Red Velvet and Nutella Cake Pops

21 Sep

So after the first foray about a year ago into the Cake Pop craze, I’ve continued to make them. Sometimes for fun, sometimes for events, and sometimes, just to see what happens when I go for something a little nutty.

A colleague of mine at work asked me to make cake pops for his birthday. In April. So of course, in September, I was able to fill his request. SORRY FOR THE DELAY SCOTT! But good things come to those who wait. 🙂

Red Velvet. Red Velvet. Red Velvet. I debated for a while what kind of frosting to mix the cake with. Vanilla some offered. Others opined dark chocolate. I thought the vanilla or cream cheese wouldn’t mix evenly enough with the cake, so it would look kinda marbley. And the chocolate – I thought it would overpower the red velvet taste. Then it dawned on me. Nutella. Wonderful in color for red velvet, and tasty without being completely overpowering.

So, it began by baking a regular old red velvet box mix cake.


After baking and letting it completely cool, I put it back in the mixer to break up. It should look like coffee grounds when done. A quick tip: Cut or break off the crunchy edges after baking and before tossing into a mixer for best results.


If you’ve ever baked bread using a bread maker, use the same parameters. If it’s sticking to the wall of the bowl as it mixes, you’ve added too much Nutella or frosting. If it’s clumpy but doesn’t stick together, add more Nutella. It’s at the right consistency when it does this:


Then the fun begins!

I make the cake pops by hand from the mixture, using a tablespoon. Make it into an approximate bite or two size pop. Not too big, or you’ll have problems dipping and getting the chocolate coating off of the pop.

Once you’ve used all the mix and have a tray of cake pop balls, pop them in the fridge for 15 mins to get them to harden up a little.

While they’re hardening, melt down your chocolate. I use a Wilton Candy melter. It was worth 20 bucks not to run to the microwave every few minutes. It melts a bag or so of candy melt at a time. You can get these at your local Michael’s or via Amazon.


Then, take your pops out of the fridge and grab 6 inch lollipop sticks. Don’t do the 4 inch ones unless you’re making cake pops for Thumbellina. Dip the end of a stick into the chocolate, then put it into a cake pop. The chocolate acts like ‘glue’ holding the cake pop to the stick. (my first recipe I had for pops left out that REALLY F’n important detail. I had a lot of cake in chocolate #fails.) Repeat until you have completed your tray. Put them back in the fridge for 15 mins to harden. (This can be a really long process, and downright impossible if you have demanding young children. You can leave them in the fridge overnight and finish them the following day!)

When you’re ready, take your pops out of the fridge and start dipping. If your chocolate isn’t running easily, add vegetable oil to the chocolate until it’s the right consistency. Whatever you do, don’t use olive oil!! Yuck!

Dipping is an art. I highly recommend watching several YouTube videos before you start. Again, #lfmf. Wilton has great series to check out. Cake Bot also had a great video tutorial. I recommend these so you can get a picture of what the candy melt of chocolate should look like.

And, once dipped, set them out to dry. I followed Cake Bot’s recommendation and covered some styrofoam. This flower block does double duty though. I cover in tablecloth wrap an use it as my cake pop stand for dessert tables.


I took them to work the following day. And they were all gone but for one, saved for poor Scott. At least he kept an eye on it until he came back to his desk…..



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