Red velvet cakepops


  • 500 gram FunCakes mix for Red Velvet Cake
  • 200 ml water
  • 3 egg (approx. 150 gram)
  • 100 ml vegetable oil
  • Round cake pan 20cm
  • 125 gram FunCakes mix for Buttercream
  • 125 ml water
  • 150 gram unsalted butter
  • 200 gram cream cheese
  • 500 gram FunCakes flavoured chocolate melts strawberry
  • Lollipop sticks
  • Mini baking cups

Make sure all ingredients are at room temperature. Preheat the oven at 175°C (convection oven 160°C). Mixture the 500 gram mix for red velvet cake, 3 eggs, 100 ml vegetable oil and 200 ml water for 6-8 minutes until a smooth mixture arises. Fill the greased Cake pan for max 2/3 en bake the cake in the middle of the preheated oven for 40-45 minutes.

Add 125 ml of water to 125 grams of the mix for buttercream and beat with a whisk. Then let the mixture rest at room temperature for at least 1 hour. Beat 150 grams of unsalted butter for approx. 5 minutes until creamy. Add a part of the mixture to the butter and beat until the mixture has been completely absorbed before adding the next part. Once all of the mixture has been added, beat to a smooth buttercream (approx. 10 minutes). When the buttercream is ready, put in the cream cheese and mix this through the buttercream.

When the cake is baked and cooled down, put it into the food processor with the dough hook and mix the cake until it has a very fine structure. Now put in a small portions of the cream mixture to the cake until the dough becomes a ball. Now take ca 20 gram of the dough and make small balls, put these on baking paper, placed on a baking sheet.

Melt approx. 50 gram of the chocolate melts in the microwave on max power (±800W). Stir every 15/20 seconds in the chocolate to make sure the temperature is equally spread. Stop heating when the chocolate is almost completely melted and keep stirring until the chocolate is completely melted and a smooth mixture arises. Makes sure there is no water in the mixture.

Put one of the ends of a lollipop into the melted chocolate and put this site now into the dough ball. The chocolate makes sure that the lollipop stays into the ball. Put the cake pops for at least half an hour into the freezer.

Melt the rest of the chocolate and dip the frozen cake pops into the melted chocolate. Make sure to put on the decorations, because the chocolate will be hard very soon. Put the decorated cake pops in a nice mini baking cup.

Number of pieces:
45-50 pieces.