These fun Green Velvet Cake pops are perfect for St. Patrick’s Day! These are festive, colorful and, most importantly, delicious. I made these with my green velvet cake recipe.
This is my final treat from the green velvet cake recipe is green velvet cake pops. Super cute! I think most people will be quiet surprised when they bite into the cake pop and see the vivid green color.
Once you’ve made your green velvet cake, let it cool. I actually cooled mine and than wrapped it in plastic wrap and stored in the fridge for a day before making my cake pops. This was a nice way to break up the time it takes to make these. Cut your cake up, and either shred it with a fork or pop it into your food processor.
It only takes a couple of pulses and you have cake crumbs.
Even though I made homemade cream cheese frosting, I decided to use canned frosting in the cake pops. I didn’t want to have to store them in the fridge, so shelf stable frosting made sense. I put a big scoop in (I always start out with a little bit and add in as needed, to make sure I don’t over do it) and gave it a few more spins in the Cuisinart.
Now you will want to make your cake balls. You can use a scoop, though I just shape mine by hand.
At this point you can put them in the fridge for a bit, but I decided to just keep on working (gotta make the most of that precious nap time…). Next you will want to melt your chocolate (I like Merkens or Wilton). I always dip my sticks into chocolate…
thn I put the sticks into the cake balls, and let the chocolate set up.
After the chocolate sets up, I than dip the cake balls into the chocolate, and than cover with pretty pretty sprinkles! I love me some sprinkles.
I made both cake pops and cake balls – same thing, the only difference being the stick.
See my fancy cake pop stand? And here all I thought it was good for was draining water.
And now you have super cute green velvet cake pops and green velvet cake balls.
I found these cute little tins at Michaels for 49 cents. Add a bow and they are perfect to use to give your cake balls as a gift.
And a few more pics. I think these may be my favorite treat out of all of the green velvet recipes.
Certainly a super sweet St. Patrick’s day treat!
Just reporting in that my Green Velvet Cake Pops were a BIG hit at a party, and with my yoga class.
Thanks so much for the recipe and inspiration. I did bake the layers ahead, refrigerate, and then used the food processor – so much easier than mixing by hand, and more uniform results. Thanks again!
A friend of mine was thinking about doing the balls for wedding gifts….do you think they would freeze well? It is the perfect green for her wedding theme.
Lisa, they freeze well prior to dipping in chocolate. Then you’d want to let them thaw in the fridge, then dip. The problem I’ve had with freezing them once coated in the chocolate is that they can tend to want to expand and contract and that causes the chocolate do crack. I’m sure someone out there probably has some great advice on this, so many people make large batches and sell theirs (I do not) so I’d check around, maybe even the Wilton.com forum.
Lindsay @Artsy-Fartsy Mama says
These are so cute!! The kids are going to love these. I also wanted you to know that I featured this today at http://www.artsyfartsymama.com/2013/02/pinteresting-features-n-shtuff-70.html
Cake Pops says
So great! I particularly love the green interior – a touch that lazier bakers (i.e. me) would have skipped. I had to highlight them at OCP – St Patrick’s Day Cake Pops! – with St Paddy’s Day coming up. 🙂
I did everything exactly as it said in the recipe but my cake pops didn’t stay on the stick when I dipped them in the chocolate. It seems they were too oily or something. Does that mean I used too much frosting?
Rachel, there are so many factors. Did you dip the sticks in chocolate first, and then let them cool/set prior to dipping the entire thing in? The size of the cake pop can be a factor – too big and gravity will always win. If the chocolate you are dipping into is too thick, it can also add to the weight. As far as oily, yes, that can be a bit too much frosting or just one that is a bit oilier. There are so many variables that it’s hard to pinpoint sometimes. Have you read this post? It has lots of tips and tricks as well as links to other sites… http://www.lovefromtheoven.com/2012/02/15/how-to-make-cakepops-tips-tricks-advice-links-resources/