This recipe would not be possible without the inspiration of Cake Pops: Tips, Tricks, and Recipes for More Than 40 Irresistible Treats, by Angie Dudley (Bakerella).
I'm so excited! In honor of Easter tomorrow, I decided to make cake eggs, instead of cake pops.
I followed the recipe for cake pops but used these ingredients this time:
That's Red Velvet cake and cream cheese frosting.
Not pictured is dark and milk chocolate candy coating chips for melting and dipping the eggs in.
Have you ever wondered what makes a red velvet flavored cake red velvet?
So did I, and now I know, simply from reading the box.
Not pictured is dark and milk chocolate candy coating chips for melting and dipping the eggs in.
Have you ever wondered what makes a red velvet flavored cake red velvet?
So did I, and now I know, simply from reading the box.
It's red food coloring in chocolate cake. Hm. Kind of disappointing,
though I'm glad to know that I am not eating velvet curtains or something.
though I'm glad to know that I am not eating velvet curtains or something.
Doesn't it look beautiful?
After the cake is baked per box directions (and cooled), crumble it.
I only had one hand for this photo, but the best method is to
take a chunk in each hand and rub them together, gently, until it falls apart.
I only had one hand for this photo, but the best method is to
take a chunk in each hand and rub them together, gently, until it falls apart.
Remove any dry/chunky bits that don't like to crumble. In the end, it will look like this:
Beautiful (unless you're allergic to red dye, I suppose).
Use the back of a spoon to mix 3/4 of a can of frosting into the crumbled cake...
...until it's fully incorporated. It will look something like this.
Put the dough into the fridge for several hours (or the freezer for 15 minutes).
While it's chilling, remember to remove the Box Tops for Education for your local school!
I also took the time to set up for the presentation of my Easter cake eggs,
as well as the decorations I planned to use.
The woman in the cake supply store suggested that I mix the dark and milk chocolate,
since the dark isn't as sweet, but I decided,
"Heck no! Dark chocolate rocks!"
I dipped some in dark and some in milk. Both are delicious!
since the dark isn't as sweet, but I decided,
"Heck no! Dark chocolate rocks!"
I dipped some in dark and some in milk. Both are delicious!
When the dough is thoroughly chilled, take part of it out and start shaping. This is the best I could do...
Return them to the fridge so that they are firm when you start dipping them.
Repeat with the remaining dough.
As Bakerella suggests in her book, wash and dry your hands frequently;
if they get too "caked up," the dough gets hard to work with.
When ready, put the candy coating in a microwave-safe bowl
and cook in 30-second increments at half power,
stirring each time, until melted.
I bought this little doohickey yesterday. It's for lifting chocolate-covered stuff out of a bowl and letting it drain a little. I found it helpful, but here's a good tip: don't let it get caked in dried chocolate; it makes a mess in the cake ball. Rinse it off every now and then for best results.
I used these for the first time, to decorate.
They had to sit in hot water for a few minutes before being workable. I liked using them.
Are these adorable, or what?!
You don't have to use frosting to decorate. As Bakerella suggests, just drizzle left-over coating over the tops.
Doesn't this cute thing look amazing?!
Repeat with the remaining dough.
As Bakerella suggests in her book, wash and dry your hands frequently;
if they get too "caked up," the dough gets hard to work with.
When ready, put the candy coating in a microwave-safe bowl
and cook in 30-second increments at half power,
stirring each time, until melted.
I bought this little doohickey yesterday. It's for lifting chocolate-covered stuff out of a bowl and letting it drain a little. I found it helpful, but here's a good tip: don't let it get caked in dried chocolate; it makes a mess in the cake ball. Rinse it off every now and then for best results.
I used these for the first time, to decorate.
They had to sit in hot water for a few minutes before being workable. I liked using them.
Are these adorable, or what?!
You don't have to use frosting to decorate. As Bakerella suggests, just drizzle left-over coating over the tops.
Doesn't this cute thing look amazing?!
Of course, I had to taste one. Thank goodness, red velvet tastes just as good as dark chocolate!
The only difference I noted is that my eggs are twice as big as my cake pops.
Is that a bad thing?
Got a sweet recipe to share? Check out the offerings at Sweet as Sugar and add your own!
Got a sweet recipe to share? Check out the offerings at Sweet as Sugar and add your own!
