I felt like doing something a little different this week, so I made cake balls instead of cupcakes. This is the first time I've made them, and they are so delicious but extremely sweet.
You can use whatever cake and frosting flavors you like, so be creative! You could flavor the candy melts as well. I kept it simple, using a plain vanilla cake mix, vanilla buttercream frosting and milk chocolate melts. They didn't last long!!
- 1 13x9 in cake
- 2 cups frosting
- 1 package of candy melts (14oz)
Once the cake has completely cooled, crumble it into a large bowl. The smaller the crumbs, the more consistent the inside of the cake balls will look.
Mix in half of the frosting. Continue to add frosting until the mixture has a smooth consistency.
Line a cookie sheet with wax paper. Roll the cake mixture into 1 1/4" balls and place on the cookie sheet. Place cookie sheet in the fridge for two hours or in the freezer for 30 - 40 minutes to firm up the cake balls.
In a small bowl, melt some of the candy melts by microwaving for 30 seconds and stirring. Repeat until all of the wafers are melted and the consistency is smooth. Line another cookie sheet with wax paper.
One at a time, dip the cake balls in the melted chocolate. Pass back and forth between two spoons to let any additional coating to run off and place on the new cookie sheet. When the melted chocolate starts to get low, add more melts and microwave an additional 30 seconds. Once all of the cake balls are coated, refrigerate until the coating has completely hardened.
Makes 45 to 50 cake balls.
Decorations: Cake balls can be decorated by adding sprinkles (candy sprinkles, toasted shredded coconut, nonpareils, cookie crumbs, etc.) after coating each one but before they have completely hardened, or by drizzling a contrasting colour of candy melt on the tops of the cake balls.