Blue Velvet Cake Balls

Today we are making blue velvet cake balls.

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 Just as a fair warning moving forward in this post: the words BALL(s) and BLUE will appear multiple times in conjunction. If you are anything like me, this may cause you to chortle, snicker, or snort. Please get all of your chortles, snickers, and snorts out of the way now.  Or don’t. Life is more fun when you don’t.

Anyway, moving along. These little blue balls popped into my brain the other day when I was trying to think of a fun holiday dessert to bring to a friend’s potluck. I like blue velvet cake because it is festive, but unexpected. They are also another quick and easy dessert that you can throw together in very little time. Like the Oreo Truffles I made in a previous post, they look fancy, but they are really easy!

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This recipe is essentially the same as a red velvet cake. The only difference? The color. No matter the color, velvet cakes have a distinct flavor. So, what makes a velvet cake a velvet cake? The addition of cocoa powder and buttermilk. This recipe, although it uses a mix, still has these important ingredients. The result is the familiar tangy, buttery, moist cake that most of us associate with the color red.

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You could also adapt this recipe and make an {any color} velvet cake for  the super bowl, graduation parties, or other holidays! The possibilities are limitless!

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I am so excited to announce that I am entering this recipe for Blue Velvet Cake Balls in the Creative Holiday Recipe Contest hosted by  Confessions of a Cookbook Queen and Cookies and Cups Thanks to Shelly and Kristan for organizing this fun contest! I adore their blogs, and am so excited to contribute to the competition.

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Ingredients

1 box of white cake mix

1 1/4 cups buttermilk

1/3 cup canola oil

3 eggs

1 tablespoon of unsweetened cocoa powder for baking

2 teaspoons of royal blue food coloring paste

1 toothpickful of violet food coloring paste

1 can of frosting of your choice (velvet cakes are typically made with cream cheese frosting)

1 package of vanilla CandiQuik or almond bark

Directions for making the cake

Preheat the oven to 350.

Spray a 9 x 13″ baking pan with baking spray.

In a large bowl, mix all ingredients on low for 30 seconds, then on medium for two minutes.

Transfer batter to your prepared pan and bake for 22-27 minutes, until a tester comes out clean.

Allow the cake to cool completely before assembling cake balls.

Directions for assembling blue velvet cake balls

You will want your cake to be in fine crumbs in order to achieve a smooth ball. To do this, scoop cake out of the pan and crumble it with a fork or with your hands. Add frosting until the crumbs stick together, and you can roll the balls. Due to the moisture in blue velvet cake, you won’t need very much frosting – maybe 1/3 to 1/2 of a cup.

Place balls on a cookie sheet or pan lined with a Silpat and place them in the freezer. Leave the balls in the freezer until they are very cold.

Once your balls are frozen, melt CandiQuik or almond bark in a deep bowl. Dip each ball in the chocolate of your choice, covering it completely. Remove the ball with a fork and tap off any excess chocolate on the side of the bowl in order to create a smooth surface. It works best to do this step in batches so the balls do not thaw before you coat them in chocolate.

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Enjoy!

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