• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Gretchen's Vegan Bakery
  • Home
  • Recipes
    • Cake Recipes
    • Cupcakes
    • Icings and Fillings
    • Cookies
    • Cheesecake
    • Layer Cakes
    • Brownies and Bars
    • Pies and Tarts
    • No Bake Desserts
    • Holiday Baking
  • Cheesecake
  • Layer Cakes
  • Privacy Policy
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

Red Velvet Cake Pops

January 7, 2018 By Gretchen Leave a Comment

Once upon a time Cake Pops were all the rage.

I’m not saying they are out of vogue, but they sure have lost their top trending status over the last couple years.

I’m not sure why since these little gems are packed full of everything you want in a bite of cake.

Red Velvet Cake Pops

Cake, icing and a thin coating of chocolate in every bite.

Besides what else can we do with leftover cake scraps from an earlier project?

As promised when I made my Red Velvet Heart Cakes for Valentine’s Day I had every intention to turn those cake scraps into the cutest and tastiest little heart shaped cake pops as an added bonus to the Valentine’s Day dessert spread.

Check out how easy it is to make red velvet cake pops with cream cheese icing and vegan white chocolate coating.

You can grab the heart shaped silicone mold or form them by hand or just go classic balls here.

Oh yeah and don’t forget the cake pop sticks too and Valentine’s Day sprinkles!


Red Velvet Cake Pops
 
Print
Prep time
1 hour
Total time
1 hour
 
Because I am using cream cheese icing for the filling here, you will have to refrigerate these pops until serving time, they can stay at room temperature for up to 3 hours
Serves: 18
Ingredients
  • 2 cups Red Velvet Cake Scraps
  • 1 cup Vegan Cream Cheese Icing
Instructions
  1. Combine the icing and cake scraps together and press into the silicone mold or roll into balls
  2. Freeze for about 15 minutes to 30 minutes then unmold
  3. Dip the end of the cake pop stick into the chocolate and then insert into the cake pop
  4. Coat with a thin coating of white chocolate
  5. Dip again into the final coat of chocolate and then dip in sprinkles
3.5.3226

 

 

 

Filed Under: All Recipes, Miniatures

Previous Post: « Italian Meringue Buttercream Recipe
Next Post: 3 Recipes that use coconut water »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Primary Sidebar

My Cookbook is available!

See What's New! Subscribe to my email list!

loader

Email Address*

Name

Yep, it's me Gretchen~ Owner of Gretchen's Bakery. Well, I no longer own a physical bakery since I sold mine in late 2014 & since 2016 I make nothing but the best vegan recipes! Read More…

Recipe Categories

Copyright © 2023 Gretchen's Vegan Bakery on the Foodie Pro Theme