Cake Balls! Get Your Cake Balls!

This is a post I had sitting in my drafts and forgot to post a long while ago… better late than never because holidays are here and this still applies.  Happy baking.

Cake pops, cake balls, they aren’t really new on the scene but there are late comers.  There are many people who have businesses making special customized cake pops and places like Starbucks sell them too (for a $$, no thanks, overpriced for a chomp full of candy-coated cake).  I’ve been online finding different recipes and ideas to make them.  So, when my daughter’s 4th bornday came up, I usually like to do as much of the prep on my own and I love creating ideas for party themes, activities etc.  I was thinking of making cake pops to give out and it would be perfect especially because the kids will be younger and usually waste piece of cake anyways; these would be a perfect size.

What’s the difference between cake balls and cake pops?

One’s on a stick (like a lolli) and ones just the ball.

Now before I would make them for her party, being a new jack to making them, I figured it would be best to try them out first.  Long weekend came and we had a family dinner.  I made candied yams and thought it would be a perfect occasion to try out the recipe, but instead of cake pops I decided to make my own recipe of cake balls.  Plus I didn’t want to waste money buying the sticks, as they weren’t necessary for the occasion.  It was easy, I put my own twist to the recipe and EVERYBODY LOVED THEM!  Soooo good they were.

Without further adieu, here’ my recipe for:

Chocolate Banana Dulce de Leche Cake Balls!

Ingredients:

Devils food cake mix (whatever brand you like)

whipped cream cheese frosting

President’s Choice Banaa Dulce de Leche

semi-sweet chocolate chips

Tools:

Large mixing bowl for cake mix

rectangle cake pan or round (doesn’t really matter, as long as it’s something to bake the cake in)

small pot

2 small bowls (that fit on top of the pot, make sure the bottom of the bowl doesn’t go past half the depth of the pot.)

cookie sheet

wax paper or foil paper ( I didn’t have wax on hand so I used foil)

STEPS

• Bake cake according to direction on the box.

• Once done, let cool, then scoop out cake into a large bowl.  Crumble the cake real good with your clean hands.

• Add one container of whipped cream cheese frosting.  Mix until well blended.

 

 

• Scoop out small portions and hand roll into 1 inch balls.  (yes, your palms will get a bit messy and sticky)

• Place the balls on your lined cookie sheet.  When done making all the balls, put the tray in the fridge for a couple hours (even overnight if you make the batch in the evening). Allow the balls to set.

• Before you’re ready to take the cake balls out the fridge, put a small pot on the stove on medium/low heat with about 1/4 water in it.  Place a small bowl on top of the pot and make sure the bottom of the bowl isn’t sitting in the water.

• Spoon 1/4 portion of the Banana Dulce de Leche in the bowl. Let it warm a couple minutes and stir until the consistency is more smoother to dip in. Mind you it’ll still be thick, it won’t thin out so much so make sure only add portions at a time as needed while dipping the cake balls in it.

 

 

• Once you coated all the cake balls put them back in the fridge or freezer to speed up setting/cooling time.  Now they won’t set hardened they will still be sticky.

• After an hour or so, prepare your melted chocolate the same way you did with the Dulce de Leche. Add handful of chips to melt as needed, do not dump the whole bag in. Put chips in a new clean bowl and they’ll get soft stir them around to blend.  And do not allow any moisture or water drips to get in chocolate, it’ll make it clump and thicken, no good and no turning back once the chocolate does that, (keep this in mind when doing chocolate covered strawberries or chocolate covered fruit or foods of any kind.)

• When chocolate is melted, take bowl off stove.  Drop balls in one at a time, spoon chocolate over top, roll them around and then take them out once coated and place them on a wax sheet lined or foiled lined tray.

 

 

• Place tray in the fridge so chocolate can harden.  Then when ready take out and serve.

 

 

 

 

 

 

 Going, Going …

 

 

 

 

 GONE!