(If you know what that stands for, you watch way too many movies. Yum. (Bakerella used a squeeze bottle, but you can also just drizzle with a spoon.). Much easier to cut and serve! Yummy and smooth cream cheese frosting is the perfect compliment to red velvet cake. You might not quite need it all, but you can just eat the extra for dinner. I usually use a box mix, I promise know one will know any better. I like to make a little grid with raspberries (or whatever little trinket suits you.). the cake balls probably turned out a little gooier than liked, but still taste ok. i used a chocolate cake mix as we don't have any red velvet mixes over here :( i also made my own 'frosting' (we call it icing), but next time i might use a betty crocker vanilla frosting, which comes in a 16oz quantity. Shape into 1-1/2 inch balls; transfer to waxed paper-lined baking sheets. Marshmallow Pops Couldn't Be Easier to Make. Preparation. https://www.pauladeenmagazine.com/red-velvet-cake-balls-recipe Neat trick: if too much chocolate pools around the bottom of the ball, just take a toothpick and score a line around the base of the ball. Combine boxed mix, milk, oil, eggs and cocoa powder in a large mixing bowl and … Line baking sheet with parchment paper and set aside. 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. Now, thoroughly spray a sheet pan with nonstick cooking spray. You may be able to find more information about this and similar content on their web site. Crumble cooled cake into a large bowl. They make a great treat for birthday and other parties, too. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. 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. That makes my tongue look a little large and scary, doesn’t it? Then, this is a VERY important step. * 1 container of ready-made icing. For cake balls, you need: To make the cake, beat shortening and butter together until it’s light and fluffy. * Candy … Plop the icing on the totally cooled (and slightly cool is best) cake, then spread it thinly with a knife. 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. 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 Roll cake/frosting mixture into quarter size balls and lay on cookie sheet. And after that, it’s Cakepop City, sweetheart. * 1 box cake mix of your choice. Mix thoroughly with 3/4 can cream cheese frosting. Red Velvet is always pretty (here is Bakerella’s tutorial on her site), and Devil’s Food is my favorite. And this is why I like to turn sheet cakes out onto a surface before frosting them. For cake balls, you need: * 1 box cake mix of your choice. You can also melt the chocolate on a double boiler. 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. The site may earn a commission on some products. It’s best to rinse/wipe dry the knife after each cut to avoid dragging red crumbs into the icing like I did. You place the cake balls into the fridge for a couple of hours OR into the freezer for a little while. But I’m not going to omit the red step. And from what I’m told, this “Best…” frosting is actually the original frosting for red velvet cake, before cream cheese frosting burst onto the scene and inserted itself into the mix. Any color will do, but Bakerella loves Cream Cheese. This recipe is very versatile. This is the red velvet cake recipe from my cookbook; I adapted it ever so slightly when I made it yesterday afternoon. Then you dump in the tub of icing (a little less than the full tub, actually) and stir the mixture together. * 1 container of ready-made icing. After cake is cooked and cooled completely, crumble into large bowl. 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. I’ve always been good at math. 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. Repeat with milk chocolate and dark chocolate coatings and remaining cake balls. And you can do this to make it more…uh…”healthy.”. Okay, that’s the lowest common denominator, from which all other cake pop-related items will spring. But I came across this red velvet sheet cake across Pioneer Woman’s website and I thought I’d try it. Be sure to scrape the sides of the bowl as needed. For a very easy variation, simply skewer them on lollipop sticks to make red velvet cake pops. I was so excited when Bakerella unzipped her suitcase the night she arrived on the ranch, because all of THIS spilled out. You can use a homemade red velvet cake or just use a box mix. ), 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.). It’s bright and colorful and beautiful, but it’s also light, fluffy, and exceedingly delicious. Not frozen solid, but not mushy. But that’s how red velvet cake gets its color. Yeesh. And dump it into the mixer, mixing until just combined. And I will not be thwarted! Preheat the oven to 350 degrees F. Thoroughly spray a large (18-by-12-inch) sheet cake pan (or you can use a slightly smaller jelly roll pan) with nonstick baking spray. The site may earn a commission on some products. Under constant heat, it can dry out. Carefully transfer the cake balls to a sheet of waxed paper and allow the chocolate to set, which usually doesn’t take much time at all. Bake the cake for 20 minutes, then remove it from the oven and let it cool in the pan for another 20 minutes or so. Every item on this page was chosen by The Pioneer Woman team. Turns out they are blogging buddies and that Bakerella specializes in making bite sized cake balls. Next, add in a little of the buttermilk/egg mixture, mixing until just combined. Add eggs, one at a time, beating in between to combine. Though I might throw a salty recipe in the middle somewhere, just to keep us all from going into a sugar-induced coma. Bake your favorite chocolate cake and let it cool. And this makes a nice whitish cake if you’d like to omit the red step. 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 … You can use other flavors of cake, frosting, or candy coating with great success. Tap on side of bowl to remove excess. Scoop out a little of the sifted flour mixture…. The key when you’re melting the chocolate is to begin using it just after it fully melts and not to continue heating it. This leads some people to think that red velvet cake is simply a white cake dyed red. You may also like: Loading... Jessica@AKitchenAddiction link. In a microwave, melt white candy coating; stir until smooth. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Remove … Bakerella’s tapping motion, in effect, forces the chocolate to sheet around the sides and drip off. (See: I Am Baker. For the cake: Combine the milk and vinegar in a 12-ounce microwave-safe mug. Dip 20 cake balls in coating; allow excess to drip off. * Waxed paper. Do they work? Then you can just cut the cake into squares with a sharp knife. 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. I’ll be back a little later today to show you the next step: THE CUPCAKE POP. Scoop out a little of the sifted flour mixture…. This the sweet and frilly and fancy part. Stir in the food coloring with a fork until blended, then stir in the vegetable oil and vanilla. Baking the cake ball right into the realm of scraping blades yet this makes a nice whitish cake you! Use other flavors of red velvet cake pops dump in the vegetable oil and vanilla velvet sheet across! 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