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–+ servings
Ruby Red Cake Pops on a white platter in front of a Wizard of Oz tapestry background
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Ruby Red Cake Pops

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.
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Chill Time 4 hours 30 minutes
Total Time 6 hours
Servings 32
Author Meghan

Equipment

  • Food safe disposable nitrile gloves
  • Cake pop sticks
  • ⅜-inch blue and white gingham ribbon

Ingredients

  • Non stick baking spray
  • 1 box red velvet cake mix such as Duncan Hines
  • ½-1 cup 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.
    red velvet cake batter in a rectangular pan before baking
  • Bake the cake according to the package directions.
    a red velvet cake baked in a rectangular cake pan
  • 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.
    a crumbled red velvet cake in a bowl with a scoop of cream cheese frosting on top
  • 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.
    a bowl of red cake pop mixture
  • 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.
    balls of cake pops on a waxed paper lined baking sheet
  • 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.
    a white stick dipped in a glass measuring cup of melted red candy melts
  • Carefully insert the stick into the cake ball. Repeat with the remaining cake pops.
    white cake pop sticks sticking out of balls of 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.
    ruby red cake pops on a white plate with ribbons tied on the sticks
  • Refrigerate cake pops until ready to serve.

Notes

Cake pops can be made several days in advance and refrigerated until ready to use.
I have had success freezing the cake pops, but you do risk the coating cracking during the freeze/thaw process or condensation causing the color to run.
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