Let it cool for several hours or overnight. Classic Red Velvet Frosting: 1 cup dairy; 5 tablespoons all-purpose flour; 1 teaspoon vanilla flavoring; 2 sticks unsalted butter; 1 cup granulated sugar; Directions Sheet Cake: Preheat the oven to 350 levels F. Completely spray a sizable (18-by-12-inch) sheet cake ⦠Girl’s got talent.). And stir it together to make a paste. Now, just before you pull them out of the fridge/freezer, you need to melt your chocolate. Repeat with milk chocolate and dark chocolate coatings and remaining cake balls. OR you can buy meltable candy wafers. (If you know what that stands for, you watch way too many movies. Red Velvet Cake Balls are a delicious sweet treat you can make for the holidays, Valentineâs Day or really any time. So tall, deep bowls are better then wide, shallow bowls. Be sure to get in all the corners of the pan. And this is why I like to turn sheet cakes out onto a surface before frosting them. For I am making red velvet cake. Take the spatula…. You want them to be nice and firm. Not frozen solid, but not mushy. * 1 container of ready-made icing. Refrigerate at least 1 hour. Spray, spray, spray. Turns out they are blogging buddies and that Bakerella specializes in making bite sized cake balls. You may be able to find more information about this and similar content at piano.io, Learn How to Make a Traditional Yule Log Cake, The Best Christmas Cookie Recipes to Try This Year, Delicious Pie Recipes for Your Holiday Dinner, All of Your Christmas Desserts Need Hard Sauce, Marshmallow Pops Couldn't Be Easier to Make, Brandy Snaps Will Earn You a Ton of Compliments, Treat Your Family to These Christmas Desserts, 25 Creative Ways to Decorate Christmas Cookies. Grab pinches of the mixture and roll them into balls. Like me. This is one-and-a-half bottles (the small size) of red food coloring. You can also melt the chocolate on a double boiler. Whip this up sometime this spring. Finally, in a separate small bowl, add 1 1/2 ounces of red food coloring. Tap on side of bowl to remove excess. I like to make a little grid with raspberries (or whatever little trinket suits you.). This cake turned out so gorgeous and so elegant looking. Be sure to scrape the sides of the bowl as needed. It’s…it’s Charlie’s. The icing was a different kind of icing than I usually make and I must say I really enjoyed it as well. It’s indescribable, and such a fantastic alternative to cream cheese frosting, which, while delicious, can sometimes be a little rich. (Bakerella used a squeeze bottle, but you can also just drizzle with a spoon.). It’s really clean and pretty. The Pioneer Woman participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. And dump it into the mixer, mixing until just combined. Preparation. Scoop out a little of the sifted flour mixture…. https://kellyskornerrecipes.blogspot.com/2008/03/cake-balls.html Here are the two printables, one for the cake and one for MissyDew‘s frosting: So perfect on a chocolate cake that you'll never frost one with anything else, ever again. Next, add in a little of the buttermilk/egg mixture, mixing until just combined. For the cake: Combine the milk and vinegar in a 12-ounce microwave-safe mug. This is the red velvet cake recipe from my cookbook; I adapted it ever so slightly when I made it yesterday afternoon. But I came across this red velvet sheet cake across Pioneer Womanâs website and I thought Iâd try it. Traditional red velvet cake, at least as it evolved in the mid-20th century, gets its red hue from food coloring rather than from a reaction between cocoa powder and vinegar. I’ll be back a little later today to show you the next step: THE CUPCAKE POP. That makes my tongue look a little large and scary, doesn’t it? Guys, this frosting. 