops, 30-40 serving(s)

Number Of Ingredients 3

duncan hines red velvet cake mix
8 ounces cream cheese
10 ounces bar chocolate (white, dark, or milk)

Steps:

  • After the cake has been cooled place it into a stand mixer.
  • Add the cream cheese.
  • Mix on medium until combined.
  • Spray a baking sheet with nonstick cooking spray.
  • Roll about a tablespoon into a ball. Repeat until of the mixture is finished.
  • Melt the chocolate over a double boiler.
  • Now, Dip a popsicle stick into the chocolate just to coat a bit of the bottom.
  • Place it into the cake ball.
  • Repeat until all balls have a stick.
  • Dip each pop into the chocolate and let the extra chocolate drip off.
  • Repeat.
  • Place in freezer until ready to serve.
  • Best served with coffee and frozen.

Nutrition Facts : Calories 73.2, Fat 7.5, SaturatedFat 4.5, Cholesterol 8.3, Sodium 26.6, Carbohydrate 3.1, Fiber 1.6, Sugar 0.3, Protein 1.7

RED VELVET CAKE POPS



Red Velvet Cake Pops image

Bright and moist, these Red Velvet Cake Pops are perfect for Valentine's Day, the holidays, or just because. Making red velvet cake pops is easy. Simply bake Betty Crocker™ Super Moist™ Cake Mix, crumble, mix in frosting and shape into balls before freezing. Follow the directions to create the candy coating and have fun dipping the homemade cake pops before sprinkling them with sugar. Sweet, simple and delicious.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 46

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 bottle (1 oz) red food color
2 tablespoons unsweetened baking cocoa
1 cup Betty Crocker™ Rich & Creamy cream cheese frosting (from 1-lb container)
1 package (24 oz) vanilla-flavored candy coating (almond bark)
2 tablespoons shortening
46 paper lollipop sticks
Red sparkling sugar

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil, egg whites, food color and cocoa with electric mixer on medium speed 2 minutes. Pour into pan.
  • Bake and cool as directed on box for 13x9-inch pan. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1 1/2-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
  • In microwavable bowl, microwave candy coating and shortening uncovered on Medium (50%) 2 minutes, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted coating and insert stick into 1 cake ball no more than halfway. Repeat. Return cake pops to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip each cake ball into melted coating to cover; tap off excess. Poke opposite end of stick into foam block. Sprinkle with red sugar. Let stand until set.

Nutrition Facts : Calories 160, Carbohydrate 21 g, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 85 mg

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