Raspberry Stuffed Cake Pops
I’ve never made red velvet cake pops before. Did you know that if you mash up red velvet cake in your hands they will be stained red for about 24 hours?
I don’t mind though because I made these for one of our awesome Summer interns who is leaving us today and she loves red velvet.
Maria is totally worth red hands.
This is also the first time I’ve stuffed fruit inside my cake pops. It worked out so well that I may try bananas next time. Watch out Starbucks
One box red velvet cake
1 1/4 cup water
1/3 cup vegetable oil
Chocolate candy melts
Lolly pop sticks
Bake your cake according to the directions on the box. When the cake is done and cooled crumble it into a large mixing bowl. (Pioneer Woman has an awesome step by step with photos here). Scoop about 2 large spoonfuls of chocolate frosting into the bowl and mix with your hands until combined.
Form small balls placing a raspberry in the center when you form them. Balls should be smaller than a golf ball. Stick a lolly pop stick in each ball, careful not to go all the way through to the other side.
Place balls on a parchement lined baking sheet and freeze over night.
Melt your candy melts in a deep, small bowl at 30 second intervals until smooth and thin. Take one cake pop out of the freezer at a time to coat. If they get to soft they could fall off the stick while you are coating them.
Spoon the melted chocolate over the pop until covered and then, while holding the pop at the top of the stick NOT THE BOTTOM, lightly tap, tap, tap against the side of the bowl until you lose all your excess chocolate and the pop seems evenly coated.
Sprinkle sugar or nuts or topping before the chocolate hardens.