Red Velvet and Coconut Cream Cake Balls are made using your favorite flavor of cake mix and coatings, you have a people-pleasing treat!
I was looking for a real eye-catching dessert for a reception I was helping my sister give, and remembered that I had seen a recipe for Cake Balls, but I never printed it. After looking up cake balls on the Internet, I found out just how much these little jewels are popular. The Dallas News had a wonderful article and tips on how to make cake balls, but all time queen of cake balls is over at Bakerella.
Most people make their cake balls with a cake mix which is totally fine, but I had these Red Velvet Cake and Coconut Cream Cake layers in the freezer that I thawed out and used instead. They were incredibly moist and easy to crumble, perfect for what I was looking for.
It is so funny to see people who have never had these, try to figure out what they are. Most people think before taking a bite, they are eating some sort of candy, or chocolate peanut butter balls. I love to see that they are never disappointed with these little balls of yumminess. Along with the Red Velvet and Coconut Cream balls, I made some Oreo Truffles which turned out to be my favorite.
Red Velvet Cake Balls
Recipe Source: Bakerella
Ingredients:
- 1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1/2-1 cup sweetened coconut
1 package chocolate bark (regular or white chocolate)
wax paper
1. After the cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 3/4-1 can cream cheese frosting depending on how moist the cake is. (It may be easier to use fingers to mix together, but be warned it will get messy. You can also use a food processor.)
3. Scoop mixture with a melon scooper; roll mixture into quarter size balls and lay on cookie sheet (should make 45-50).
4. Chill for several hours – make sure they are really firm. (You can speed this up by putting in the freezer.)
5. Melt half of the chocolate bark in microwave per directions on package, and when down to the bottom and hard to dip, melt remainder of the chocolate.
6. Dip balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra – two forks also works great if your chocolate is warm enough.)
7. After the chocolate has hardened drizzle with extra chocolate bark.
Recipe from Bakerella
Ingredients:
1 box white cake mix (substitute water for coconut milk) cook as directed on box for 13 X 9 cake)
1 can butter cream frosting (16 oz.)
1/2-1 cup sweetened coconut
1 package chocolate bark
1 package white chocolate bark
wax paper
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1/2-1 can buttercream cheese frosting and 1/2-1 cup sweetened coconut. (It may be easier to use fingers to mix together, but be warned it will get messy. You can also use a food processor)
3. Scoop mixture with a melon scooper; roll mixture into quarter size balls and lay on cookie sheet (should make 45-50).
4. Chill for several hours – make sure they are really firm. (You can speed this up by putting in the freezer.)
5. Melt half of the chocolate bark in microwave according to package directions, and when down to the bottom and hard to dip, melt remainder of the chocolate.
6. Dip balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra – two forks also works great if your chocolate is warm enough.)
7. After chocolate has hardened drizzle with white chocolate bark that has been melted in the microwave according to package directions.
This recipe can be seen at these linky parties here! Also, this recipe and others can be seen at Cedar Hill Farmhouse, Weekend Potluck, Savy Southern Style, Have a Daily Cup of Mrs. Olson, Be Inspired,
