Nutcracker Peppermint Red Velvet Cake Pops

NUTCRACKER PEPPERMINT RED VELVET CAKE POPS

Rich red velvet cake combines with cool peppermint to create a delightfully festive flavor that's perfect for the holiday season! Edible gold paint and frosting help to turn this treat into the cutest Nutcrackers inspired by Disney's new movie.

Recipe From food.com

Provided by luxeandthelady

Time 2h15m

Yield 20 Cake Pops, 20 serving(s)

Categories Dessert

Steps:

  • Before you begin, you will need to gather the following tools: Nonstick baking spray, silicone popsicle mold, toothpicks, butter knife or fondant tools, wax paper, thin black food safe marker, food safe brushes, 2 piping bags, small round piping tips (I used Wilton #1 & 2), small open star piping tip (I used Wilton 16), any couplers necessary, and a lightweight or fondant rolling pin. *If you'd like to make the white icing from scratch please see the buttercream recipe with my mermaid cake pops. .
  • To make the cake pops, preheat the oven to 350°F Spray your silicone molds generously with nonstick baking spray, and place them on a baking sheet. In a large mixing bowl add the cake mix, eggs, buttermilk, and red food coloring, and whisk together for 2 minutes. Fold in the crushed peppermint candy. Transfer the batter to either a piping bag or large zip top bag, and cut a small corner off. Pipe the batter into each popsicle mold filling a little less than halfway, then insert the sticks. Bake for 12- 15 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool for 15 minutes in the mold before gently removing and transferring to a cooling rack to cool completely. .
  • Melt 1 bag of red candy melts at a time in a small heatproof jar (easier for dipping). Start with heating them for 1 minute, in the microwave, at 50% power, and then decrease the time to 30 second intervals, at 50% power, stirring between each interval until the melts are smooth. If they are still lumpy after completely melting you can stir in either paramount crystals (this is what I use) or vegetable oil 1 teaspoon at a time until you reach a smooth consistency. Stir in 1/8 teaspoon peppermint candy oil (per bag of candy melts). Carefully dip each cake pop into the candy shell allowing the excess to drip off, before placing them on a piece of wax paper to set. I like to dip each cake pop twice for an even and smooth coating (toothpicks work great to pop any air bubbles or smooth out any smudges while chocolate is setting).
  • Time to turn them into nutcrackers! Roll your different shades of fondant out to 1/8 inch thick. Use either a fondant tool or butter knife to cut a rectangle out of the fondant so that it'll cover about half of the cake pop. Smooth it over the top half of your cake pop, using a little water, if needed, to help it to stick. Repeat with the rest of the skin tones and cake pops. .
  • To make the decorations simpler I am breaking them up into as many little steps as possible, starting with the helmets. Use a toothpick as a guide to section off the rounded top of the fondant covered pop for the top of the helmut, and paint it with the edible gold paint. Roll out the rest of the light fondant, and cut an oval shape, almost like an eye with the pointed corners, for the front of each helmet. Attach below the section you just painted. Paint this piece gold as well. Attach 3 of the gold dragees while the paint is still tacky - 1 to the top middle of the front you just attached, and 1 on either side where the front of the helmet meets the side of the cake pop. (The paint will take a bit of time to air dry, so we will work carefully around it for the next steps). .
  • Roll a tiny ball of the black fondant between your fingers to form a small log. Place it down on wax paper, and use 2 fingers to carefully squeeze the sides in to form the shape of the tassels (or plumes) for the tops of the hats. Attach to the top of every helmet (use a little water if needed). Attach a small round piping tip to the black decorating icing, and pipe a line following the curve above where you attached the fondant for the hat, and then another right below it. You can add sideways "v" designs on either side of the sprinkle in the middle to complete the helmets (please see my image for further explanation).
  • Next, I like to use a toothpick to carefully outline the sleeves as well as the design in the middle of each jacket. My jacket and helmet designs were inspired by the Nutcracker's costume in The Nutcracker and the Four Realms, please see my images for guidance on replicating the look, or feel free to create your own design. .
  • Now for my favorite part of all, the hair (it's super fun and easy thanks to that open star tip)! Fit your second piping bag with the open star tip, and add the white frosting. Beginning on either side of the rim of the hat, pipe and release 2-3 lines of frosting to look like the hair coming out from under the helmet. Then, pipe and swirl the frosting to create the curls, Repeat on both sides of the face.
  • Use the black decorating icing and small round tip to add the eyes, noses, and mouths to each nutcracker. I like to change the faces for each cake pop to give them a bit more personality. You can add tiny highlights to any of the open eyes with the white frosting. For the nutcrackers with only a mustache I added noses and mouths, but I skipped this step if I was going to give them beards.
  • Add mustaches to all of the characters by beginning right below the nose and piping one side of the mustache, then the other, with the white frosting. Wait until the jackets are complete to add the beards. You can also use the pink decorating icing, and a small round piping tip to create cheeks just under the eyes on each. .
  • Paint the design in the middle of the jacket. Then use the black decorating icing to pipe around it, as well as to pipe the outline for each sleeve. Pipe the sleeve designs as I did, or get creative with your own. Wait at least 15 minutes for the black icing to set a little before using a thin brush to paint the gold over it. Add 2 gold dragees for buttons (you can use the white frosting, if needed, to attach them).
  • Add the hands to each nutcracker using the same skin tone fondant as you did for the top of the cake pop. Just roll 2 little balls of the fondant and use a little water to attach them at the bottom of each sleeve. Now is the time to add your beards if you'd like. I created the cute nutcracker teeth using a little white fondant shaped like a semi circle, and I drew the teeth with the food marker before adding the mouth just below the mustache.
  • For a fancy (and yummy) final touch I piped a little more of the white frosting across the bottom of each cake pop and sprinkled them with extra crushed peppermint. Now you have an army of cute nutcrackers all dressed up and ready to attend any holiday party!


