Monday, December 12, 2011
I make these every year and they are always a hit! So, again this year I made sure to have cake balls for our annual Christmas party. I also needed some for the baked goods gift a few of my co-workers and I are giving to the rest of our team. They really are simple to make and very hard to mess up. They give a festive look to anything and are a perfect two bite dessert treat. I made two batches worth since I needed 50 for work. I did half of them chocolate cake and half white cake.
1 Box cake mix and whatever it calls for
1 can of frosting
1 package of almond bark or 2 packages of the candy melt aways sold at craft stores
Sprinkles for decoration
Mini cupcake liners
*Note: Have fun varying the types of cake and frosting you use as well as the color of melted candy you dip it in.
1. Make the cake according to the directions on the back of the box.
2. Let the cake cool for 10 minutes after it is done baking.
3. In a large bowl empty the can of icing.
4. Take the cake out of the pan and crumble into the large bowl with the icing. You want to do this while the cake is still warm.
5. With a spatula stir up the frosting and the cake. Your cake should be completely crumbled up and the warmth will melt the icing around the crumbs.
6. Place the bowl in the fridge for about 15 minutes to cool down a bit.
7. Take a handful of cake/frosting mixture and roll into balls in the palm of your hands and place onto a cookie sheet.
8. Put the cookie sheet with all your cake balls in the freezer for 15 minutes. While you are waiting lay parchment paper out on the counter and get your sprinkles out and ready to use.
9. After the 15 minutes is up, melt the candy coating according to the package directions.
10. Pull the cake balls out of the freezer and dip into the melted candy coating one at a time.
11. Place the dipped ball onto the parchment paper and immediately put sprinkles on top. The candy coating will dry fairly quickly because the balls are cold.
12. Continue this process until you are done with all of the balls.
13. Let them sit for about an hour to completely dry.
14. You can put them in mini cupcake liners or leave them as is. Store in an airtight container.
Yields approximately 30 cake balls. These will stay fresh tasting for quite awhile so you can make them up to a week in advance.