red velvet cake balls
Red Velvet Cake Balls materials
Vegetable oil to pan, 3 cups flour, 2 cups sugar, 1 1 / 2 tsp baking soda, salt to taste fine, 1 cup cocoa powder, vegetable oil to taste, 1 cup buttermilk (at room temperature), 2 eggs, 2 tablespoons of dye red food, 1 teaspoon distilled white vinegar, 1 teaspoon vanilla extract, wax paper.
red velvet cake balls dipped white chocolate
how to cook
Preheat oven to 350 degrees F. prepare the pan-shaped box with a size of 22 cm, apply vegetable oil and sprinkle with flour to prevent sticking on the cake. The next stage of preparing a large bowl, add flour by filtered, sugar, baking soda, salt, cocoa powder and stir until evenly and set aside. prepare another large bowl, put the buttermilk, eggs, food coloring, vinegar, vanilla, add the vegetable oil and stir until evenly distributed and fluffy.
red velvet cake recipe
gradually blend dry ingredients into wet ingredients, stirring with a mixer, stirring constantly until the ingredients dry out and become affiliated with a smooth dough that is easy on the form. To form the truffles, use a small cookie scoop or a tablespoon to partial out the cake into generous 1-inch balls, then roll dumpling between your hands to get them round, and put them on foil or wax paper-covered baking sheet.
red velvet cake pops
after a round insert in a baking pan that has been provided. then bake for 30 minutes. after cooking remove from oven and coat with melted chocolate, refrigerate them for 45 minutes in the fridge. repeat until the dough runs out. good luck.