Cake ball redemption is mine – muwahaha!
So earlier this week I tried making one of those peekaboo pound cakes. You know, a pound cake that reveals a fun, holiday-themed shape in the center when you slice into it? The directions in the recipe were clear, but the execution was flawed. Horribly, wretchedly flawed.
Instead of slicing into a moist and luscious cream cheese pound cake to reveal a red velvet cake-flavored, Christmas tree-shape inside, I sawed into a burnt brick to find a maroon-colored blob in the center. FAIL.
The upside to my baking disaster? I had almost an entire red velvet cake leftover to make Red Velvet Cake Balls with!
Now, the last batch of cake balls I tried to make was also an epic failure (stay with me.) First of all, I baked them on a nauseatingly hot August afternoon, used way too much icing to hold the cake balls together, and covered them with a thin, powdered sugar glaze instead of a snappy chocolate shell. It was literally a hot mess, and my cake balls ended up looking more like Swedish Meatballs then fluffy balls of cake love.
Well, I learned from my mistakes, and am now prepared to show you a fool-proof way to make fun, holiday-friendly cake balls from start to finish. Let’s do this!
Start with 1 box red velvet cake mix. You could certainly make your cake from scratch, but I have a soft-spot in my heart for boxed cake mixes. They are so moist and fluffy. PS: Duff Goldman has a new cake mix line! I was THIS CLOSE to buying his Red Velvet, but it was like, $2 more, and my inner cheapskate won out.
Anyways, bake the cake according to package directions, then, when it’s completely cool, crumble the cake into a very large bowl. This will feel wrong – oh. so. wrong. – but the final product will be right – oh. so. right.
Next, make a cream cheese frosting which will act like glue to hold the cake crumbles together. You could also buy this pre-made, but frosting is one thing I always make from scratch. It’s easy! Just cream together 1/4 cup softened butter with 4oz 1/3-less fat cream cheese until smooth. Beat in 1/2 teaspoon vanilla, then 1 cup powdered sugar.
Add half of the icing to the cake crumbles then incorporate it with a spatula or your hands. Add more icing until the cake crumbles just come together to form a smooth NOT TOO STICKY paste.
One of my biggest downfalls last time I made cake balls was that I used WAY too much icing – like an entire container’s worth – which made the cake soggy and way too hard to roll.
K! Using a Tablespoon-sized cookie scoop, scoop the cake into balls, then roll the balls between your hands (twss.) Place them on a wax paper-lined baking sheet then stick ’em in the fridge for 1-2 hours to firm up.
Once the cake balls are firm, pull ’em out and melt their yummy chocolate coating. In addition to having issues with peekaboo pound cake and cake balls, it has been well documented on this blog that I have serious problems melting chocolate. IT NEVER WORKS. Until I found Baker’s baking chocolate! This stuff melts perfectly in the microwave and stays silky smooth for a long time after warming.
For the cake balls, microwave 16oz Baker’s semi-sweet baking chocolate in 30 second increments, stirring between increments, until smooth.
Use two forks to dip each cake ball in the melted chocolate. Pass the cake ball from fork to fork once or twice, then place back on the wax paper. It may take one or two balls to get this right, but you will get the hang of it. Bonus: If things get messy, you can just lick it up! ;)
After all the balls have been dipped, melt 6oz Baker’s white chocolate to drizzle on top. This is totally optional, but I think it adds a little somethin’ somthin’. Follow the same melting instructions as the semi-sweet chocolate, then use a small spoon to drizzle the melted chocolate over the cake balls.
Finally, for a little extra holiday cheer, dust with colored sprinkles on top!
Refrigerate the cake balls until the chocolate has hardened, then you are ready to ROCK!
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Red Velvet Cake Balls
Description
Red Velvet Cake Balls hide a sweet and festive scarlet treat inside! This easy dessert recipe is perfect for the holidays.
Ingredients
- 1 box red velvet cake mix (plus ingredients required on back of box)
- 16oz Baker's Semi-Sweet Chocolate
- 6oz Baker's White Chocolate
- colored sprinkles (optional)
- For the cream cheese frosting (could use store-bought):
- 1/4 cup butter, softened to room temperature
- 4oz 1/3-less fat cream cheese, softened to room temperature
- 1/2 teaspoon vanilla
- 1 cup powdered sugar
Directions
- Bake red velvet cake according to package directions. Let cool completely then crumble into a very large bowl. In a separate large bowl, cream together butter and cream cheese until smooth. Add vanilla then beat until combined. Add powdered sugar, 1/2 cup at a time, then beat until combined. Incorporate half the cream cheese frosting into the cake crumbles, then add more frosting until the cake crumbles just come together. Scoop by the Tablespoon then roll into balls and place on a wax-paper lined baking sheet. Repeat with remaining cake then refrigerate for 1-2 hours.
- Melt semi-sweet chocolate in a microwave-safe bowl in 30 second increments, stirring between increments, until smooth. Dip cake balls in chocolate using two forks, then place back on wax paper. Melt white chocolate in 20 second increments, stirring between increments, then use a spoon to drizzle over cake balls. Sprinkle with colored sprinkles, if desired, then refrigerate until chocolate is hardened. Serve cold or at room temperature.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
I was practically jumping up and down as I pulled these out of the fridge! I’m so glad I gave cake balls a second chance because, truly, they are not that hard to make, and look like you spent hours crafting ’em. People gobble these UP at holiday parties too!
