- 375 grams red velvet cake, crusts removed
- 100 grams white chocolate, melted
- 65 grams whipping cream, hot
- 300 grams white chocolate, melted
- 150 grams semisweet chocolate, melted
- Lollipop sticks
- Crumble the red velvet cake into fine crumbs. Combine 100 grams white chocolate and hot whipping cream in a small bowl, then add to the cake crumbs and mix well until the cake is moist.
- Shape the cake crumbs into balls and place on a plate lined with plastic wrap. Transfer to the freezer until stiff.
- Working with one ball at a time, dip a lollipop stick into the 300 grams melted white chocolate and stick into the top of each cake pop. Return to the freezer until the chocolate has set, about 10 minutes.
- Dip the cake pops into the white chocolate and cover completely. Run a knife or popsicle stick onto the base of each cake pop to remove the excess chocolate, then return to the plastic wrap-covered plate. Place the cake pops in the freezer until the white chocolate has fully set.
- Angle the cake pops and dip just the sides into the melted semisweet chocolate to create the lapels of the tuxedo. Scrape the excess chocolate off with a knife or popsicle stick, then return the cake pops to the plate.
- Use a toothpick to draw the buttons and bowties onto the cake pops with the remaining semisweet chocolate. Return the cake pops to the freezer one more time for the chocolate to set, then enjoy!