What’s a Valentine’s Day without a little sweetness in your life? These Red Velvet Bonbons will bring just that. Just a bit of sweetness. Not too much, not too little. Just perfect.
I’m sure you have Valentine’s Day dinner plans, but do you have plans for dessert? You do now. Find a heart-shaped box, make these bonbons, fill the box, and gift it to your Love. They sure will be impressed. And, so will you.
Here’s what you’ll need to get started:
1 (15.25 oz) pkg Red Velvet Cake Mix, prepare batter according to package directions
1 tbsp Red Velvet Bakery Emulsion (Lorann Brand is what I used)
2 (8 oz) pkgs cream cheese, at room temperature
1 tsp almond extract
2 (12 oz) bags bright white candy melts, vanilla flavored
1 (12 oz) bag bright pink candy melts, vanilla flavored
1 (12 oz) bag red candy melts, vanilla flavored
Begin by making your cake batter according to the package directions. Mix in 1 tablespoon of the Red Velvet Bakery Emulsion. Bake your cake according to the package directions.
So, why do we add the Red Velvet Emulsion?
1) It adds extra vibrancy to the color of the cake; the cake tends to lighten in color once we add the white cream cheese later on, the emulsion helps relieve that. Would food coloring do the same thing? Yes, it would. BUT, the emulsion also has red velvet flavoring in it already. Which brings me to number 2,
2) The emulsion adds a little extra flavor. Yes, we already have a red velvet cake, so why do we need extra red velvet flavoring? Because, again, we don’t want to lose any flavor after adding the cream cheese. The cream cheese is supposed to add richness and texture to the cake pops, but it can also mask the beautiful distinctive taste that the red velvet cake is so well-known for.
Once your cake has fully cooled, crumble it into a large mixing bowl. Using your hands, mix in the softened cream cheese and almond extract.
Now, either take a round scoop or use your hands to create a 1-2 -inch ball. If you like, flatten the bottom of the sphere ever so slightly. That way you can stack them neatly in a small container for easy refrigerator storage.
After shaping the cake batter, place them on a parchment lined cookie sheet. Put in the freezer for about 30 minutes.
Meanwhile, place one package of the white candy melts in a microwave safe bowl. Microwave for 30 seconds, stir. Microwave for 30 more seconds. Stir until completely melted.
Remove the cake bonbons from the freezer and insert cake pop sticks into the bottom, flat side, of the balls.
Start dipping, swirling, and dripping. This process takes only a second or two per bonbon. The candy hardens pretty quickly. If you need to re-heat your candy, you may do so for 10 seconds at a time. And, don’t forget to stir!
Once the dripping stops, place your stick into a holder to allow the bonbon to dry completely. Complete drying will only take 2 minutes at the most. Once completely dry, remove the stick from the bonbon and place your bonbons on parchment paper.
Melt the red and the pink candies the same way as the white. There are several ways to drizzle your color onto the bonbons.
1) The spoon method- dip a spoon in the melted candy and drizzle over the bonbons.
2) The piping bag fitted with a piping tip- fit a tip (I used #4) into your bag, fill bag with melted candy, then drizzle over bonbons.
3) The piping bag with the tip cut- just like it sounds. Cut the tip (a little less than a 1/16 of an inch), fill bag with the melted candy, then drizzle over the bonbons
nom, nom, nom, bye-bye bonbon
- 1 (15.25 oz) pkg Red Velvet Cake Mix, prepare batter according to package directions
- 1 tbsp Red Velvet Bakery Emulsion (Lorann Brand is what I used)
- 2 (8 oz) pkgs cream cheese, at room temperature
- 1 tsp almond extract
- 2 (12 oz) bags bright white candy melts, vanilla flavored
- 1 (12 oz) bag bright pink candy melts, vanilla flavored
- 1 (12 oz) bag red candy melts, vanilla flavored
- Mix in 1 tbsp Red Velvet Bakery Emulsion to prepared cake batter and then bake cake according to package directions. Cool completely. Once cake is cooled, crumble cake in large mixing bowl.
- Using your hands, mix in softened cream cheese and almond extract.
- Roll cake batter in to 1-2 tbsp-sized balls, either with hands or a scoop. Flatten bottoms of bonbons. Place on a parchment-lined baking sheet.
- Place bonbons into freezer for 30 minutes.
- Put 1 package white candy melts into a small mixing bowl and warm in microwave for thirty seconds. Remove and stir. Heat for 30 more seconds, remove and stir until candy is completely melted.
- Push cake pop sticks in to the bottom of frozen bonbons and then dip into the melted white chocolate. Hold bonbon upside down until dripping slows. Place into a stand to dry (should only take a minute or two to dry). Repeat with the rest of the frozen bonbons.
- Once they are dry, remove sticks and place bonbons back on parchment paper.
- Heat both pink and red candy melts in separate bowls, 30 seconds at a time, with stirring in between. Once candies are completely melted, add to piping bags or use spoons to drizzle over pops.
- Store in refrigerator for up to 5 days.
- You may need cake pops sticks and a stand for this recipe. You can find both those, the Red Velvet Emulsion, and the melting candies at any store where baking and cake supplies are sold.