Chocolate Covered Strawberry Cake Balls

Prepare and bake the red velvet cake in a 9×13″ pan according to package instructions. Let the cake cool. Then crumble the cooled cake with your fingers into a large bowl. Mix the frosting into the crumbs using a rubber spatula or your fingers.

Line a large cookie sheet with parchment paper and start forming triangular/strawberry shapes out of the cake ball mixture. You may need to wash your hands a few times in between if the cake mixture is sticking too much. Once all the strawberries are formed, place them in the fridge for 30 minutes to firm up.

While the cake balls are chilling, roll out some of the green fondant on a work surface and use a sharp knife to cut leaf shapes with stems.

Melt the red candy coating in a deep, microwave-safe bowl or Pyrex measuring cup in 30 second intervals, stirring before putting it back into the microwave for additional 30 second heatings. Make sure not to overheat the candy—if there are still a few solid pieces of candy, just mix furiously until everything is melted rather than microwaving for another round. If the candy seems thick, add a tablespoon of vegetable oil to make it more runny. Remove 3 or 4 cake balls out of the fridge at a time and begin submerging them completely in the melted red candy coating. I used a spoon to drop them into the chocolate. Then I used a fork to gently lift them and shake off the excess by tapping the handle of the fork on the edge of the bowl. Transfer dipped cake ball to another parchment paper-lined sheet and use a toothpick to scrape away any excess candy around the edges if possible. Make sure to attach the green leaves/stem while the red candy coating is still wet.

Let the red candy coating dry completely, then melt the chocolate in a similar fashion as described above. Dip the cake balls into the melted chocolate about 3/4 of the way, and place back on the parchment paper-lined sheet to dry.

Melt the white chocolate in a similar fashion as described above. Then put the melted chocolate into a pastry bag and cut a small opening in the corner of the bag. Drizzle the melted chocolate onto each strawberry. If you desire, go back with a black food marker and draw seeds on the red coating.

Return cake balls to refrigerator until ready to serve.