For the base:
- 1 box of Red Velvet Cake mix
- 3 eggs/3 chia eggs*
- 110g melted butter/spread/oil
- 1 tub of Cream Cheese or Vanilla frosting**
- 300g white chocolate/dairy free white chocolate
+ decorating stuff and cake pop sticks
*to make a chia egg, soak 1 tbsp chia seeds in 3 tbsp of water for 5 mins.
** all Betty Crocker frostings are suitable for vegans
RED VELVET HALLOWEEN CAKE POPS
Timing: 25 mins bake. 4 hours chill time. 2 hours setting time.
These are Halloween inspired but you can obviously decorate them for any time of year! This recipe works with any cake mix, and you could of course make the cake/sponge yourself if you so desire. Just feels less of a faff this way.
Make up the cake batter by combining the cake mix, eggs & butter/oil until smooth. Pour in to any cake tin and bake at 160C for around 20-25 mins/until a skewer comes out clean.
Leave to cool completely – this happens quicker if you break it up (we’re gonna destroy it anyway).
When cool, crumble the whole cake into crumbs (you can use a processor if you want). Stir through all of the frosting until the mix resembles a dough.
Mould in to spheres with your hands, about the size of a golf ball and leave to firm in the fridge for 2-4 hours (or overnight).
Melt a small amount of the white chocolate, dip an end of the cake pop stick in to the chocolate, then stick in to a cake ball.
Leave to chill in the fridge for 1 hour.
This step might seem like a faff, but trust me its necessary for the dipping other wise you’ll have balls falling all over the place…and no one wants that.
Melt the remaining white chocolate and dip each pop in to the chocolate, allow the excess to drip off then place on a sheet of baking paper on a flat try.
Put all the pops in the fridge for 1-2 hours to set.
Now you can decorate!
I went for piped dark chocolate Jack Skellington faces & Mummies.
Allow to fully set before munching.
To make the Mummies, use chocolate chips for the eyes, then pipe white chocolate in all directions to make the bandages.