739 North Clark Street
To read more about the restaurant:
Yield: 24 lollipops
8 oz cream cheese, cool
1/3 cup and 2 Tbs granulated sugar
pinch of salt
2 tsp vanilla paste
1/2 cup and 2 Tbs heavy cream
1/4 cup mascarpone
dark dipping chocolate, melted, as needed
Tools: standing mixer with paddle attachment, rubber spatula, half sheet pan, 3/4 oz scoop, lollipop sticks or skewers
Beat cream cheese, sugar, salt and vanilla until perfectly smooth, scraping down bowl as needed. Whip cream and mascarpone until stiff. Fold into cream cheese mixture. Scoop 3/4 oz portions onto parchment-lined sheet pan. When ready to finish lollipops, place skewer into center of each lollipop, dip into melted chocolate, shaking off excess. Refrigerate lollipops until ready to serve.
Red Velvet Cake Pops
Yield: 24 cake pops
16 oz (about 4 cups) red velvet cake - can be store bought/read made or make your own
6 oz cream cheese frosting, about 3/4 cup
white dipping chocolate, melted, as needed
red sanding sugar, as needed
Tools: 3/4 oz scoop, mixing bowl, lollipop sticks or skewers
Place cake and frosting in mixing bowl. With gloved hands, mix together until thoroughly combined. Scoop 3/4 oz portions onto parchment-lined sheet pan. Roll each ball with your hands to make a round ball. Place skewer or lollipop stick in center of each cake pop. Freeze for 20 minutes. Dip each cake pop into 2 coatings of white chocolate. Sprinkle tops of cake pops with red sanding sugar. Keep refrigerated or at a cool room temperature.
February 15: Lunchbreak - Cheesecake Lollipops and Red Velvet Cake Pops
We've upgraded our reader commenting system. Learn more about the new features.
The Baltimore Sun encourages civil dialogue related to our stories; you must register and log-in to our site in order to participate. We reserve the right to remove any user and to delete comments that violate our Terms of Service. By commenting, you agree to these terms. Please flag inappropriate comments.