Monday, August 31, 2009

Cake Ball recipe

Here's the cake ball recipe, per request. I've also added a few comments at the end because of my personal experiences...

1 (18.25-ounce) boxed cake mix plus ingredients called for on box
1 (16-ounce) can prepared frosting
Almond Bark Coating or Confectionery Wafer coating (I used about a pound of almond bark per box mix).

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 ½ -inch balls. Place the balls on wax paper; freeze at least 6 hours.
Working in small batches, remove the balls from the freezer and dip the balls into warm, melted Almond Bark Coating or Confectionery Wafer Coating, using toothpicks or forks to manipulate the balls. Remove the balls. Place the balls on wax paper to harden. Makes about 30 cake balls.

My notes: I only used about 3/4 can of frosting with each kind, but you can use more if you want. I made three different kinds, it's pretty much up to you what kind you want to do. If you do a google search, you'll find all kinds of flavor ideas. I used a melon baller, but I wouldn't make them as big as they recommend above, I think mine were about 3/4 to 1 inch. I ended up with about 40 balls of each kind. The red ones were confectionery wafers which I'm not used to working with and it was a LOT thicker than the white almond bark that I'm used to dealing with when making candy coated pretzels, etc. I did use melted dark chocolate confectionary wafers as the garnish type on the chocolate balls I made.

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