Red Velvet Cake Balls
Ingredients
- 1 Red velvet cake box mix (plus ingredients stated on the box)
- 150 g cream cheese icing
- 250 g white chocolate
Instructions
- Start by baking the cake according to the instructions on the box. I recommend baking it in an 8x10" cake tin until a toothpick comes out clean. Allow the cake to cool fully in the tin
- Using a fork or your hands, break the cake up into loose crumbs, then pour it into a large mixing bowl. Set aside a couple tablespoons of the crumbs for later
- Mix in the cream cheese icing with a rubber spatula or use your hands until fully combined
- Scoop up one tablespoon of the mix and roll it into a ball. Repeat with the rest of the mix. You should have at least 16 balls in total
- Place the balls on a plate or in a baking tray and freeze for 20 minutes to 1 hour
- Melt the white chocolate in a microwave-safe bowl in 30 second bursts, stirring in between, unitl runny and smooth
- Using two forks, coat the cake balls in the chocolate one at a time, dripping off any excess
- Place them on a cooling rack, quickly add the remaining cake crumbles to the top so they stick to the chocolate before it hardens!
- Pop them in the fridge for 1 hour or until the chocolate has fully set
- Store in an airtight container, in the fridge or at room temperature for up to 5 days
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These are great! Thanks for the recipe!