Got any left over red velvet cake? Probably not, but if you do, you can make these adorable Red Velvet Watermelon Cake Pops.
Cake pops are quite laborious, but they are absolutely adorable. I used left over red velvet cake and cream cheese frosting for the cake pops, added some mini chocolate chips for the watermelon seeds. Next, I dipped the cake pops into white and green candy melts; easy enough:)
Here is the recipe from start to finish, but it’s always easier to use left overs.
Moist Red Velvet Cake
(Yields ~ 2x 8″ cake ; 30 cupcakes)
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
1 cup sour cream
1/2 cup milk
1 oz red food color
2 teaspoons pure vanilla extract
Vanilla Cream Cheese Frosting:
8oz package cream cheese, softened
1/4 cup butter, softened
2 tablespoons sour cream
2 teaspoons pure vanilla extract
16 oz box confectioners’ sugar (weighted, not measured by volume)
+ 1/2 cup mini chocolate chips (for the watermellon seeds)
+ 2 cups white Merkens Candy Melts (you can use tempered chocolate)
+ 2 cups green Merkens Candy Melts
+ dark green food color gel (for accents, optional)
- Preheat oven to 350 degrees F. Sift flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
- Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, or greased cake pan.
- Bake 20 to 25 minutes or until toothpick inserted into cake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.
- Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and vanilla extract in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth.
Watermelon Cake Pops:
1. After cake is cooked and cooled completely, crumble into large bowl. Mix thoroughly with 1 cup of cream cheese frosting– I used a food processor, and pulsed about 4 times, trying not to over-blend the mixture. Add the mini chocolate chips. If your cake balls feel a little dry, add more cream cheese frosting, until the mixture comes together and you can roll balls.
2. Roll mixture into 1.5″size balls and lay on cookie sheet. You should be able to make about 40 cake balls; more or less depending on the consistency of your cake balls. Place in fridge, and chill for several hours.
3. Melt candy melts as per manufacturers instructions, starting with the white. Using a skewer, dip cake pops in chocolate, tap out excess, and lay on parchment paper (or impaled onto a foam block) until firm. Once they are all firm, repeat using the green candy melts.
4. To get a more authentic watermelon ‘look’, I dipped a clean q-tip into dark green gel color, and dry brushed lines onto the cake pops, making sure there wasn’t too much gel on the cake pop. I left the gel color to dry off for about 5 hours before serving.
Tip: Melt only about 1/4 cup of chocolate at a time, because it starts to cool and thicken as you dip the cake balls. It is easier to work with when the mixture is in the 35 – 40’C range.
There you have it: