Slowly but surely, the icing will totally incorporate into the cake and the mixture will be totally uniform in color as it is above. Drizzle with melted dark chocolate and immediately add sprinkles, if desired. Yummy and smooth cream cheese frosting is the perfect compliment to red velvet cake. Continue alternating the flour and buttermilk mixture, mixing well at the end. Stir in cream cheese frosting. And then I discovered Bakerella while browsing through the Pioneer Woman website. https://www.tasteofhome.com/recipes/red-velvet-cinnamon-rolls Only Bakerella's recipe was using cake out of a box (which makes me shudder, maybe because I grew up with cake from a box) and canned frosting. Line baking sheet with parchment paper and set aside. Another frosting note: I got by with one recipe of the frosting, but it resulted in a pretty thin icing layer all around. Set this aside, too. Place a large cutting board on top of the cake pan, then invert it to allow the cake to drop out of the pan. I’m a sheet cake type of girl. Next, add in a little of the buttermilk/egg mixture, mixing until just combined. Shocking. 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. Preparation. It's working for me but you can go to www.bakerella.com in the December archive Here's the recipe if it doesn't work Red Velvet Cake Balls 1 box red velvet cake mix (cook as directed on box for 13 X 9 cake) 1 can cream cheese frosting (16 oz.) Red Velvet Cake Balls are a delicious sweet treat you can make for the holidays, Valentine’s Day or really any time. Some red velvet cake recipes use only a tablespoon or two of cocoa powder, giving virtually no chocolate flavor. This recipe is very versatile. * Waxed paper. It’s indescribable, and such a fantastic alternative to cream cheese frosting, which, while delicious, can sometimes be a little rich. 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. Mix thoroughly with 3/4 can cream cheese frosting. Marshmallow Pops Couldn't Be Easier to Make. And I will not be thwarted! Since it’s cold and firm, it should hold its shape and not crumble. For cake balls, you need: It’s…it’s Charlie’s. Bakerella’s tapping motion, in effect, forces the chocolate to sheet around the sides and drip off. These cake balls are super easy to make too. Just imagine the endless possibilities! You want them to be nice and firm. 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. Any color will do, but Bakerella loves Cream Cheese. But I’m not going to omit the red step. And after trying my first bite last night, it was instantly clear that these two things were M.F.E.O. Finally, in a separate small bowl, add 1 1/2 ounces of red food coloring. This contributes to a more smooth result, which makes for a more attractive cake ball. (If you know what that stands for, you watch way too many movies. Then: IMPORTANT! Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, adding melted chocolate and food coloring to dry cake mix along with water, eggs and oil. 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 (Should make 45-50) Chill for several hours or speed this up by putting in the freezer for about 15 minutes to get the rolled balls firm enough to dip. Set this aside for a minute. Tap on side of bowl to remove excess. Then you can just cut the cake into squares with a sharp knife. 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. Allow the cake to totally cool, sticking it in the fridge or freezer to hasten the cooling if you’re in a hurry. And stir it together to make a paste. This is one-and-a-half bottles (the small size) of red food coloring. When the candy coating is set (no longer wet and glossy), heat up the chocolate again and drizzle it over the top of the cake ball. Guys, this frosting. Whip this up sometime this spring. Grab pinches of the mixture and roll them into balls. Once it’s thoroughly melted, just plop the cake ball right into the chocolate. 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. Pink coating with chocolate drizzles, pink coating with blue drizzles, yellow coating with white drizzles…the combinations are endless, not to mention how many ways you can alter the cake flavor inside. Cake + Balls = Cake Balls. This ingredient shopping module is created and maintained by a third party, and imported onto this page. Red Velvet is always pretty (here is Bakerella’s tutorial on her site), and Devil’s Food is my favorite. You may also like: Loading... Jessica@AKitchenAddiction link. It’s really clean and pretty. And this is why I like to turn sheet cakes out onto a surface before frosting them. You’ll need to scrape the sides of the bowl a couple of times to make sure all the white batter is incorporated. * Candy Melts or Chocolate Bark (see notes below) I was so excited when Bakerella unzipped her suitcase the night she arrived on the ranch, because all of THIS spilled out. Jan 28, 2020 - Crunchy red velvet cake recipe pioneer woman weekly recipe updates Crunchy red velvet cake recipe pioneer woman weekly recipe updates Crunchy red ve Crunchy red velvet cake recipe pioneer woman weekly recipe updates Crunchy red velvet cake recipe pioneer woman weekly recipe updates nbsp hellip #Cake #crunchy – cakereci… I’ll be back a little later today to show you the next step: THE CUPCAKE POP. They make a great treat for birthday and other parties, too. It’s best to rinse/wipe dry the knife after each cut to avoid dragging red crumbs into the icing like I did. 