Red Velvet Cake Pops – 2016 Red Carpet Menu for Oscar®


We’re 2 days from the end of Oscar® Week ! Now things are getting sweet for our 2016 Red Carpet Menu for Oscar®!! 

This incredible dessert honors “THE MARTIAN… it’s “THE MARSH-IN”! Red Velvet Cake Pops with Marshmallow Filling & Frosting.

You’re first thought is likely – “that’s not red velvet – where’s that crimson red cake?” Well, you deserve a REAL red velvet cake.

Velvet cakes were being baked as early as the 1800’s and refers to more velvety, finer-textured cakes. The original red was more like the earth (or in this case, Mars) instead of red like an apple. The chemical reaction of unsweetened non-alkalized (or not Dutch processed) cocoa with the buttermilk and vinegar releases a reddish hue. Also, brown sugar was referred to as red sugar which may have contributed to the original “red” name.

As for making homemade marshmallow, it is INCREDIBLE. You’ll be over the moon (all the way to Mars – ha) with this  fluffy, lustrous marshmallow creme.

Here’s how: 

The Cake:
• 12 tbsp unsalted butter, room temperature
• 1-1/2 cups dark brown sugar, firmly pressed
• 2 large eggs
• 1-1/2 tsp vanilla
• 2 tbsp cocoa
• 1/2 tsp salt
• 2-1/2 cups flour
• 1 cup buttermilk, room temperature
• 1 tsp baking soda
• 1 tbsp white vinegar
The Marshmallow Creme:
• 6 tbsp water
• 3/4 cup sugar
• 3/4 cup light corn syrup
• 3 large egg whites
• 1/2 tsp cream of tartar
• Pinch of salt
• 2 tsp vanilla
• Candy thermometer
• 8 oz red sprinkles

The Cake:
1) Mix butter and sugar until well blended. Beat in eggs one at a time. Mix in vanilla.
2) Blend in cocoa and salt.
3) Add half the flour and half the buttermilk, mix, then add the rest and mix.
4) In a small bowl, stir the baking soda and vinegar – it will foam – then fold it into the batter.
5) Pour into your cake pop molds (or 2 – 9” layer pans or a cupcake tin)
6) Bake at 350° for 15 min or until tester comes clean (20-30 minutes for cakes and cupcakes)
7) Remove from pan and let cool completely.
The Marshmallow Creme:
8) Place the candy thermometer in a small saucepot. Add the water, sugar, and corn syrup. Stir to combine. Let it cook until the temperature reaches 240°, about 10-12 minutes.
9) When it gets to about 220°, in a separate bowl, whisk the egg whites with cream of tartar and salt until soft peaks form.
10) When the sugar mixture hits 240°, remove from heat and pour into the egg white mixture.
11) Whip until it gets thick and lustrous. Add the vanilla and whip about another minute.
12) Fill a pastry bag half way with marshmallow and affix the tip. Press the tip into the center of each cake pop to make a small hole. Squeeze the pastry bag as you slowly remove the tip, filling the hole with marshmallow. Dip a lollipop stick into the creme and insert into the cake pop and let set.
13) Frost each cake pop with the marshmallow. Generously shake sprinkles all over them. Let set before serving.  

Use food coloring if you prefer the deep red color. I promise you, this is the best red velvet cake AND the best marshmallow creme you’ll ever have. You will take a 4 year journey to get to this Marsh-In!


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