Sunday, April 13, 2008
I stumbled across a recipe on Bakerella for Red Velvet cake balls made with a red velvet cake mix and a can of frosting. I thought I'd try my hand at them because they looked fairly easy and I was interested in making a unique dessert for a co-worker.
I used this Red Velvet Cake recipe, but if I were to make these again, I'd use a box mix just to save some time and food coloring!
Bake the cake in a 13X9 inch pan and let it cool completely. While my cake was cooling I made a homemade cream cheese frosting. Just like with the cake, if I were to make these again, I'd probably use a container of cream cheese frosting from the store, just to save some time. (Hint: This recipe is simple, but each step requires time, considerable time. Which is probably why Bakerella used box mix and canned frosting in the first place!)
Cream Cheese Frosting
One 8 oz package of cream cheese, softened
4 oz butter, softened
1 tsp vanilla extract
2 cups confectioner's sugar
Cream the softened cream cheese and softened butter together in the bowl of an electric mixer, add vanilla. Scrape down the sides of the bowl and slowly add the confectioner's sugar. Beat until thoroughly combined.
When the cake is completely cool, crumble it up into a large bowl, and add the entire batch of frosting to the cake crumbs. Mix until the cake and frosting have become a consistent smooth paste. I used my very clean hands for this step despite the inclusion of a wooden spoon in the above picture.
Using a spoon or a cookie scoop, form 1 1/2 inch balls and place on a cookie sheet. This process can take some time, and I'm impatient, so a number of my candies were larger than 1 1/2 inches. Chill the red velvet cake centers in the freezer for about two hours.
When chilled, melt white chocolate bark in a microwave safe bowl until melted. Quickly dip each chilled center in the white chocolate and coat completely. Place on a parchment lined sheet to let the chocolate set completely. I found this process incredibly messy and slow. I'm not an expert candy dipper, and I don't have any proper candy making tools. The chocolate in my bowl kept setting up before I could dip very many of the centers, making the coating process tedious and long.
The end result however, was extremely delicious. When a few of the candies were still drying, I sprinkled a few candy sprinkles on top. They added a nice bite and crunch to the contrast of the smooth red velvet cake center and the creamy white chocolate. I also ran out of white chocolate 3/4 of the way through, so ended up covering the rest with semi-sweet chocolate chips melted with a teaspoon of canola oil. Because of this I can attest to the fact that they are equally delicious covered in chocolate.
Store bon bon's in the refrigerator. Makes between 4 - 5 dozen.