Red Velvet Cake Bites
Red Velvet Cake Bites. Moist red velvet mixed with luscious white chocolate cream cheese frosting. A classy, beautiful dessert for all occasions.
- 1 box Red Velvet cake mix Duncan Hines Signature preferred
- 3 eggs
- unsalted butter melted (amount of oil called for on box)
- milk (amount of water called for on box)
White Chocolate Cream Cheese Frosting
Preheat oven to temperature directed on cake box. Grease and flour 9"x13" baking pan.
Mix ingredients according to instructions on cake box.
Cook according to package directions. Allow to cool.
Mise en place. Set out cream cheese and butter and allow it to warm to room temperature.
Cream together cream cheese and butter. Scrape down bowl and make sure there are no lumps.
Melt chocolate in microwave- 30 seconds at 50% power. Stir well. Microwave in additional 20 second increments, stirring every time, until melted. Do NOT overheat. Allow to cool slightly.
Add melted chocolate and vanilla to cream cheese and butter. Whip well.
Add powdered sugar gradually, beating well, until light and fluffy after each addition. Add sugar to desired sweetness; you might not use the entire amount.
Trim off the edges of the cake and discard. Remove a very thin top layer of the cake.
Crumble remaining cake in a large bowl.
Mix approximately 1/2 C. of frosting into crumbled cake. Mix well.
To form: scoop up enough mixture to make 1" ball. Squash it together, then roll ball gently back and forth in your hands until smooth and perfectly formed.
Lay on parchment-lined baking sheet. Continue with rest of cake mix.
Allow to chill in refrigerator for at least 20 minutes.
Melt candy melts and paramount crystals in microwave- 30 seconds at 50% power. Stir well. Microwave in additional 30 second increments, stirring every time, until melted. Do NOT overheat. You might need to use more paramount crystals if chocolate mixture is too thick.
Using a toothpick or lollipop stick, dip cake bites one at at a time. Tap and roll gently to get rid of excess chocolate.
Sprinkle with sprinkles while chocolate is still wet.
Drop carefully onto parchment paper. Use a toothpick to smoothly cover where toothpick/lollipop stick was, using more sprinkles if necessary.
Allow to harden. Store in refrigerator (due to cream cheese in frosting).