Description
Delight in these festive Cake Ball Ornaments made from moist red velvet cake and creamy frosting, coated in vibrant candy melts and decorated with sanding sugar and cereal hooks to resemble holiday ornaments. Perfect for holiday parties and gifting, these colorful treats combine simple baking with fun decorating techniques.
Ingredients
Scale
Cake and Frosting
- Cooking spray
- 1 (15.25-oz.) box red velvet cake mix, plus ingredients called for on box
- 4 oz. cream cheese, softened
- 4 tbsp. unsalted butter, softened
- 1 1/2 cups (170 g) confectioners’ sugar
- 1/2 tsp. pure vanilla extract
- Pinch of kosher salt
Decorations
- 1/4 cup Frosted Cheerios (about 70 pieces)
- 1 (12-oz.) bag green candy melts, melted
- 1 (12-oz.) bag red candy melts, melted
- 2 (12-oz.) bags white candy melts, melted
- Sanding sugar, for decorating
Instructions
- Prepare the Cake Batter: Preheat the oven to 350°F (175°C). Grease a 13″ x 9″ baking pan thoroughly with cooking spray. In a large bowl, prepare the red velvet cake mix according to package directions, ensuring all ingredients are well combined. Pour the batter evenly into the prepared baking pan.
- Bake the Cake: Place the pan in the oven and bake until a toothpick or tester inserted into the center comes out clean, typically 25 to 30 minutes. Remove from the oven and allow the cake to cool completely in the pan.
- Make the Frosting: In a large bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese and butter together until the mixture is light and fluffy, about 2 to 3 minutes. Gradually add the confectioners’ sugar and beat until fully combined. Mix in vanilla extract and a pinch of kosher salt to enhance flavor.
- Form Cake Balls: Crumble the cooled cake into the frosting mixture, mixing gently until combined thoroughly. Shape the mixture into approximately 34 balls about 1 1/2 inches in diameter. Place the balls on a baking sheet and refrigerate until firm, about 1 hour.
- Create Cereal Hooks: Arrange 34 Frosted Cheerios flat on a baking sheet. Take one additional cereal piece, dip the bottom into melted white candy melts, and attach it upright to the center of a flat cereal piece to form the hook. Repeat with all cereal pieces to make hooks for each cake ball.
- Coat the Cake Balls: Divide the cake balls into three equal groups. Dip one-third into melted green candy melts, another third into melted red candy melts, and the remaining third into melted white candy melts. Tap off excess candy coating. Before the candy sets, sprinkle some of the balls with sanding sugar for extra sparkle. Return to the baking sheet and let them set for 15 to 20 minutes.
- Decorate and Assemble: Transfer about three-quarters of the remaining white candy melts to a resealable plastic bag, cut a tiny corner off, and pipe decorative designs onto the cake balls. While the white candy is still wet, sprinkle with sanding sugar. Reheat any remaining white candy melts if necessary, dip the bottom of each cereal hook into it, and attach the hooks to the top of the cake balls to complete the ornament look.
Notes
- Ensure the cake is completely cooled before mixing with frosting to prevent melting the frosting and making the mixture too soft.
- Use candy melts that melt smoothly to avoid clumping when coating cake balls and attaching hooks.
- To save time, prepare the cake a day ahead and refrigerate the cake balls overnight before decorating.
- For extra stability, chill the cake balls again after decorating before serving.
- Sanding sugar adds festive sparkle but can be omitted if preferred.
Nutrition
- Serving Size: 1 cake ball ornament
- Calories: 150
- Sugar: 20g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
