Cake Balls

13 May

If you read any baking blogs, we’re sure you’ve heard about these treats. Little balls of rich cake, on a stick? Even starbucks is making them now. We also jumped on this bandwagon, using  two boxes of the Duncan Hines cupcake mixes, because K voted for chocolate cake, and C voted for funfetti ( she’s about seven years old on the inside. She will fight you if you say that you can’t taste the sprinkled fun in funfetti.)

We also made homemade cream cheese frosting, but any kind of frosting, homemade or not, works. If you haven’t gotten the point yet, this is a very flexible recipe.

Some kind of cake+Some kind of frosting+chocolate coating=cake balls

Recipe follows

Cake Balls
Makes 40-50 balls

Ingredients
Cake mix, any flavor
between 1/2 and 1 cup of frosting, any kind.(We made homemade cream cheese frosting, but any kind of frosting, homemade or not, works.)
1 (24 oz) package of almond bark/candy coating (white or chocolate)

.

Recipe

Bake the cake mix according to package directions.

Making two cakes=Full oven

Cool the cake, for about an hour or two.

Once it’s cool, break the  cake  into small crumbs in a bowl.

Stir in  frosting, about ½ cup .

Mix with your hands until thoroughly combined. It should remind you of play-dough, in ease of molding and thickness.  Mix in additional frosting if necessary.

Roll mixture into a large ball and cover with plastic wrap and refrigerate for an hour. Do not freeze the cake, or else your dipping chocolate will not stick smoothly to it.

Then, after the balls feel more solid, but still moldable, break off pieces, and roll into balls , slightly smaller than a ping-pong ball.

Refrigerate  these balls.

One of the tricks to this recipe is always keeping the cake part cool, so it does not lose shape, and to allow  the chocolate sticks to it.

Melt chocolate in the microwave , following directions on package. One note of warning. We used white melting chocolate and dark melting chocolate. The dark kind melted well, but the white kind did not. It only melted into chalky lumps and wouldn’t smoothly cover the balls

If you’re making cake pops, now’s the time to push a lollipop stick in each ball and use that for dipping.

We opted for just cake balls so we carefully dipped each cake ball in the melted chocolate, and then set them on a waxed paper tray to cool. Do not put them in the fridge, as they may sweat. (And then you’d have sweaty balls. Hehehe.) Again, C’s inner seven year old is amused.

Final results

…Underwhelming. Cake pops had received so much news, so we were expecting an amazing treat. They taste…well, like a little ball of cake and frosting. Very sweet, and moist, but it didn’t impress our taste buds. Who knows? Maybe all the complicated baking we do has spoiled our simple tastes?

No, scratch that, K is eating chocolate chips out of the bag

However, the people who liked these cake balls, LOVED them, like enough to eat five or six in a sitting.  Oddly enough, most of the fans were men who didn’t like many other sweets, like our Statistics professor.  I wonder if there is something to be said about us bakers having “spoiled” palates due to other baked goods we made.

Rating.

K 3/5 Stars

C 2/5 Stars

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