Red velvet cake is something I make but once a year, it was the cake we had at our wedding and I now make a new variation every year for our anniversary. The first year we had the top tear from our actual cake and it was surprisingly good. We got married in Michigan so the cake rode home with us to Georgia and lets just say it barely made it one piece, I think it was dropped at some point. It stayed in the freezer up until we moved so the already frozen cake traveled from Georgia to Texas, although I packed it in its very own cooler it still defrosted a tad and was then refrozen. We ate the cake two months later and the fact that it was not just edible but good I suppose is a good indication of what a good job my mom did with the cake in the first place.
The next year I made red velvet cheesecake and it was amazing, if you have never made it you should. This year I planned to make red velvet cake cheesecake truffles, I thought it would be a good choice that could travel well on our trip last week. Well we ended up leaving early to avoid the snow storm and I didn’t have a chance to make them first so in an impromptu attempt to keep tradition alive we decided to stop and get some red velvet cheesecake ice cream thing at a fast food place and it was as bad as it sounds. Since I already had the supplies Emily and I decided to just make them for Valentines dessert instead.
The recipe itself is a take on a basic cake truffle. These are not your traditional truffle in that they do not have a hard coating and they are not rolled in the topping but rather frosted like a cupcake. We found this method to be much faster than the usual process; however it was helpful to place them in the candy paper before frosting them so that they would not roll over and get melted chocolate everywhere. Also I made this with boxed cake mix, which I normally don’t use, because the amount of red food coloring needed to make red velvet cake from scratch would dye your hands red for weeks… if this doesn’t bother you then go for it.
Bake cake according to the box or recipe instructions, let cool completely. In a large bowl add cream cheese and allow to become soft before adding frosting, and vanilla. Using a fork or your hands crumble the cake into the bowl making sure there are no large chunks. Stir until well combined, then form into balls the size of ping pong balls and place on a cookies sheet lined with wax paper. Place the trays in the refrigerator and allow to cool for 1 hour.
Take chilled cake balls and place in candy liners, the put back on the tray before beginning to decorate. Melt chocolate in desired colors over a double boiler or in the microwave until smooth and melted. Dollop chocolate onto the cake calls then top with sprinkles or coconut before placing back in the refrigerator to harden. Keep stored in the fridge for up to a week, makes roughly 4 dozen.
Much Love, Aislinn and Emily