Mini Red Velvet POP Cakes
This mini cake recipe takes red velvety layers and cream cheese icing and tops it off with a Palmer Big Puppy Pop. See recipe for all the gooey details!
- 1 Box Red Velvet Cake Mix (Ingredient quantity may vary)
- Vegetable Oil
- 1 Container Cream Cheese Icing
- 1 Large Round Cookie Cutter
- 2 Palmer® Big Puppy Pops, unwrapped
Preheat oven to 350° F. Lightly grease 14 inch round pan.
Combine ingredients as instructed by red velvet cake mix in a large bowl. Beat ingredients at a low speed with electric mixer until moistened. Beat at a medium speed for 2 minutes until batter is smooth.
Fill 14 inch round pan with red velvet cake batter and smooth evenly.
Bake for 25–35 minutes or until toothpick inserted into center of cake comes out clean. Cool in pan for 10 minutes and remove to cooling racks to cool completely.
Using the large round cookie cutter, make 4-6 rounded cake circles. Take two of the circles and place them on top of your serving dish for the base layers. Frost the tops of the base layers with cream cheese icing and smooth out evenly. Next, take two other rounded cake layers and place them on top of the frosted base layers, forming your secondary layer. Frost the tops of these layers and proceed with a third layer if you wish.
Top each Mini Red Velvet Cake with a Palmer® Big Puppy Pop and ENJOY!