Baking extravaganza – Part II

Cake balls (hehehe)

Hilarious to say, but so yummy to eat. It’s also incredibly idiot-proof to make, but requires some patience.

Starring:
[we made two batches]
• 2 boxes of cake mix (we used Classic White and Red Velvet)
• 2 cans of frosting (we used Lemon [for the white cake] and Cream Cheese [for the Red Velvet because that’s what you’re supposed to use. No, really. You are. It told me)
• 2 pounds of white chocolate bark (bakers chocolate)
• 2 pounds of semi-sweet bakers chocolate

To prepare:

Bake the cakes according to the package.

Mmmmm….looking good!

As soon as they come out of the oven, dump each into two separate bowls.

Add a can of frosting to each (here you see the lemon with the white cake) and mix it all around

May not look like much, but it smells so good! Once you’ve done this, it’s best to freeze the mixture for up to 24 hours.

The next day, or much later the same day, take out the bowls and make little balls with the cake/frosting mixture.

See? Kinda like that. They’re all happy and ready to be dunked into chocolatey-goodness. Oh, and I know I’m just showing you the white chocolate/lemon frosting batch, but that’s because my sister was mostly dealing with the chocolate and red velvet.

Melt the chocolate in a double boiler.

And now here’s the white chocolate all melted. Yum!

Isn’t it pretty? Double boiling and using really good quality bark is the key. We tried just using semi-sweet chips, but it isn’t tempered and we didn’t know how to temper it. So we decided just to buy the bark to melt. Nothing was added either. We just dumped them into the bowl and let it melt; no oil, nothing.

Drop one cake ball into the chocolate. We put the red velvet into the chocolate and the lemon into the white chocolate. Using a fork and spoon, work the cake ball around to cover it in chocolate. Remove it and put on a piece of parchment paper and allow to cool completely and harden.

Aren’t they beautiful? Sigh. It’s such a sight, I could cry.

Perfection – this is what it looks like

Oh, here are the white-cake-with-lemon-frosting-and-white-chocolate cake balls. Even though red velvet cake is probably my favorite kind of cake, I prefer the lemon cake balls. How weird is that?

Anyway, something fun you could do is take any leftover white chocolate you have, mix in some food coloring and then drizzle some color onto the cake balls. Then you’d be super-duper fancy. I, however, was lazy and didn’t get around to doing that.

So there you have it. Cake balls (hehehehe). You can try it with any kind of cake you like and any frosting! The possibilities are endless. Just a fair warning though: you’ll end up with 60+ cake balls like we did. Not that I mind, of course.