Recipe Red Velvet Cake Balls

In a large bowl sift together the flour sugar baking soda salt and cocoa powder. Prepare red velvet cake batter according to box directions.

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Use a spoon to dip and roll in chocolate and then tap off extra I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken.

Recipe red velvet cake balls. Shape mixture into about 50 cake balls and place on a lined cookie sheet. In another large bowl whisk together the oil buttermilk eggs food coloring vinegar and vanilla. Shape mixture into about 50 cake balls and place on a lined cookie sheet.

Once the cake balls are firm pull em out and melt their yummy chocolate coating. 13 cup vegetable oil. Cream cheese softened 12 cup 4 oz salted butter.

Refrigerate at least 1 hour. Crumble up your cake into a large bowl. Using a Tablespoon-sized cookie scoop scoop the cake into balls then roll the balls between your hands twss Place them on a wax paper-lined baking sheet then stick em in the fridge for 1-2 hours to firm up.

Its easier to work with when its hot. 1 Tbsp dipping aid. After reading about the history of the popular red velvet cake I wanted to try the version with beets.

Then dip the balls of cake into melted white chocolate and add sprinkles if desired. Ingredients 1 box red velvet cake mix or any other flavor will do just fine but it wont be red velvet 1 cup chocolate chips or chocolate chunks Or whilte chocolate 1 8 oz cream cheese room temperature. Red Velvet Cake Balls with cream cheese frosting dunked in sweet white chocolate.

Youll start by crumbling the cooled cake and stirring in frosting until the mixture is like stiff cookie dough. Shape into 1-12 inch balls. Roll out the balls and freeze them for about an hour.

This recipe makes one sheet cake a 2-layer cake cupcakes or even cake pops. Ingredients 1 18 12 oz. Melt chocolate coating in a glass bowl in the microwave or in a metal bowl over a pan of simmering water stirring occasionally until smooth.

Lightly oil and flour 2 9 by 1 12-inch round cake pans. About a cup of frosting. In a large bowl combine the red velvet cake mix vegetable oil eggs and water just until smooth.

Line two baking sheets with parchment paper. Divide batter among liners and bake until a toothpick inserted in the. Add your cream cheese frosting to your crumbled cake and stir everything together till blended.

These red velvet cake balls are quick and easy to make thanks to cake mix. Heat oven to 350F. Preheat the oven to 350 degrees F.

It has a beautiful color and tastes divine with or without frosting. Make cake and bake according to box instructions. If you love Red Velvet desserts these cake balls are a must try.

1 12 oz white Wilton candy melts extra red color for decorating. In a microwave melt white candy coating. Preheat oven to 350º and line a muffin pan with cupcake liners.

Refrigerate until easy to handle 1 hour. Crumble up your cake into a large bowl. Stir in the cream cheese frosting until the mixture is well combined.

Dip the balls in chocolate using a toothpick or fork to hold them. 2 tbsp Pillsbury creamy supreme vanilla frosting. Transfer to waxed paper-lined baking sheets.

1 u0007 165-ounce box red velvet cake mix baked according to package directions cooled and crumbled ½ u0007 8-ounce package cream cheese softened ¼ u0007cup butter softened 1 u0007cup confectioners sugar 1. The gorgeous red color looks even better against the white chocolate coating of these cake balls. Easy to decorate for any holiday these red velvet treats taste as good as they look.

Spray 13x9-inch pan with cooking spray. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Allow excess to drip off.

Melted chocolate to dip them in. Red velvet cake mix 1 16-oz. Red velvet cake mix such as Duncan Hines 1 cup whole milk 13 cup 2 23 oz salted butter melted 3 teaspoons vanilla extract divided Vegetable shortening for pan All-purpose flour for pan 1 8-oz pkg.

Place in freezer for 15 minutes. 1 14 cup water. Ingredients 1 1525-oz pkg.

Add your cream cheese frosting to your crumbled cake and stir everything together till blended. Using a Medium Cookie Scoop to help. Dip 20 cake balls in coating.

In large bowl beat cake mix water oil egg whites food color and cocoa with electric mixer on medium speed 2 minutes. Regular or white melting chocolate. Container cream cheese frosting 1 16-oz.

Crumble cake into a large bowl. Roll balls in chocolate and lay on wax paper until firm. Crumble the cake into a large mixing bowl.

Instructions After you prepare the cake using the instructions on the box let it cool completely.

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