For a long time, I assumed cake pops were too complicated for the likes of this home cook, but I was wrong. These red velvet cake pops are SO right—and easy!
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
Small, star-shaped cookie cutter, about 1-1/2'' in diameter
Sprinkles, to decorate
Large Styrofoam block
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).
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