About a month ago, I found this ebook through my iPad apps. It was called Cakeballs!by J. Brentzel. It was this great little recipe book that teaches you how to make cake balls. It was pretty funny and as I read through the introduction there was a
WARNING**** Cake Truffles can be (and usually will be) addictive****
They must be good if the warning mentions the word addictive. So, off to the grocery store to get the two main ingredients 1. A Cake Mix and 2. Frosting.
These were going to be easy...make the cake according to the instructions, let it cool, crumble it up, mix with frosting, shape into balls, dip in chocolate and voila! CAKE BALLS. This is almost to easy to be true. The only issues I had was dipping the balls. They were a bit time consuming but once you got the process down the cake balls got easier to dip. One thing which was time consuming was when everyone wanted to help. On a first time trial, I become a bit of a perfectionist. Jeff and my son, Brian, couldn't understand why a cake ball that rolled over after being frosted didn't constitute a mess. Off with your heads, eat the messy ball and get out of here!Once they cleared out of the kitchen, things ran a bit smoother.
As we were making and eating the defects, I wasn't sure that they were as good as expected, I didn't seem to be addicted. I think part of the problem was I didn't wait for them to fully set. I was able to really get a better taste the following morning as I taste tested them for breakfast. Yes, they were incredible. Yes, they were addicting and yes, I needed to get an audience's reaction.
On Tuesday morning, I packed a container of cake balls and brought them to my Women's Business Network meeting, this could be my audience. Half way through the meeting, someone asked who made the little cake desserts, I raised my hand and she said they were incredible. That was a good sign. During coffee break more people began to taste the cake balls, I deemed them a great success.
I made triple chocolate cake balls, chocolate cake, chocolate frosting and chocolate icing. They tasted like little Ring Dings, but better. They were rich and creamy with a nice chocolate shell. Very easy to eat, and continue to eat. I found myself in the land of "just-one-more". My in-laws (who live next door) absolutely loved them. My father-in-law was eating them un-frosted. He thought they were amazing.
I'm sharing this recipe with you before the holidays so you can try them out before you showcase them. Be the hit of the next party. Don't bring a cake, or cupcakes for that matter...bring cake balls and watch them disappear.
1 Box of your favorite cake mix
1 can of store-bought frosting or 2 cups of homemade frosting
1 package of dipping chocolate or 1 (12 ounce) package of chocolate chips
2 tablespoons of vegetable oil
Cake decorations: sugar crystals, nonpareils, colored sprinkles, chocolate jimmies
Make and bake the cake according to directions. When baking, use a 13 x 9 inch baking pan. Once you have removed the cake from the oven, allow it to cool completely, about an hour.
Once the cake is cooled, using your hands, break the cake into small (fine) crumbs. Add the frosting and mix until incorporated. Don't over mix or mash the crumbs.
Note: This was my second batch and I used french vanilla cake mix and chocolate frosting. This is what the consistency should look like. (And the combination was delicious!)
Using a small melon ball or cookie scoop begin scooping the cake mixture and creating balls. Place the balls in the freezer for at least 1 hour. They need to be frozen to be able to with stand the dipping.
Melt your dipping chocolate in a double boiler or using your bag of chocolate chips (they can be vanilla, milk chocolate, dark chocolate, butterscotch, peanut butter or your choice). If you use the regular bag of chips, you need to add vegetable oil to get a smooth consistency. That has been a big issue for me. I read one book that suggested I used vegetable shortening and that made the chocolate creamy not smooth and slightly runny. Look at both the dark chocolate balls and the vanilla balls which are shown. They are really creamy and didn't frost well. They tasted great, but don't necessarily look appetizing.
Dipping can be a work in progress.
See, I was using crisco...use vegetable oil instead and get a dipping loose consistency. Not creamy like below. I promise to post some different flavor combinations as well as better dipped cake balls.
Using a toothpick or dipping fork, dip each cake ball and place on wax paper to dry. Add toppings such as sprinkles, sugar crystal or leave plain. I was dipping and had extra chocolate so the balls got laced with dark chocolate.
Last picture...wish it was clearer. Enjoy!