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RED VELVET CHEESECAKE LOLLI-CAKEPOPS


i used to think french macarons were the next cupcake, but i have found something else sprouting up left and right...cakepops! if you thought cupcakes were easy handheld cakes, cakepops are even more portable and not as fragile (except when you're preparing them-see yummy tip below), so you don't have to worry about messing up the frosting. of course, we need to give serious thanks to bakerella for the introduction of this awesome, edible work of art.

when i was on the search, i found a great idea for the red velvet cheesecake pops, but the recipe was using a box mix for the red velvet...i really wanted to make my own. so, i found a super tasty, easy recipe for the cake portion. but, i did have to cheat and buy a pre-made cheesecake...sometimes you have to choose your battles.

RED VELVET CHEESECAKE LOLLI CAKEPOPS
red velvet cake - posted on kathleen's gonna want seconds on january 28, 2011
cheesecake pop - posted on steamy kitchen on february 17, 2011

red velvet cake
  • vegetable oil for pans
  • 2 1/2 c all-purpose flour
  • 1 1/2 c sugar
  • 1 t baking soda
  • 1 t salt
  • 1/4 c cocoa powder
  • 1 1/2 c vegetable oil
  • 1 c buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 T red food coloring
  • 1 t white vinegar
  • 1 t vanilla extract
preheat oven to 350° F. lightly grease and flour two 9 x 1 1/2 inch cake pans.

in a bowl, sift together flour, sugar, baking soda, salt, and cocoa powder. in another bowl, whisk together oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

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

divide cake batter evenly between prepared cake pans. place the pans in the oven and bake until the sides pull away from the sides and a toothpick inserted in the center comes out clean, about 30-35 minutes.

remove cakes from pans and let cool completely on a cooling rack. in the meantime, make cream cheese frosting.

cream cheese frosting
  • 8 oz cream cheese, softened
  • 2 c confectioner's sugar
  • 1 stick unsalted butter, softened
  • 1 t vanilla extract
with a mixer, mix together cream cheese, sugar, and butter on low until incorporated. increase speed to high and mix until light and fluffy, about 5 mins.

add vanilla and mix until fluffy.

red velvet cheesecake pops
  • two 7 inch cheesecakes
  • 2 c graham crackers, crumbled
  • 3-4 10-12oz bags of candy melts
  • 3/4 - 1 c vegetable oil
  • 70 4 inch lollipop sticks
  • rectangular foam block or cookie sheet lined with parchment paper
once cakes are cooled, crumble into large bowl.

add frosting and mix with a mixer until well incorporated.

scoop out about 1/2 T of mix and roll into quarter-sized balls and place on a cookie sheet lined with a silpat or parchment paper. place in the fridge for 30 mins.

scoop out 1/2 T of cheesecake and flatten and wrap around red velvet ball. roll out an additional 1/2 T of cheesecake and cover the rest of the ball. place back onto the cookie sheet and place back into the fridge for 30 mins.

roll red velvet cheesecake balls in graham cracker until covered. place back in fridge while you prepare candy melts.

melt candy melts in microwave per the directions on the bag (1 bag at a time). whisk in 1/4 c oil so that the consistency will evenly coat the cakepops.

dip lollipop sticks about 1/2 inch in the candy coating and stick into the cakepops. refrigerate for an additional 30 mins or overnight.

remelt the candy coating, dip completely until fully coated and remove quickly. either place onto a lined cookie sheet or stick upright into the foam block. place back into the fridge for 15-20 mins.


my yummy tips: when rolling the initial cake balls, make sure they're tightly rolled and mostly hardened from refrigeration. otherwise, you may be faced with the bowl of shame, although delicious failures, it was sad to see them slide down and fall off the sticks...


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