I know you are all probably tired of seeing cake pops by now, but I am still stuck on these delicious little delights.
After finding out a friend I was hoping to get feedback from on my Lemon Dream Cake Pops disliked citrus flavored desserts, I got to thinking about what flavor I could do for my next batch of pops. Valentine’s day was on the way and The Man is a big fan of red velvet desserts, so its was a no brainier what to try next. My other challenge with these was that, unlike previous pops, I wanted The Man to be able to enjoy all the decorative iterations, which meant they could not be coated in white chocolate, as that is a migraine trigger and something he tries to avoid.
Thus I present to you Valentine’s Day Chocolate Red Velvet Cake Pops. What you can’t smell or taste through the computer is the cream cheese flavoring oil I used in the milk chocolate coating. Red velvet cake just isn’t right to me without the cream cheese frosting. What you get from this little additive is just the hint of a cream cheese aftertaste once the sweetness and creamy flavor of the chocolate subsides.
There was also a fortuitous accident when baking these pops. I was using my awesome Cake Pop Maker by Babycakes for these, along with their recipe for Red Velvet pops from the instruction manual, however this batter was much thicker and stickier then the lemon batter I used previously. This cause me to overfill or underfill a number of the wells in the cooker, resulting in odd shaped balls that would not have been optimal for putting on sticks. They were not overcooked and their only issues were ascetic, so I went back to my cake pop roots and shredded these ill-looking balls in my food processor, added some whipped cream cheese frosting I just so happened to have on hand and using Bakerella’s patented method and a heart-shaped cookie cutter, made perfect heart pops that were ideal for the Valentine’s Day theme.
I can only hope the family and friends I present these cake pops to will agree to be my Valentines this year.