These Red White and Blue Cake Balls are the perfect festive treat for any patriotic celebration like the Fourth of July party or Memorial Day. They have a simple decorated candy coating on the outside but the surprise center of these sweet treats adds an exciting twist to a traditional 4th of July cake.
15.25ouncewhite cake mixplus ingredients on box needed to make it
Red and blue food coloring
8ouncescream cheesesoftened to room temperature
10ozbag Ghirardelli vanilla melting wafers
½cupred candy melts
½cupblue candy melts
Red, white and blue sprinkles
Instructions
Preheat the oven to 350° F (or per cake box instructions) and grease 3 8x8 baking pans.
In a large mixing bowl, combine the cake mix along with the ingredients listed on the box (usually oil, egg and water) and blend together with a whisk or wooden spoon.
15.25 ounce white cake mix
Pour the batter evenly into three small bowls.
Add 5 drops of red food coloring to one bowl and blend (add more food coloring to reach desired color).
Red and blue food coloring
Add 5 drops of blue food coloring to the 2nd bowl and, using a separate spoon, blend (add more food coloring to reach desired color).
Leave one bowl plain.
Pour each of the batters into separate greased baking pans.
Bake for 14-16 minutes or until a toothpick inserted in the center comes out clean.
Remove the pans from the oven and place on a wire cooling rack to cool.
Once the cakes are completely cooled, crumble each cake into smaller pieces and transfer to separate bowls.
In a large mixing bowl, add the cream cheese and blend with an electric mixer on medium high speed until smooth.
8 ounces cream cheese
Divide the cream cheese evenly into each of the three bowls with the cake crumbles.
Stir the cream cheese into the cake crumbles completely with separate spoons so the colors do not bleed. (you can also use the electric mixer on low speed just be sure to clean the beaters after each use.
Line two baking sheets with parchment paper.
Pinch off one inch pieces from each of the 3 cake crumbles and roll the colors together with the palms of your hands into a smooth ball and place each ball on the lined baking sheets.
Once all of the cake balls have been rolled, place the cookie sheets in the refrigerator for at lease an hour or 2 to set so they will hold their shape.
Place the vanilla melting wafers in a microwave safe bowl and heat in the microwave at 50% power level for 30 seconds. Then stir and repeat for another 30 seconds at 50% power level. Stir again until they have completely melted. Be very careful not to overheat or they can seize and thicken too much. (You can also use double boiler method to melt the wafers)
10 oz bag Ghirardelli vanilla melting wafers
With a fork or toothpick, dip each cake ball into the melted vanilla. Tap the fork on the side of the bowl as you remove it to get as much excess coating off then place the ball back onto the baking sheet.
If adding sprinkles, add them immediately after placing the dipped cake ball on the tray before the coating dries.
Red, white and blue sprinkles
In 2 separate piping bags or plastic zip closure bags, melt both of the other candy melts in the microwave on 50% power level for 30seconds. Remove and massage the bag then repeat for another 30 seconds then massage the bag again until completely melted.
½ cup red candy melts, ½ cup blue candy melts
Cut the corner off of the baggie and drizzle over the white cake balls in whatever pattern you'd like.
Place the trays back in the refrigerator for 15-20 minutes to completely set or until ready to serve.
Notes
Be very careful NOT to overheat the melting wafers or they will seize and harden. When removing from the microwave the 2nd time, the bowl may be warm enough to keep melting them as you stir.Don't skip chilling the rolled cake ball before dipping. This ensures they will not crumble while coating.Store leftovers in an airtight container in the refrigerator for 4-5 days.Swap the vanilla melting wafers for white chocolate chips or almond bark.Flavor the cake batter with lemon extract or almond extract.