ready in: over 5 hrs
serves/makes: 30 pcs
recipe id: 102028
cook method: oven, stovetop
photo by: CDKitchen Staff
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1 box (18.25 ounce size) cake mix plus ingredients called for on box
1 can (16 ounce size) prepared frosting
Almond Bark Coating
1 package (20 ounce size) almond bark coating (vanilla or chocolate)
1 teaspoon vegetable oil
oil based food coloring
Confectionery Wafer Coating
48 ounces confectionery wafer coating
oil based food coloring
Bake the cake according to package instructions. While warm, crumble the cake into a bowl with a hand mixer to a fine texture. Mix in frosting to make a paste, using 3/4 to a full can of frosting, according to taste. Chill the mixture for at least 2 hours.
Using a melon baller or your hands, form the mixture into 1 1/2 -inch balls. Place the balls on wax paper; freeze at least 6 hours.
Working in small batches, remove the balls from the freezer and dip the balls into warm, melted Almond Bark Coating or Confectionery Wafer Coating, using toothpicks or forks to manipulate the balls. Remove the balls. Place the balls on wax paper to harden.
Almond Bark Coating: In a double boiler, melt almond bark, stirring constantly. Or, in a tall, narrow container, microwave almond bark for 45 seconds on High (100 percent power). Continue to heat in 15-second intervals, stirring between intervals, until melted; be careful not to scorch.
When almond bark is melted, stir in 1 teaspoon vegetable oil. If desired, stir in oil-based coloring drop by drop until you achieve the desired color.
Confectionery Wafer Coating: Melt confectionery wafers in double boiler or microwave oven per instructions for Almond Bark Coating. Omit oil. If desired, stir in oil-based coloring drop by drop until you achieve the desired color.
CAKE BALL TIPS
1. Chill the cake-and-frosting mixture well (at least 2 hours) before you shape the balls. Freeze the balls at least 6 hours before dipping. Before dipping, make sure the cake balls aren't frozen solid because after being dipped, the coating has a tendency to crack when drying. Pre-dipped cake balls can be kept frozen for weeks.
2. To form the balls, use a melon scoop for uniform size. Small balls are easier to eat.
3. Work in small batches when dipping, keeping the rest in the freezer.
4. Use toothpicks, a fork or a skewer to manipulate the balls when dipping. Perfectionists may want to buy a candy-dipping fork because it ensures even coating of each cake ball to make it look like a truffle.
5. Use oil-based candy dye to color frosting. Start with a few drops, and add a little at a time.
6. Lay the dipped balls on wax paper to harden, placing the spot where you pierced the ball down to cover the hole, or cover the hole with decoration.
7. For decoration, fill a narrow-tip plastic squeeze bottle with a contrasting color of melted coating and paint stripes over the balls, or sprinkle on rainbow jimmies, colored sparkling sugar or finely chopped nuts. (If you are using oil-based candy color to tint coating made from white- chocolate disks, decorate with sprinkles quickly as the oil candy color causes the coating to set rapidly.
8. Dipped balls will keep at room temperature for days; if you refrigerate them, the coating will sweat.
Flavor ideas: -Devil's food cake with fudge icing and dark- chocolate coating
-Yellow cake with buttercream frosting and orange-colored vanilla coating with green or black accents
-White cake with white frosting mixed with orange and yellow sprinkles and chocolate coating
-German chocolate cake with coconut- pecan icing and milk- chocolate or light-cocoa flavored coating
-Spice or carrot cake with cream-cheese frosting and vanilla coating
-Lemon cake with lemon frosting and vanilla coating
-Chocolate cake with vanilla frosting and mint-flavored coating tinted green
Recipe Source: The Dallas Morning News
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