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For Mother’s Day this year, I decided to make a gift from the kitchen. I had seen this recipe for red velvet cake balls at mykitchencafe.blogspot.com. She actually got the recipe from Bakerella. I decided to give those a try. Personally these cake balls were average in taste to me, but my oldest son loved it and wants them for his birthday.
I think one trick for these is to put them in the freezer before you dip them. For Father’s Day, I am going to make Oreo truffles. I’ll post that recipe on here after Father’s Day.
These cake balls begin by making a cake from a box mix. Just get a red velvet cake and make it according to the package directions. Once the cake is cooked and cooled, you crumble it and mix it with a container of cream cheese frosting. I think I may have like these better if they were made with homemade cream cheese frosting, rather than frosting from a can. It turns into a soft truffle filling. Last thing to do is to coat the cake balls in almond bark. I also used some pink candy melts to drizzle over the top.
Here is what you need to make the
Red Velvet Cake Balls
- RED VELVET CAKE MIX (PLUS THE INGREDIENTS TO MAKE THE CAKE)
- CREAM CHEESE FROSTING
- CHOCOLATE BARK (REGULAR OR WHITE CHOCOLATE)
Red Velvet Cake Balls
Ingredients
- 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
Instructions
- After cake is cooked and cooled completely, crumble into large bowl.
- 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.)
- Roll mixture into quarter size balls and lay on cookie sheet.
- Chill for several hours – make sure they are really firm. (You can speed this up by putting in the freezer.)
- Melt chocolate in microwave per directions on package.
- 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 – two forks also works great if your chocolate is warm enough.)
- Drizzle with extra chocolate bark (I used melted pink chocolate)
3 comments
[…] Day. I got the recipe from Melanie at My Kitchen Cafe. I think they are a lot better than the Red Velvet Cake Balls that I made for Mother’s Day. I put mine it the freezer for 1 hour before dipping. I do think […]
I just attempted these for Christmas tins and I agree they were average tasting, my children and husband thought so as well. I think I will try the oreo balls next.
Blessings
Oooh, I love the pink chocolate drizzles. I agree on the taste – I actually didn’t love how they tasted but they make a stunning presentation (and my husband and kids loved how they tasted so to each his own, I guess). I just made the oreo truffles last night again – and oh, talk about great taste! I could eat that entire batch! I can’t wait to see how yours turn out.