RED VELVET FIREWORKS CAKE
Provided by Food Network Kitchen
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Brush two 9-inch-round cake pans with vegetable oil; dust with flour and tap out the excess.
- Make the cake: Whisk the flour, cocoa powder, baking soda and salt in a medium bowl. Combine the granulated sugar, vegetable oil, buttermilk, eggs and vanilla in a large bowl; whisk until smooth. Whisk in the food coloring, then add the flour mixture and whisk until smooth.
- Spread 3/4 cup batter in each of the prepared pans (you'll have a very thin layer of batter); set the remaining batter aside. Bake until a toothpick inserted into the center of a cake comes out clean and the top springs back when pressed, 16 to 18 minutes. Transfer to a rack and let cool about 5 minutes in the pans, then invert the cakes onto the rack to cool completely.
- Meanwhile, cool the pans under cold water, then wipe clean. Brush with oil and dust with flour again. Repeat to make 2 more cake layers, using 3/4 cup batter for each, then repeat again. You will have 6 layers.
- Make the frosting: Beat the cream cheese, butter and salt in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy. Beat in the vanilla, then beat in the confectioners' sugar in three additions until smooth.
- Put 1 cake layer on a serving plate and spread evenly with a scant 1 cup frosting. Repeat with the remaining 5 cake layers, then frost the top and sides of the cake with the remaining frosting in a thin layer (just enough so the nonpareils will stick). Refrigerate until the frosting is just set but still soft, about 10 minutes.
- Put the cake (on the plate) on a rimmed baking sheet. Cover the top and sides completely with the nonpareils, reusing the ones that fall onto the baking sheet.
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.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 46
Number Of Ingredients 9
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.
Nutrition Facts : Calories 160, Carbohydrate 21 g, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 85 mg
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.
Provided by SashasMommy
Categories Dessert
Time 2h40m
Yield 48 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 200.1, Fat 12.1, SaturatedFat 6.1, Cholesterol 17.6, Sodium 43.7, Carbohydrate 21.6, Fiber 0.1, Sugar 21.2, Protein 2.1
RED VELVET CAKE POPS
Make and share this Red Velvet Cake Pops recipe from Food.com.
Provided by Pam101
Categories Dessert
Time 1h
Yield 30-40 Pops, 30-40 serving(s)
Number Of Ingredients 3
Steps:
- After the cake has been cooled place it into a stand mixer.
- Add the cream cheese.
- Mix on medium until combined.
- Spray a baking sheet with nonstick cooking spray.
- Roll about a tablespoon into a ball. Repeat until of the mixture is finished.
- Melt the chocolate over a double boiler.
- Now, Dip a popsicle stick into the chocolate just to coat a bit of the bottom.
- Place it into the cake ball.
- Repeat until all balls have a stick.
- Dip each pop into the chocolate and let the extra chocolate drip off.
- Repeat.
- Place in freezer until ready to serve.
- Best served with coffee and frozen.
Nutrition Facts : Calories 73.2, Fat 7.5, SaturatedFat 4.5, Cholesterol 8.3, Sodium 26.6, Carbohydrate 3.1, Fiber 1.6, Sugar 0.3, Protein 1.7
RED, WHITE AND BLUE CAKE POPS
Use Styrofoam tucked into a basket as a base, and these patriotic treats can double as a colorful centerpiece at your Independence Day celebration.
Provided by By Arlene Cummings
Categories Dessert
Time 3h
Yield 40
Number Of Ingredients 8
Steps:
- Line several cookie sheets with waxed paper. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
- With fingers, crumble cake into large bowl. Add frosting; mix well with fingers until dough forms. Shape into quarter-size balls; place on cookie sheets. Freeze about 15 minutes.
- When ready to assemble, in small microwavable bowl, microwave candy melts uncovered as directed on bag. Stir in shortening until smooth and mixture runs off spoon.
- Remove cake pop balls from freezer. Dip tip of each craft stick into melted candy, then halfway into 1 cake ball; place on waxed paper-lined cookie sheet.
- When all cake balls have sticks, gently swirl 1 cake ball in melted candy to coat well; allow candy to drip back into bowl. Dip ball into candy sprinkles to decorate; place in plastic foam to allow candy to harden. Repeat with remaining cake balls and melted candy.
Nutrition Facts : ServingSize 1 Serving
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- Preheat oven to 350°F. Beat cake mix, milk, melted butter, and 1 teaspoon of the vanilla in bowl of a heavy-duty stand mixer fitted with paddle attachment on low speed until well blended, about 1 minute. Increase speed to medium, and beat 2 minutes. Pour batter into a greased (with vegetable shortening) and floured 13- x 9-inch baking pan.
- Bake in preheated oven until a wooden pick inserted in center comes out clean, 24 to 28 minutes. Cool in pan on a wire rack 15 minutes. Turn cake out onto wire rack, and let cool completely, about 2 hours.
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