Red Velvet & Cream Cheese Cake Balls

by Colleen | July 19, 2009 2:26 pm

I’ve always wanted to try mak­ing cake balls.  The whole idea just looks like fun.  I’ve seen them on other sites and thought I would def­i­nitely have to give them a go some day.

Well hubby got pro­moted recently so why not use that as an excuse to make some for him to take into the office right?  Easy as can be.

The recipe below uses a boxed cake mix but if you can’t get your hands on one or would just pre­fer to make it your red vel­vet cake from scratch here is the recipe.

Red Vel­vet & Cream Cheese Cake Balls

Ingre­di­ents: 1 box red vel­vet cake mix (I used Dun­can Hines — cook as directed on box for 13 X 9 cake) 1 1/2 cups of my cream cheese frosting[1] or you can use the can cream cheese frost­ing (16 oz.) 1 pack­age choco­late bark (reg­u­lar or white chocolate) Parch­ment or wax paper.

Red Vel­vet & Cream Cheese Cake Balls

Method:

1. After cake is cooked and cooled com­pletely, crum­ble into large bowl.
2. Mix thor­oughly with the cream cheese frost­ing.  I used a wooden spoon to mix it around.
3. Using a melon baller or tea­spoon roll mix­ture into quar­ter size balls and lay on cookie sheet cov­ered with parch­ment.   You can also use a mini ice-cream scoop but I’m a hands on kinda gal.
4. Chill for sev­eral hours. I froze mine for two hours.
5. Melt choco­late in microwave per direc­tions on pack­age.
6. Roll balls in choco­late and lay on parch­ment until firm.  (I dropped the balls into the choco­late, com­pletely cov­ered them and then scooped them up with a fork and tapped on the side of the bowl until most of the excess choco­late came off.)

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 refrig­er­ated mine again until ready to pack up and send to the office.

Source URL: http://www.cakeartisan.com/2009/07/red-velvet-cream-cheese-cake-balls/

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