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How to Make PERFECT Cakeballs
I worked in a bakery for a while and learned how to make perfect cake balls. I always used to get so frustrated because I couldn't get mine to look like the pictures I was seeing on websites. It seams like nobody can figure this out so I thought I would share it! It does take a little practice, but once you get the hang of it it's pretty easy to do. I've tried dipping them other ways and this has by far been the easiest! You can always add sprinkles or other decorations to the top if you want. Or try flavoring the white chocolate! Be creative!
- 1 box Cake mix, flavor of your choice
- 1/4 of a boxed package cream cheese
- jar of cake frosting, flavor of your choice
- 1 package chocolate bark (candy coating), chocolate of vanilla
- The first step is to bake your cake according to the instructions on the back of the box. Bake it in a 9x13 pan for best results. (there will be less crusty pieces)
- After the cake is done in the oven (usually about 35-45 min), take a knife and roughly cut it up just to help it cool faster. You don't need to be perfect, as it will be mashed up later anyways! If you're really on a time-crunch you can put it in the fridge or freezer to cool faster.
- Once the cake is mostly cooled, put chunks of the cake into a food processor until it is evenly blended. Then empty the crumbled cake into a large mixing bowl.
- Add the cream cheese to the cake, and mix with your hands. Then, add frosting and mix again until the cake is moist enough to form into balls. You can also use only cream cheese, or only frosting, but I find that for my taste it is better to mix the two. Plain cream cheese comes out a little too bland, while the frosting sometimes makes it too sweet. Mixing creates a better combination of the two.
- After all is mixed evenly, take a medium sized scoop (like an ice-cream scoop or melon-baller that has a squeezable handle) and start scooping the cake in even-sized balls onto a baking sheet. Roll the scooped balls between your hands until they are perfectly round.
- Place the cookie sheet in the freezer for 1 hour or until the balls are solid enough to dip.
- To warm up the chocolate, break the pieces apart and put them into a glass or microwave-safe bowl. Microwave (mixing occasionally and scraping sides of bowl with a spatula to insure it wont burn) for about 5 minutes or until the chocolate is completely melted.
- Now, take a piece of wax paper and lay it out on an open surface. Set the chocolate bowl to the side, and get your wooden skewers ready. Take the hardened cake balls out of the freezer, and set them next to your work station.
- Take a cake ball from the sheet, and use your hands to warm off any frost that may be on it. Stick the sharp end of the skewer into the cake ball about halfway, or until it feels secure. You don't want to stick it in too far though, or you won't be able to get it off! Dip it into the chocolate, but don't get chocolate on the skewer! You don't need to completely cover the top, you will fix it later. After it's coated, twirl the skewer and cake ball in a downward motion over the bowl so that any excess chocolate can drip off. Set the cake ball onto the wax paper with the skewer standing straight up. Allow a few seconds for the chocolate to dry a little. Then twist the skewer as you pull it upward to remove it.
- Repeat step 9 with the next cake ball. This time, before setting it onto the wax paper, use the bottom to cover the top of the previous one. Lightly touch the bottom of the skewered cake ball to the top of the one on the wax paper, move it in a fast circular motion to make it look neat. This will take some practice, but it makes them look wonderful after you get the hang of it. With the very last cake ball you will have to use the bottom of a spoon to cover the top with chocolate.
- After all the cake balls are dipped, let them dry and completely thaw. Then they are ready to eat!