Nutcracker Peppermint Red Velvet Cake Pops Food

PEPPERMINT RED VELVET CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream, food coloring if desired, and vinegar. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with the buttermilk, beating well after each addition., Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese and butter until combined. Beat in extract. Gradually add confectioners' sugar; beat until smooth. Spread frosting between layers and over top and sides of cake. Press crushed candies on top and sides of cake. Arrange whole candies around bottom of cake.

RED VELVET CAKE POPS

Steps:

• Prepare cake batter as directed on package; stir in food coloring. Bake as directed on package for 13x9-inch cake. Cool completely.
• Crumble cake into large bowl. Mix cream cheese and sugar until blended. Add to cake crumbs; mix well. Shape into 56 (1-inch) balls. Freeze 10 min.
• Melt semi-sweet chocolate, then white chocolate as directed on packages; pour each into separate medium bowl. Immediately add 1-1/2 tsp. shortening to chocolate in each bowl; stir until shortening is completely melted and mixture is well blended.
• Cover rimmed baking sheet with waxed paper. Remove cake balls from freezer in small batches. Insert lollipop stick into center of each ball. Dip, 1 at a time, into one of the melted chocolate mixtures, turning to evenly coat each ball with chocolate, then place, stick side up, on prepared baking sheet and top with sprinkles.
• Refrigerate 15 min. or until firm.

RED VELVET CAKE POPS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil, egg whites, food color and cocoa with electric mixer on medium speed 2 minutes. Pour into pan.
• Bake and cool as directed on box for 13x9-inch pan. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1 1/2-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
• In microwavable bowl, microwave candy coating and shortening uncovered on Medium (50%) 2 minutes, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted coating and insert stick into 1 cake ball no more than halfway. Repeat. Return cake pops to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip each cake ball into melted coating to cover; tap off excess. Poke opposite end of stick into foam block. Sprinkle with red sugar. Let stand until set.

NUTCRACKER PEPPERMINT RED VELVET CAKE POPS

Steps:

• Before you begin, you will need to gather the following tools: Nonstick baking spray, silicone popsicle mold, toothpicks, butter knife or fondant tools, wax paper, thin black food safe marker, food safe brushes, 2 piping bags, small round piping tips (I used Wilton #1 & 2), small open star piping tip (I used Wilton 16), any couplers necessary, and a lightweight or fondant rolling pin. *If you'd like to make the white icing from scratch please see the buttercream recipe with my mermaid cake pops. .
• To make the cake pops, preheat the oven to 350°F Spray your silicone molds generously with nonstick baking spray, and place them on a baking sheet. In a large mixing bowl add the cake mix, eggs, buttermilk, and red food coloring, and whisk together for 2 minutes. Fold in the crushed peppermint candy. Transfer the batter to either a piping bag or large zip top bag, and cut a small corner off. Pipe the batter into each popsicle mold filling a little less than halfway, then insert the sticks. Bake for 12- 15 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool for 15 minutes in the mold before gently removing and transferring to a cooling rack to cool completely. .
• Melt 1 bag of red candy melts at a time in a small heatproof jar (easier for dipping). Start with heating them for 1 minute, in the microwave, at 50% power, and then decrease the time to 30 second intervals, at 50% power, stirring between each interval until the melts are smooth. If they are still lumpy after completely melting you can stir in either paramount crystals (this is what I use) or vegetable oil 1 teaspoon at a time until you reach a smooth consistency. Stir in 1/8 teaspoon peppermint candy oil (per bag of candy melts). Carefully dip each cake pop into the candy shell allowing the excess to drip off, before placing them on a piece of wax paper to set. I like to dip each cake pop twice for an even and smooth coating (toothpicks work great to pop any air bubbles or smooth out any smudges while chocolate is setting).
• Time to turn them into nutcrackers! Roll your different shades of fondant out to 1/8 inch thick. Use either a fondant tool or butter knife to cut a rectangle out of the fondant so that it'll cover about half of the cake pop. Smooth it over the top half of your cake pop, using a little water, if needed, to help it to stick. Repeat with the rest of the skin tones and cake pops. .
• To make the decorations simpler I am breaking them up into as many little steps as possible, starting with the helmets. Use a toothpick as a guide to section off the rounded top of the fondant covered pop for the top of the helmut, and paint it with the edible gold paint. Roll out the rest of the light fondant, and cut an oval shape, almost like an eye with the pointed corners, for the front of each helmet. Attach below the section you just painted. Paint this piece gold as well. Attach 3 of the gold dragees while the paint is still tacky - 1 to the top middle of the front you just attached, and 1 on either side where the front of the helmet meets the side of the cake pop. (The paint will take a bit of time to air dry, so we will work carefully around it for the next steps). .
• Roll a tiny ball of the black fondant between your fingers to form a small log. Place it down on wax paper, and use 2 fingers to carefully squeeze the sides in to form the shape of the tassels (or plumes) for the tops of the hats. Attach to the top of every helmet (use a little water if needed). Attach a small round piping tip to the black decorating icing, and pipe a line following the curve above where you attached the fondant for the hat, and then another right below it. You can add sideways "v" designs on either side of the sprinkle in the middle to complete the helmets (please see my image for further explanation).
• Next, I like to use a toothpick to carefully outline the sleeves as well as the design in the middle of each jacket. My jacket and helmet designs were inspired by the Nutcracker's costume in The Nutcracker and the Four Realms, please see my images for guidance on replicating the look, or feel free to create your own design. .
• Now for my favorite part of all, the hair (it's super fun and easy thanks to that open star tip)! Fit your second piping bag with the open star tip, and add the white frosting. Beginning on either side of the rim of the hat, pipe and release 2-3 lines of frosting to look like the hair coming out from under the helmet. Then, pipe and swirl the frosting to create the curls, Repeat on both sides of the face.
• Use the black decorating icing and small round tip to add the eyes, noses, and mouths to each nutcracker. I like to change the faces for each cake pop to give them a bit more personality. You can add tiny highlights to any of the open eyes with the white frosting. For the nutcrackers with only a mustache I added noses and mouths, but I skipped this step if I was going to give them beards.
• Add mustaches to all of the characters by beginning right below the nose and piping one side of the mustache, then the other, with the white frosting. Wait until the jackets are complete to add the beards. You can also use the pink decorating icing, and a small round piping tip to create cheeks just under the eyes on each. .
• Paint the design in the middle of the jacket. Then use the black decorating icing to pipe around it, as well as to pipe the outline for each sleeve. Pipe the sleeve designs as I did, or get creative with your own. Wait at least 15 minutes for the black icing to set a little before using a thin brush to paint the gold over it. Add 2 gold dragees for buttons (you can use the white frosting, if needed, to attach them).
• Add the hands to each nutcracker using the same skin tone fondant as you did for the top of the cake pop. Just roll 2 little balls of the fondant and use a little water to attach them at the bottom of each sleeve. Now is the time to add your beards if you'd like. I created the cute nutcracker teeth using a little white fondant shaped like a semi circle, and I drew the teeth with the food marker before adding the mouth just below the mustache.
• For a fancy (and yummy) final touch I piped a little more of the white frosting across the bottom of each cake pop and sprinkled them with extra crushed peppermint. Now you have an army of cute nutcrackers all dressed up and ready to attend any holiday party!

NUTCRACKER

Steps:

• Shake vigorously with ice in a cocktail shaker so that the milk builds up a foam.
• Strain into a highball glass with lots of ice.

RED VELVET CAKE POPS

Steps:

• After the cake has been cooled place it into a stand mixer.
• Add the cream cheese.
• Mix on medium until combined.
• Spray a baking sheet with nonstick cooking spray.
• Roll about a tablespoon into a ball. Repeat until of the mixture is finished.
• Melt the chocolate over a double boiler.
• Now, Dip a popsicle stick into the chocolate just to coat a bit of the bottom.
• Place it into the cake ball.
• Repeat until all balls have a stick.
• Dip each pop into the chocolate and let the extra chocolate drip off.
• Repeat.
• Place in freezer until ready to serve.
• Best served with coffee and frozen.

PEPPERMINT RED VELVET CUPCAKES

Steps:

• In a large bowl, combine the cake mix, sour cream, eggs, water, oil and food coloring; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in chocolate chips. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter and cream cheese until fluffy. Beat in melted white chocolate and extract. Beat in confectioners' sugar until smooth., Frost cupcakes. Sprinkle with chocolate curls and peppermint candies if desired. Store in the refrigerator.

NUTCRACKER

Steps:

• Begin by muddling the mint in a shaker; add remaining ingredients with a small amount of ice.
• Shake all ingredients and pour over ice in a tall (8oz) glass.
• Garnish with a slice of apple and enjoy! ;).