Nutcracker Peppermint Red Velvet Cake Pops image

Number Of Ingredients: 13

Ingredients:

  • 15 1/4 ounces devil's food cake mix
  • 4 large eggs
  • 1 1/4 cups buttermilk
  • 40 -50 drops red food coloring
  • 3 tablespoons peppermint candies (crushed)
  • 24 ounces red candy melts
  • 1/4 teaspoon peppermint oil
  • 15 ounces fondant (skin tones)
  • 1/2 ounce food coloring (gold edible paint)
  • 100 candy sprinkles (gold dragees)
  • 4 ounces icing (black decorating)
  • 16 ounces white frosting
  • 4 ounces icing (pink decorating)


PEPPERMINT RED VELVET CAKE

A couple of years ago, I saw a recipe for a peppermint red velvet cake that called for cake mixes. I prefer homemade cakes, so I developed this one from scratch. It is a beautiful, elegant dessert. In the summer, I omit the peppermint and use fresh berries, adding them between the layers and on top of the frosting. -Aimee Fortney, Fairview, Tennessee

Recipe From tasteofhome.com

Provided by Taste of Home

Time 45m

Yield 12 servings.

Categories Desserts

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream, food coloring if desired, and vinegar. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with the buttermilk, beating well after each addition., Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese and butter until combined. Beat in extract. Gradually add confectioners' sugar; beat until smooth. Spread frosting between layers and over top and sides of cake. Press crushed candies on top and sides of cake. Arrange whole candies around bottom of cake.


Peppermint Red Velvet Cake image

Number Of Ingredients: 19

Ingredients:

  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature
  • 1/2 cup sour cream
  • 1 bottle (1 ounce) red food coloring, optional
  • 1 teaspoon white vinegar
  • 2-1/2 cups cake flour
  • 4 teaspoons baking cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • FROSTING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup butter, softened
  • 1-1/2 teaspoons peppermint extract
  • 2 cups confectioners' sugar
  • 1 cup crushed peppermint candies
  • 31 peppermint candies


RED VELVET CAKE POPS

Bright and moist, these Red Velvet Cake Pops are perfect for Valentine's Day, the holidays, or just because. Making red velvet cake pops is easy. Simply bake Betty Crocker™ Super Moist™ Cake Mix, crumble, mix in frosting and shape into balls before freezing. Follow the directions to create the candy coating and have fun dipping the homemade cake pops before sprinkling them with sugar. Sweet, simple and delicious.