2/7/2013 10:42:40 pm. When it’s dry, the cake ball will separate from the extra pooled chocolate. Shocking. Get in the corners and crevices and hidden places. Place a large cutting board on top of the cake pan, then invert it to allow the cake to drop out of the pan. You can use a homemade red velvet cake or just use a box mix. Roll cake/frosting mixture into quarter size balls and lay on cookie sheet. And beat until combined. I have tried several red velvet cake recipes, and this is my favorite by far. This leads some people to think that red velvet cake is simply a white cake dyed red. After the cake is baked and cooled, youâll mix it ⦠Drizzle with melted dark chocolate and immediately add sprinkles, if desired. For cake balls, you need: * 1 box cake mix of your choice. I’ve always been good at math. For a very easy variation, simply skewer them on lollipop sticks to make red velvet cake pops. * 1 container of ready-made icing. And my favorite part is the frosting. ), Begin by throwing cake flour and salt in a sifter, (Thanks to Bridget, who very kindly sent me a sifter after discovering during her visit here that I just use big, unwieldy fine mesh strainers to sift my dry ingredients.). Retrieve the cake ball from the chocolate with a spoon, and—this is Bakerella’s trade secret—tap the spoon on the side of the bowl. Make room in your holiday cookie spread for my red velvet cake balls recipe! Since it’s cold and firm, it should hold its shape and not crumble. * Candy Melts or Chocolate Bark (see notes below) And I will not be thwarted! I’m a sheet cake type of girl. Line baking sheet with parchment paper and set aside. Tap-tap-tap. This ingredient shopping module is created and maintained by a third party, and imported onto this page. And it’s not my tongue. In fact, I believe “beat the heck out of it” is a specific phrase included in the official instructions, and it really is true. Preheat oven to 350ºF and grease a 9 x 13 baking dish well. In a microwave, melt white candy coating; stir until smooth. It’s bright and colorful and beautiful, but it’s also light, fluffy, and exceedingly delicious. Combine boxed mix, milk, oil, eggs and cocoa powder in a large mixing bowl and ⦠The Pioneer Woman participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Feb 12, 2015 - By far, the BEST red velvet cake you will ever try...from The Pioneer Woman cookbook. Allow the cake to totally cool, sticking it in the fridge or freezer to hasten the cooling if you’re in a hurry. Don’t stir the cake ball around in the warm chocolate; just drizzle chocolate over the top with a spoon. Using a toothpick, press into cake ball and dunk in white chocolate. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. The recipe does contain a bit of cocoaâjust enough that you can taste it without it reading as a real chocolate cake. Then you dump in the tub of icing (a little less than the full tub, actually) and stir the mixture together. The distinct flavors of red velvet cake come from the buttermilk, vinegar, cocoa powder, and cream cheese frosting. I was really impressed, especially with how easy it was to make. Deliciously decadent two-bite morsels of red velvet cake, cream cheese frosting and white chocolate . You may be able to find more information about this and similar content at piano.io, 40 Super Bowl Recipes That Will Score Big Points, 40 Super Bowl Snacks and Appetizers to Try, 25 Healthy Breakfast Ideas to Kick Off 2021, 7 Easy Allspice Substitutes for Sweet and Savory R, The 12 Coolest Hot Chocolate Bombs You Can Buy, 35 Completely Irresistible Christmas Appetizers, This Potato-Ham Dish Will Keep Your Family Full, This Fried Goat Cheese App Is Calling Your Name, Plan Your Holiday Menu With These Delicious Ideas. Be warned that the red cake tends to show through the white coating, so if you want perfectly white candies, you will probably need to dip these truffles twice. Source: The Pioneer Woman Cooks cookbook . And after trying my first bite last night, it was instantly clear that these two things were M.F.E.O. Bake your favorite chocolate cake and let it cool. Another frosting note: I got by with one recipe of the frosting, but it resulted in a pretty thin icing layer all around. * Waxed paper. After cake is cooked and cooled completely, crumble into large bowl. Every item on this page was chosen by The Pioneer Woman team. Whether it’s her signature Cupcake Pops, Cupcake Bites, or her exceedingly darling Cake Pops, all of Bakerella’s treats begin with the same thing: The Cake Ball. Every item on this page was chosen by The Pioneer Woman team. Yeesh. Cake + Balls = Cake Balls. Set this