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. This cake turned out so gorgeous and so elegant looking. The site may earn a commission on some products. To make the cake, beat shortening and butter together until it’s light and fluffy. And this makes a nice whitish cake if you’d like to omit the red step. Let it cool for several hours or overnight. * 1 container of ready-made icing. 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. Notice that you’ll want the melted chocolate to be deep enough in the bowl to allow the cake ball to be almost submerged. Now, just before you pull them out of the fridge/freezer, you need to melt your chocolate. I usually use a box mix, I promise know one will know any better. To make the cake, beat shortening and butter together until it’s light and fluffy. Not frozen solid, but not mushy. Just pop some wafers or bark into a microwave-safe bowl and heat for 30 seconds at a time, stirring after each 30-second increment. I have tried several red velvet cake recipes, and this is my favorite by far. Every item on this page was chosen by The Pioneer Woman team. Any color will do, but Bakerella loves Cream Cheese. That makes my tongue look a little large and scary, doesn’t it? Then you dump in the tub of icing (a little less than the full tub, actually) and stir the mixture together. In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and 1 ½ cups of powdered sugar on medium speed for 2 minutes, scraping the sides to combine. Now, thoroughly spray a sheet pan with nonstick cooking spray. You just need to bake up a red velvet cake. Using a toothpick, press into cake ball and dunk in white chocolate. And it’s not my tongue. Shape into 1-1/2 inch balls; transfer to waxed paper-lined baking sheets. For the cake: Combine the milk and vinegar in a 12-ounce microwave-safe mug. Girl’s got talent.). This red velvet cake is nice and moist, with just a mild chocolate flavor. I’ve always been good at math. Then, this is a VERY important step. In fact, I believe “beat the heck out of it” is a specific phrase included in the official instructions, and it really is true. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Combine boxed mix, milk, oil, eggs and cocoa powder in a large mixing bowl and … 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. Whether it’s her signature Cupcake Pops, Cupcake Bites, or her exceedingly darling Cake Pops, all of Bakerella’s treats begin with the same thing: The Cake Ball. And dump it into the mixer, mixing until just combined. Pumpkin Sheet Cake Is the Best Fall Dessert, Ree's Sheet Cake Will Knock Your Socks Off, 35+ Sheet Cake Recipes for Crowds of All Sizes. This is the white used to make the masterful Hello Kitty pops. Chocolate or Almond Bark from the baking aisle at the supermarket works well. The icing was a different kind of icing than I usually make and I must say I really enjoyed it as well. The recipe does contain a bit of cocoa–just enough that you can taste it without it reading as a real chocolate cake. At first it will look curdle - keep beating … Take the spatula…. You could have green velvet cake for St. Patrick’s Day or even a red, white and blue velvet layered cake for the 4th of July! For cake balls, you need: * 1 box cake mix of your choice. Yeesh. (See: I Am Baker. I liked this, but if you prefer a thicker application of frosting, you might double the frosting recipe. Okay, that’s the lowest common denominator, from which all other cake pop-related items will spring. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. 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. Next, roll the mixture into 1 1/2-inch balls (a small ice cream scoop helps with this) and set on a … You can use other flavors of cake, frosting, or candy coating with great success. I am CRAZY for red velvet!Whether it’s red velvet cupcakes, red velvet brownies, or my very favorite red velvet crinkle cookies, I just can’t get enough of this smooth, tangy, chocolatey goodness.. Red velvet … Red Velvet is always pretty (here is Bakerella’s tutorial on her site), and Devil’s Food is my favorite. You begin by baking the cake in a 9 x 13 pan according to directions. It’s bright and colorful and beautiful, but it’s also light, fluffy, and exceedingly delicious. After cake is cooked and cooled completely, crumble into large bowl. And you can do this to make it more…uh…”healthy.”. Spray, spray, spray. The site may earn a commission on some products. I was really impressed, especially with how easy it was to make. OR you can buy meltable candy wafers. 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. Though I might throw a salty recipe in the middle somewhere, just to keep us all from going into a sugar-induced coma. Like me. Scoop out a little of the sifted flour mixture…. Dip 20 cake balls in coating; allow excess to drip off. Scoop out a little of the sifted flour mixture…. Retrieve the cake ball from the chocolate with a spoon, and—this is Bakerella’s trade secret—tap the spoon on the side of the bowl. And after that, it’s Cakepop City, sweetheart. (Bakerella used a squeeze bottle, but you can also just drizzle with a spoon.). Feb 12, 2015 - By far, the BEST red velvet cake you will ever try...from The Pioneer Woman cookbook. Traditional red velvet cake, at least as it evolved in the mid-20th century, gets its red hue from food coloring rather than from a reaction between cocoa powder and vinegar. * 1 container of ready-made icing. Get in the corners and crevices and hidden places. Then use a large spatula to spread the batter evenly. Crumble cooled cake into a large bowl. Remove … When it’s dry, the cake ball will separate from the extra pooled chocolate. * 1 box cake mix of your choice. Refrigerate at least 1 hour. Preheat oven to 