Ever since the unforgettable wedding scene in Steel Magnolia’s where the bleeding armadillo groom’s cake revealed a striking red cake, I’ve been slightly obsessed with Red Velvet Cake. There is just nothing like it to me. There is something about the combination of the rich, moist velvet cake and the sweet but tangy cream cheese frosting that is the perfect combination.
If it is on the menu at a restaurant, I order it; whenever in Locust Point, I’ll stop by Caroline’s Cupcakery and pick up one of their red velvet cupcakes; over the holidays I had a slice of the ‘Rockets Red Glare’ from Baltimore Cakery in Fells Point; and of course the never-miss bakery at Graul’s turns out a fabulous version.
When I have time and the occasion for it, I’ll make a whole cake, when I’m going to something fun like a cocktail party, I’ll do a lollipop version. Below is the from-scratch version, but a decent box cake and canned icing will work as well if you are in a pinch. Give yourself a few days as it’s a multi step process.
There are three main facets to this – the cake, the frosting, and the chocolate coating. For the chocolate coating, you could use milk chocolate or white chocolate. I prefer the white with red velvet but that is up to you. I also tend to double the chocolate in case you get really messy. I’d rather have too much than not enough, so I’d recommend two packages of chocolate bark. If you do the pop part, you’ll need the lollipop sticks, which can be found online (I use Amazon) or a cake supply store such as The Cake Cottage in Perry Hall.
Spray pan with vegetable cooking spray then coat with flour.
Beat butter at medium speed with an electric mixer until creamy.
Gradually add sugar, beating until light and fluffy.
Add eggs, 1 at a time, beating just until blended after each addition.
Stir together flour, cocoa, and baking soda. Add to butter mixture alternately with sour cream, beating at low speed just until blended, beginning and ending with flour mixture.
Stir in vanilla; stir in red food coloring.
Use batter immediately, following baking directions for desired cake.
Bake at 325° in 1 (12-cup) tube pan for 1 hour and 15 minutes to 1 hour and 30 minutes.
Let cake cool for about an hour on wire rack, then remove from pan.
After cake is cooled completely, crumble in a large bowl.
If you are in a pinch, go for the canned version. If you have the time and ingredients, do the homemade. It’s up to you.
Sift sugar and set aside.
Beat cream cheese and butter on high until creamy. Add vanilla.
Then, add the sugar in batches. Scrape down the sides in between each addition.
Mix the crumbled cake thoroughly with the frosting. I start the process with a potato masher then switch to my fingers to do this but you will get messy.
Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
Chill for several hours. (You can speed this up by putting in the freezer.)
Melt approximately a quarter of the chocolate in microwave per directions on package.
Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert a little less than halfway.)
Place them in the freezer for a little while to firm up.
Once firm, heat the remaining chocolate in microwave per package directions.
Carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off, too.
Place in a styrofoam block to dry or several coffee cups will do – just space the pops out so they don’t touch one another.
Wrap each pop in cellophane bag, or arrange in a vase or short weighted cup and viola – adorable and delicious cake pop!