Chances are, you have already heard of cake balls (or cake pops), but I’m admittedly out of touch with pop-culture and I just recently heard about them from a friend. They are really easy to make and the decoration possibilities are endless (just Google “cake pops” and you’ll see what I mean). Basically you combine crumbled cake, with frosting and roll it into balls. Then you dip the cake balls into chocolate and decorate to your heart’s content. To make this even easier, you can use boxed cake mix and canned frosting, and you can experiment with different cake and frosting flavors too. To save time, prepare the cake and the balls ahead of time (see recipe for more details).

Ingredients
Cooked and cooled cake (see recipe below)
Prepared frosting (see recipe below)
2 packages of white chocolate bark or Candy Melts (sold in craft stores, like Michaels)
1 cup crushed candy canes (approximately)
Mini cupcake liners (if desired)
Toothpicks

Break the cake into large chunks and place them in a large bowl. Using your hands, crumble the cake until it resembles coarse crumbs. Mix in 1-2 cups of frosting, until you reach the desired consistency. The mixture should hold its shape when pressed in your hands, but shouldn’t be sticky.

Line a baking sheet with waxed paper. Take a small portion of the cake mixture and roll into a ball. The smaller the balls, the easier they are to coat with chocolate – somewhere in between the diameter of a quarter and a golf ball is a good size. Place the balls on the wax paper, and put them in the refrigerator (or freezer) for at least two hours, or overnight (Note: I find that chocolate cakes/frostings develop a richer flavor as they age, so make this a day in advance, if you can).

Line another baking sheet with waxed paper. Melt 1/2 of a bag of white chocolate bark/candy in the microwave per the package instructions. The chocolate will harden quickly, so it’s best to work in small batches. I found that melting the chocolate in a glass measuring cup worked well.

Working quickly, insert a toothpick about 1/3 of the way into one of the cake balls. Dunk the cake ball into the chocolate and use a spoon to ensure that the cake ball is completely coated. Turn the cake ball on its side, resting the toothpick on the side of the measuring cup (or whatever you melted your chocolate in) to let the excess chocolate drip off. Place the cake ball on the waxed paper and use a second toothpick to hold the cake ball while you wiggle the first toothpick out (Note: if some of the chocolate comes off while you are doing this, just patch it up with more of the melted chocolate). Immediately sprinkle the top with crushed candy canes. Repeat for the remaining cake balls.

Put the completed cake balls in the refrigerator to harden, and then place individual cake balls into mini cupcake liners, if desired.

Yellow Cake

Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
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1 cup white sugar
4 eggs
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease and flour one 9×13 inch baking pan.

Sift flour and baking powder together and set aside.

Cream butter and sugar together until fluffy. Add eggs, one at a time, and beat well after each addition. Beat in the vanilla extract.

Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.

Bake at 350 degrees for about 30 minutes, or until a toothpick comes out clean. Let the cake cool completely (you may even want to bake the cake the day before).

Chocolate Frosting
This recipe will make more frosting than you need for the cake balls. You can store it in the fridge for your next batch of cake balls, or use it for something else.

Ingredients
1 cup butter (no substitutes), softened
3 cups confectioners’ sugar (or to taste)
1 cup baking cocoa
1/2 teaspoon vanilla extract
1/2 cup milk (probably less)

In a large mixing bowl, cream the butter. Gradually beat in confectioners’ sugar, cocoa and vanilla (watch out – the powdered sugar and cocoa can make a mess). Add enough milk until frosting reaches spreading consistency.