Red Velvet Cake Pops

FOR THE CAKE: 2 c. sugar 1 c. (2 sticks) butter, at room temp 2 eggs 2 tbsp. cocoa powder 2 oz. India Tree Natural Decorating Color - True Red 2½ c. cake flour 1 tsp. salt 1 c. buttermilk 1 tsp. vanilla extract ½ tsp. baking soda 1 tbsp. vinegar FOR THE FROSTING: 1 (8 oz.) package cream cheese 1 stick butter, softened 1 c. melted marshmallows 1 (1 lb) box confectioners’ sugar 1 c. shredded coconut 1 c. chopped pecans

2 (14 oz.) bags white chocolate candy melts

Cake pop sticks

MAKES: ABOUT 60

Directions:

1. Preheat oven to 350 degrees F.

2. In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well.

3. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla.

4. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans.

5. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely.

6. Frosting - while cake is cooling, blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar, and blend. Fold in coconut and nuts.

7. Once cooled, cut cake into sections and place cake into food processor. Pulse until cake is crumbly (or, you can use your hands, fork, etc.). Place crumbs into a large bowl. Add 2 tbsp. at a time of frosting to the cake crumbs and mix to combine completely, until you have a fudge-like consistency.

8. Using a medium scoop or tablespoon, scoop and shape dough into balls. Place cake balls onto parchment or foil-lined baking sheet. Cake pops are easiest dipped cold. However, too cold and you will find your cake pops cracked after they have set. Cake pops actually have the best outcome if they are dipped at room temperature, So, if you are going to refrigerate them for ease of dipping, just make them cold enough to where you are comfortable dipping them.

9. Next, put your candy melts into a microwave safe dish and place it in the microwave at 50% power for 1 minute to melt them down. If the candy melts are still not yet melted, put them back into the microwave at 50% power for 30-second increments until they are melted.

10. Dip a cake pop stick into the melted chocolate and then stick it into a cake pop. Now, dip the entire cake pop into the melted chocolate. Tap off the excess!

If you’re using sprinkles, make sure to have the sprinkles ready to use. The chocolate sets very quickly, so you must decorate the cake balls immediately after dipping in chocolate. I found it best to set up a short assembly line: dip in chocolate, dip in sprinkles and place on parchment paper.