White chocolate melts (I used the wilton candy melts)
Cake pop sticks
Red Velvet cake (crumbled with icing added, ready to be rolled into cake balls)
NOTE: I only needed half the Red Velvet cake recipe to go with the amount of cheesecake I had from one cheesecake.
INSTRUCTIONS
Roll red velvet cake into balls. Make sure they are smaller, about half the size, than a normal cake pop, since we will be adding cheesecake onto the outside of it.
Scoop out cheesecake.
Make a little round patty with the cheesecake. Wrap the cheesecake around the red velvet and make a nice ball.
Using a little bit of white chocolate on the end of the stick, put stick into cake ball. Allow pops to firm up in the fridge.
Dip pops into white chocolate and lightly tap on the side of the bowl to remove excess chocolate. Allow to dry and harden.
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