Halloween Red Velvet Cake Pops

Halloween Red Velvet Cake Pops

Fondant cutouts and melted white chocolate make these cake pops the perfect Halloween party treat!

YIELDS

24 to 30 cake pops

INGREDIENTS

Cake Pops

  • 1 Red Velvet Cupcakes recipe
  • 1 package (8 oz.) cream cheese, softened
  • 2 cups Domino® Confectioners Sugar
  • 4 tablespoons unsalted butter, softened
  • 2 teaspoons milk
  • 1 teaspoon vanilla extract

Decorating

  • 1 Easy Fondant recipe
  • assorted gel food colorings
  • cocoa powder, unsweetened
  • 2 packages (16 oz.) white chocolate wafers
  • 24 to 30 wooden craft or lollipop sticks

INSTRUCTIONS

Cupcakes

Bake red velvet cupcakes recipe according to directions, using greased cupcake pan without liners. When completely cooled, crumble cupcakes into large mixing bowl; set aside.

In another bowl, using electric mixer, combine cream cheese, confectioners' sugar, butter, milk and vanilla, blending well until smooth.

Pour cream cheese mixture over crumbled cake; mix until combined. Cover with plastic wrap and refrigerate 2 to 3 hours, or overnight.

Once cake mixture is chilled, roll into 2-inch balls and place back into cupcake pans. Place filled cupcake pans in freezer for at least 2 hours.

Decorating

While cake balls are chilling, make easy fondant according to recipe. 

Divide fondant into 4 portions, coloring each portion with 1 to 2 drops of desired gel food coloring (recommended colors are orange, green, purple and/or black). To make black fondant, add 1 tablespoon of cocoa to the fondant before adding black food coloring.

Dust a flat surface with confectioners' sugar before rolling out fondant. Cut into various Halloween shapes, such as pumpkins, bats or black cats (see photo).

Place one 16-oz. package of white chocolate wafers in a microwave-safe bowl. Heat on HIGH for 60 to 75 seconds, stopping every 20 seconds, until chocolate is melted. Repeat with other package if necessary.

Remove cake balls from freezer, and insert stick halfway into center. Dip frozen cake balls into melted chocolate. The chocolate will harden quickly, so you might want to insert cake pops into a piece of foam to dry upright. Attach fondant cutouts using melted white chocolate as "glue."

QUICK TIP

To make a mummy cake pop, first dip it into melted white chocolate; let dry. When first layer is dry, dip once more, then use a narrow spatula to create the lines around the cake pop. Finish off your mummy with eyes, and now he'’s alive! White chocolate wafers can be found at any craft or baking supply store.

Click here for Red Velvet Cupcakes recipe.

Click here for Easy Fondant recipe.