Le Red Velvet, you know? No, it is not the new nightclub in fashion, but a cake U.S.! The tire are nom (Red velvet translation) its red color, very very red. At the origin, its red color came from a reaction between the cocoa powder and acid components of the recipe as vinegar and buttermilk (buttermilk). Since, using food coloring to give it that deep red color. The traditional cake is in the form of a multi-layered cake of ice and broken ice on top of white icing, if it is found mostly in the form of cupcakes with white icing again.. What interested me about this recipe was pretty red color of the cake for a change of chocolate cake. After the Cakes pops, Discover the balls Cakes: This is the same concept of cake balls dipped in chocolate but without the spikes, So we do not talk more pops (Pacifiers) but balls (balls). A great dessert to bring to a dinner to entertain guests, add a pinch more sugar fizzy and will not know where to turn.
Red Velvet Cake balls in sparkling sugar
Based on a recipe by Bakerella
Prep: 15mins
Cooking: 18mins
Cake for a dozen balls
Red Velvet cake:
- 150g plain flour
- 150g sugar
- 1 tablespoon unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 teaspoon baking soda
- 1 egg
- 5cl oil
- 15cl buttermilk (or 15cl of milk mixed with 2 teaspoons of lemon juice and allowed to stand for 15 minutes)
- 1 teaspoon of vinegar
- 1/2 teaspoon of vanilla powder or liquid
- 1 pipette or liquid red food coloring 1 teaspoon red food coloring powder
- 125g of fresh cheese (like Philadelphia or St. Môret)
- 200g of milk chocolate to melt
- Sparkling Sugar
Prepare the Red Velvet Cake: Pre-heat the oven to 180°C/Gas 4.
In a bowl, whisk the egg and then stir in remaining liquid ingredients and whisk until a homogeneous mixture. Set aside.
Place all dry ingredients in another bowl and mix. Pour liquid ingredients over dry ingredients and stir vigorously for about a minute until everything is completely mixed.
Pour into a greased pan. Bake at 180 degrees for about 18 mins or until a toothpick inserted in cake comes out clean. Cool cake before turning it out.
Form the Cake Balls: Turn out cake and cut to pieces in a bowl (or mixer). Add cheese and mix by hand cheese and crumbs of cake until a smooth paste (do not be afraid to put their hands full and do not worry if it sticks). Then form about 15 balls the size of a golf ball. Place balls on a plate with a sheet of baking paper and let cool in the refrigerator for 30 minutes.
Frost the Cake Balls: Break the chocolate into small pieces and melt gently in a bain-marie while continuing to mix with a spatula. One by one, prick the cake balls with a skewer and glaze by dipping them in melted chocolate and then drain the pic above the melted chocolate to knock off the excess chocolate. Then place the chocolate covered cake balls on a plate with a sheet of baking paper. Sprinkle with sparkling sugar directly before the chocolate hardens. Allow to harden in the refrigerator at least an hour.
Take out of the refrigerator 10 minutes before serving.
red is really beautiful ! it is surprising when you bite into it !
Very nice I love those little balls !!!
Bises
expensive’
Where can I get sparkling sugar??? Thank you
yum yum, I croquerais well one of these bites very girly!!good day!
Thank you for this recipe!!Sight of the success I had with Cake Pops, I'm sure I will have the same success with the Red Velvet Cake Balls = D
I also wanted to congratulate you on your site, I often used to try new recipes. Good day to you, Julia
All these cakes red balls ! Super tasty, j’adore ! A treat
@ Neaira: It's true I love the color too
@ CarO ': This is good that you like
@ Maud: A Paris, I buy in G. Detou but if you find any places on the Internet
@ Anaïck: Ah I'd like you to taste…
@ Giulia: Thank you very much, I am thrilled that my blog will serve you. No problem with the Cakes Balls you have as much success with the Pops Cakes and it is more convenient to carry if you want to bring to a dinner to intrigue guests
@ LeeYa: Thank you! Promised they are as good as beautiful
Hello ! Thank you for the recipe ! she had a lot of success with my friends :-) They all wanted the recipe !
PS : I had a problem for the icing, the cake balls did not on pikes :s
Hello, already to start I love your blog ! I have a small question probably stupid but I'm starting, What kind of vinegar you are using? I want to do this recipe and I doubt on this point. Thank you
Hello AnneSo, Is it possible to make the cake pops or cake balls ahead (the day before such) or advise you to do the day d ? Merciiiiii. MA
@ Juliet: Great that the recipe has been successful! For the pikes, the next time, you can either use the technique I describe in the Cake recipe pops but it's a bit painful if you just want to make cake balls, plant if a fork and add a little chocolate once your ball is placed to cover holes.
Nolwenn @: You can use apple cider vinegar or wine, avoids just sweet vinegars type balsamic vinegar
@ MA: You can clearly make them the day and out of the refrigerator 15 minutes before serving!
AnneSo, to thank you for, blog, I feast your eyes all day, I made a killing from the cake's pop and I will hasten to make those cake ball to my next party. But apart from internet where to find the sparkling sugar ??
@ Assia: Internet is really the easiest way to find sparkling sugar! Sinon is tu es à Paris, you can find at the grocery Great Paris or in G.Detou, 58 Street Tiquetonne 75002 Paris, France
bjr and congratulation pr dabbord this site is top ! :)
could you tell me where you purchased the famous red velvet ? thank you !
@ Audrey: Unfortunately we can not find any Red Velvet actually in France so I do (the recipe is above). What you can do is use a mix à Red Velvet, they sell at Tema Home, where there is more that’ add eggs and butter and hop it seems to me it's ready! And if you throw in the whole recipe does not forget the indispensable red food coloring!
Hello,
I would like to know if the type cheese philadelphia was mandatory to have bouboules cake that take or if we could do without? I would love to try this recipe for a next meal but I have a friend who is allergic to cheese.
Congratulations on your blog it is beautiful and congratulations for your ideas, thank you in advance for your answer!
@ Juju: The cheese is not mandatory, but you need a binder to form the balls. You can use instead of the spread for example or jam, In this case leave may be a simple cake base as a four-quarter or a yogurt cake. It is necessary to know the degree of allergy your friend if it's just she does not eat cheese, know that she will never feel the cheese cakes pops in. But if she is intolerant to dairy products in general, she can not eat or spread cake with butter. To do with it!
Bcp thank you for your response!
Thank you for your response, it will help me a lot! I think it's just that she does not eat cheese but I'd rather not tempt fate!
Thank you very much anyway!
Hello you cook super impeccable nails ! :)
First of all, congratulations on all your recipes, they give really want !
Just a little disappointment : I just made the Red Velvet Cake balls, and woe (!) my cake did not take the beautiful red color that you get… Do you have any advice to solve this ? I'm sure I followed your recipe (except that I added the dry ingredients into the liquid ingredients, and my cake was baked only after 45min ! :o is that it can affect ? ). Thank you for your response and continues to amaze us how ! :)
I will go and try the Red Velvet not red !
Mmhm it is too good !
Hello! Can you make this recipe with raspberry vinegar or white spirit? And what type of oil should be used?
Thank you in advance!
White vinegar should work, the raspberry too, but I do not know what flavor ca donnderai. For oil, taking of sunflower oil.
Ah oui, I forgot! Where can I buy buttermilk ready please?
Some supermarkets sell, I find sometimes Monoprix