- 1 Red velvet cake box mix (plus ingredients stated on the box)
- 150 g cream cheese icing
- 250 g white chocolate
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
Tagged with: cake • Cake balls • Cake pops • easy recipe • red velvet
These are great! Thanks for the recipe!