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Canada Day Red Velvet Cake Pops Recipe

Lyne Proulx
These Canada Day Red Velvet Cake Pops will surely have your family and friends asking you for the recipe. Get your kids to help you too!
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Prep Time 30 minutes
Cook Time 20 minutes
Keep in refrigerator 3 hours
Total Time 3 hours 50 minutes
Course Dessert, Snack
Cuisine American, Canadian

Equipment

  • Package of cake pop sticks
  • Cookie sheet with parchment paper
  • Double boiler or microwavable dish
  • Deep cookie sheet
  • Wire Whisk
  • Mixing bowl
  • Mixer

Ingredients
  

Cake Pops Recipe

  • 2½ cups flour
  • 1 tbsp cocoa powder
  • 1½ tsp baking soda
  • ½ tsp salt
  • ½ cup butter soft, plus 4 tbsp
  • ¼ cup softened shortening
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 tbsp Red Velvet extract
  • 1 cup buttermilk
  • 1 tbsp red gel food colouring
  • Chocolate Frosting

White Chocolate Coating

  • 340 grams White Melting Wafers

Royal Icing Drizzle

  • 2 egg whites
  • 1/4 tsp cream of tatar
  • 1 tsp almond extract
  • 2 + cup powdered sugar
  • Red gel food colouring
  • Optional Pop Rocks Strawberry Candy to decorate so its like fireworks in your mouth!

Instructions
 

Cake Pop

  • Preheat oven to 350 degrees.
  • Spray a large deep cookie sheet with Pam spray.
  • Sift flour, cocoa, baking soda, and salt.
  • Mix with a wire whisk.
  • In a separate bowl using an electric mixer, beat the butter, shortening and sugar until it is light and creamy.
  • Add the egg, vanilla, red velvet extract, and red gel food colouring.
  • Mix well.
  • Add flour and buttermilk, 1/2 of each at a time, mix until completely combined.
  • Pour or scoop the batter unto the cookie sheet.
  • Bake at 350 degrees for 20-22 minutes or until an inserted toothpick comes out clean.
  • Completely cool the baked cake.
  • Using a metal spatula remove the cooled cake from the cookie sheet and begin to break into pieces.
  • Put these cake pieces in a large bowl.
  • Add 1 cup chocolate frosting (either homemade or purchased) and using your hands mix cake pieces and frosting together forming a round ball. (About the size of a large gum ball.). Check to see if cake balls will hold and keep the ball shape.
  • If so, make as many cake balls as batter will allow.
  • Now using the cake balls sticks and melted white chocolate, dip one end of the stick into the melted white chocolate.
  • Put the cake balls into the refrigerator to chill for 2-3 hours.

White Chocolate

  • Using a double boiler, or a microwave melt the white melting wafers. Stir frequently if you use a double boiler.
  • Allow to cool completely.
  • Dip the entire cake ball into the melted white chocolate and coat the entire cake ball by rolling the cake pop on it’s side to make sure that the cake pop is fully covered in the white chocolate. Try not to have spoon the melted chocolate on the cake pops as it will not give a smooth look.
  • Line a cookie sheet with parchment paper and place each coated cake ball on it until dried.
  • You can add additional decoration to each cake pop by adding sprinkles, coloured sugars, or the stripes with red icing.
  • Put in the refrigerator for 30-60 minutes or until the white chocolate is hard.

Royal Icing

  • Combine in a mixing bowl on medium speed for 4 minutes.
  • Blend in the red gel food colouring and stir to mix colour.
  • Scoop into a frosting bag with a small tip.
  • Squeeze the icing out of the bag onto each cake pop, make decorations or lines like I did.
Keyword cake pops, Canada Day, Canada Day cake pops, Canada Day dessert, Red velvet cake pops
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