White Chocolate Peppermint Cake Pops {Recipe}

I’m a little sad, the conclusion to my cake novel has arrived.  I knew the day would come, when I’d be out of ingredients to keep the story going. Let’s take a stroll down memory lane, shall we?  Once upon a time girl meets limited edition Peppermint Stick Frosting Creations.  After eating several spoonfuls, she fell in love.  It was a deep, mad, whirlwind kinda love.  But the story takes a turn when she was caught red handed, with Peppermint stick’s brother, Cherry Vanilla, making Red Velvet Cherry Vanilla Whoopie {pies}.  She couldn’t get enough whoopie, some would call her an addict.  She loved whoopie so much she was doing crazy things like introducing her two loves of red velvet and peppermint, a naughty menaj a tois of sorts – the Red Velvet Peppermint Stick Whoopie Pop.  The story concludes with a massive happy ending when she has had her fill of whoopie, a new day comes and she locks eyes on  White Chocolate Red Velvet Peppermint Cake Pops.  A love that will stand the test of time, and last forever.  Sounds like a best seller, right?

This is a really long way of introducing my recipe for White Chocolate Red Velvet Peppermint Cake Pops.  You’ll fall madly in love with them too.

 

White Chocolate Peppermint Cake Pops

1 box Red Velvet Cake Mix

1 T Cocoa Powder

ingredients from the back of the cake box

1 can Frosting Creations Frosting Starter

1 pkg Frosting Creations Peppermint Stick Flavor Mix

10 peppermint candies – I used these

White Chocolate candy coating

1 T shortening

40 lollipop sticks

Bake cake according to instructions on the back of the box, adding in the additional cocoa powder (I like mine really chocolatey).  Let cake cool, about an hour or more if you can.

Mix together Frosting Creations Starter and Flavor Mix.   Cover a baking sheet or plate with parchment paper.  Spray the parchment paper with pan spray.

Crush candies into crumbs.  I like to use a food processor, some people prefer to take out their aggression and beat the living daylights out of those poor peppermint candies. To each their own.  Place crumbs in a bowl.

When cake has cooled cut it up into pieces and put it into a food processor, turn it on to cut up the cake pieces into fine crumbs.  Adding the frosting in, you can also pulse your food processor to mix it in.  If it’s too thick then mix it in by hand, but you want this to be a thick consistency.  Put the cake/frosting mixture into the fridge for 20 minutes.

When the cake mixture has been in the fridge for 20 minutes (or more), scoop with a mini ice cream scoop, or use a spoon, and with wet hands form a ball with each scoop.  Place gently on the baking sheet.  Work in small batches, adding the finished balls to the fridge or freezer.

When finished rolling your balls, gently slide a stick into the bottom of each one.  Place back in the fridge.

Melt your chocolate with shortening over a double boiler or in the microwave.  Best practice is to use a deep container so you can dip your pop right in and pull it out easily.  Once you’ve coated your pop, give it some good taps on the side of the bowl to get rid of any extra coating.  Quickly coat the pops in the peppermint crumbs.

Let dry standing up, in a glass or styrofoam brick, or make your kids hold them.  Like I did here.

 

Like what you see?  Show them some sugar…

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