Red Velvet Ornament Balls (Print-Friendly Version)
Rich red velvet balls dipped in vibrant candy melts, perfect for holiday gatherings and gift-giving.
# What You'll Need:
→ Cake Balls
01 -
Cooking spray
02 -
1 box (432 g) red velvet cake mix, including required additional ingredients
03 -
113 g cream cheese, softened
04 -
57 g unsalted butter, softened
05 -
170 g confectioners' sugar
06 -
2.5 ml pure vanilla extract
07 -
Kosher salt, a pinch
→ Assembly
08 -
60 ml Frosted Cheerios (approximately 70 pieces)
09 -
340 g green candy melts, melted
10 -
340 g red candy melts, melted
11 -
680 g white candy melts, melted
12 -
Sanding sugar, for decorating
# How to Make It:
01 -
Preheat the oven to 175°C. Grease a 33 x 23 cm baking pan with cooking spray. Prepare the cake batter following the package instructions, then pour into the greased pan.
02 -
Bake the cake for 25 to 30 minutes or until a tester inserted into the center comes out clean. Allow the cake to cool completely.
03 -
Using a handheld mixer on medium-high speed, beat cream cheese and unsalted butter until light and fluffy, about 2 to 3 minutes. Add confectioners' sugar, mixing until combined, then incorporate vanilla extract and a pinch of kosher salt.
04 -
Crumble the cooled cake into the frosting mixture, stirring until fully combined. Shape the mixture into balls approximately 3.8 cm in diameter, yielding about 34 pieces. Place them on a baking sheet and refrigerate until firm, about 1 hour.
05 -
Arrange 34 Frosted Cheerios flat on a baking sheet. Dip one additional Cheerio upright bottom into melted white candy, then attach it to the center of a flat Cheerio to form hooks. Repeat for all hooks.
06 -
Divide the cake balls into three even groups. Dip one group into melted green candy melts, another into red candy melts, and the last into white candy melts, tapping off any excess coating. Before the coating sets, sprinkle some balls with sanding sugar. Allow to set on the baking sheet for 15 to 20 minutes.
07 -
Transfer three-quarters of remaining white candy melts to a piping bag and cut a small tip. Pipe decorative designs onto the coated cake balls and sprinkle with sanding sugar before candy hardens. Dip the bottoms of the hooks into remaining white candy and affix them to the tops of the cake balls to complete the ornaments.
# Additional Tips:
01 -
Chill cake balls for at least 1 hour before dipping to ensure they hold together. Cake balls can be prepared up to 2 days in advance and stored refrigerated.
02 -
When melting candy melts, do so slowly at 50% microwave power or on defrost setting, stirring frequently to avoid overheating. Add a small amount of shortening if the candy becomes too thick.
03 -
Store finished cake ball ornaments in an airtight container refrigerated for up to 1 week or frozen up to 1 month.