Follow the instructions on the back of your red velvet cake mix. Once it’s baked, let it cool completely. And when I say completely, I mean totally cooled otherwise you’ll end up with a melty mess when you try to mix in the frosting.Tip: If you’re short on time, you can pop the cake in the fridge for 30 minutes to speed up the cooling process. Once cooled, crumble the cake into a big bowl. You can use a fork, but honestly, I just use my hands it’s quicker and kind of fun. The goal is fine, even crumbs with no big chunks.
Add about ½ cup of cream cheese frosting to the crumbs and mix it all together. You want the texture to be like soft dough that holds together when you press it. If it feels too dry, add a little more frosting.
Scoop out the mixture (a small cookie scoop works perfectly!) and roll into 1-inch balls. Place them on a parchment-lined tray. Pop the tray into the freezer for 20–30 minutes this helps them firm up so they don’t fall apart when you dip them.
Melt your white chocolate or candy melts in the microwave, stirring every 20–30 seconds until smooth. Take your chilled cake balls and dip them into the coating using a fork makes this easier. Let any excess drip off before placing them back on the tray.
While the coating is still soft, drizzle melted red candy melts over the top. A piping bag works, but I’ve been known to just use a spoon and go with it nobody minds if they’re a little messy! Add sprinkles if you’re using them.
Pop the tray into the fridge for about 20 minutes until the coating is set. Once firm, transfer to an airtight container and keep them in the fridge for up to 5 days.
