Description
These festive Cake Ball Ornaments combine moist red velvet cake with a creamy cream cheese frosting center, all coated in colorful candy melts to create delightful holiday decorations. Perfect for gift-giving or holiday parties, these cake balls are decorated with cereal hooks and sanding sugar for an ornamental look that’s both delicious and adorable.
Ingredients
Scale
Cake Base
- Cooking spray
- 1 (15.25-oz.) box red velvet cake mix, plus ingredients called for on box (usually eggs, oil, water)
Frosting Mixture
- 4 oz. cream cheese, softened
- 4 tbsp. unsalted butter, softened
- 1 1/2 cup (170 g) confectioners’ sugar
- 1/2 tsp. pure vanilla extract
- Pinch of kosher salt
Decorations
- 1/4 cup Frosted Cheerios (about 70 pieces)
- 1 (12-oz.) bag green candy melts, melted
- 1 (12-oz.) bag red candy melts, melted
- 2 (12-oz.) bags white candy melts, melted
- Sanding sugar, for decorating
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease a 13″ x 9″ baking pan with cooking spray. In a large bowl, mix the red velvet cake mix according to the package instructions. Pour the batter into the prepared pan and bake for 25 to 30 minutes or until a tester inserted into the center comes out clean. Allow the cake to cool completely.
- Make the Frosting Mixture: In a large bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese and butter until the mixture is light and fluffy, about 2 to 3 minutes. Gradually add confectioners’ sugar and beat until well combined. Mix in vanilla extract and a pinch of kosher salt.
- Form Cake Balls: Crumble the cooled cake into the frosting mixture and stir to combine fully. Shape the mixture into 1 1/2-inch balls, yielding about 34 cake balls. Place them on a baking sheet and refrigerate until firm, about 1 hour.
- Make Hooks: On another baking sheet, lay out 34 Frosted Cheerios. Take one remaining Frosted Cheerio, dip its bottom into melted white candy melts, and attach it upright to the center of a flat cereal piece on the sheet to form hooks. Repeat with remaining pieces and allow to set.
- Dip Cake Balls: Divide the cake balls into three groups (about one-third each). Dip one-third of the cake balls into melted green candy melts, another third into melted red candy melts, and the last third into melted white candy melts. Tap off excess coating. Before the candy hardens, sprinkle some cake balls with sanding sugar. Return the dipped cake balls to the baking sheet and let them set for 15 to 20 minutes.
- Decorate and Attach Hooks: Place about three-quarters of the remaining white candy melts into a resealable plastic bag and cut a tiny corner for piping. Pipe decorative designs onto the white-coated cake balls and sprinkle with sanding sugar before the candy hardens. Dip the bottom of each hook into the remaining white candy melts (reheat if needed) and attach on top of the cake balls. Allow decorations to set completely before handling.
Notes
- You can substitute the Frosted Cheerios with a similar shaped cereal if unavailable.
- Ensure the cake is fully cooled before crumbling to avoid a too-moist mixture.
- Use a toothpick or fork to help dip cake balls for a smoother coating.
- Store the finished cake ball ornaments in an airtight container in the refrigerator for up to 3 days.
- Make sure the candy melts are melted gently over low heat to avoid burning.
Nutrition
- Serving Size: 1 cake ball
- Calories: 150
- Sugar: 18g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
