Boozy Red Velvet Cake Balls Recipe (2024)

FAQs

How do you coat cake balls? ›

Coat the cake balls: Remove only 2 or 3 cake balls from the refrigerator at a time. Dip a lollipop stick about 1/2 inch into the coating, then insert into the center of the cake ball. Only push it about halfway through the cake ball. Dip the cake ball into the coating until it is completely covered.

But heads-up: if you store those cake pop centers in the freezer instead, plan ahead and give them a day in the fridge to thaw before the big dip-a-thon. That way, all cake balls can keep their shape nicely, and the warm chocolate will harden up quickly on your cool pop.

Historians believe that red velvet cake originated during the Victorian era. Cake flour wasn't around yet, so vinegar was used to tenderize cakes. When vinegar was combined with non-Dutch processed cocoa powder, the cake turned a reddish-brown hue.

Going overboard can cause your cake balls to fall of the sticks. The best rule of thumb is to start out with a small amount of icing and slowly add more until your mix reaches the consistency of clay. In my basic cake pop recipes, I use 1/3 to 1/2 cup of frosting.

Make sure that your chocolate/candy melt is in a container that is deep enough for you to simply dip your pop into and cover completely! Moving your stick around in the chocolate/candy melt while dipping will cause your cake pops to fall apart. Dip and manipulate as little as possible!

Form into cake balls and chill until set, about 2 hours. Small cake pops: 1 tablespoon-sized cake balls (each about 1 1/4 inch diameter) makes about 48 cake pops.

If you have guests or you are making cake pops to send guests home with, it's important to give them fresh cake pops, because you can't be sure when they will eat it. You can make such one or two days in advance, but not longer than that. However, cake pops can be stored up to seven days if refrigerated.

White candy melts are used for the cake pop dip. Substitute it with white chocolate chips if not available. Lollipop sticks are for holding the cake pops into place.

Remember, you can use any color of Candy Melts candy you want! Just make sure you have 12 oz. of candy to ½ cup of heavy cream. Once your ganache is nice and smooth, let it cool to room temperature, about 15 minutes, before pouring it on your cake.

The cocoa powder is used in less quantity and the taste develops by the mixing of vinegar and buttermilk with the cocoa powder. The recipe involves many ingredients in small quantity. The frosting- if used cream cheese is an expensive element in itself. It tastes wow if made at home without using any premix.

What flavor is red velvet actually? ›

What flavor is red velvet? While there are cocoa undertones, red velvet is not chocolate cake because it balances both chocolate and vanilla flavors. It contains cocoa but not the same quantity as traditional chocolate cake, resulting in a more subtle cocoa flavor and tanginess due to the buttermilk and vinegar.

Most bakers dip their cake pops in the coating, then either put them stick side down in a cake pop stand or cake side down on a parchment or wax-papered baking sheet (although no baking is required). That's when a hefty bottom can give the pop a bell or foot shape.

In order to bake cake evenly, you have to insulate its edges. Preventing the temperature of batter at the edge from increasing quickly allows the cake to rise longer before it sets. A cake whose edges rise at nearly the same rate as its center will remain flat across the top — no dome, perfect for stacking and icing.

The most important part of getting a smooth finish to cake pops is the consistency of the coating, and one of the easiest ways to guarantee this is by melting candy melts correctly. It's suuuuuper easy to overheat candy melts.