Red Velvet was also a great redemption flavor choice. That rich, chocolatey flavor, and festive, bright-red color cannot be beat!
Heather 12.16.2012
These are amazing! My friends and family thought I was a baking genius :o)
Sarah 12.14.2012
Oh! And if you’re using store-bought, use half of the container. Worked perfect for me.
Sarah 12.14.2012
Oh my gosh! I ran out to Hy-Vee and bought all of the ingredients for this today. Am making them right now! For all you locals, the red velvet cake *and* store-bought cream cheese frosting are on sale right now. Additionally, if you received coupons in the mail for Hy-Vee’s “week” sales, you can use the 99 cent coupon for white chocolate to drizzle over them. I’m cheap and went that route, instead of the Baker’s white chocolate — I did buy the Baker’s semi-sweet, though. :)
Cassie Peterson 12.13.2012
These look absolutely wonderful…can hardly wait til morning to try these out…Thanks for great directions
Mimi 12.13.2012
Such awesome nuggets of pure pleasure. Will have to try making these cake balls. You’ve given me courage to try out the recipe.
Stephanie @ Macaroni and Cheesecake 12.13.2012
Oh I am so going to try your two forks method so next time I make truffles or cake balls mine will be as pretty as yours hopefully!
Sheila 12.13.2012
How do you store the cake balls after they are made? Assuming they aren’t all eaten immediately. :). Fridge?
Candace 12.13.2012
I am pretty sure I saw this recipe on Bakearella like 5 years ago:)
Iowa Girl Eats 12.13.2012
Well, there aren’t too many different ways to make cake balls, so I wouldn’t be surprised if they are similar!
Renea 12.13.2012
I’m in Des Moines. Where did you see Duff Goldman’s cake mix?? Freaking cool. R.
TorontoRunner 12.13.2012
I’ve just found your blog!!
um , wow! These look AMAZING! Thanks for sharing.
Loretta | A Finn In The Kitchen 12.13.2012
Oh no! You made me laugh out loud at the Swedish Meatball cake ball!
On the plus side, looks like you redeemed yourself!
Misty S 12.13.2012
I am so glad to know I am not the only one who can’t melt chocolate. I thought there was something wrong with me. ;) I also can’t do a thing with those darn candy melts either. But I will definitely use the bakers chocolate next time. Oh, and these look delish by the way!
Iowa Girl Eats 12.13.2012
Candy melts have never worked for me either!!
Amber 12.13.2012
Thanks for the cake ball recipe. I have made them before with success but my daugther loves red velvet and this will be perfect for the holidays.
em @ simplypresent 12.13.2012
My mom LOVES red velvet cake. I’ve never been brave enough to try making cake balls. You make it seem easy!
laura 12.13.2012
Thank you for the tip on your melting chocolates! I feel like almond bark never gets as thin as a want it and my cake balls or dipped anything end up looking so frumpy. Cheers!
Jennifer C. 12.13.2012
My last & only attempt at cake balls was very unsuccessful!
These look great – I may have to try again:)
Becky @ Olives n Wine 12.13.2012
I was totally going to make that pound cake this weekend! Now I’m nervous it’ll turn into a burnt mess! I might have to go for your cake balls instead :)
Iowa Girl Eats 12.13.2012
Oh no! I think you should still try. I didn’t underbake my cake enough and let it sit out on the counter too long so it continued baking. I also used a cookie cutter that was too tall so the tips of the Christmas tree stuck out above the cream cheese pound cake and burnt. :/ I have NO idea why the pound cake wouldn’t bake evenly, but I bet a boxed pound cake might work better!!
Theresa 12.13.2012
Let me start by saying that I use your blog as a way to keep up with the foodie world. You are SO organized and SO on top of the latest food trends and this blog has become an INVALUABLE source to me and my family. (My husband has gotten in the habit of asking “Is this from IGE?” whenever I whip something up that he REALLY likes). That said… my baking goddess is doing back flips because lady, I TOTALLY made these last week. Before they cropped up on IGE. They were a SMASH at a couples weekend to the point that they may very well become our prime holiday gift – a few of these bad boys with a handful of chocolate covered almonds would be a real treat for neighbors and distant relatives. Anyway, LOVE this recipe from first hand experience, and LOVE that you posted it – affirmation that it’s a real winner :)
Also, I have been DYING to make barley soup recently but I wanted something creamy and semi-decadent while still heart-healthy when BAM you posted your Canadian Bacon Crock Pot Barley Soup recipe. You’re freakin’ me out, Kristin! I think we are on the same foodie wave length! lol
Anyway, thanks again!
-T
Melanie 12.12.2012
Love the giveaway! Baking is such a part of our celebration of Christmas!
angela @ anotherbiteplease 12.12.2012
your pictures are so fun and bright!!! love…and I love these cake balls..I’ve made before but mine did not turn out nearly as pretty as yours…just another reason for me to make again and EAT.