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Cakes

Red Velvet Cheese Ball 红丝绒芝士球

25 - 30 balls
Easy
15
Luscious red velvet cheese balls that could be a fantastic gift during Chinese New Year season or any time of the year.
Recipe Ingredients
How to Prepare
For Cake
1 box
Dr. Oetker Nona Signature Moist Cake Red Velvet
60 ml
Water
150 ml
Vegetable Oil
3
Eggs
100 g
Cream Cheese
60 g
Butter (Softened)
For Coating
200 g
Dr. Oetker Nona Cooking Chocolate
Almond Nibs (Baked)
For Decorations
200 ml
Whipping Cream
Desired Fruits

Buy the Products

Dr. Oetker Nona Signature Moist Cake Red Velvet
Dr. Oetker Nona Cooking Chocolate
Prep:
15 min
1

Preheat oven to 180°C. Grease a 20cm round cake pan and line with baking paper.

2

Place a box of Dr. Oetker Nona Signature Moist Cake mix, water, oil and eggs in a mixing bowl. Mix at high speed for 3 minutes until well combined. Pour the batter into cake pan.

3

Bake at 180°C for 55 minutes. Set aside to cool.

4

Beat softened butter with cream cheese until smooth in the mixing bowl. Mash moist cake in a large bowl and mix with cream cheese until a dough formed.

5

Scoop and form into one small balls (approx. 50g). Chill for 30 minutes.

6

Melt cooking chocolate with microwave or “double-boil”. Coat the cake pops with melted cooking chocolate and sprinkles with almond nibs before coating is set.

7

Beat the whipping cream at high speed until stiff peak formed. Pipe the whipped cream onto of the cake and decorate with your desired fruits.

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Recipe Ingredients

For Cake
1 boxDr. Oetker Nona Signature Moist Cake Red Velvet
60 mlWater
150 mlVegetable Oil
3Eggs
100 gCream Cheese
60 gButter (Softened)
For Coating
200 gDr. Oetker Nona Cooking Chocolate
Almond Nibs (Baked)
For Decorations
200 mlWhipping Cream
Desired Fruits

Buy the Products

Picture - Dr. Oetker Nona Signature Moist Cake Red Velvet
Picture - Dr. Oetker Nona Cooking Chocolate
1

Preheat oven to 180°C. Grease a 20cm round cake pan and line with baking paper.

2

Place a box of Dr. Oetker Nona Signature Moist Cake mix, water, oil and eggs in a mixing bowl. Mix at high speed for 3 minutes until well combined. Pour the batter into cake pan.

3

Bake at 180°C for 55 minutes. Set aside to cool.

4

Beat softened butter with cream cheese until smooth in the mixing bowl. Mash moist cake in a large bowl and mix with cream cheese until a dough formed.

5

Scoop and form into one small balls (approx. 50g). Chill for 30 minutes.

6

Melt cooking chocolate with microwave or “double-boil”. Coat the cake pops with melted cooking chocolate and sprinkles with almond nibs before coating is set.

7

Beat the whipping cream at high speed until stiff peak formed. Pipe the whipped cream onto of the cake and decorate with your desired fruits.