Happy Super Bowl Sunday! Today is all about eating fun dishes and cheering on your favorite team with friends. We are having a few friends over to watch the game, and I wanted to make a spirited dessert! (Win or lose, everyone LOVES a sweet treat!)
I am cheering for the Atlanta Falcons for three reasons: 1. I think the Patriots are cheaters, 2. I love the idea of an underdog team triumphing, 3. I enjoy watching ‘Don’t be Tardy‘ and think Kroy Biermann is really sweet with his kids and wife.
I decided to make Falcon Cake Balls aka red velvet cake balls for our watch party since they are already red! Plus, any excuse to have red velvet cake is a great one. 🙂 Cake balls sound intimidating to make, but they’re actually pretty easy. They are time intensive, but you can run errands while they cool.
Need:
1 red velvet cake mix (& ingredients to make the cake)
1 can cream cheese icing
1 bag milk chocolate chips
red royal icing
Hollyized Steps:
First gather all the ingredients needed to make the cake balls, and preheat your oven to 350 degrees.
Follow the instructions on your boxed cake, and bake a red velvet cake! I baked my cake in a 9×9 Williams-Sonoma Goldtouch pan since I think they help evenly bake your sweets, and they are non-stick. (I’m all about easy cleaning!) While your cake bakes, hand wash your mixer’s mixing bowl and flat beater attachment. You will need them as soon as the cake is done baking.
Next, put the baked cake and the full can of cream cheese icing into the mixing bowl. You will use your flat beater to combine the cake and icing, until all the icing is absorbed.
Once all the icing has been absorbed and mixed into the cake, and you have a cake crumble batter, cover the mixing bowl with foil, and let it cool in the fridge for about two hours.
After two hours, remove the mixture from the fridge. Set-up a little cake ball station on your kitchen counter using paper plates. (Easy cleaning for the win!) Use an ice cream scooper to help keep all the cake balls even in size. You will put your formed cake balls on the plates before you dip them in the melted chocolate.
Then, zap your chocolate chips or baking chocolate in the microwave. I microwaved my chocolate chips for about 30-45 seconds, only using a cup to 1.5 cups at a time. Chocolate burns really easily, so be careful if you use the microwave like me to save time. When you take the chocolate chips out, use a plastic fork or spoon to help dip and cover your cake balls in the melted chocolate. (Again, using plastic so that you can just toss/recycle it when you’re done since chocolate can be a mess to clean up.) Once your cake balls are covered in chocolate, place them in a Pyrex dish that has a matching lid.
I had some red royal icing leftover from my holiday gingerbread house decorating party, so I decided to drizzle a little bit to add color to the covered cake balls. A little more Falcons team spirit doesn’t hurt!
Then, put the lid on the Pyrex and stick the cake balls in the freezer for about two hours. When you take them out, let them thaw for about 20 minutes, and then serve to your guests! Happy Super Bowl Sunday, and LET’S GO FALCONS!!!!
red velvet cake balls
Ingredients
- 1 red velvet cake mix (& ingredients to make the cake)
- 1 can cream cheese icing
- 1 bag milk chocolate chips
- red royal icing
Hollyized Steps:
- First gather all the ingredients needed to make the cake balls, and preheat your oven to 350 degrees.
- Follow the instructions on your boxed cake, and bake a red velvet cake! I baked my cake in a 9×9 Williams-Sonoma Goldtouch pan since I think they help evenly bake your sweets, and they are non-stick. (I’m all about easy cleaning!) While your cake bakes, hand wash your mixer’s mixing bowl and flat beater attachment. You will need them as soon as the cake is done baking.
- Next, put the baked cake and the full can of cream cheese icing into the mixing bowl. You will use your flat beater to combine the cake and icing, until all the icing is absorbed.
- Once all the icing has been absorbed and mixed into the cake, and you have a cake crumble batter, cover the mixing bowl with foil, and let it cool in the fridge for about two hours.
- After two hours, remove the mixture from the fridge. Set-up a little cake ball station on your kitchen counter using paper plates. (Easy cleaning for the win!) Use an ice cream scooper to help keep all the cake balls even in size. You will put your formed cake balls on the plates before you dip them in the melted chocolate.
- Then, zap your chocolate chips or baking chocolate in the microwave. I microwaved my chocolate chips for about 30-45 seconds, only using a cup to 1.5 cups at a time. Chocolate burns really easily, so be careful if you use the microwave like me to save time. When you take the chocolate chips out, use a plastic fork or spoon to help dip and cover your cake balls in the melted chocolate. (Again, using plastic so that you can just toss/recycle it when you’re done since chocolate can be a mess to clean up.) Once your cake balls are covered in chocolate, place them in a Pyrex dish that has a matching lid.
- I had some red royal icing leftover from my holiday gingerbread house decorating party, so I decided to drizzle a little bit to add color to the covered cake balls. A little more Falcons team spirit doesn’t hurt!
- Then, put the lid on the Pyrex and stick the cake balls in the freezer for about two hours. When you take them out, let them thaw for about 20 minutes, and then serve to your guests! Happy Super Bowl Sunday, and LET’S GO FALCONS!!!!
