Ingredients with Measurements:
- 1 box red velvet cake mix
- 1 can cream cheese frosting
- 1 package white chocolate chips
- Red food coloring (optional)
- Sprinkles (optional)
Special equipment needed:
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
- Small cookie scoop
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. Preheat oven to 350°F. Prepare the cake mix according to package instructions and bake in a 9x13 inch pan.
2. Once the cake is cooled, crumble it into a mixing bowl.
3. Add the can of cream cheese frosting to the crumbled cake and mix until well combined.
4. Use a small cookie scoop to form the mixture into balls and place them on a baking sheet lined with parchment paper.
5. Chill the cake balls in the refrigerator for at least 30 minutes.
6. Melt the white chocolate chips in a double boiler or microwave-safe bowl.
7. If desired, add a few drops of red food coloring to the melted chocolate to create a pink color.
8. Dip each cake ball into the melted chocolate and place them back on the parchment paper.
9. If desired, add sprinkles to the top of each cake ball before the chocolate sets.
10. Chill the cake balls in the refrigerator until the chocolate is set.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Chilling time: 30 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
Makes approximately 24 cake balls.
Nutritional information:
Per serving (1 cake ball):
Calories: 150
Fat: 8g
Saturated Fat: 4g
Cholesterol: 5mg
Sodium: 130mg
Carbohydrates: 20g
Fiber: 0g
Sugar: 16g
Protein: 1g
Substitutions for ingredients:
- Instead of red velvet cake mix, use chocolate or vanilla cake mix.
- Instead of cream cheese frosting, use vanilla or chocolate frosting.
- Instead of white chocolate chips, use milk or dark chocolate chips.
Variations:
- Add chopped nuts or coconut to the cake ball mixture before forming into balls.
- Use different colored candy melts to coat the cake balls.
- Add a teaspoon of peppermint extract to the cake ball mixture for a festive twist.
Tips and tricks:
- Use a small cookie scoop to ensure that each cake ball is the same size.
- Chill the cake balls in the refrigerator before dipping them in the melted chocolate to prevent them from falling apart.
- Use a toothpick to dip the cake balls in the melted chocolate for easier handling.
Storage instructions:
Store the cake balls in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Serve the cake balls at room temperature.
Presentation ideas:
Arrange the cake balls on a platter and sprinkle with powdered sugar.
Garnishes:
Sprinkle with colored sugar or edible glitter.
Pairings:
Serve with a glass of milk or a cup of coffee.
Suggested side dishes:
Fresh fruit or a salad.
Troubleshooting advice:
If the cake ball mixture is too dry, add a tablespoon of milk to moisten it.
Food safety advice:
Store the cake balls in the refrigerator to prevent bacterial growth.
Food history:
Red velvet cake originated in the southern United States in the early 1900s.
Flavor profiles:
Sweet, creamy, and chocolatey.
Serving suggestions:
Serve as a dessert or a sweet snack.
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Taste: Rich, Sweet, Creamy, Tangy, Chocolatey