aside for a minute. Prepare and bake cake mix following package directions for a 13"x9" cake; let cool. And this time, instead of using the standard cream cheese frosting recipe that I was always indoctrinated to believe was a requirement for red velvet cake, I used the quickly-becoming-my-favorite frosting recipe from Tasty Kitchen: That’s the Best Frosting I’ve Ever Had, by Tasty Kitchen member MissyDew. And dump it into the mixer, mixing until just combined. White chocolate coating with chocolate drizzles, or vice versa. These are good-quality wafers from an online source (Bakerella has some here) OR you can find different brands at your local Michael’s or Hobby Lobby. With a sheet cake, it’s all about the cake, and very little about stacking and icing and crumb layers and balancing and cursing because you just don’t have it in you to create the beautiful layer cakes you see out in the world. Plop the icing on the totally cooled (and slightly cool is best) cake, then spread it thinly with a knife. Dip 20 cake balls in coating; allow excess to drip off. 1 package chocolate bark (regular or white chocolate) wax paper 1. I am CRAZY for red velvet!Whether itâs red velvet cupcakes, red velvet brownies, or my very favorite red velvet crinkle cookies, I just canât get enough of this smooth, tangy, chocolatey goodness.. Red velvet ⦠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; 1 8 oz cream cheese room temperature; 1 cup heavy cream; 1 cup powdered sugar; 1 tsp vanilla Just imagine the endless possibilities! Bakerella’s tapping motion, in effect, forces the chocolate to sheet around the sides and drip off. Slowly but surely, the icing will totally incorporate into the cake and the mixture will be totally uniform in color as it is above. Marshmallow Pops Couldn't Be Easier to Make. Pumpkin Sheet Cake Is the Best Fall Dessert, Ree's Sheet Cake Will Knock Your Socks Off, 35+ Sheet Cake Recipes for Crowds of All Sizes. Do they work? Yummy and smooth cream cheese frosting is the perfect compliment to red velvet cake. Then you can just cut the cake into squares with a sharp knife. You place the cake balls into the fridge for a couple of hours OR into the freezer for a little while. I usually use a box mix, I promise know one will know any better. Add eggs, one at a time, beating in between to combine. But I’m not going to omit the red step. Continue alternating the flour and buttermilk mixture, mixing well at the end. Any color will do, but Bakerella loves Cream Cheese. It's working for me but you can go to www.bakerella.com in the December archive Here's the recipe if it doesn't work Red Velvet Cake Balls 1 box red velvet cake mix (cook as directed on box for 13 X 9 cake) 1 can cream cheese frosting (16 oz.) There’ve been times I’ve make the icing and it’s appeared grainy or weird; but if I just beat the heck out of it some more, it redeems itself. Then you crumble the cake in a large bowl. The key when you’re melting the chocolate is to begin using it just after it fully melts and not to continue heating it. Notice that you’ll want the melted chocolate to be deep enough in the bowl to allow the cake ball to be almost submerged. This contributes to a more smooth result, which makes for a more attractive cake ball. Mix thoroughly with 3/4 can cream cheese frosting. I liked this, but if you prefer a thicker application of frosting, you might double the frosting recipe. I haven’t entered into the realm of scraping blades yet. I love the simplicity…the ease…the I-don’t-have-to-make-layer-cakes-if-I-don’t-want-to-dangit beauty of a sheet cake. After cake is cooked and cooled completely, crumble into large bowl. Next, roll the mixture into 1 1/2-inch balls (a small ice cream scoop helps with this) and set on a ⦠These cake balls are super easy to make too. Only Bakerella's recipe was using cake out of a box (which makes me shudder, maybe because I grew up with cake from a box) and canned frosting. This the sweet and frilly and fancy part. And you can do this to make it more…uh…”healthy.”. Return to baking sheets; let stand until set. They make a great treat for birthday and other parties, too. 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