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Time 2h40m

Yield 46

Categories Dessert

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil, egg whites, food color and cocoa with electric mixer on medium speed 2 minutes. Pour into pan.
  • Bake and cool as directed on box for 13x9-inch pan. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1 1/2-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
  • In microwavable bowl, microwave candy coating and shortening uncovered on Medium (50%) 2 minutes, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted coating and insert stick into 1 cake ball no more than halfway. Repeat. Return cake pops to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip each cake ball into melted coating to cover; tap off excess. Poke opposite end of stick into foam block. Sprinkle with red sugar. Let stand until set.


Red Velvet Cake Pops image

Number Of Ingredients: 9

Ingredients:

  • 1 box Betty Crocker™ Super Moist™ white cake mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 1 bottle (1 oz) red food color
  • 2 tablespoons unsweetened baking cocoa
  • 1 cup Betty Crocker™ Rich & Creamy cream cheese frosting (from 1-lb container)
  • 1 package (24 oz) vanilla-flavored candy coating (almond bark)
  • 2 tablespoons shortening
  • 46 paper lollipop sticks
  • Red sparkling sugar


RED VELVET PEPPERMINT THUMBPRINTS

Red velvet cookies and cakes are so pretty, but I always wish they had a bigger flavor. I infused these thumbprints with a peppermint pop. -Priscilla Yee, Concord, California

Recipe From tasteofhome.com

Provided by Taste of Home

Time 40m

Yield about 4 dozen.

Categories Desserts

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, food coloring and extract. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture., Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle., Bake 9-11 minutes or until set. Remove from pans to wire racks to cool completely., In a microwave, melt baking chips with oil; stir until smooth. Spoon a scant teaspoon filling into each cookie. Drizzle tops with remaining mixture. Sprinkle with peppermint candies. Let stand until set.


Red Velvet Peppermint Thumbprints image

Number Of Ingredients: 12

Ingredients:

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • 4 teaspoons red food coloring
  • 1 teaspoon peppermint extract
  • 2-1/2 cups all-purpose flour
  • 3 tablespoons baking cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups white baking chips
  • 2 teaspoons canola oil
  • 1/4 cup crushed peppermint candies


RED VELVET CAKE POPS (4TH OF JULY)

Start this project at least the day before you need them, and set aside at least a few hours for rolling and dipping. You will need a package of 50 paper sucker sticks and a styrofoam block. If you need to add more melted candy to your bowl, do not put un-melted candy in with the melted candy and re-heat it, it will overcook the candy. Rather, melt the new candy and then pour it into the already melted candy.

Recipe From food.com

Provided by SashasMommy

Time 2h40m

Yield 48 serving(s)

Categories Dessert

Steps:

  • You will need a package of 50 paper sucker sticks and a styrofoam block.
  • Bake cake according to directions on package. Let cool completely.
  • Crumble cake mix in large bowl and mix in icing till all the cake is moist. (It's easiest to use hands).
  • Refrigerate for 30 minutes to 2 hours until firm enough to roll.
  • Roll filling into 1.5-inch balls and place on waxed paper. Refrigerate for another hour to chill them back up.
  • Place candy coating in a small, deep dish (a short drinking glass works well) and microwave at half power for 1 minute, and then for 30 seconds at a time, stirring in between, until candy is melted. Do not over-cook candy!
  • Working with 5 balls at a time (keep the rest in the refrigerator), place the tip of a sucker stick into the candy and then push into a ball, about ¾ of the way through.
  • Dip ball in melted candy coating until the candy touches the stick.
  • Carefully shake off excess and sprinkle with candy sprinkles.
  • Stand upright in styrofoam block.
  • Substitute different types of cake, frosting and candy coating for different flavors.


Red Velvet Cake Pops (4th of July) image

Number Of Ingredients: 7

Ingredients:

  • 1 (18 ounce) box red velvet cake mix
  • 3 eggs (or as called for by your cake mix)
  • 1/3 cup oil (or as called for by your cake mix)
  • 1 1/4 cups water (or as called for by your cake mix)
  • 12 ounces ready-made cream cheese frosting (3/4 of a can)
  • 2 (24 ounce) packages kroger brand vanilla candy coating
  • red white and blue candy sprinkles


CAKE POPS

Make and share this Cake Pops recipe from Food.com.

