Crab Cake Pops
- 1 whole Red Velvet Cake (From A Boxed Mix, Or Your Favorite Recipe)
- 1 can (16 Oz. Size) Cream Cheese Frosting (Or Made Fresh)
- 200 pieces Swedish Fish, For Claws
- 1 pound Red Chocolate Candy Melts
- 300 pieces Sugar Lips Sprinkles
- 100 pieces Sugar Eyes
- Note: You will also need 50 sticks for making candy or lollipops. This recipe makes 50 cake pops.
- 1. Bake the red velvet cake per box instructions or per your favorite recipe. After cake is cooled completely, crumble the red velvet cake into a large bowl. Mix in the cream cheese frosting with the red velvet crumbs. Roll into 50 balls and place on a cookie sheet covered with parchment paper. Place the tray into the freezer for 15 minutes.
- 2. While you wait, use a scalloped cookie cutter to cut off a corner of each Swedish fish so that they look like a claw.
- 3. Melt the red chocolate in a double boiler. Remove tray from the freezer. Dip the tip of each lollipop stick in a little of the melted chocolate and insert a little less than halfway into the cake balls. Return to the freezer for 5 minutes.
- 4. Dip each cake pop into the melted red candy, and rotate to cover completely. Rotate or tap very softly until the excess chocolate drips off. Insert 3 upside down sugar lips sprinkles on each side of the pop, 2 eyes on top, and 2 Swedish Fish claws on each side. Stick the pop into a styrofoam block to let dry.
red, cream cheese frosting, swedish, red chocolate, sugar, sugar
Taken from tastykitchen.com/recipes/desserts/crab-cake-pops/ (may not work)