Ruby Red Cake Pops are perfect for a Wizard of Oz themed birthday party or any holiday featuring red! The inside is red velvet cake with cream cheese frosting, and they are coated in red candy melts.
Cake Pops are so much fun, especially for kids, and are a great addition to any party. They can be decorated to fit any theme.
I have previously published Sesame Street Cake Pops, FROZEN Cake Pops, and Snow White Apple Cake Pops that I have made for my kids' birthday parties.
I made these Ruby Red Cake Pops for my middle daughter's 8th birthday party with a Wizard of Oz theme.
The inside of these cake pops is a red velvet cake mixed with cream cheese frosting.
Adding the blue and white gingham ribbon that is reminiscent of Dorothy's dress was the perfect finishing touch to tie these into the theme.
Unfortunately, Dorothy's ruby slippers are not featured in Wicked, so these cake pops may not fit with a Wicked themed birthday party.
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Ingredients and Materials
- Red velvet cake mix, such as Duncan Hines
- Canned cream cheese frosting, such as Pillsbury
- Food safe disposable nitrile gloves
- Cake pop sticks
- Red candy melts
- Red sanding sugar
- ⅜-inch blue and white gingham ribbon
Bake the Cake
Prepare a 9x13-inch baking pan by spraying it with a baking spray such as Pam for Baking.
Prepare the cake mix according to the package directions. Pour the batter into the pan.
Bake the cake according to the package directions.
Allow the cake to cool to room temperature.
Make and Dip the Cake Pops
Process the cake into crumbs by placing pieces of the cake into the bowl of a stand mixer fitted with a paddle attachment.
Then add about ½ cup cream cheese frosting and mix until incorporated. You want all of the crumbs to stick together.
Add more frosting if the mixture is not sticking together.
I recommend wearing food-safe disposable nitrile gloves for this part. It is best sanitary practice, and you avoid staining your hands red with the red velvet cake.
Scoop a few tablespoons of the dough and roll it into a ball. Repeat with the rest of the dough until you have about 30-32 balls.
Refrigerate for at least 4 hours or freeze for 30 minutes.
After the balls have chilled, melt the candy melts according to the package directions. I use a tall glass or measuring cup and microwave them at 50% power in 30-second intervals until completely melted.
Dip the end of a cake pop stick into the melted candy melts.
Carefully insert the stick into the cake ball. Repeat with the remaining cake pops.
Refrigerate the cake pops for about 10-15 minutes to set the stick.
At that point, you may need to reheat the candy melts to get them to melt completely again so the candy is smooth enough for dipping.
Have the red sanding sugar ready with a dish to catch the excess sugar, as well as another wax paper lined baking sheet to place the dipped cake pops.
Taking only a few cake pops out of the refrigerator at a time, dip each cake pop in the melted candy melts, shake off the excess, and quickly shake on some red sanding sugar. Place the dipped cake pop on the new wax paper lined baking sheet. Repeat with remaining cake pops.
Once you have dipped all of the cake pops, refrigerate them to set the candy melts before adding the ribbon.
Add the Ribbon
I purchased this blue and white gingham patterned ribbon and cut it into strips about 10-12 inches long. The length you choose will depend on how large you want the bow.
Then I tied it into a bow about ⅓ of the way down the stick on each cake pop.
Gluten Free Option
Use a gluten free cake mix to make the cake. The other ingredients are gluten free.
📖 Recipe
Ruby Red Cake Pops
Equipment
- Food safe disposable nitrile gloves
- Cake pop sticks
- ⅜-inch blue and white gingham ribbon
Ingredients
- Non stick baking spray
- Red velvet cake mix (such as Duncan Hines)
- Canned cream cheese frosting (such as Pillsbury)
- Red candy melts
- Red sanding sugar
Instructions
- Prepare a 9x13-inch baking pan by spraying it with a baking spray such as Pam for Baking.
Bake the Cake
- Prepare the cake mix according to the package directions. Pour the batter into the pan.
- Bake the cake according to the package directions.
- Allow the cake to cool to room temperature.
Make and Dip the Cake Pops
- Process the cake into crumbs by placing pieces of the cake into the bowl of a stand mixer fitted with a paddle attachment.
- Add about ½ cup cream cheese frosting and mix until incorporated. You want all of the crumbs to stick together. Add more frosting if the mixture is not sticking together.
- Wearing food safe nitrile gloves, scoop a few tablespoons of the dough and roll it into a ball. Repeat with the rest of the dough until you have about 30-32 balls.
- Refrigerate for at least 4 hours or freeze for 30 minutes.
- Melt the candy melts according to the package directions. I use a tall glass or measuring cup and microwave them at 50% power in 30-second intervals until completely melted.
- Dip the end of a cake pop stick into the melted candy melts.
- Carefully insert the stick into the cake ball. Repeat with the remaining cake pops.
- Refrigerate the cake pops for about 10-15 minutes to set the stick. You may need to reheat the candy melts to get them to melt completely again so the candy is smooth enough for dipping.
- Have the red sanding sugar ready with a dish to catch the excess sugar, as well as a new baking sheet covered in waxed paper.
- Taking only a few cake pops out of the refrigerator at a time, dip each cake pop in the melted candy melts, shake off the excess, and quickly shake on some sanding sugar. Place the dipped cake pops on the new baking sheet.
- Once you have dipped all of the cake pops, refrigerate them to set the candy melts before adding the ribbon.
Add the Ribbon
- Cut the ribbon into strips about 10 to 12 inches in length, depending on the desired size of the bow.
- Tie a bow onto each cake pop stick, about ⅓ of the way down the stick.
- Refrigerate cake pops until ready to serve.
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