Best 3 Red Velvet Snow Balls Recipes

SNOW BALLS

Steps:

• Prepare the Ultimate Cookie Dough and divide it into four equal parts. Wrap in plastic and chill for 30 minutes or refrigerate up to 4 days.
• Cover a cookie sheet with parchment paper, or use a clean, ungreased baking sheet.
• Remove one portion of the dough from the refrigerator and knead lightly until it is pliable. Divide the dough into 12 parts (or, if you have a #70 or smaller ice cream scoop, scoop the dough into 12 balls). Roll the balls into perfect spheres and place on the prepared baking sheet.
• Bake for 15 minutes or until very lightly browned and firm. Remove from the oven. Place the powdered sugar into a wire sieve and dust the cookies heavily on all sides. Allow to cool.

RED VELVET SNOWFLAKE COOKIES

Steps:

• Combine cake mix, cake flour, melted butter, eggs, evaporated milk, and food coloring in a large bowl. Mix with an electric mixer on slow speed until fully combined. Cover the bowl with plastic wrap and place in the refrigerator for at least 4 hours, but best if overnight. The longer the dough sits, the easier it is to roll out and cut.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
• Roll dough on a lightly floured piece of parchment paper to a thickness of 1/8 or 1/16 inch. Cut cookies with a snowflake-shaped cookie cutter and place on the prepared cookie sheet. Dust off any flour from the top of the cookies with a brush or paper towel.
• Bake in the preheated oven for 6 to 7 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely, 25 to 30 minutes more.
• Decorate fully cooled cookies as desired with icing.

RED VELVET SNOWBALL CAKE

Steps:

• For the cake: Heat oven to 350 degrees. Grease two 9-inch round cake pans with baking spray. Line bottom of pans with waxed paper; spray paper with baking spray. Dust with flour; tap out excess.
• In a medium bowl, combine flour, cocoa powder, grated chocolate, baking powder, and salt.
• In a 2-cup glass measuring cup, stir together buttermilk, food coloring, vinegar, vanilla, and baking soda.
• In a large bowl with an electric mixer, beat butter and sugar on medium-high until light and fluffy. Beat in eggs, one at a time, until well blended. Beat in flour mixture alternately with buttermilk mixture on medium-low speed. Pour batter into prepared pans. Bake 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Invert onto wire rack; invert again and let cool completely on rack.
• For the frosting: Place white chocolate and cream in a small micro-wave-safe bowl. Microwave on high 15 to 30 seconds; whisk until smooth. Let stand 2 minutes; cover with plastic wrap and chill.
• In a large bowl with an electric mixer, beat cream cheese, butter and vanilla on medium-high speed until light and fluffy, about 2 minutes. Beat in cooled white-chocolate mixture until blended. On low speed, add confectioners' sugar in batches and beat until combined. Increase speed to medium-high and beat until fluffy, about 1 minute.
• To assemble the cake: Cut each cake layer horizontally with a long serrated knife, to make 4 layers. Place one layer on a serving plate and spread with about 1 cup of frosting. Repeat with remaining 3 layers, frosting the top and sides of the cake. Sprinkle coconut on top and sides of cake. Refrigerate cake about 1 hour to let it set.