Soft fluffy cake covered in a crunchy chocolate shell.
Similar to truffles, but better.
Remember the red velvet cake I made a little while back? If you need a refresher, check it out here.
What to do with leftover cake and frosting? Make cake balls obviously. For more detailed instructions and how-to, check out my previous cakepops and cakeballs recipe.
You’ll need a few things to create these easy treats:
- Your favorite red velvet cake, crumbled
- Cream cheese frosting
- Chocolate candy coating
- Sprinkles of your choice
- Bake your cake. Allow it to cool and crumble it into small pieces.
- Make your frosting of choice.
- Add enough frosting into the cake crumbs, just to allow the cake to clump together and hold the shape of a ball.
- Make balls out of the moist cake crumbs, chill in the freezer for 10 mins
- Dip the balls one by one into the melted candy coating, transfer to parchment, and quickly add sprinkles of your choice before the chocolate hardens.
Personally, I like to store and eat my cake-balls straight out of the freezer. The cake doesn’t completely freeze solid, but it firms up a little and the chocolate coating becomes very crunchy (plus, they last way longer if kept in the freezer). Mmmm pure chocolate bliss.
Headed over to Angie’s Friday Fiesta party – check out the complete party line up here!