Hello, foodies…
I’m away for a few days doing some delicious research for In the Kitchen with David. But I won’t be gone long! And, my good friend Carolyn Gracie will be filling in for me as your host in the kitchen. In fact, I’ve entrusted her to taste-test our last Chocolate recipe of the month: Red Velvet Cake Pops. (She really had to think that over.) Here’s how you make these!
Red Velvet Cake Pops
Ingredients:
- 1 (16.5-oz) box red velvet cake mix
- 1/2 cup vanilla icing
- 24 lollipop sticks
- 4-3/4 cups vanilla candy wafers
- 2 cups white chocolate, chopped
Special Tools:
- Small, star-shaped cookie cutter, about 1-1/2'' in diameter
- Sprinkles, to decorate
- Large Styrofoam block
Preparation:
Bake the cake according to the package directions in a 9'' x 13'' pan. Let the cake cool completely, and then finely crumble it into a large bowl.
Add the frosting to the cake crumbs and mix with a fork until fully incorporated. Test the texture of your cake mixture by picking up a handful and squeezing it together. It should hold together without breaking apart. If the mixture is too dry, add more frosting.
Press the mixture evenly into an 8'' x 8'' pan and refrigerate for 2 hours.
Cut the cake mixture into stars with the cookie cutter. Press the leftover cake into 3/4'' high pieces, and repeat by cutting more stars. Place the stars on a parchment paper-lined baking sheet and freeze for 20 minutes.
Meanwhile, melt the candy wafers and white chocolate together in a double boiler, then remove the pan from the heat.
When the stars have chilled, remove the pan from the freezer. Dip the tips of the lollipop sticks into the white chocolate coating, and then insert them into your stars, making sure not to coat or insert the sticks more than halfway into the center of your cake stars.
Place the stars on the baking sheet again and freeze for another hour. Make sure to either keep the white chocolate coating melted while the stars freeze, or reheat once they are done.
To coat the cake pops, remove them one a time from the freezer and spoon the coating over the cake to cover the stars completely, keeping the pop over the double boiler the entire time.
Gently tap the pop against the side of the double boiler to remove any excess coating, and then add the sprinkles before the coating dries.
Stand the cake pops into the Styrofoam block by poking in the end of each stick. Let the pops cool completely, about 5 minutes. Repeat with the remaining pops.
This recipe is prepared using the Temp-tations® Old World 24-Piece Complete Oven-to-Table Set (K38331).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
Foodies, our girl Mary QVC will be joining you in the chat—but she’s not going to be at Studio Park. Mary’s headed to Los Angeles in honor of QVC’s Red Carpet event! In fact, Mary posted a special blog today with some amazing recipes. She got Chef Ashley James—the Executive Chef at the Four Seasons Hotel Los Angeles at Beverly Hills—to share some of the recipes he’s making for the crew for Red Carpet Style on Friday at 9pm ET. Check them out!
Since my Red Velvet Cake Pops recipe is a lot of fun, tell me about a fun recipe you like make for today’s blog question. Do you make character-themed cakes for your kids? Maybe Jell-O jigglers in fun shapes? Do you make mashed potato mountains or broccoli forests? You’re never too old to play with your food, foodies! I’ll see you again this Sunday at Noon ET—it’s our Golden Spatula Awards Show! Join Carolyn and Mary on Wednesday at 8pm ET.
Keep it flavorful!
—David