This may not be a new discovery to most people out there, but it’s new to me. Bakerella’s Red Velvet Cake Balls! How have I missed the whole Cake Ball revolution, lead by Bakerella herself? I don’t know!! I claim dessert ignorance. Just in case you have also missed the Cake Ball boat, here’s how you make them.
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)
1. After cake is cooked and cooled completely, crumble into large bowl. Reserve about a 1/2 a cup of the cake to use as a garnish.
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 a double boiler. I like this method rather than the microwave method. The chocolate stays warm and is easier to work with.
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.)
Set the reserved 1/2 of cake out on the counter to dry out while chilling the cake balls. After it has dried a little, place in the food processer. Pulse three times quickly. Use the cake crumbs to garnish the cake balls right after they have been dipped in the chocolate so that it will adhere to the chocolate. Enjoy!!