Saturday, February 16, 2008

Red Velvet Cake Balls

I saw this the other day on Bakerella and knew that I had to try it. In addition to these red velvet cake balls, this lady does fantabulous work with anything cake-related. Check out her SWEET blog!

Taken directly from her blog, these cake balls looked too good to eat and I was determined to replicate my own! Also taken straight from her blog are the instructions posted below. I improvised a bit and my notes are in purple. The pictures in between the instructions are my own as well (very obvious, right?)

Ingredients

* 1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
* 1 can cream cheese frosting
* 1 package chocolate bark (regular or white chocolate) - I couldn't find chocolate bark so I used a can of milk chocolate frosting
* wax paper

1. After cake is cooked and cooled completely, crumble into large bowl. (I was too impatient to wait for the cake to completely cool off. Plus, Luke said that it would be easier to mix in the cream cheese frosting if the cake was still a bit warm - see step 2 - so that was exactly what I did.)

2. Mix thoroughly with 1 can cream cheese frosting. It may be easier to use fingers to mix together, but be warned it will get messy. (Because I didn't wait for the cake to completely cool off, the dough was too sticky to work with. After I was done mixing the cream cheese frosting and the cake, I put the dough in the freezer for about 20 minutes, for it to harden.)

3. Roll mixture into quarter size balls and lay on cookie sheet. It should make 45-50. (I made mine a bit bigger and I got 32 cake balls.)

4. Chill for several hours. (You can speed this up by putting in the freezer.)

5. Melt chocolate in microwave per directions on package. (Again, I couldn't find chocolate bark so I melted the milk chocolate frosting in the microwave. Next time though, if I can't find the bark again, I will use chocolate chips instead.)

6. Roll balls in chocolate and lay on wax paper until firm. Use a spoon to dip and roll in chocolate and then tap off extra. (Unfortunately, mine never got firm because I used milk chocolate frosting.)

This recipe was super easy to make with the right ingredients. The cake was moist and not overly sweet. The outside chocolate would had been a lot better if I had used chocolate bark or chocolate chips. The milk chocolate frosting was hard to work with and didn't harden completely. There was definitely room for improvement
and I shall try this again in the future!

My own red velvet cake balls. Imagine sticking a stick into each of them for a cuter presentation at birthday parties! The possibilities are endless!

I give myself a B+ for taste and a C for presentation.

So much for my diet.

4 comments:

  1. Man, came home from class today, had a wonderful dinner and then 4 of these bad boys. My god, they sure are tasty but I feel like I have cement in my tummy now. I should've stopped myself at two. But I just couldn't help myself!!

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  2. Maybe it's just me, but these red things definitely leave their mark. After the 4 I scarfed down Friday nite, I saw them again Saturday. I'll let you guys fill in the blanks as to how that happened. But yeah, I got back from class and told Joyce all about the red mess I made. She didn't believe me.

    So yesterday, Sunday, I had some more. And sure enough, this morning, I saw the red stuff again. Turned the whole bowl into koolaide. I swear! Tasty going down, colorful coming out. What more can you ask for? ^___^

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  3. So groooooooooooossss! The readers don't need to know about these kind of stuff.

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  4. Glad you liked them and you'll really love them after when you find the chocolate bark. They'll hold their shape like little candy covered cakes.

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