These cake balls are the very first sweets in my Cooking/Baking photo album on Facebook that started it all. Initially, I think the album was titled “Cooking & My Red Velvet Cake Ball Adventure” or something like that. It was the summer before high school, and I guess I had a lot of time on my hands… want to see some pictures from 2009?
One of the many merits of these little bites of joy is that there are so many different ways to present them for any occasion. You can leave them plain, or make them fun with sprinkles and color candy melts, or dress them up for a fancier look with white chocolate drizzle, like this:
Just cut a hole in a plastic bag to drizzle instead of trying to use a fork, like I did the last time I made these. =P Obviously mine still aren’t perfect:
Another merit is that cake balls are so easy and adaptable. You can use any flavor combination in the world (aka whatever you have on hand), and all of the components can be made from store-bought items. The hardest part is waiting for the mixture to chill so you can roll it into balls, and then waiting again so you can dip them. And then waiting for the chocolate to harden so you can EAT them!
I love eating these cold, especially right out of the freezer because when you bite down into it, the chocolate makes a loud *crack* right before your teeth sink into the firm red velvet-cream cheese frosting mixture. I guess that brings me to point number 3, which is that I haven’t met anybody who doesn’t like these. Including one friend who was a former red-velvet-naysayer and another guy who said “I really had stopped eating dessert, but then these came along….”
Recipe: Red Velvet Cake Balls
- 1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
- 1 can cream cheese frosting (16 oz, you don’t need to use all of it)
- 1 package chocolate bark (I like Baker’s Semi-Sweet chocolate squares but you might need more than one box of those)
- wax paper
- After cake is cooked and cooled completely, crumble into large bowl.
- Mix thoroughly with about 3/4 can cream cheese frosting. I use my hands to basically need it together until the mixture is uniform – if the crumbs don’t stick together, add more frosting.
- Chill in the refrigerator for about 30 minutes, or in the freezer for about 10 minutes. This should make the mixture easier to work with.
- Roll mixture into quarter size balls and lay on cookie sheet. If you find that they are still too soft to roll into balls, just pop them back in the fridge.
- After the balls are rolled, chill them for a few hours, or pop them in the freezer for about 20 minutes.
- Melt chocolate in microwave per directions on package.
- Using two spoons, roll balls in chocolate and let the excess drip off the sides of the spoons. Lay on wax paper until firm.
- Decorate as desired – the possibilities are endless! If you want to use sprinkles or sugar pearls or things like that, make sure you put them on before the chocolate hardens.
After the balls are chilled and ready to dip, I remove several from the freezer at a time to dip, so the others stay nice and firm. I also melt the chocolate a few pieces at a time, so that it doesn’t thicken. After the chocolate sets, I like to put them in an airtight container and refrigerate/freeze them, because I think they taste better that way. They’ll also keep for quite awhile in the freezer!
You can do this with any flavor of cake, and any frosting. You could use homemade as well, but it’s just less time-consuming to go the lazy way 🙂
Number of servings (yield): 45-50 balls
Adapted from Bakerella