Recipe From food.com

Provided by Jen in Victoria

Time 2h

Yield 6 serving(s)

Categories Dessert

Steps:

  • Place cake in food processor until it has been reduced to fine crumbs (this can also be done by hand).
  • Add enough frosting to form a "dough". Be careful not to add too much!
  • Roll the dough into 1 - 1.5 inch balls and place on a cookie sheet lined with wax paper or parchment paper.
  • Melt the candy melts according to the instructions.
  • Dip a lollipop stick in melted candy melt, then stick about half way into a cake ball. Repeat with the rest of the cake balls and sticks.
  • Chill cake balls for 30 - 60 minutes. This helps the candy melts to harden, lessening the chances of the cake pop falling off the stick.
  • Melt the candy melts again. Dunk one of the cake pops in the melted candy melts and swirl until coated. Dip in sprinkles if desired. Place upright in a piece of styrofoam.
  • Repeat with remaining cake pops.
  • Wait 30-60 minutes until candy melts have hardened (you can speed up this process by using a fridge).


Cake Pops image

Number Of Ingredients: 5

Ingredients:

  • 1/2 cake, cooked and cooled (or any amount you wish)
  • 2 tablespoons frosting (or more as needed)
  • 1 cup chocolate chips (or candy melts, may need more, depending on the size of your cake)
  • 2 tablespoons candy sprinkles (optional)
  • 12 lollipop sticks (may need more)


PEPPERMINT RED VELVET CUPCAKES

I dress up a boxed cake mix by stirring in sour cream, red food coloring and chocolate chips. A white chocolate and cream cheese frosting-sprinkled with crushed mints-is the crowning touch.-Donna Bardocz, Howell, Michigan

Recipe From tasteofhome.com

Provided by Taste of Home

Time 45m

Yield 2 dozen.

Categories Desserts

Steps:

  • In a large bowl, combine the cake mix, sour cream, eggs, water, oil and food coloring; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in chocolate chips. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter and cream cheese until fluffy. Beat in melted white chocolate and extract. Beat in confectioners' sugar until smooth., Frost cupcakes. Sprinkle with chocolate curls and peppermint candies if desired. Store in the refrigerator.


Peppermint Red Velvet Cupcakes image

Number Of Ingredients: 14

Ingredients:

  • 1 package German chocolate cake mix (regular size)
  • 1 cup sour cream
  • 3 large eggs, room temperature
  • 1/4 cup water
  • 1/3 cup canola oil
  • 1 bottle (1 ounce) red food coloring
  • 1 cup miniature semisweet chocolate chips
  • FROSTING:
  • 1/2 cup butter, softened
  • 1 package (8 ounces) reduced-fat cream cheese
  • 12 ounces white baking chocolate, melted
  • 2 teaspoons peppermint extract
  • 7 cups confectioners' sugar
  • White chocolate curls and crushed peppermint candies, optional


NUTCRACKER CAKE

My mother has a birthday in December and I wanted to do something special. This cake is the result. Mom loved it and almost didn't want to eat it because it was so wonderful!-Diana Lopez, Kearny, New Jersey

Recipe From tasteofhome.com

Provided by Taste of Home

Time 4h35m

Yield 16-18 servings.

Categories Desserts

Steps:

