Rose cake pops

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INGREDIENTS:

  • 375 grams red velvet cake
  • 100 grams white chocolate chips, melted
  • 65 grams whipping cream, hot
  • 300 grams red candy melts, melted
  • Lollipop sticks
  • Yellow ribbon
  • Red luster dust


  • METHOD:

    Crumble the red velvet cake in a large bowl.
    In a separate bowl, combine the white chocolate and whipping cream.
    Add to the cake crumbs and mix until well combined.

    Shape the mixture into bite-sized balls and place on a plate lined with plastic wrap.
    Transfer to the fridge until stiff.

    Reshape the cake pops into round balls.
    Working with one cake pop at a time, dip a lollipop stick into the melted candy melts and transfer to a cake pop holder.
    Repeat with the remaining cake pops and place in the fridge until the candy melts have fully hardened.
    Pipe some extra candy melts onto the surface in a swirl pattern.
    Return to the fridge until fully set.

    Tie a bow with yellow ribbon onto each lollipop stick.
    Brush some red luster dust onto each cake pop with a clean paintbrush.
    Enjoy!

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    COMMENTS / REVIEWS

    1. S

      Looks like a great recipe!! Cant wait to try it!!

    2. M

      I've made this recipe a handful of times. My picky 11yr old son and husband love it! It's the only one I use. Thank you!

    3. a

      I made this yesterday not 5 minutes after I saw the recipe.

    4. C

      Fabulous recipe

    5. K

      Excellent! I was testing a new stuffing recipe for Thanksgiving

    6. D

      Looking forward to making this tonight

    7. a

      I've already made this twice now, it's so easy to improvise!

    8. B

      Oh WOW! I've had this in my Pinterest for awhile and just made it today.

    9. j

      Wow! This is amazing. So delicious and so pretty! I'm eating it. So good! Thanks!

    10. L

      Delicious! I was able to increase or decrease the amounts of anything I liked or did not like to make it my own!

    11. W

      Simple, delicious. Thanks for another great recipe.

    12. s

      So months later I finally found time to make this five minute recipe.

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