Cake pops at home

If the stands at the New York Food & Wine Festival last weekend were any indication, cake pops are taking over for cupcakes and pies as the next big dessert trend. Eager to try them out myself, I made these d Velvet cake pops for a surprise party I threw for my husband's birthday, and the guests agreed that they turned out amazingly well.

The only downside? They were a little too delicious and convenient. We began to convince ourselves that leftover cake pops taste great not only after dinner, but as an afternoon snack or with coffee in the morning!

Red Velvet Cake Pops

• 1 box red velvet cake mix 
• 12 ounces ready-made cream cheese frosting
• 24-48 ounces white candy coating (also comes in different colors)
• Paper lollipop sticks
• Sanding sugar or sprinkles (optional)

Make the cake:

Bake the red velvet cake mix in a 9" x 13" pan as directed. Let cool completely, then finely crumble the cake into a large bowl and add cream cheese frosting until thoroughly mixed.
Here's where it gets messy: Roll the mixture into 1 1/2" balls and place them on waxed-paper-covered baking sheets. Cover balls with plastic wrap and put them in the freezer for 15-20 minutes.

Add the candy coating:

Place 8-12 ounces white candy coating, in a deep, microwave-safe bowl and melt in the microwave, stirring every 30 seconds. Do not overheat; if you cook it too long, the candy will start to harden and burn. I find it's better to work in small batches, and melt more as needed.

Place an upside-down colander on waxed paper. Working in small batches (and leaving remaining balls in the refrigerator), dip sticks in 1/2 inch of candy coating and then push into balls about halfway. Dip the ball into the melted candy coating until it is completely covered. Make sure the coating meets at the base of the lollipop stick. If excess coating starts to drip, hold the stick at an angle in your left hand and use your right hand to gently tap your left wrist, rotating the stick as necessary (this takes awhile to get right). When coating stops dripping, gently top with sprinkles or sanding sugar. You can also drizzle on a second candy coating color in different patterns, while the first color is still wet.

Prop the cake pop upright in a colander hole to dry. Repeat with the remaining cake balls and let them dry completely. Store in an airtight container on the counter or in the refrigerator up to 3 days.

Adapted from a recipe by Bakerella

My personal advice? don't make the cake balls too big, or you'll end up with cake pop carnage all over the counter: