Cake Pops Rose Infused Red Velvet

Cake Pops Rose Infused Red Velvet
Reviewed by Cake Pops
Rating: 5

This recipe and images are courtesy of ChefPriyanka you can view more of her creations at her blog.

The process isn’t hard, it’s just a bit time consuming. But, if you’re looking to indulge and treat yourself or a loved one, then the time and effort are definitely worth it!

Cream Cheese Frosting:

  • 3 cups confectioner’s sugar
  • 6 oz reduced fat cream cheese, softened (I used Philadelphia Brand)
  • 2 1/2 tbsp unsalted butter, softened
  • 1/2 tsp rose water/essence

Chocolate Coating:

  • 4-5 bars dark chocolate, melted (I used Ghiradelli 70% Cacao)
  • silver leaf (optional)- available at Indian Grocery Stores

Process:

1. Preheat the oven to 350 degrees. Spray a rectangular pan (~9×13) with PAM and line with parchment paper. Spray with PAM and set aside.

2. In a medium bowl sift together the flour, cocoa, baking soda and salt. Mix and set aside. In a large bowl add the eggs, buttermilk, vinegar, oil, food color and rose water. Using a hand mixer beat on low for 1-2 minutes until blended well. With the mixer on low, add about 1/2 cup of the dry ingredients and blend. Do this continuously until the dry ingredients are blended well with the wet ingredients and is smooth. Do not over beat. Pour into greased pan and bake for 35 minutes. Turn halfway through.

3. Remove from the oven and cool in the pan for about 15 minutes. Using the sides of the parchment sheet, lift the cake out and cool for another 15-20 minutes or until completely cool. Using a serrated knife, trim off the hard edges.

4. In a large bowl add cream cheese, butter and rose water. Beat on low speed for 1-2 until creamy and blended. While beating add in 1/2 cup at a time of confectioner’s sugar. Beat until everything is blended and creamy (resembles frosting).

5. In a large bowl crumble the whole cake into small pieces. Mix in the frosting using a spatula until its incorporated well and resembles a thick crumbly dough. Roll into 1-2 inch thick balls. Press together with fingers to make sure that the cake sticks together as a ball, and smooth using the palms of your hands. Place on a cookie sheet and freeze for about 1 hours- till its chilled & hard, not frozen solid.

6. Melt the chocolate in a large bowl. Take about 4 balls out of the freezer at a time and thoroughly coat each ball, dunking them into the bowl of chocolate. Place on a parchment lined cookie sheet to dry. Decorate tops with drizzled chocolate (optional). Once the balls are all dry (few hours or over night) carefully decorate with the silver leaf.

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Ingredients

  • 2 1/2 cups + 5 tbsp All Purpose Flour
  • 1 1/2 cup granulated sugar
  • 1 tsp baking soda
  • 1 1/2 tbsp unsweetened cocoa powder (I used Ghiradelli Bran)
  • 1 tsp salt
  • 1 cup buttermilk (I used Homemade)
  • 1 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 1/2 tbsp red food coloring
  • 1 tsp white distilled vinegar
  • 1 tsp rose water
  • PAM Baking Flavor
Serves 5
40
  • Nestel

    I would say a more appropriate description for these would be cake balls since cake pops are usually presented on a stick, but these look very delicious either way!

  • Leslie

    I’m just wondering where the granulated sugar goes… I added it with the dry ingredients, but I think y’all missed that part in the instructions.

  • http://n/a Lisa

    I was wondering how the pops are dipped in chocolate if there is no stick?- no finger marks? I would appreciate any advice- thanks!!

  • Adriana

    I have a book about cake pops, and they sugest to dip the ball in the coating and with a spoon you take the ball out.

  • Jayne

    I can’t wait to try these they sound and look delicious, I’ve been askd to make cake pops for wedding favours next year so here goes !!!!! practice time xx

  • cake pop

    CAKE POPS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  • Chef Fredrick

    These wonderful cakes could very well be called “Truffles”

  • Ziggychk

    I made these….not sure if the rose water did much but they were very tasty. I also skipped the red food coloring. I used two plastic forks to dip in the balls and lift out of the melted chocolate.

  • Ctransue2738

    almost forgot the sugar. it doesn’t tell you where to put it in. if i hadn’t tasted the batter, they cake pops would have been not so tasty. otherwise, very good. used white chocolate instead of dark with christmas sprinkles to top them off, and they were adorable!!

  • Carlarchbold

    I did exactly what the recipe said and the cake balls were most certainly inedible not to mention that I spent 30 dollars on all the supplies. I will not be using any more of these recipes!

  • Carlarchbold

    I did exactly what the recipe said and the cake balls were most certainly inedible not to mention that I spent 30 dollars on all the supplies. I will not be using any more of these recipes!

  • http://www.facebook.com/profile.php?id=27608209 Jenny Dacierno

    to get the red food coloring more evenly distributed, before you do ANYTHING with the cocoa and food coloring, put them into a shallow bowl and combine the food coloring with the cocoa. Use a fork to mash it up and mix it together. Once thats done, add as you would the cocoa and the color will be more evenly distributed thru out the batter. =)

    • Judy

      Doesn’t work if you use professional grade gel food coloring though….