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Saturday, March 19, 2011

Red Velvet Cake Balls

I like to switch things up. Try new things. In the regular Gluten world, I am always seeing people making Cake pops, Cake balls etc... But I never make them because I know it isn't fair to Taylor. Well, things have changed for me thanks to better batter. We have cards tonight at my friends house. We all bring food. So I attempted these... Guess what?!?! I love better batter!

To make these you first make the red velvet cake, But I made a small version because I did not want to end up with 36 cake pops.
Here is what I did:

1/4 cup room temperature butter
1 cup sugar
1 egg
1/2 tsp. vanilla extract
1/2 cup buttermilk
1/2 1 oz. bottle red food coloring
1 cup Better Batter Gluten Free Flour
1/4 cup cocoa
1/2 tsp salt
3/4 tsp. baking soda
1/2 tbsp. white vinegar

I like to gather my ingredients prior to starting:


Heat oven to 350 degrees. Grease a small 11x 7cake pan.
Beat butter and sugar in a bowl on high for 3 minutes.

Next add eggs and vanilla and whip until incorporated.

Next add 1 cup better batter flour and whip until incorporated.
In a seperate bowl stir together buttermilk, food coloring and vinegar.

In another bowl, whisk together flour, cocoa and salt.
Turn mixer speed to low. Alternate between the buttermilk and flour mixture, about a third at a time, until just combined.
Pour into greased pan:
Bake 30-35 minutes until toothpick comes out clean.


Let cake cook completely. While cooling make the frosting:

1 stick butter
1/2 (4oz) package of cream cheese
1 cup powdered sugar
1/2 tsp. vanilla extract
Whip all together to make cream cheese frosting.
Break up cake into large chucks,
place in food processor and process until fine crumbs.
Place cake crumbs in a large bowl. . Add cream cheese frosting to cake crumbs and mix together. Roll cake into quarter size balls and place on a baking sheet.
Refrigerate cake balls for several hours or place in freezer to speed up the cooling process. You want them very cold for easier handling before dipping in white chocolate.

Melt white chocolate over a double broiler or in microwave at 50% power level stirring frequently until smooth. Using a spoon and fork, gently roll each ball in the melted chocolate to cover, spooning more chocolate over the ball as needed. Place ball on baking sheet or parchment paper until chocolate has hardened.

For extra affect, you can color a little bit of the white frosting red and drizzle on top. Melt white chocolate over a water bath or in microwave. Load into a small zip lock bag, cut off the corner tip of zip lock bag making a tiny hole. Drizzle over covered balls and let set.  You can also add lollipop sticks to make cake pops.