Red Velvet Cake Balls

Okay so finally finishing up the big update I have to do. These are from around Christmas and I wanted to make something wintery.

So this is really easy. Make some red velvet batter and bake it for 20-25 minutes in 350 degrees. Take it out and let it cool. While it’s baking make a standard cream cheese frosting. Cut up the red velvet cake like so:

Mix it with 2 c cream cheese frosting.

Shape them into balls.

Now this step is really important. Place the balls in the freezer for at least 30 minutes so they hold their shape. While you wait, melt some white candy melts. After they are thoroughly chilled, stick one end of the red velvet cake ball into the prongs of a fork. Quickly dip the ball in the melted and cooled white candy melt.

Now for the fun part! Melt some green candy melts and place it in a piping bag with a leaf tip [I used #67].

Then pipe on the leaves!

Do the same thing with red candy melts and dot on the holly berries.

Voila! Easy, simple and adorable.

RED VELVET CAKE [I use Martha Stewart’s recipe cuz she’s my idol]


  • 2 1/2 cups cake flour (not self- rising), sifted
  • 2 tablespoons unsweetened Dutch-process cocoa powder
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 1 1/2 cups vegetable oil
  • 2 large eggs, room temperature
  • 1/2 teaspoon red gel-paste food color
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons distilled white vinegar

  • Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
  • With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
  • Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
  • Pour batter in a cake pan . Bake, rotating pan halfway through, until a cake tester inserted in center comes out clean, about 25 minutes. Transfer pan to wire racks to cool completely.


  • 8 ounces (2 sticks) unsalted butter, room temperature
  • 12 ounces cream cheese, room temperature
  • 1 pound (4 cups) confectioners’ sugar, sifted
  • 3/4 teaspoon pure vanilla extract


    Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth. Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.


    1. Make cake batter
    2. Make frosting
    3. Mix batter with frosting
    4. Shape into balls
    5. Freeze balls for at least 30 minutes
    6. Melt white candy melts
    7. Dip balls in white candy melts
    8. Decorate appropriately with different colored candy melts


    Hope you Enjoy!



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