Red Velvet Cake Pops

Preheat the oven to 175 °C (convection oven 160 °C).

Prepare 500 grams of FunCakes Red Velvet Cake mix according to the package instructions. Grease the mold with cooking spray and fill it with the batter. Bake the cake in the center of the preheated oven for 40 to 45 minutes. Let the cake cool on a wire rack.

Prepare 125 grams of FunCakes Buttercream mix according to the package instructions and add 200 grams of MonChou cream cheese to the buttercream.

Crumble the baked cake using a dough hook until very fine in texture. Add the buttercream gradually to the crumbled cake until you get a dough ball. Form small balls of 20 grams and place them on parchment paper on a baking sheet.

Melt 50 grams of melts at a maximum of 500 W in a bowl. Stir well every 15 to 20 seconds. Stop heating when the melts are almost completely melted (a few small pieces still visible). Continue stirring until the melts are fully melted, then dip one end of a lollipop stick into the melted chocolate. Insert this end into a dough ball. The chocolate helps secure the stick in place. Place the cake pops in the freezer for at least half an hour.

Melt 450 grams of melts at a maximum of 500 W in a bowl. Stir well every 15 to 20 seconds. Stop heating when the melts are almost completely melted (a few small pieces still visible). Continue stirring until fully melted, then dip the frozen cake pops into the melted chocolate. Immediately decorate with sprinkles, as the chocolate will set very quickly.

Place the decorated cake pops in a cute mini baking cup.