Grinch Cake Pops
Lush red velvet cake, tangy cream cheese frosting, and a playful green candy coating team up in these whimsical Grinch cake pops. Finished with a cute candy heart, they're almost too charming to eat—almost. Perfect for parties, gifting, or devouring solo.
20
cake pops
Ingredients
Cake
- 1 box red velvet cake mix plus ingredients per box instructions (usually eggs, oil, water)
Frosting
- 4 oz (113 g) cream cheese softened
- 1 cup (120 g) powdered sugar
- 1 pinch salt
Coating and Assembly
- 12 oz (340 g) light green candy melts Wilton or similar; blend with white melts if needed for preferred shade
- 1 tsp (5 ml) vegetable shortening
- 20 cake pop sticks 6-inch recommended
- 20 red candy hearts or red M&Ms or heart sprinkles
Equipment
- Baking pan
- Mixing bowls
- Hand mixer or stand mixer
- Parchment paper
- Microwave-safe bowl
- Cake pop sticks
- Tall glass or mug
Instructions
- Bake the red velvet cake as instructed on the box. Let it cool completely.
- In a bowl, beat together cream cheese, powdered sugar, and salt until smooth and spreadable.
- Crumble the cooled red velvet cake into fine crumbs in a large bowl.
- Add frosting a scoop at a time and fold gently. Keep adding until the mixture holds together like playdough (not too wet, not too dry).
- Scoop out tablespoon-sized portions and roll into smooth balls. Place on a parchment-lined baking sheet.
- Chill cake balls in the freezer for 10 minutes (or fridge for 30) to firm up.
- Melt the green candy melts in a microwave-safe bowl in short bursts, stirring in between. Once melted, stir in the vegetable shortening until smooth.
- Dip the tip of each cake pop stick into the melted candy coating and then insert it halfway into a chilled cake ball. Repeat with all balls.
- Freeze the newly-stuck pops for another 10-15 minutes to set the stick.
- Pour melted candy melts into a tall glass or deep mug. Dip each cake pop straight down, then lift and tap gently on the rim to remove excess coating.
- While the coating is still wet, gently press on a red candy heart. For extra flair, drizzle green stripes with remaining melts once set.
- Let pops stand upright (in a styrofoam block or mug) until the coating is fully set. Store in an airtight container in the fridge.
Notes
If you can't find candy hearts, substitute with red M&Ms or any red sprinkle. Use vanilla or buttercream if you don’t like cream cheese. For neat dipping, use a tall, narrow glass for coating. Cake pops can be frozen before or after dipping—just thaw before serving!
Nutrition
Calories: 160kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 120mg | Potassium: 45mg | Sugar: 16g | Vitamin A: 110IU | Calcium: 25mg | Iron: 0.6mg