Red Velvet Cake Balls
Red velvet cake has become the darling of the millennium and, due to its red hue, is perfect for a St. Valentine’s Day cake ball. Enhanced with cream cheese frosting, they can be dipped in dark, milk or white chocolate or an array of red and pink chocolate coatings. Choose a decoration, or simply top with a few crumbs of red velvet cake. These are a hit at parties and bake sales – and they make a great gift for a special loved one. Take advantage of all the colorful fluted paper cups made especially for this holiday.
Makes about 42 Ping-Pong–size balls
1 batch Red Velvet Cake for Cake Balls, baked, cooled, and crumbled
1/2 batch Cream Cheese Frosting for Cake Balls, ready to use
1 pound of your choice of semisweet chocolate, such as Callebaut, Ghirardelli or Valrhona, finely chopped; white chocolate, such as Callebaut or Valrhona Ivoire, finely chopped or pink or red chocolate coating, such as Wilton Candy Melts
Holiday themed or appropriate sugar decorations or sprinkles
42 miniature fluted paper cups (optional)
1. Reserve about ¼ cup of cake crumbs if you are going to use them as the exterior decoration. Combine the remaining cake and about 3/4 cup of the frosting. Test by compressing and tasting and only add more frosting if needed for flavor and moisture. Roll into Ping-Pong–size cake balls. Refrigerate until firm. This can be done 1 day ahead; store in an airtight container once they are firm.
2. Line two jellyroll pans with parchment paper or aluminum foil. Melt the chocolates and the Candy Melts separately in the microwave or double boilers. Dip the balls one at a time (about 14 in each color), encouraging any excess chocolate to drip back into the container. Place, evenly spaced, on the prepared pans. Sprinkle some of the decorations (or a few cake crumbs) on top of each cake ball while the chocolate is still wet. Refrigerate briefly until the chocolate is set. Trim bottoms, if needed. Place each cake ball in a paper cup, if desired. Place in a single layer in an airtight container and refrigerate for up to 3 days. Bring to room temperature before serving.