Sunday, December 9, 2007
Red Velvet Cake Balls
Beware… These little cakes are addictive. I have been making them for about a year and my friends that have tried them are addicted too. Check out the recipe.
Subscribe to:
Post Comments (Atom)
30 comments:
wow, those look SO yummy! I love red velvet cake :)
http://monkeybaker.livejournal.com
Thanks, they are super yummy!
Hi!
I have a question before I give the recipe a go. How does the cake part stay red if it's getting mixed in with a cream cheese frosting? Just want to understand before I charge forward.
xo
kittee
The cream cheese frosting just mixes in and absorbs into the cake and the color stays red or whatever color cake you are making.
for some reason the link isn't pulling up the recipe. any suggestions? thanks!
It's working for me but you can go to www.bakerella.com in the December archive
Here's the recipe if it doesn't work
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.)
1 package chocolate bark (regular or white chocolate)
wax paper
1. After cake is cooked and cooled completely, crumble into large bowl.
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.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
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.)
I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It's easier to work with when it's hot.
I tried to do the cake balls with while chocolate as pictured on your blog (well, I used a white cake mix, white frosting and coconut), but anyways, I couldn't get the white chocolate to melt to go on smoothly. What chocolate did you use? How did you dip them? I ended up putting the melted white chocolate in a bag and doing squiggles on the top, but I don't like the way it looks. I would love any tips you might have for me! Thanks so much.
Megan
megan.mullins@yahoo.com
I'll email you
My garden club just put on our first annual hat and tea party, and I'm looking for items to thrill for next year. This fits that requirement! I've just put your blog on Must Reads & Keep Up. I have to practice like you, but tips would help. Would you send me what you did megs? It might save me some time!
Thx! -- Sue
I tried these over the weekend with cherry cake and white chocolate, but the chocolate did not go on nicely. It was awful. What is your trick to getting the chocolate to go on nicely? Is it possible that my cake balls were not cooled enough?
Sue - Read this post
http://bakerella.blogspot.com/2007/12/red-velvet-cake-balls.html
And read the comments, you might get some help there.
With Foot in Mouth.....ME - To get the chocolate on smooth, I dip a chilled ball, one at a time in a bowl of melted candy coating. Then, once covered, I remove it with a spoon and tap it on the side of the bowl so the excess chocolate falls off into the bowl. Then, I let the covered ball slide off the bowl onto the wax covered cookie sheet to set.
I have made these for several years and have found the following tips helpful: After baking and cooling the cake, break into pieces and put in a gallon sized ziploc baggie along with the frosting and "squish" until well mixed. Chill for a few hours before rolling into balls. Once balls are rolled, place in freezer and leave overnight. This makes them much easier to dip without breaking and it also helps if you don't make the balls too big. Keep them about the size of a large marble. After they're frozen, dip into almond bark but only use about 1/4 of the batch of balls at a time while the rest are still in the freezer. This ensures that the balls are nice and hard when you stab them with a tooth pick and dip them...they won't break on you. I leave the toothpicks in while they dry and then gently twist to remove and re-dip just the tops to make them look perfect. Hope this helps!!
I made these recently and used strawberry frosting (that's what I had on hand) and today I made them with the cream cheese frosting. I think I liked the strawberry better! It was just a 'hint' of strawberry, not overpowering at all. I would suggest giving it a try to those who are trying this recipe.
Hi, just wondering if you could tell me how to melt the white chocolate correctly.. Burns easily. Using Toll House White Chocolate chips. What am I diong wrong?
Hi, just wondering if you could tell me how to melt white chocolate correctly. Using Toll House White chocolate chips. Burns easily. What am I doing wrong?
I have found that using the almond bark works much better than white chocolate chips. Microwave a half pound of almond bark on high for about 30 seconds. Stir and microwave for another 15 seconds. Continue stirring and warming at 15second intervals until smooth. When it starts to get too thick, warm it back up. NOTE: NEVER ever add water or even let a drop of water get into your chocolate! Good luck!!
leebojenks - TammyA is absolutely right. They are also called candy melts, wafers or discs and can be found at Hobby Lobby or Michaels.
If you have a Kroger around you, they carry white candy coating or "bark"
I have a question about the texture. Is it suppose to be a wet, sticky texture when rolling into balls or a more firm, cakey texture? I made them and some others on the board I hang out at and we're all wondering the same thing? Michelle
They are very moist when you roll them. Definitely not dry. You can always use less frosting. You want the balls to be just moist enough to hold their shape.
And, I think they are best the second or third day.
I've been drooling over the box of sweets ever since i saw these featured on cake wrecks sunday sweets! I work for godiva and do a lot of our dipping work and thought i'd share some help on melting chocolate.
Its ALWAYS about the temperature! Heat a little bit at a time when working with a microwave and stir frequently. When working with a double boiler on the stove, constant attention and maintaining the right heat is essential. I keep my chocolate at around 83 degrees.
When dipping tuffles (or cake balls) we use a utensil like this one:
http://files.cuisine-french.com/mdc/photo/produits/mfr/ust_tremp_poire_gd.jpg
Simply immerse the cake ball in the chocolate, push it a bit around to make sure its cover and pull it out with the utensil (i think of it like dipping easter eggs, only more tasty). Its easy to tap or shake off the excess chocolate this way (and leaves less of a puddle on your wax paper).
Hope this helps some! I can't wait to try these out!
The cake ball mixture is very moist when you first mix it up, but if you will refrigerate it and let it get firmer and then freeze the balls before dipping (I just use a toothpick and then go back and dip the tops after the bottom is dry to cover the toothpick hole) you can get amazing results! Here are mine from Christmas this year: http://s177.photobucket.com/albums/w226/TArnold123/?action=view¤t=CakeBalls.jpg
Thanks for sharing Kara And Tammy
Will poured fondant work just as good as melted chocolate?
I think it would work. It would just have a different taste.
I am so very new at this, blogging, working with this type of website, but here goes. Does it make any difference what type of candy you dip in, because mine seems to be too thick and part of the "cake crumbs" mix in with the candy and that is just too gross.
Nannie13 - use candy coating, bark or candy melts. Make sure the coating is thin and fluid. You can add a tiny amount of shortening if you need to.
Also make sure the cake balls are firm/chilled and not room temp when you dip.
Bakerella, I'm just in love with all this different "balls"...But I still have some questions.
1.Where the cake balls & oreo truffles should be store at? and for how long are they still good?
2. Can the chocolates barks and candy melts (after dipping)balls can be at room temperature? does it melts?
Tx
Brenda
What other frosting can be used to mix the cake crumbs together other than cream cheese frosting?
The sky's the limit, Toyin! Chocolate cake is great with chocolate frosting and dipped in regular chocolate (not white). They taste like truffles! Also good with chocolate cake is german chocolate frosting. I like to use the cream cheese frosting with most other cake flavors (strawberry & lemon are really pretty at Easter when the white dipping chocolate is tinted with a drop or two of pink or yellow food coloring) but you could certainly use strawberry or plain white frosting if you absolutely don't want the cream cheese. Although, once it's mixed in, you don't TASTE cream cheese...it's just very moist and rich.
Another delicious variation this time of year is spice cake and, again, I would prefer the cream cheese frosting but you could substitute any flavor that you think would pair with that cake. Dipped in white chocolate and sprinkled with some finely chopped nuts before the chocolate hardens...Yummm!! I hope you try them and let us all know what you came up with. :-)
Post a Comment