There are sooooooooo many choices now to give gift or make a gift for Valentines Day. Why not Red Velvet Ding Dongs with Cream Cheese filling. If you have more than one to give and you want to make something with your own 2 hands, you can’t get better than a nostalgic snack cake like Ding Dongs!
Classic Chocolate Cake is cool too, but why not match the moment with the ‘wow’ color of Red Velvet Cake and pair it with the obvious and delicious Cream Cheese Filling for Valentines Day. Then enrobe them in a deep dark chocolate. I found the perfect red foil to wrap them in although I had to use two since mine were kinda big but you can make yours any size you want.
There are a few recipes for the chocolate coating, but I found through experimenting that just chocolate and vegetable shortening comes the closest to the real thing in texture and taste so much better. This recipe is a cross between what I remember eating as a kid, and a more grown up sophisticated version with premium chocolate and fresh ingredients.
The marshmallow cream combined with the other pre-made ingredients provide the nostalgia part. After all, we still want the ‘taste’ we remember. It’s still better than an endless list of chemicals found in the original version.
WHAT YOU WILL NEED
One recipe Red Velvet Cake. this one is my go to Sugar Geek Doctored Red Velvet Cake. You will need some extra ingredients for this recipe
Stand Mixer or hand mixer
3″ biscuit cutter
Smaller 1″ circle cookie cutter (optional), or use a ‘tbsp tool’ for scooping
Pastry bag with large round icing tip or zip lock bag
A deep microwave safe bowl for melting chocolate
A Silpat mat (best) or parchment paper
2 – 11oz bags or 22oz of dark chocolate at least 65%. I like Guittard.
1/4 c Vegetable shortening
4 Tbsps Marshmallow cream
1 can cream cheese frosting
2 oz whipped cream cheese
1 cup whipped cream like Cool Whip
Red foil candy wrappers
I used a standard 3″ biscuit cutter, and the height/depth was about 2″. That’s why it took two wrappers to completely cover one (one wrapped from the bottom, the the final one wrapped from the top to give a nice finish). The flatter the cake, the smaller the ding dong and the less filling you will need and you can get away with using a candy bar wrapper. You may have noticed that the ‘new’ ding dongs are very small. About half of the size of the ones I remember as a kid.
I have the perfect cake recipe for this as it needs to be tender but also sturdy enough to work with since you need to handle the cake a lot with cutting the circles and hen cutting out the bottom for the filling. I liked the idea of using a box mix and doctering it up as these recipes have proven to be very reliable. Here is the cake recipe I used: Sugar Geek Doctored Red Velvet Cake. I used a 9 x 13 removable bottom pan but you can still use a regular 9 x 13.
Note: Before enrobing with chocolate, the ding dongs will be frozen to make handling easier and will keep crumbs out of the melted chocolate for a smooth finish.
You must use a cream cheese filling with red velvet cake right? Not the traditional vanilla so I had to make my own version for this.
I didn’t want to use just straight cream cheese icing as it would be too heavy and I wanted the texture to be light and airy like the classic ones so I created a combination using cream cheese frosting, marshmallow cream, whipped cream cheese, and whipped cream to lighten it all up. I tried a few combinations but this one was the best in flavor and texture.
You can prepare the filling while the cake is baking.
Making the filling
- Combine all of the filling ingredients in a small bowl. Place into a prepared piping bag with large round tip or zip lock bag.
- Set aside until ready.
Now comes the tricky or fun part depending on how you look at it.
After the cake has bake and cooled completely ( about 2 hours and is cool to the touch ) then and only then can you start cutting out the ding dongs, scooping out a hole at the bottom, then preparing them to be enrobed.
Tips on cutting into the cake with the biscuit cutter:
- Start with the bottom of the cake on top. The bottom will also be the TOP of your ding dong as it will be nice and flat. Cut about an inch apart to get the most snack cakes.
- Press the cutter straight down and twist ever so slightly back and forth until it cuts through the top layer then continue straight down. Once you have reach the bottom, twist slowly about 2 inches to one side, then gently pull up while pressing down on top of the cake to release the cake from the cutter and to keep the bottom edges from crumbling. You can see what can happen above to the bottom if it’s too rough. Even if it does happen they can be salvaged and the chocolate can disguise a lot.
Preparing for the filling
- Tear away the scrap cake from the cut out ding dongs. Save this lovely cake for another recipe like crumb toppings for cakes and cupcakes, cake pops, or Ice Cream Sandwiches! The cake freezes great until you are ready to use it again up to 4 months if sealed properly.
- Turn over each ding dong. Now you can use that smaller cookies cutter to cut out a small section for the filling but not cutting through to the top. Go about halfway. Once you do a couple it gets easier. Do not throw away the scooped out cake as you will need it to put back on to cover the filling ( see above )
- Grab the bag of filling and start piping into the holes. Start at the bottom of the hole, squeeze and fill until it reaches the top but not over. You want the maximum filling inside!
- Cover with the scooped out cake and press until it’s even.
- Place on a baking sheet and put in the freezer for at least 1 hour up to 2 hours until firm.
Prepare the Chocolate
- Prepare a surface/sheet pan with a silpat mat or parchment paper
- Place the chocolate and vegetable shortening into a deep microwave safe bowl. Start with intervals of 30 seconds on high and stir until the chocolate is smooth and shiny. Place right next to your prepared silpat/parchment.
- Retrieve the ding dongs from the freezer and immediately start dipping. I put the bottom in the bowl first, then flip it with the 2 forks in each hand. Make sure it’s all covered and try to only flip twice.
- With both forks on the bottom to lift out, place onto the silpat mat right side up to harden. Repeat until they are all enrobed. If the chocolate starts to get firmer, just put in back in the microwave for 20-30 seconds and stir. Remove any cake bits if there are any before starting again.
- Admire your work and warn everyone not to touch! You will need to wait about an hour for the chocolate to set. Now you can cover with foil and WHEW! you’re done!
These won’t last long and you will get mad praise for all your hard work. Make sure to keep a few for yourself You need to sample the final product anyway right? They freeze great too. When ready, remove from the freezer and let come to temp about 30 minutes. I heard some people like them kinda on the frozen side. Grab some coffee or tea and bring back those happy memories of being a kid again.
Other recipes you may like:
Classic Ding Dongs
Peanut Butter Ding Dongs with Banana Cream Filling