  • To make legs: Cut one paper towel tube in half widthwise. Roll out a small portion of red fondant into two 6x3x1/16-in.-thick rectangles. (Wrap remaining fondant in plastic wrap to prevent it from drying out.), Dip paintbrush in water; moisten the top 3 in. of one paper towel tube half. Wrap fondant around moistened tube. Moisten seam with wet paintbrush; press to seal. Repeat for second leg., For pant cuffs, roll a small amount of yellow fondant into a 1/4-in.-thick rope; cut into two 6-in. sections. Attach to bottom edge of red fondant with water. Place tubes over dowels of Nutcracker Cake Stand. Invert cake stand's round plaque onto dowels; secure with screws according to instructions. , For boots: Shape white fondant into two 2x1-3/4x1-in. blocks; round edges of blocks slightly. Place blocks on base of cake stand in front of legs (arrange legs with seams to the back)., Roll a small amount of black fondant into 1/4-in. thickness; drape over one block and front of leg. Drape a second piece around back of leg, forming a boot. Press seams to seal. Repeat. Set cake stand aside., To make arms: Cut remaining paper towel tube in half widthwise. Using about two-thirds of a pouch of blue fondant, roll a 6x5-3/4x1/16-in.-thick rectangle., Dip paintbrush in water; moisten one paper towel tube half. Wrap fondant around tube, leaving 1/4 in. excess at the shoulder. Moisten inside of tube with wet paintbrush; tuck excess fondant into tube and press to secure. Moisten seam with wet paintbrush; press to seal. Repeat. (Wrap remaining fondant in plastic wrap to prevent it from drying out.) Set arms aside., For hands: Tint about 1 pound of white fondant with ivory food coloring. Roll out a small amount to 1/8-in. thickness. Using a 3-in. mitten-shaped cookie cutter as a guide, cut out four hand shapes with 1-1/2-in. tabs at the tops for wrists. Wrap remaining ivory fondant and set aside., Moisten edges of hand shapes with water; gently press two cutouts together to form a hand. Moisten the wrist tabs; attach to the outside of the front and back of an arm (position arm so that the seam and thumb will face the body of the nutcracker). Repeat. Set arms aside to dry, supporting hands with the handle of a whisk or other kitchen utensil., To make cake: In a large bowl, combine the cake mix, eggs and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour 2 cups batter into each of four greased and floured 6-in. round baking pans. Pour remaining batter into a greased and floured 1-qt. ovenproof bowl., Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans and bowl to wire racks to cool completely., To prepare frosting: In a large bowl, combine confectioners' sugar and meringue powder. In the bowl of a heavy-duty stand mixer, combine the shortening, water and vanilla. Beat in sugar mixture until smooth., To make cuffs: Roll out a small portion of black fondant into two 6-1/2x1x1/16-in.-thick rectangles. Wrap around arms, covering wrists and forming cuffs. Attach with water., For trim, roll a small amount of yellow fondant into a 1/4-in.-thick rope; cut into four 6-1/2-in. sections. Add to top and bottom of each cuff, attaching with water., To assemble body: Using a serrated knife, level tops of three round cakes if necessary. Place one cake on a 6-in. cake circle; spread top with 1/2 cup frosting. Insert four 1-1/2-in. wooden cake dowels. Place several dabs of frosting on the round plaque base of the Nutcracker Cake Stand; top with cake., Place a second cake layer on remaining cake circle; spread top with 1/2 cup frosting. Top with third cake. Place cake on stand, positioning so that cake is evenly supported by dowels., Insert two 5-in. wooden cake dowels into body of cake, near the center and about 1-1/2 in. apart. Push dowels through top two layers, stopping when the cake circle is reached. (Top 1 to 2 in. of dowels will stick out of top of cake.) Frost top and sides of cake layers., Open remaining pouch of blue fondant; shape into a ball with reserved fondant from arms. Roll into two 10x7-1/2-in. rectangles. Drape one rectangle around back of cake, dividing excess fondant (about 1-1/2 in.) between top and bottom of cake. Gently fold excess over top of cake; fold excess around bottom of cake, attaching fondant to bottom of round plaque with frosting. Repeat with front panel; seal seams at sides of nutcracker with water., For head and hat: Using a serrated knife, level top of bowl-shaped cake and remaining round cake if necessary. Place round cake on a cake turntable or work surface; spread top with 1/2 cup frosting. Top with bowl-shaped cake, forming the head. Frost top and sides of cake., Roll reserved ivory fondant into a 16-in. circle; drape over head and gently tuck edges under. Place on body, allowing dowels to secure head. Roll yellow fondant into a 12x1/4-in.-thick rope; wrap around base of head and secure with wet paintbrush., For domed hat, place a 1-1/2-in. ball of white fondant on the lid of the frosting can. Roll red fondant into a 5-in. circle; drape over ball and lid. Gently moisten edges and secure to can. Roll a portion of red fondant into an 11-1/2x4-in. rectangle; wrap around frosting can and secure with water. Seal seam. Tuck excess fondant around bottom of can and attach with water., Roll a small amount of blue fondant into a 1-in. ball; place on top of hat. Roll yellow fondant into a 1/4-in.-thick rope; trim around ball and around top of hat, attaching with a wet paintbrush., To assemble and decorate: Using a hole punch, punch a hole 1/2 in. from the top of the inside portion of each arm. Carefully insert one end of the 8-1/4-in. wooden cake dowel into an arm hole; gently press dowel horizontally through cake. Attach remaining arm., Roll a small amount of yellow fondant into a 1/4-in.-thick rope; cut into two 6-1/2-in. sections. Moisten the shoulder edge of each arm; attach trim to ends of tubes., For epaulets, roll red fondant into two 1-3/4-in. balls; place on shoulders. Roll yellow fondant into two 3/4-in. balls; attach with a small amount of water to tops of red balls., Lightly spread frosting over top of head; top with hat. For hair, cut a small hole in the corner of pastry or plastic bag; insert #127 petal pastry tip. Fill bag with remaining frosting. Pipe columns around head, forming hair strands., Roll yellow fondant into a 12x1/4-in.-thick rope; attach around base of hat. Roll out remaining fondant as desired to decorate face and jacket. Let stand until set.


