Friday, July 23, 2010

Cake Balls- Updated

After posting on my other blog about making cake balls & receiving requests for the recipe, I decided to go ahead with the post. So, here they are.

Now I love - she's a FANCY cake ball making gal! Mine are not so fancy but OH SO DELISH!!

You will need 3 things for cake balls: cake, frosting & coating. Here are some ideas:
- Devil's food cake with fudge icing & dark-chocolate coating
- Yellow cake mix with buttercream frosting & orange-flavored vanilla coating with green & black accents
- White cake with white frosting mixed with orange & yellow sprinkles and chocolate coating
- German chocolate cake with coconut-pecan icing and milk-chocolate or light cocoa flavored coating
- Spice or carrot cake with cream cheese frosting and vanilla coating
- Lemon cake with lemon frosting and vanilla coating
- Chocolate cake with vanilla frosting and mint flavored coating tinted green.
- Strawberry cake with strawberry frosting and chocolate coating
- Carrot cake balls with cream cheese frosting and chocoate coating
- Red Velvet cake balls with cream cheese icing and vanilla coating
- White Pillsbury Funfetti cake mix with white frosting & vanilla coating. Decorate with sprinkles, etc...
Thought about this after I posted - take a bag of Oreos, crumble them up, add a block of cream cheese and mix well. Roll into balls, freeze them & then dip them into vanilla coating! OH YUMMY!!

Basic cake balls
1 (18.25 oz) boxed cake mix plus ingredients called for on box
1 (16 oz) can prepared frosting
Almond Bark Coating or Confectionery Wafer Coating

Bake the cake according to package instructions. While warm, crumble the cake into a bowl with a hand mixer to a fine texture. Mix in frosting to make a paste, using 3/4 to a full can of frosting, according to taste. Chill the mixture for at least 2 hours.

Using a melon baller or your hands, form the mixture into 1 1/2 inch balls. Place on wax paper; freee for at least 6 hours. (Below is what you'll get...)

Working in small batches, remove balls from the freezer & dip them into warm, melted Almond Bark Coating or Confectionery Wafer Coating, using toothpicks or forks to manipulate the balls. Remove balls & place on wax paper to harden.

Makes about 30 cake balls.

Almond Bark Coating: In a double boiler, melt one (20-oz) package vanilla or chocolate flavored almond bark, stirring constantly. Or, in a tall, narrow container, microwave almond bark for 45 seconds on High (100% power). Continue to heat in 15 second intervals, stirring between intervals, until melted. Be careful not to scorch.

When almond bark is melted, stir in 1 tsp vegetable oil. If desired, stir in oil-based coloring drop by drop until you achieve the desired color.

Confectionery Wafter Coating: Melt 48 oz confectionery wafers in a double boiler or microwave oven per instructions for Almond Bark Coating. Omit oil. If desired, stir in oil-based coloring drop by drop until you achieve the desired color.

Cream Cheese Frosting: Cream 8 oz cream cheese & 4 Tbsp softened butter with an electric mixer at medium speed until fluffy and smooth. Add 1 Tbsp vanilla extract & 1 c powdered sugar; beat at high until creamy.

Cake Ball Tips
Chill the cake & frosting mixture well - at least 2 hours before you shape into balls. Freeze at least 6 hours before dipping. However, before dipping, make sure cake balls aren't frozen solid because after being dipped, the coating has a tendency to crack when drying. Pre-dipped cake balls can be kept frozen for weeks.

To form ball, use a melon scoop for uniform size. Small balls are easier to eat!!!

For decoration, fill a narrow-tip plastic squeeze bottle with contrasting color of melted coating & paint stripes over the balls or sprinkel on rainbow sprinkles, sparkling sugar or chopped nuts.

Use your imagination and have fun! These are SO good!

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