112 oz white Wilton candy melts+ extra red color for decorating
Bake the cake
In a large bowl, combine the red velvet cake mix, vegetable oil, eggs, and water just until smooth. I find that using an electric hand mixer works best.
Spray a 9x13 inch baking Pan with nonstick spray. Then pour the red velvet cake batter inside. Bake at 350 degrees Fahrenheit as instructed on the cake mix box.
Once the cake is baked, transfer it to a cooling rack and let it cool completely. To speed this process up, cut it into a few separate pieces so it cools faster.
Mix the cake with frosting and shape
Now crumble the cake into a large bowl and mix it with 2 tablespoons of the vanilla frosting. Do this using your clean hands. A good way to know when you were done mixing is when there are no more streaks of white frosting visible.
Now using a cookie scoop, scoop the cake balls and shape them into spheres. Then place them on a parchment-lined baking sheet and freeze for 15 minutes.
Melt the candy melts
In the meantime melt, the candy melts with the dipping aid chips. These chips will help thin out the candy melts for a smooth coating. Make sure to melt in 25-second intervals to avoid overheating and scorching the chocolate.
Dip the cake balls
Now using a fork or a slotted spoon dip the cake balls into the candy melts and let them set on a baking sheet lined with parchment paper.
Then decorate with streams of melted red candy melts. Serve at room temperature.
Best way to thin out candy meltsTo thin out the candy melts and make them smooth enough for a good coating on these cake balls, you can also use coconut oil or shortening. But, honestly, dipping aid chips work the best.Can I make them in advance?Yes! You can make these cake balls in advance. They store well at room temperature and will keep for up to 1 week. Just keep them in an airtight container and in a cool, dry place.