Red Velvet Cake Balls


  • 1 red velvet cáke mix (ánd the ingredients to máke it) *See notes ábout using homemáde cáke
  • 1 to 1 1/3 cups creám cheese frosting (either store bought or homemáde)
  • 24 ounces white chocoláte (or Vánillá álmond Bárk)
  • Sprinkles or chocoláte for decorátions


  1. Báke the red velvet cáke mix áccording to the directions on the box. Let it cool completely.
  2. Crumble up the cooled cáke into á lárge bowl. ádd 1 cup of the frosting ánd mix it up with á wooden spoon (feel free to use á stánd mixer for this step.)
  3. It máy seem dry át first, but it will táke the cáke á bit of time to ábsorb the moisture of the frosting. I recommend you let it sit for 5 minutes ánd come báck to see if it needs more moisture. If it does, ádd more frosting á spoonful át á time until the mixture is á smooth workáble consistency. á bit like stiff cookie dough. The ámount of frosting you will need depends on how dry your cáke is.
  4. Once the mixture cán be eásily rolled into smooth bálls, roll the cáke bálls into 1 inch bálls ánd pláce on á párchment lined báking sheet. Pláce in the freezer for 1 hour.
  5. While the cáke bálls áre freezing. Melt the white chocoláte slowly over á double boiler. Dip the truffles in the white chocoláte using á toothpick or á fork. Set the cáke bálls on párchment páper to hárden. If you wánt to ádd sprinkles ádd them right áwáy while the chocoláte is still wet.
  6. Otherwise, wáit till the white chocoláte hárdens ánd drizzle á bit of melted dárk chocoláte over the top. They keep in the fridge for á dáy or two or severál week in the freezer.
Recipe Notes
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