This delicious recipe, developed by Christine Capendale, was made using First Choice Custard.

Yields20 Servings

Ingredients:
For the Velvet Pops
 500 ml red velvet cake, crumbled (use 6 red velvet muffins or recipe attached)
 125 ml First Choice Custard
 20 glace cherries
 300 g white chocolate
 garnish with sprinkles, gold leaves and sugar flowers
 20 cake pop sticks
For the Red Velvet Cake:
 190 g cake flour
 130 g sugar
 5 ml bicarbonate of soda
 1 pinch of salt
 15 ml cacao
 2 eggs
 150 ml sunflower oil
 180 ml First Choice Amasi
 5 ml red food colouring
 15 ml white vinegar or lemon juice
 5 ml vanilla extract or essence

Directions:
For the Cherry Pops:
1

Mix the cake crumbs with the custard to make a stiff “dough”.

2

Divide into 20 portions (about 25-30 g each) and roll into a ball.

3

Insert a cherry into each ball and roll into a ball again. Place in freezer for 30 minutes to firm up.

4

Melt the Chocolate.

5

Take a cake pop stick and dip it into the melted chocolate. Firmly stick it into the middle of the cake ball – you may have to push firmly if you feel resistance from the cherry. Repeat with the rest of the pops. Place in the fridge to firm up for about 15 minutes.

6

Dip the cake pops into the melted chocolate all the way to cover entirely with chocolate.

7

Sprinkle with sprinkles or sugar flowers before the chocolate sets.

8

Dry the cake pops upside down on baking paper OR stick the pops into polystyrene to dry upright.

9

TO MAKE RED VELVET TRUFFLES instead of cake pops – use two forks to dip the cake balls into the melted chocolate and decorate as desired — place in small paper cups and store in the fridge.

For the Red Velvet Cake:
10

Preheat the oven to 180°C and line a 22 cm greased cake tin with baking paper.

11

Sift together the flour, sugar, bicarb, salt and cacao.

12

In another bowl, add the eggs, oil, amasi, vinegar, food colouring and the vanilla. Whisk together.

13

Add the liquid ingredients to the dry ingredients and mix well to make the batter.

14

Spoon the batter into the prepared cake tin and bake for about 25 minutes until cooked. Cool completely before use.

15

NOTE: this will be enough cake for a double recipe of cherry pops.

Ingredients

Ingredients:
For the Velvet Pops
 500 ml red velvet cake, crumbled (use 6 red velvet muffins or recipe attached)
 125 ml First Choice Custard
 20 glace cherries
 300 g white chocolate
 garnish with sprinkles, gold leaves and sugar flowers
 20 cake pop sticks
For the Red Velvet Cake:
 190 g cake flour
 130 g sugar
 5 ml bicarbonate of soda
 1 pinch of salt
 15 ml cacao
 2 eggs
 150 ml sunflower oil
 180 ml First Choice Amasi
 5 ml red food colouring
 15 ml white vinegar or lemon juice
 5 ml vanilla extract or essence

Directions

Directions:
For the Cherry Pops:
1

Mix the cake crumbs with the custard to make a stiff “dough”.

2

Divide into 20 portions (about 25-30 g each) and roll into a ball.

3

Insert a cherry into each ball and roll into a ball again. Place in freezer for 30 minutes to firm up.

4

Melt the Chocolate.

5

Take a cake pop stick and dip it into the melted chocolate. Firmly stick it into the middle of the cake ball – you may have to push firmly if you feel resistance from the cherry. Repeat with the rest of the pops. Place in the fridge to firm up for about 15 minutes.

6

Dip the cake pops into the melted chocolate all the way to cover entirely with chocolate.

7

Sprinkle with sprinkles or sugar flowers before the chocolate sets.

8

Dry the cake pops upside down on baking paper OR stick the pops into polystyrene to dry upright.

9

TO MAKE RED VELVET TRUFFLES instead of cake pops – use two forks to dip the cake balls into the melted chocolate and decorate as desired — place in small paper cups and store in the fridge.

For the Red Velvet Cake:
10

Preheat the oven to 180°C and line a 22 cm greased cake tin with baking paper.

11

Sift together the flour, sugar, bicarb, salt and cacao.

12

In another bowl, add the eggs, oil, amasi, vinegar, food colouring and the vanilla. Whisk together.

13

Add the liquid ingredients to the dry ingredients and mix well to make the batter.

14

Spoon the batter into the prepared cake tin and bake for about 25 minutes until cooked. Cool completely before use.

15

NOTE: this will be enough cake for a double recipe of cherry pops.