Don’t worry! They taste better than they sound. No corns or dogs will actually be used in the recipe.
Tools and ingredients you will need:
- 8 or 9 inch baked and cooled red velvet cake (just use of our white and red velvet one step, easy cake mixes)
- 1/4 cup white buttercream
- Mercken’s Peanut Butter Confectionery Coating
- Yellow chocolate
- Sucker sticks
- Mixing bowl
- Rubber spatula
- Parchment paper
- Cookie sheet
- Cake pop stand
- Piping bag or squeeze bottle
- Food processor (optional)
- For food processor: Break cake into smaller pieces and place into processor. Only doing about half of the cake at a time.
- By hand: Using a fork, break cake until it becomes a fine crumb.
- Next adding only about a teaspoon at a time, mix buttercream with cake crumbs. It should for a ball that looks like cookie dough. It should not be sticky or should not break apart when you mix it.
- Place your parchment paper over the cookie sheet.
- Take your red velvet cake pop mix and roll it into sausage shapes about 2 inches long then set on parchment paper, set in freezer for 5 minutes.
- Now that your sausages are made, melt your peanut butter melts using the same method you would use to melt Mercken’s chocolate.
- Next, dip one end of the sucker stick into the melted peanut butter and insert the same end into the sausage, pushing just over half way into the cake pop and place back on parchment waiting for the peanut butter on the stick to firm and adhere to the cake pop.
- Once the peanut butter has firmed, take each cake pop and dip it into the peanut butter and let the excess drip off. Place the dipped pops in the cake pop stand to harden.
- Melt the yellow chocolate and pour into a squeeze bottle or piping bag. Pipe or squeeze a zig zag pattern on the hardened cake pop to make it look like mustard. Enjoy!