Sarah Graham’s red velvet cake pops with white chocolate jackets Recipe

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Sarah Graham’s red velvet cake pops with white chocolate jackets

“Delightfully tiny, caramely balls of cake” is how Sarah Graham describes these cake pops. Composed of a mix of crumbled red velvet cake, Nestlé Caramel Treat and melted dark chocolate and – as Sarah says – “suited up in white chocolate jackets” they make an elegant home made gift, a lovely treat for birthday parties and great wedding favours. The recipe comes from Sarah's gorgeous new book, Smitten.

Serves: 10-12

Preparation time: 20 minutes

cake

red velvet

Sarah Graham

Ingredients

4 store-bought red velvet cupcakes

2 Tbsp Nestlé Caramel Treat

2 Tbsp melted dark chocolate

200g white chocolate

10-12 bamboo skewers

Method

1. Crumble the red velvet cake into a mixing bowl and mix until you have quite fine crumbs. Add the caramel and dark chocolate and mix until well combined.
2. Roll thumb-sized portions of the cake mixture into neat balls. Chill on a plate in the fridge for 15 minutes.
3. Meanwhile, melt the white chocolate in 20 second bursts in the microwave (about 80 seconds in total), and then leave to stand for a minute or so. Stir with a whisk until you have a silky consistency and leave to cool to room temperature.
4. Skewer each cake ball on the end of a bamboo skewer and dip in the white chocolate to coat. Stand the cake pops in jars or drinking glasses – make sure they are not touching until set. If you would like to decorate them, gently dip them in some coloured sugar crystals while the chocolate is still soft.

Extracted from Smitten by Sarah Graham (Struik Lifestyle)