Red Velvet Cake Pops

Refrigerate the cake, since it is easier to crumble when cold. Then, crumble the cake using your hands. You can also do this in the food processor.

Add cream cheese to the cake crumbles. Mix using your hands until thoroughly combined. The crumbles will start coming together and become a moist dough.

If you feel all crumbs do not hold together, add a spoonful of condensed milk to bind. You can also use butter cream frosting or Nutella to bind also.

Line a baking sheet with parchment paper. Now roll the cake balls by hand depending on the size you like. I used a tablespoon measure to shape mine.

Place them on the prepared baking sheets and let them rest in the refrigerator for about 30 minutes. If you are in a hurry, pop these in the freezer for 10 minutes just to firm it up. It should not be frozen.

Now get the pop sticks and candy melts organized. Transfer the candy melts in a deep microwave-safe bowl. It is important to use deep bowl here, makes it easier for dipping and drip off excess candy.

Microwave candy melts, following the instructions on the package. I did it twice for 30 seconds and stirring in between each interval. Make sure you do not overheat to fasten the process since it might result in a clumpy chocolate.

The consistency of the candy melt should be appropriate. It should be of dropping consistency. If it is too thick, add a tbsp of vegetable oil and mix well.

If you are using white candy melts, you can add colour as per your choice.

Prepare your cake pop stand if you have or use a Styrofoam block and cover it with cling film. I did this so I can use the block again next time.

Remove cake balls from fridge / freezer. Now take the pop stick and dip into the melted candy.

Then immediately insert the pop stick into a cake ball, pushing it only halfway through. This will ensure it holds the weight of the cake ball. Once all the cake balls have sticks to it put it back to the fridge to set for approximately 10 minutes.

Remove and holding one lollipop stick with cake ball attached, dip the entire cake ball into the melted candy coating until it is completely covered. The coating should cover the base of the lollipop stick.

Remove excess by tapping on the pop stick using the base of the bowl. If you miss this step you will have dripping all over when you set it upright. Also the excess weight of chocolate will weigh down the cake ball and break.

Rotate the pop stick while the excess coating drips off so the cake is evenly coated from all sides.

Wipe off the coating if you get any on the pop stick. After coating, stick the cake pop into the Styrofoam block.

While the coating is still wet, sprinkle on decorations of your choice. Repeat with the remaining cake balls and let the pops dry completely at room temperature before transferring to the refrigerator. Candy melt hardens at room temperature.