How to make red velvet cake pops?

Using a whisk attachment on a planetary mixer, blend cake mix and water at slow speed for 1 minute. Scrape the batter and again mix at medium speed for 2 minutes. Add oil while mixing at slow speed for 1 minute. Scrape and again mix at medium speed for 2 minutes.  If mixing by hand, mix the cake and water with a hand whisk for approximately 4-5 minutes. Add oil and mix for 2 minutes until a smooth and uniform batter is formed. Pour the batter into the baking tin. Bake at 180°C for approximately 25 min to 30 min.

 

Once the red velvet sponge is cooled down, crumble with your hands in a bowl. Add melted dark chocolate and cream cheese. Line a baking sheet with parchment paper and using your hands, roll the cake into 1½ - 2 inch-sized balls and place them on the parchment paper.

 

Freeze the cake ball for one hour. Remove the cake balls from the refrigerator and dip it in melted white chocolate, using a toothpick. Make sure the balls are covered with the melted white chocolate, remove the cake balls & tap on the side of the balls to remove excess melted chocolate. Gently slide off the toothpicks. Put the cake balls in an airtight container & store them in the refrigerator until ready to eat, store up to 3 days for best flavor.

 

A convenient complete mix for the preparation of red velvet sponge cakes with real cheese powder.