Red Velvet is one of our favorite flavors, and this month I've enjoyed making a variety of treats with this flavor. Here's one more that I did for a community club meeting's covered dish lunch. Cake Balls have been popular for a few years, and can be found in many gourmet candy counters for $3 each or more. Mine are not as 'pretty' as the $3 ones, but tasted just as good!
Besides Red Velvet for Valentine's Day, this would be a good recipe to celebrate other holidays - For St. Patrick's Day, use Key Lime or Pistachio cake mix; for Easter, a pastel flavor such as lemon or strawberry; the possibilities go on...
Cake Balls
1 pkg. cake mix
water, eggs, and oil for mix
½ cup butter, at room temperature
1 ½ cups powdered sugar
1 Tbs. milk
¾ tsp. vanilla extract
2 pkgs. (12 oz) white baking chips
2 tsp. oil
colored decorating sugar and/or decorative sprinkles
Cake: Prepare cake
mix with water, eggs, and oil. Bake in 13”x9” cake pan according to package directions.
Cool.
Frosting: In large
bowl, on medium speed, beat butter until smoth. On low, gradually beat in
powdered sugar until blended. Add milk and vanilla; beat until light and
fluffy, 1-2 minutes.
Make Cake Ball Mixture:
Crumble cake into frosting beat until just combined. Divide mixture into 36-42 portions (a cookie or small ice cream scoop works well), shape into balls. Place in a single layer on a baking sheet. Refrigerate until
firm, about 1 hour.
Prep Coating: Line
baking sheet with wax or parchment paper. In a large microwave-save bowl,
combine baking chips and oil. Microwave on medium 1 minute, stir. Microwave in
10-second intervals, stirring, until melted and smooth. (I did one package baking chips + 1 teaspoon oil
at a time).
Dip Cake Balls: Using
fork or dipping spoon, dip cake balls, one at a time, into melted baking chips,
letting excess drip off. Transfer to lined baking sheet. Sprinkle with
decorating sugar or sprinkles. Set in decorative mini-cupcake papers for an extra festive look.
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