I decided to use Bakerella's Red Velvet Cake Recipe for these cake pops, since this is my all time favorite red velvet recipe. It is actually the recipe that brought me to the realization that red velvet is one of (if not the) best cake out there, after carrot cake anyway. Naturally I forgot to buy any buttermilk, but I found this nifty substitution in the Cake Pop Maker Manual that says to mix 1 1/2 tsp of vinegar with 1/2 cup milk and voila: buttermilk.
Warning: making bite-sized red velvet cakes is dangerous. If you are like me, and have little to no self control when it comes to cake, I urge you to think wisely (but not too wisely, I mean they ARE uber yummy) when it comes to whipping up these little beauties.
There were a few...mishaps, when getting these out of the cake pop maker (when isn't there a mishap in my kitchen?) but I decided to crumble these into a topping for the other pops. I will make one suggestion if you plan on using the cake pop maker: this is a super moist cake, and perhaps lowering the amount of vegetable oil in the recipe might make the pops easier to remove from the maker. They are just so delicate and delicious - so be gentle!
I decided to be even more meticulous today with my pops: after dipping the sticks in the candy melts I stuck these puppies back in the freezer for 20 minutes. It made such a difference; I cannot express how much easier this was. But it could have been easier because I used Wilton Candy Melts instead of the ChocolatePro Chocolate, which I find to be way to thick for cake pops. From now on, its candy melts for me and my pops.
Look how cute they are! I'm telling you - candy melts are the way to go. The ones I made the other day with the chocolate had to be put in the fridge for almost 40 minutes to set up. These dried in all of ten minutes on my counter. Wilton has it right with the candy melts, just not with the Chocolate Pro Chocolate. Figures, since the Chocolate Pro Chocolate is a much bigger bag and more economical. It would just be too easy for it to work well with cake pops.
These are absolutely my favorite type of cake pop. Red Velvet is just so rich; it's so nice to just be able to have a bite (or three!) of it without feeling like you have to make the entire cake and have it tease you on your cake stand until you inhale it all (not that I ever have...).
So the conundrum is no more - dipping is great - if you use the right coating. But, if you don't want to dip, feel free to enjoy these little cake bites as is. :)
I've included Bakerella's recipe here for you all to enjoy, with slight adaptations for the cake pop maker and the substitute buttermilk. Enjoy!
Red Velvet Cake Pops - slightly adapted from Bakerella
1 1/4 cups flour
1 cup sugar
1 1/2 tsp cocoa
1/2 tsp salt
1/2 tsp baking soda
3/4 cup vegetable oil
1/2 cup buttermilk OR 1/2 cup milk with 1 1/2 tsp vinegar added (let substitute sit for 10 min before use)
1 1/2 tsp vinegar
1/2 tsp vanilla
1 oz red food coloring
1/2 bag Wilton White Candy Melts
Red Velvet Cake Crumbs
1. Whisk egg and all liquid ingredients together in a medium bowl. Set aside.
2. Whisk together all dry ingredients in large bowl.
3. Whisk wet ingredients into dry ingredients, just until it's well combined with no clumps.
4. Pour roughly 1 tbsp of batter into each cake pop reservoir
5. Cook for 4-5 minutes or until toothpick comes out clean. Carefully remove and let cool.
6. Use any cake balls that fell apart while removing to crumble into topping.
7. Put cake balls in freezer for 10 minutes. Melt Candy Melts
8. Dip lollipop stick in melted coating and put into cake ball. Put cake pops back in freezer for another 15 minutes to harden.
9. Dip cake pops in melted coating and tap gently to remove excess. Dip top of cake pop in cake crumbs and let dry.