Not everyone loves cake pops, believe it or not, but I do! And when you make them without the stick – they’re called “cake balls” – which is essentially what I made today.
I’ve made brownie truffles (also called “brownie balls”) for one of my “Chew This” columns awhile back – and they are fabulous! Super decadent, super rich…and so easy to make! That recipe can be found here – https://blaisethebaker.com/2014/12/21/chew-this-chocolate-brownie-truffles/
I first heard about cake pops from Angie Dudley from “Bakerella” blog fame. Her recipe (which is where mine is based off of) can be found here – http://www.bakerella.com/basic-cake-pops-recipe/
You can use ANY type of cake mix – and ANY type of canned frosting. But here’s the trick – you have to use a boxed mix cake mix, and canned frosting. I have tried and tried to use scratch made cake and scratch made frosting, and I can’t get them to form right, taste right, nothing… And yes – there are recipes out there for this, and I’ve tried it…never has worked for me. So – if you are against using boxed cake mix, and canned frosting – skip this recipe.
This recipe is for the cake pops I made tonight – yellow and marshmallow cake, with white chocolate coating. But you can substitute your favorite flavor of cake – frosting – and chocolate. Use what you like – experiment – have fun and see what you can come up with!
I dipped just the tops of mine because I was serving them right away and I wanted to show what type of cake I used. If you aren’t serving them right away – en-robe the whole pop/ball with chocolate to maintain freshness. These are also best kept in the refrigerator or freezer.
Yellow and Marshmallow Cake Balls with White Chocolate
1 regular box Yellow cake mix
1 regular container of Vanilla Marshmallow ready-made frosting
12 oz. white chocolate chips
Start by baking the cake, exactly how it’s instructed on the box – but replace the water with milk.
Once the bake is baked, allow it to cool completely.
Once cooled, crumble it up in the pan with a fork. Make sure there are no large pieces – really “fluff” and tear apart the cake using the fork.
Take the crumbled cake, and put into a large bowl.
Take about 1/4 cup of the frosting (don’t use it all!) and mix it into the cake crumbs until well mixed. You don’t want a smooth mixture – and you don’t want it to be too dry. If you can take a little of it, make a ball and have it stay – firm – it’s good to go.
Once you have it mixed, place the bowl into the freezer for about 15 minutes.
Place a piece of parchment paper on a baking sheet, and pour the chocolate chips into a microwave safe bowl.
Remove the bowl from the freezer, and using a small cookie scoop – scoop out cake balls onto the parchment paper lined baking sheet. When finished, place the baking sheet into the freezer for about 15 minutes.
Next, melt the chocolate chips in the microwave on 30 second intervals until completely melted and smooth when stirred.
Remove the cake balls from the freezer, and using 2 forks, dip each cake ball into the melted chocolate – and then return them to the parchment paper lined baking sheet. If just dipping the tops (like I did tonight) just dip the tops, allow the chocolate to drizzle off, and place on sheet.
When all cake balls have been dipped or topped off with chocolate, shake on sprinkles if desired.
Return cake balls to the freezer for about 15 minutes.
Remove and serve.
If you would be interested in an entire cookbook on “cake balls” see my “Cookbook Corner” on “Cake Balls” By: Dede Wilson, here – https://blaisethebaker.com/2015/02/11/cookbook-corner-harvard-common-press/