Tuesday, June 30, 2009

cAkE pOp - rEd vELvEt cAkE

I found this idea from Bakerella. She make this cake pops with chocolate cake but i change to red velvet cake. Just for testing but the taste is errrmm.. so delicious. You also can change to any cake flavor you like and make it a lollipops for your kids or any shape you love it. The recipe are below..

Red Velvet Cake For Cake Pops

Source: Martha Stewart


  • Unsalted butter, softened, for pans
  • 2 tablespoons unsweetened cocoa powder, plus more for dusting
  • 2 1/2 cups cake flour, not self-rising
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 1 1/2 cups canola oil
  • 2 large eggs
  • 2 tablespoons red food coloring
  • 1 teaspoon pure vanilla extract
  • 1 cup low-fat buttermilk
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons white vinegar
:- Batter for each 3-inch-deep pan: 4-inch, 1 1/2 cups; 6-inch, 3 1/2 cups; 9-inch, 5 cups; 12-inch, 8 cups; 15-inch, 12 cups


  1. Preheat oven to 350 degrees. Butter pans; line with parchment paper. Butter lining; dust with cocoa, tapping out excess. Set aside. Whisk together flour, salt, and cocoa in a medium bowl; set aside.
  2. Mix sugar and oil on medium speed in the bowl of an electric mixer fitted with the whisk until combined. Add eggs one at a time; mix well after each addition. Mix in food coloring and vanilla. Add flour mixture in 3 batches, alternating with the buttermilk and beginning and ending with flour, mixing well after each addition. Scrape down sides of bowl as needed.
  3. Stir together baking soda and vinegar in a small bowl. Add baking-soda mixture to batter, and mix on medium speed 10 seconds. Pour batter into prepared pans. Bake until a cake tester inserted into centers comes out clean, 30 to 35 minutes. Let cool completely in pans on wire racks


Ingredients (Makes 2 cups)

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 (8-ounce) cream cheese, room temperature
  • 1 cup confectioners' sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1/4 cup finely chopped walnuts (if any)


  1. Place butter in bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until light and fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add sugar and vanilla, and beat until combined, about 2 minutes. Fold in walnuts.

Ingredients (Makes about 50)


  1. Line a baking sheet with parchment paper; set aside. Trim about 1/2 inch from the perimeter of the cake. Working in batches, crumble cake into the bowl of a food processor; process until fine crumbs form. Transfer to a large bowl and add frosting; blend together using the back of a spoon, until well combined, 5 to 10 minutes.
  2. Roll mixture into 1 1/4- to 1 1/2-inch balls; transfer to prepared baking sheet. Cover with parchment-paper-lined aluminum foil. Transfer to refrigerator until chilled, about 2 hours or to a freezer for about 10 minutes.
  3. Begin to shape balls into cupcakes by rolling balls first into logs. Transfer to a parchment paper-lined baking sheet. Transfer to freezer until chilled, 5 to 10 minutes.
  4. Meanwhile, melt chocolate in heatproof bowl set over (but not touching) simmering water. Line another baking sheet with parchment paper; set aside. Remove cupcakes from freezer and dip the bottom of each cupcake into the chocolate; transfer, bottom-side up, to prepared baking sheet. Transfer to freezer until chilled 5-10 minutes.
  5. If you want to make lollipops, just insert a lollipop stick into the bottom of each cupcake. Let chocolate set, 15 - 20 minutes.
  6. Remove cupcakes from freezer and place a colorful sprinkles or candy-coated chocolate for finishing touch. You can kept into freezer roughly in 1 week.

No comments:

Post a Comment

Related Posts with Thumbnails