Ingredients

Directions

1. Bake the PapaDlish Red Velvet Cake and let it cool completely. Prepare the Signature Cream Cheese Frosting separately.
2. Crumble the cooled cake finely into a large bowl, breaking up any large pieces.
3. Work in small additions of frosting until the cake crumbs bind together when squeezed. Avoid adding more frosting than needed; the exact frosting-to-crumb ratio was not measured in the original test.
4. Portion and roll the mixture into even balls. Arrange on a lined tray.
5. Freeze the rolled cake balls for 15 minutes, as used in the PapaDlish test.
6. Melt the white candy melts gently according to the package directions, stirring until smooth. If too thick for dipping, stir in a small amount of coconut oil until the coating flows smoothly.
7. Dip the end of each cake-pop stick into melted coating, then insert it into a chilled cake ball to anchor it.
8. Dip each cake pop into the coating, let excess drip off, and allow the coating to set. Use accent-colored candy melts only if desired.
9. Keep finished cream-cheese cake pops refrigerated in a covered container until serving.

Papa D’s Test Kitchen Notes

• Coating quantity: The corrected test quantity is 36 oz white candy melts; accent color is additional as needed.
• Chill: The tested freezer rest was 15 minutes.
• Frosting quantity: Papa D used the same amount of Signature Cream Cheese Frosting for the cake pops as for the four-layer cake: one full batch (about 900 g) for each. Add the frosting gradually while mixing the crumbs.
• Coating texture: Coconut oil can be used sparingly to thin candy melts if necessary.
• Storage: Because the filling contains cream cheese frosting, refrigerate promptly and avoid leaving the finished pops at room temperature for more than 2 hours.