Nutcracker Cake image

Number Of Ingredients: 21

Ingredients:

  • 2 paper towel tubes (11 inches)
  • 3 packages (1.1 pounds each) ready-to-use primary colors rolled fondant, divided
  • 1 new small paintbrush
  • Nutcracker Cake Stand
  • 1 package (1.8 pounds) ready-to-use white rolled fondant, divided
  • Ivory paste food coloring
  • 1 package (1.1 pounds) ready-to-use natural colors rolled fondant
  • CAKE:
  • 2 packages white cake mix (regular size)
  • 4 large eggs
  • 2-2/3 cups water
  • FROSTING:
  • 1 package (2 pounds) confectioners' sugar
  • 2 tablespoons meringue powder
  • 2 cups shortening
  • 1/2 cup water
  • 2 teaspoons clear vanilla extract
  • ASSEMBLY:
  • 2 cardboard cake circles (6 inches)
  • 1 empty frosting can with lid (16 ounces), label removed, washed
  • Hole punch


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Recipe From : bigoven.com
Red Velvet-Peppermint Cake recipe: This is a great holiday twist on those chocolate-swirled marbled cake batters. This terrific 3-layer cake with made-from-scratch red velvet … ...Show details

Red Velvet Cake Pop Recipe | Making Motherhood Matter

Recipe From : makingmotherhoodmatter.com
Nov 14, 2016 · Here’s What You Need for the Red Velvet Cake Pop Recipe: Tools. 1. Cookie Scoop 2. Cardboard box or few short glasses 3. 20 Treat Sticks 4. Cake pan. Ingredients. 1 box Red Velvet Cake Mix 4 eggs (yokes only) 1/2 c. vegetable oil 3 tbsp. Cream cheese frosting 12 oz. Red … ...Show details

Red Velvet Cake Pops | General Mills Convenience and

Recipe From : generalmillscf.com
Heat vanilla icing in microwave until melted. Dip each cake pop into melted icing; hold over bowl to excess icing to flow off. Sprinkle with red decors and insert sticks into styrofoam board to set. Keep refrigerated until just before serving. ...Show details

Red Velvet Cake Pops (Easy Recipe) - YouTube

Recipe From : youtube.com
The easiest and fuss-free red velvet cake pops recipe! These delicious treats will be the highlight of your next party or celebration!_____­⬇️⬇️⬇️⬇️ CLI... ...Show details

Red Velvet Cake Pops | General Mills Convenience and

Recipe From : generalmillscf.com
Crumble 1 lb of cake into mixer bowl; freeze remaining cake for a later use. Add cream cheese icing and red food coloring; mix on medium speed using paddle attachment until completely combined, approx. 2 … ...Show details

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