I saw this recipe when I was looking for recipes and instantly wanted to make them. I’ve wanted to try red velvet cakes for a while and thought these cake balls were a little bit different. I was initially calling them cake pops but my sister and brother in law told me off saying they weren’t pops because they weren’t on sticks!
I decided to make these on Friday evening because we were going to see both mine and Rien’s family over the weekend. One piece of advice if you’re going to make these – do not start making them at 8pm! I was up until midnight finishing them off. At the time I was saying I would never make these again and I don’t know why I wanted to make them in the first place. This wasn’t because of the recipe, but just the stupid time I decided to make them! Make them when you have plenty of time because there are a few stages where the cake needs to cool before you can move onto the next step. They are a little bit of effort but I think they’re worth it.
It was World Baking Day on the 18th May which was trying to encourage people to bake for those they love. I thought these were the perfect things to make because the original recipe decorated them with little hearts.
The original recipe can be found at http://www.bestyummyrecipes.com/red-velvet-cake-balls/
For the cake:
2 1/2 cups plain flour
2 cups granulated sugar
1 tbsp cocoa powder
1 tsp salt
1 tsp bicarbonate of soda
1 1/2 cups vegetable oil
1 cup buttermilk
1 tbsp vinegar
1 tsp vanilla extract
Red food colouring
- Preheat oven to 180ºC. Grease or line a 9×13 inch cake tin
- In a bowl, whisk the eggs and then add the rest of the liquid ingredients. Keep whisking until completely combined which will take a minute or so because of the oil
- In another bowl whisk together all the dry ingredients and then add the wet ingredients. Mix until combined
- Pour into the cake tin and bake for 45-50 minutes or until a toothpick inserted comes out clean
- After cake is cooked and cooled completely, crumble into large bowl
For the frosting:
1/3 cup double cream
2 tbsp butter
1/2 tsp vanilla extract
3 cups icing sugar
- Beat the cream and sugar until smooth. Add butter and vanilla and continue to beat until mixture forms soft peaks
- Add the frosting and mix with your hands
- Scoop out a small handful and roll into a small ball with your hands. Place on tray lined with wax paper. Keep doing this until you have used all of the mix
- Put them in the freezer to firm up for 30-40 minutes
400g milk chocolate
- As the cake balls are cooling in the freezer, melt the chocolate in a bowl over simmering water
- Carefully poke each ball with a skewer and dip into the melted chocolate.. Once covered remove and softly tap until the excess chocolate falls off
- When the chocolate is still warm, sprinkle any toppings you are using onto the balls. I used sugar hearts and red glitter
- Place on a baking sheet and chill until firm
I used 2 tubes of red colour gel from the supermarket for this recipe because I didn’t want to use all of my good Wilton gel colour. As you can see the colour started off a bright red colour but after cooking it went a darker red. When I make these again, I think I will use the Wilton colour gel to try and get an even brighter red colour so that when the cake is cooked it maintains its vibrancy.
One thing I really liked about this recipe was that it didn’t matter how the cake looked when it came out of the oven. As you were crumbling the cake, it didn’t matter if it wasn’t perfect looking or if it didn’t come out of the tin properly. This is always an advantage!