Emily and I made some patriotic cake pops to take down to Magnolia for the Memorial Day weekend. I’ve posted about my elephant cake pops, the blue sprinkle cake pops, the red apple cake pops, and even the ones I made for the piano recital. So I knew my family was going to want to try some.
The cake was red velvet with cream cheese frosting. I thought that was perfect for a patriotic cake pop.
For the drizzle, we just melted a little bit of the candy coating and put it into plastic storage bags the snipped off the tip. With the white candy coating, we snipped a hole that was a little too big and it didn’t squeeze out smoothly. We did better with the red and the blue. It didn’t reheat well in the plastic bags though so you’re going to have to work fast and probably use one color at a time.
We used red sanding sugar on a few of the red cake pops. I thought that made an interesting look. We also used red, white, and blue nonpareils on a few cake balls for variety.
I don’t know if you noticed, but I laced red and blue ribbon around the cake pop stand this time. I thought that was cute, but I don’t know how noticeable it is.
We’re going to be making more of these next week for a bake sale at Mike’s work.