Description
These delightful Red Velvet Cake Balls combine moist red velvet cake with creamy cream cheese, coated in smooth white chocolate and decorated with red candy melts. Perfect bite-sized treats for parties or a special dessert.
Ingredients
Main Ingredients
- 1 box red velvet cake mix (heat treated as per notes)
- 8 oz block of cream cheese, softened at room temperature
Coating and Decoration
- 2 cups white chocolate melting wafers
- ¾ cup red candy melting wafers
- 2 tablespoons Crisco shortening, divided
Instructions
- Prepare the workspace: Line a large cookie sheet with parchment paper and set aside to place the cake balls on during chilling and coating.
- Mix cake and cream cheese: In a small mixing bowl, thoroughly combine the heat-treated red velvet cake mix with the softened cream cheese until the mixture is smooth and well blended.
- Form cake balls: Using a 1-inch cookie scoop, portion out the mixture and roll each scoop into smooth, round balls approximately 1 to 1½ inches in diameter using the palms of your hands. Continue until all mixture is used.
- Chill the cake balls: Place the formed balls on the parchment-lined cookie sheet and refrigerate for 1 hour to firm up.
- Prepare white chocolate coating: About 5-10 minutes before the cake balls finish chilling, place the white chocolate wafers in a large heatproof bowl. Set the bowl over a pot of boiling water (double boiler) on the stovetop.
- Melt chocolate: Stir the white wafers frequently with a rubber spatula to ensure even melting. Add 1 to 1½ tablespoons of Crisco shortening and continue stirring until the chocolate is smooth, silky, and fully melted. Remove from heat once done.
- Coat cake balls with white chocolate: Using two forks or dipping tools, dip each chilled cake ball into the melted white chocolate, rolling it fully to coat. Place coated balls back onto the parchment-lined sheet.
- Refrigerate coated balls: Place the sheet with coated balls back in the refrigerator and chill for 20 minutes to allow the coating to set.
- Melt red candy melts: Repeat the double boiler process with the red candy melting wafers, adding the remaining Crisco shortening. Stir until the red chocolate is silky smooth and fully melted, then remove from heat.
- Decorate cake balls: Transfer the melted red chocolate to a piping bag or small Ziploc bag. Pipe decorative red lines over each coated cake ball by moving the bag side to side.
- Final chilling: After decorating, chill the cake balls in the refrigerator for an additional 20 minutes to set the decoration before serving.
Notes
- Heat treating the red velvet cake mix is necessary to make it safe for no-bake consumption as done in this recipe.
- Use softened cream cheese at room temperature to ensure smooth mixing.
- Crisco shortening helps achieve a smooth and glossy chocolate coating.
- Use parchment paper to prevent sticking during chilling and coating.
- Handling chocolate on a double boiler prevents scorching and maintains smooth texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
