Festive Cake Ball Ornaments (Printer-Friendly Version)
Rich red velvet balls with cream cheese frosting, decorated as colorful holiday ornaments for festive treats.
# Required Ingredients:
→ Cake Balls
01 -
Cooking spray for greasing pan
02 -
1 box (432 g) red velvet cake mix with required ingredients
03 -
113 g cream cheese, softened
04 -
57 g unsalted butter, softened
05 -
170 g confectioners’ sugar
06 -
0.5 tsp pure vanilla extract
07 -
Pinch of kosher salt
→ Assembly
08 -
60 ml Frosted Cheerios (approx. 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
# Step-by-Step Instructions:
01 -
Preheat oven to 175°C. Grease a 33 x 23 cm baking pan with cooking spray. Prepare cake mix according to package directions and pour batter into prepared pan.
02 -
Bake for 25 to 30 minutes or until a tester inserted into the center comes out clean. Allow cake to cool completely.
03 -
In a large bowl, beat cream cheese and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Add confectioners’ sugar, vanilla, and a pinch of salt; beat until combined.
04 -
Crumble cooled cake into the frosting mixture and mix thoroughly. Shape mixture into 1.5 inch (3.8 cm) balls, about 34 total. Place on a baking sheet and refrigerate until firm, approximately 1 hour.
05 -
Arrange 34 Frosted Cheerios flat on a baking sheet. Dip bottom of remaining cereal pieces into melted white candy and attach upright to the center of flat pieces to create hooks.
06 -
Divide cake balls into thirds. Dip one-third into melted green candy, one-third into red candy, and the remaining third into white candy, allowing excess to drip off. Immediately sprinkle some with sanding sugar and place back on baking sheet to set for 15 to 20 minutes.
07 -
Transfer 75% of remaining white candy melts to a plastic bag, cut a small corner, and pipe decorative designs on cake balls. Sprinkle with sanding sugar before candy hardens. Reheat remaining white candy as needed, dip hook bottoms, and top each cake ball with a hook.
# Handy Cooking Tips:
01 -
Chill cake balls at least 1 hour before dipping to prevent crumbling. Cake balls can be prepared and refrigerated up to 2 days in advance.
02 -
Melt candy slowly at 50% power in microwave or on defrost setting, stirring frequently. Add a small amount of shortening if candy is too thick.
03 -
Store finished ornaments in an airtight container in the refrigerator for up to 1 week or freeze for up to 1 month.