Red Velvet Graduation Cake Pops

Red Velvet Graduation Cake Pops

Course Cake
Cuisine International


  • 1 pack MAYA Decadence Red Velvet Cake Mix 400g
  • 3/4 cup + 1 tablespoon water
  • 1/3 cup vegetable oil
  • 3 pieces egg

Instant Whipping Cream:

  • 1 pack instant whipping cream powder (included)
  • 1/3 cup cold water

Chocolate coating:

  • 1 cup white chocolate, melted
  • 2 cups dark chocolate, melted


  • Preheat oven to 350°F/177°C. Line 9-inch square pan. Set aside.
  • Combine water, oil and eggs. Slowly add the cake mix to the wet ingredients and lightly mix by hand using a wooden spoon or wire whisk until well blended.
  • Pour mixture into prepared pan and bake for 15-20 minutes or until a toothpick inserted at the center comes out clean. Let it cool and set aside.
  • In a bowl, combine instant whipping cream powder and cold water and beat using a wire whisk until fully aerated or until it doubles in volume.
  • Crumble the cooled red velvet cake, using fork or pastry blender. Add the prepared instant whipping cream and mix well.
  • Scoop it 1 tablespoon or 30grams of the cake mixture and mold it into balls and place them in the fridge for 1 hour to set.
  • Dip lollipop stick tip into the melted white chocolate one at a time, about 1/2 inch, then insert it into the cake balls directly, pushing it half-way through.
  • Then dip the cake pops into the melted dark chocolate and place it in a plate and sprinkle it with some edible beads, then place it in the fridge, until the chocolate sets. Serve.

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