How To Make Cake Pops (Red Velvet)

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Red Velvet Cake

Yields: (About 60 cake pops)

INGREDIENTS
1 1/4 cups (150g) of flour
3/4 tsp (3.5g) of baking soda
pinch of salt
3/4 cup (175mL) of buttermilk
1 1/2 tsp (7.5mL) of white vinegar
1 tsp (5mL) of vanilla extract
1 large egg
1 1/2 tsp (6.5g) of cocoa
1 1/2 tsp (7.5mL) of red dye
8 Tbsp (120g) of butter
1 cup (200g) of sugar

Cream Cheese Frosting
8 Tbsp (120g) of butter
2 cups (250g) of powdered sugar
8 oz (225g) of cream cheese
1 tsp (5mL) of vanilla extract
pinch of salt
(NOTE: may not need all of the cream cheese)
add in small amounts at a time to get correct consistency

Chocolate
2 cups (360g) of each desired chocolate

DIRECTIONS

Preheat the oven to 350 degrees F. Lightly oil your cake pan

In a large bowl, sift together all the dry ingredients. In another large bowl, whisk together all the wet ingredients

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Cook for about 25-30 minutes. Let cool before taking out of the pan. Crumble the cake into a bowl.

Slowly add in your cream cheese frosting until the cake forms easily in your hand, like wet sand. Take one small scoop (about 2 Tbsp) in your hand and role the mixture into a ball. Place it onto a baking sheet and repeat step until all the mixture is gone.

Melt the chocolate using either the microwave in slow increments on a low temperature or a double boiler (tempering your chocolate.)

Dip your stick into the chocolate and place it into your cake ball about 1/3 of the way in. Repeat for all the cake balls.

Place cake ball in the refrigerator for 20 minutes to set or 10 minutes in the freezer.

Then your cake pops are ready to be fully dipped in your chocolate.

*Make sure to tap off any excess chocolate before decorating!! Decorate with any toppings you like, or a contrasting chocolate for extra effect. Then place your cake pop to dry either on a baking tray lined with wax paper or in a piece of Styrofoam (if you would like them perfectly round.)
Place them in the refrigerator again to let the chocolate set, about 10 minutes, and they are ready to eat!