Red-White-and-Blue Cake Balls Recipe
This recipe for red-white-and-blue cake balls produces moist bites of cake in a spectacular and patriotic tri-layered red, white, and blue design.
- Serves: 36 persons
- 1(13x9-inch) baked white cake
- 16ounces white frosting
- 1tube red gel food coloring
- 1tube blue gel food coloring
- 4cups white candy coating
- Red and blue sprinkles, optional
Step 1Gather the ingredients.
Step 2Prepare a large, rimmed baking sheet by lining it with foil or waxed paper.
Step 3Place the cake in a large bowl and crumble with your hands until it becomes fine crumbs.
Step 4Combine about 2/3 of the frosting with the cake crumbs until the mixture is evenly moistened and able to stick together. If the cake mixture is too dry, add more frosting.
Step 5Transfer about 1/5 of the cake crumbs to a small bowl. Stir in enough blue gel food coloring to make the crumbs a vivid blue.
Step 6Transfer about 2/3 of the remaining cake crumb mixture to a separate medium bowl. Stir in enough red gel food coloring to make the crumbs a bright red. Leave the remaining 1/3 cake crumbs uncolored.
Step 7Making these balls is a multi-step process. Start with the blue cake crumbs and form it into tiny balls about the size of a dime. Depending on how much cake you set aside, you should get about 36 miniature cake balls. Place on prepared baking sheet and freeze until firm, about 30 minutes.
Step 8Take a spoonful of white cake crumbs and press it into a flat disc between your palms. Put a frozen ball of blue cake in the center of it, and fold white cake over it, pressing together so that it completely covers the blue. Roll it between your palms to get it round, and place it back on baking sheet. The white layer should be fairly thin, so that the finished ball at this point is about the size of a nickel. Once all the balls are covered with white cake, put the tray back in freezer to firm up, another 30 minutes.
Step 9Take a scoop of red cake crumbs and press it between your palms until it is a thin disc. Place a white cake ball in middle and fold red cake over it, rolling it between your palms to get it round. Repeat until all of the balls are covered with red cake.
Step 10If your kitchen is warm, refrigerate the tray (do not freeze). The cake balls should be cool enough to hold together, but if they are too cold when dipped, the candy coating will crack, so it's best if they are at a cool room temperature. Put the white chocolate candy coating in a medium saucepan over medium-low heat, stirring continuously, until melted.
Step 11Using dipping tools or a fork, submerge a cake ball in the melted candy coating. Let any excess coating drip back into the pan. Place the dipped truffle on the prepared baking sheet.
Step 12While the coating is still wet, sprinkle the top with a few red and blue sprinkles, if using.
Step 13Refrigerate the cake balls until the coating is set, about 20 minutes.