Cake balls are very easy to make and taste delicious.
Here is a condensed version of the steps I follow:
1. Bake a sheet cake following directions on the box.
2. Crumble cake into a large bowl.
3. Stir in a can of frosting that compliments your cake flavor.
4. Roll by hand or use a cookie scoop to form balls.
5. Place balls on a cookie sheet lined with waxpaper.
6. Put cake balls into the freezer for 15-30 min. (helps them stay together when dipped in choc.)
7. Dip into melted chocolate or white chocolate one at a time and put on waxpaper to dry. (I use chocolate from DollarGeneralStore called Almond Bark - it's fairly inexpensive and melts nicely in the microwave. Name is misleading, it does not contain nuts)
8. These stay fresh sealed in tupperware for up to two weeks. Finished cake balls can also be stored in a sealed container in the freezer for a few months.
Strawberry cake, strawberry frosting, dipped in white choc.
Choc. cake, choc. frosting, dipped in choc.
Carrot cake, cream cheese frosting, dipped in white choc.
Red velvet cake, cream cheese frosting, dipped in white choc.
Almond cake, white choc. almond frosting, dipped in white choc.
Yellow cake, french vanilla frosting, dipped in choc.
Cherry cake, vanilla frosting, dipped in choc.
Combinations are really endless. My faves so far are carrot cake and almond cake (like wedding cake).
Hope these instructions are clear. It really is a simple process with room for trial and error. The dipping part takes some practice so don't get discouraged on the first batch. The finished product is really worth the effort. I get about 80 cake balls per cake mix using a small cookie scoop.
I am making some this weekend for my daughter's birthday party. Will post a pic when they are done. I also made some for my brother's rehearsal dinner a few weeks ago and they were a huge hit.