Ahh, cake balls. They always have looked so pretty and yet I've always been a little intimidated by them. They look sweet and innocent, but I've always imagined some baking disaster.
Well, I came to find that they're fairly harmless, but they can easily turn into a baking disaster (Don't give up now...the disaster is totally avoidable. Promise.)
So, we were having a party with family friends where we would celebrate my sister's engagement. For some silly reason I decided that that would be the perfect time to try making cake balls for the first time.
They were surprisingly easy to make. Just a few ingredients, some refrigerator time, and no complaints. I made the pretty white chocolate ones and they turned out better than expected...
...then I decided to make some chocolate ones. They weren't hardening as quickly as the white ones for some reason, so I put them on a cookie tray and put them in the freezer to solidify. Apparently the tray wasn't balancing as well on the ice cream containers and soy beef bags as I had hoped, and upon opening the freezer I was showered with chocolate cake balls.
I nearly cried. I held the dog back from devouring tons of chocolate as my husband cleaned up the broken pieces of sweet deliciousness that were all over the kitchen by that point. He assured me that by the taste of the white chocolate cake balls that he'd "taste-tested" for me, that my reaction to the chocolate disaster was not over the top. (Isn't that what husbands are for?)
Anyways, I got myself together, packed up the white chocolate cake balls and headed out for the celebration.
It involved family and friends...
and a gorgeous engagement ring.
Not bad for a Tuesday.
Makes about 50 cake balls
- 1 boxed cake, any flavor (I used funfetti and it didn't turn out as pretty as a solid cake would have)
- 1 can of frosting, any flavor
- 2 bags of melting candy wafers (mine were each 14 oz)
Smooth out the cake balls by rolling them again briefly. Refrigerate half of the cake balls while using the first group. The colder they are, the more solid and easy to work with they'll be. Melt some candy, about a half a bag at a time. Put it in a microwave-safe shallow bowl and microwave at 50% power for 30 second intervals, stirring in between, until melted.
Using 2 spoons, roll the cake balls in the chocolate one at a time. Let excess chocolate drip off before placing the cake balls back on parchment paper. Once solidified, put the cake balls on a wire rack (with more parchment underneath to make cleanup easy). Put some extra melted chocolate, mixed with food coloring if you want a different color design, in a zip-lock bag. Cut a small tip in the bag and drizzle it over the cake pops for a finishing touch.