Alrighty, these next few days I'll be showing you the Noche Buena/Christmas feast. I usually end the meal with dessert, but I couldn't resist by posting these babies first. This has now become a tradition with me which I started last year. Rather than going out and spending a load of money on things people may not like, I decide to make some delicious holiday goodies. Red velvet cake truffles were my choice this year. Well they're really cake balls, but truffles sounds a bit fancier. It has a coating of white chocolate and some red sugar sprinkles.
You make the cake like you would with any other cake and frosting. Just add a few steps into turning them into balls. You'd want them generally no larger than a golf ball. I added some photos as to how I coat the cake balls with the chocolate. It's the technique I use, but you don't have to follow it. What ever you're comfortable with. No fancy equipment needed. I used a fork and spatula.
To package them, I neatly placed then in mini cupcake liners and placed them in a treat box. Nine per box. Sealed it with a "Home Made" sticker with a little holiday greeting and off it went to the recipient. The recipe below was adapted from a red velvet cupcake recipe from Simply Recipes. I ended up making 240+ balls from two large batches. Oh yeah. Many happy people were pleased. The recipe below will make 1 batch. Oh, if you you're a little short on time you can aksp use those ready mix cakes from the market.
They were a hit!
Makes roughly 50 to 75 depending on size.
Red Velvet Cake Balls
adapted from Simply Recipes
2 c cake flour
2 eggs - room temp
2 Tbsp cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 c buttermilk
1/2 c (1 stick) unsalted butter
1 c sugar
1 tsp vanilla extract
1 tsp apple cider vinegar
1 Tbsp red food coloring
18 oz of white chocolate chips - 1 1/2 12oz bags
red sugar sprinkles
8oz cream cheese
1/2 c butter - 1 stick
2 1/2 c powdered sugar
1 tsp vanilla extract
Note: if you're short on time you can also use the boxed cake mixes. All you will need is the white chocolate, sprinkles and the frosting ingredients.
Preheat your oven to 375˚F
Sift together the flour, cocoa powder, baking powder, baking soda, salt.
In a large bowl, cream together the butter and sugar. Add the eggs one at a time, mixing after each. Then add the buttermilk, vinegar, vanilla and red food coloring.
Once those are mixed together, add the dry ingredients. Mix thoroughly.
Pour the batter into two 9-inch cake pans that are lightly greased and lined with wax or parchment paper.
Bake for 25-30 minutes or until a tooth pick or skewer comes out clean.
Let the cakes cool before handling them.
While the cake bakes combine together the ingredients of the frosting and set aside.
Once the cakes are cool enough to handle with your hands, crumble the cake into tiny pieces into the frosting. Mix the whole thing together into a dough consistency.
Take 1 tablespoon of the cake mixture and form them into balls with your hands. Or use a small mini ice cream scoop for even balls.
Place them on wax paper lines rack or baking sheet. Then place them in the fridge for at least an hour to get them hard.
Coating the balls
Bring a pot of water to a simmer (never boiling!!). Place the chips in a heat safe bowl and place it over the pot of water. Wait 5-8 minutes and occasionally stir the chocolate until they are melted and smooth.
When they are fully melted stir vigorously for roughly 2 minutes to fully get it smooth and falls from the spoon smoothly. Turn the heat off. If the chocolate looks to get stiff. repeat this step again.
To micowave the chocolate
Place the chocolate chips in a microwave safe bowl and heat for 3 minutes. Five the chocolates a stir and heat for 2 minutes. Stir again and reheat again if needed.
Remove the cake balls from the fridge. Scoop a fork into the chocolate and place a cake ball on the fork.
Drizzle over the chocolate and tap off any excess until it looks to have a thin coat.
Carefully place the coated cake ball on the baking sheet and sprinkle some the sugar on top.
Once you have finished with a batch place them again in the fridge to harden.
Note: If you see and/or feel the cake balls becoming soft and crumbly place them in the fridge again for 15-30 minutes.