Tuesday, January 24, 2012

Cake Balls

I was asked by a good friend to help provide some sweets/desserts at her baby shower a couple of weeks ago and I happily obliged. Any reason to bake sweets and I'll take it! I haven't always had good luck with cupcake icing and I wasn't quite sure how to transport them in one piece so I decided to take the easy way (or so I thought) and make cake balls.

Full disclosure: cake balls are horribly awful to make. They, however, do taste amazing and look great! I got compliments all afternoon about how great the cake balls tasted and there were very few left when we left the shower. Be prepared to get messy. Another great suggestion when making these is to pace yourself. Bake the cake one night, then roll them another. The next night dip them in the chocolate. This will save you energy and sanity. Just be sure you have the fridge space for however many you decide to make.

Cake Balls
Adapted from: Bakerella
Yields: 6 dozen balls, quarter-sized

1 box red velvet cake mix (and all the ingredients listed on the box)
1 container (16oz) cream cheese frosting
1/4 bar paraffin wax
1 bag milk chocolate chips

Bake cake as directed on box, for a 13x9 cake. Allow cake to cool and crumble in a large mixing bowl by hand. Add cream cheese frosting and mix well (note: if mixing with your hands it will be very messy.) Roll into quarter-sized balls and place on a cookie sheet lined with wax paper. Once all the balls are rolled, place the cookie sheets into the fridge to cool; or overnight.

Melt wax and chocolate in a double-boiler on medium-low heat, stirring often. Dip the cake balls into the chocolate with a spoon and place back onto the cookie sheet with wax paper. Cool in the fridge until ready to serve, up to 3 days.

If you really want to make your cake balls look even better, once they have set a little bit (but not all the way) you can take a toothpick and cut around the edges to get rid of any excess chocolate. But then again, who wouldn't want more chocolate.

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