June 3, 2011

Cake Balls

What you need
1 batch of chocolate cake--baked as directed
1 container of frosting
1 tsp peppermint
Mint chocolate (I bought mine from Hobby Lobby) You need about 1 1/2 bags.

Bake the cake and let it cool completely on a rack. A very moist cake is ideal for this recipe. It's best to let it cool overnight at least. When it is completely cool, break the cake into a large bowl. Crumble it with forks or your fingers until it is in fine crumbs. All though I have made this when the cake is still warm, but it has too cool completely before you dip in the chocolate.
In a separate bowl, mix the frosting and the peppermint. Pour into the cake crumbs and mix with a spoon. Then continue mixing with your fingers, kneading and mixing until fully incorporated into the cake. Check to see if it will roll into a ball. It should: this makes a very malleable, easy-to-handle cake mixture. But if it needs a little extra moisture, you can add milk a spoonful at a time.
When the mix is completely done, cover with plastic wrap and refrigerate until firm. You can leave the mix refrigerated for several days at this point. I left mine in the fridge for about three days before making the balls. You could probably also freeze this.
Lay out a sheet of wax paper. Melt chocolate in a double boiler on low. When completely melted dip each ball into the chocolate using a fork to the extra chocolate drip off. Put on wax paper and let cool until chocolate is hard. Try not to eat them all. Serve to others.  :)

For more details and other ideas--check out these great sites! The show fancy cake pops and great decoration ideas.  The Kitchn  or Bakerella

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