Red Velvet Cake Pops (4th of July)

“Start this project at least the day before you need them, and set aside at least a few hours for rolling and dipping. You will need a package of 50 paper sucker sticks and a styrofoam block. If you need to add more melted candy to your bowl, do not put un-melted candy in with the melted candy and re-heat it, it will overcook the candy. Rather, melt the new candy and then pour it into the already melted candy.”
2hrs 40mins

Ingredients Nutrition

  • 1 (18 ounce) box red velvet cake mix
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 14 cups water (or as called for by your cake mix)
  • 12 ounces ready-made cream cheese frosting (3/4 of a can)
  • 2 (24 ounce) packageskroger brand vanilla candy coating
  • red white and blue candy sprinkles


  1. You will need a package of 50 paper sucker sticks and a styrofoam block.
  2. Bake cake according to directions on package. Let cool completely.
  3. Crumble cake mix in large bowl and mix in icing till all the cake is moist. (It’s easiest to use hands).
  4. Refrigerate for 30 minutes to 2 hours until firm enough to roll.
  5. Roll filling into 1.5-inch balls and place on waxed paper. Refrigerate for another hour to chill them back up.
  6. Place candy coating in a small, deep dish (a short drinking glass works well) and microwave at half power for 1 minute, and then for 30 seconds at a time, stirring in between, until candy is melted. Do not over-cook candy!
  7. Working with 5 balls at a time (keep the rest in the refrigerator), place the tip of a sucker stick into the candy and then push into a ball, about ¾ of the way through.
  8. Dip ball in melted candy coating until the candy touches the stick.
  9. Carefully shake off excess and sprinkle with candy sprinkles.
  10. Stand upright in styrofoam block.
  11. Substitute different types of cake, frosting and candy coating for different flavors.

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