The recipe called for a red velvet cake, which I have always thought looked kind of pretty, and red velvet seems to have an almost cult-like following in the home baking world. Luckily, Bakerella recommended a mix, because baking a cake from scratch might have squashed my June Cleaver-esque attempt.
After baking the cake, I have to say that I just don't get the fascination with red velvet. Maybe it's blissfully better when it's made from scratch, but maybe--just maybe--the overabundance of red food coloring kills off the chocolate flavor of the cake and does nothing more than makes a big mess. I'm just saying.
To make the
cake balls truffles, I had to crumble up the cake, mix it with icing and roll it into little, um, spheres. All the red food coloring in the cake made that task quite messy, and I couldn't help but feel as if I were channeling Lady Macbeth.
Out, damned spot! out, I say!
When the truffles were all rolled, they didn't seem as crimson. I realized that my tasty treats were actually more of a UALR maroon than a bright red, and I felt a swelling of school pride. (Don't worry. I took two aspirin and rested for a few minutes, and the swelling went away.)
Does that make these Trojan
Finally, I dipped the little cakes in chocolate. (Because what is the point in spending that much time in the kitchen if there isn't chocolate involved?)
Mine didn't turn out as cute as Bakerella's, but I also don't have as much practice with making cute swirly designs on top. I think the contrast of the red against the chocolate is pretty, but not pretty enough to make up for the mess.
Don't get the idea that I don't like these--I just think I could like them more. That's why there is a good old fashioned chocolate cake cooling in my kitchen right now...