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Red velvet cake pops

  • 1 red velvet cake
  • 450g cream cheese icing
  • milk, plain, white or flavoured chocolate buttons
  • coloured sugar, crushed nuts, sprinkles, etc.
  • Crumble the cake into a bowl. Mix in the cream cheese icing till combined. Cover and chill in the fridge for 20 minutes.
  • Roll walnut-sized balls of the cake mixture using wet hands. Place balls on a baking tray. Place in the freezer for 30 minutes.
  • Meanwhile, melt the chocolate you are using for the coating. You can use milk, plain, white or flavoured chocolate, or a combination for different coloured pops. (Tip: For red or pink, you could melt white chocolate and add a drop of red food colouring.) Melt in a double boiler or in the microwave, then set aside to cool slightly.
  • Remove the cake balls from the freezer. Using a cake pop stick or skewer, make a hole halfway through each ball. (This will make it easier to stick in the cake pop sticks later.)
  • Dip a cake pop stick into the melted chocolate, then stick it into a cake ball. Repeat with remaining cake pops, then freeze for 20 minutes.
  • Dip each cake pop into melted chocolate till evenly coated. Either place the cake pops directly onto a sheet of greaseproof paper to set, or stick the sticks upright into a colander or foam block so that the cake pops stay perfectly round.
  • Leave the cake pops plain, or decorate as desired. You can sprinkle them with crushed nuts, chocolate shavings, coloured sugar, hundreds and thousands, sugar strands, crushed biscuits, etc.
  • Let the cake pops rest till set.