350ºF and grease a 9 x 13 baking dish well. We’ll start with that in this post, then start working our way up from there. You place the cake balls into the fridge for a couple of hours OR into the freezer for a little while. Make room in your holiday cookie spread for my red velvet cake balls recipe! Bake your favorite chocolate cake and let it cool. Under constant heat, it can dry out. This is the red velvet cake recipe from my cookbook; I adapted it ever so slightly when I made it yesterday afternoon. You might not quite need it all, but you can just eat the extra for dinner. But that’s how red velvet cake gets its color. You can use a homemade red velvet cake or just use a box mix. You may be able to find more information about this and similar content on their web site. For a very easy variation, simply skewer them on lollipop sticks to make red velvet cake pops. And dump it into the mixer, mixing until just combined. Source: The Pioneer Woman Cooks cookbook . https://www.pauladeenmagazine.com/red-velvet-cake-balls-recipe Next, add in a little of the buttermilk/egg mixture, mixing until just combined. * Candy … 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 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. Plop the icing on the totally cooled (and slightly cool is best) cake, then spread it thinly with a knife. In a microwave, melt white candy coating; stir until smooth. And beat until combined. Then you crumble the cake in a large bowl. Slide off of toothpick (using a second toothpick) and drop onto parchment paper. Roll cake/frosting mixture into quarter size balls and lay on cookie sheet. So tall, deep bowls are better then wide, shallow bowls. For I am making red velvet cake. https://kellyskornerrecipes.blogspot.com/2008/03/cake-balls.html Whisk it together, then add a little vinegar. Prepare and bake cake mix following package directions for a 13"x9" cake; let cool. Roll mixture into balls the size of quarters. Tap-tap-tap. Don’t stir the cake ball around in the warm chocolate; just drizzle chocolate over the top with a spoon. Return to baking sheets; let stand until set. Cool cakes in pans 10 min. 1 package chocolate bark (regular or white chocolate) wax paper 1. Add eggs, one at a time, beating in between to combine. You can also melt the chocolate on a double boiler. White chocolate coating with chocolate drizzles, or vice versa. Here are the two printables, one for the cake and one for MissyDew‘s frosting: So perfect on a chocolate cake that you'll never frost one with anything else, ever again. You may be able to find more information about this and similar content at piano.io, Learn How to Make a Traditional Yule Log Cake, The Best Christmas Cookie Recipes to Try This Year, Delicious Pie Recipes for Your Holiday Dinner, All of Your Christmas Desserts Need Hard Sauce, Marshmallow Pops Couldn't Be Easier to Make, Brandy Snaps Will Earn You a Ton of Compliments, Treat Your Family to These Christmas Desserts, 25 Creative Ways to Decorate Christmas Cookies. Do they work? Whew! This leads some people to think that red velvet cake is simply a white cake dyed red. I haven’t entered into the realm of scraping blades yet. And this time, instead of using the standard cream cheese frosting recipe that I was always indoctrinated to believe was a requirement for red velvet cake, I used the quickly-becoming-my-favorite frosting recipe from Tasty Kitchen: That’s the Best Frosting I’ve Ever Had, by Tasty Kitchen member MissyDew. After the cake is baked and cooled, you’ll mix it … And my favorite part is the frosting. Stir in the food coloring with a fork until blended, then stir in the vegetable oil and vanilla. After cake is cooked and cooled completely, crumble into large bowl. But I came across this red velvet sheet cake across Pioneer Woman’s website and I thought I’d try it. Make the frosting, and let me tell you something about the frosting after having made it several times: if, after making it, you feel like it “flopped”, you simply need to beat the heck out of it some more. 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 … 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 the sweet and frilly and fancy part. 2/7/2013 10:42:40 pm. Repeat with milk chocolate and dark chocolate coatings and remaining cake balls. Turns out they are blogging buddies and that Bakerella specializes in making bite sized cake balls. The distinct flavors of red velvet cake come from the buttermilk, vinegar, cocoa powder, and cream cheese frosting. Repeat for remaining cake balls. 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. I like to make a little grid with raspberries (or whatever little trinket suits you.). Yum. Every item on this page was chosen by The Pioneer Woman team. Be sure to get in all the corners of the pan. Much easier to cut and serve! You may be able to find more information about this and similar content at piano.io, 40 Super Bowl Recipes That Will Score Big Points, 40 Super Bowl Snacks and Appetizers to Try, 25 Healthy Breakfast Ideas to Kick Off 2021, 7 Easy Allspice Substitutes for Sweet and Savory R, The 12 Coolest Hot Chocolate Bombs You Can Buy, 35 Completely Irresistible Christmas Appetizers, This Potato-Ham Dish Will Keep Your Family Full, This Fried Goat Cheese App Is Calling Your Name, Plan Your Holiday Menu With These Delicious Ideas. ), 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.). Deliciously decadent two-bite morsels of red velvet cake, cream cheese frosting and white chocolate . Be sure to scrape the sides of the bowl as needed. 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