Red Velvet Cake Balls

We’re back with my BabyCakes! These are what I refer to as cake balls, not to be confused with cake pops.

Here are the first ones I made a while back… along with some tips and some mistakes. (Number one tip being use a piping bag/zip top bag to fill the reservoirs.)

These were for a 15 year old’s birthday party, and the request was for red velvet. My manual that came with the babycakes had a recipe for red velvet, so I used that.

(I have never made, or even EATEN red velvet until I made these. Not bad, not bad… maybe that’s why the world is currently obsessed?)

The recipe made about 40 cake balls.

For the icing, I wasn’t sure what to use. For the lemon cake balls, I used my regular cookie icing. It was light and soft, and perfectly complimented the lemon.

For these, I wanted something heavier/thicker, but still somewhat soft. (As opposed to hard chocolate shell or something like that. In the end I had a combination of the two. I mixed together candy melts with a tiny bit of milk, then melted it in the microwave. The mixture was thin, so I added a bit of powdered sugar to make it more like icing. It was actually easier to dip these balls into than regular candy melts.

I don’t know exact measurements, but I would say I used about 1/4 cup candy melts and a teaspoon or so of milk. I melted for 20 seconds, then stirred until it was completely combined. I added about a spoonful of powdered sugar, but more can be added to get a good consistency. Too thin, add powdered sugar… too thick, add a few drops of milk. Pretty sure you can’t really screw this up.

The end result was colored (from the candy melts – no food coloring needed), vanilla flavored, dried well so that they could be handled, and was soft to bite into. Like a frosting shell. I will definitely be making this again for cake balls!

 

Here is the inside! Pure fluffy cake…

psst! – Kendra, see my little clippy on the piping bag up there? These things are heaven. Don’t leak and easy peezy to get on and off.