1boxRed Velvet Cake mix, with ingredients to bake 13x9 cake16.5 oz
1cupcanned cream cheese frosting
2- 10ozpackages Ghirardelli white chocolate melting wafers
2tubessparkly red gel
48blood shot candy eyes
Instructions
Prepare cake according to package directions for a 13x9 baking dish. Allow to cool slightly.
Dump cake into a bowl, and crumble with your hands. Mix in the 1 cup of canned frosting.
Line a baking sheet with parchment paper. Using a 1 Tbsp cookie scoop, form about 48 cake balls.
Freeze cake ball for one hour (or more)!
When ready to dip, melt white chocolate according to package directions. Using a toothpick, press into cake ball and dunk in white chocolate. Tap on side of bowl to remove excess. Slide off of toothpick (using a second toothpick) and drop onto parchment paper. Repeat for remaining cake balls.
Drizzle red gel on top of cake ball and press candy eye ball on top.
Store in airtight container in the refrigerator until ready to eat, up to 3 days for best flavor!
Video
Notes
Keep these in a container in the fridge. They taste best if eaten within 3 days.
You can use white chocolate chips instead of melting chocolate, but the cake balls will not be as smooth or even. I also find the chocolate gets harder when it sets. The melting wafers taste great and the chocolate sets up soft enough to bite into.