Retail Love Collection is now open-Click to start shopping! (Or Scroll Down for Blog Posts!)

The Sweetest Whimsy Retail Love Collection is now open! Click on any of the 33+ links below to shop for stuff that I personally love! I am excited to offer affiliate links to some very creative companies; some are established names in the business, and others are tiny mom & pop ventures. At ALL of them, you'll find the best quality invitations, gifts, favors, decor and supplies for your upcoming celebration. You'll also love links for online cake and craft classes, digital scrapbooking and creating family websites. You can start shopping right now, or contact me to place an order for anything that catches your fancy. So what's YOUR Whimsy?
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Wedding Invitations from PurpleTrail.com
Purple Trail Invitations

Friday, February 12, 2010

52 Cakes: Cake Balls

My Favorite Cake Balls: Chocolate cake, chocolate frosting and chocolate coating!

Wow, it seems like forever since I shared a cake recipe, what with my erratic blogging. "52 Cakes" is back this week, and this week's recipe is a variation on cake. A very popular one right now, actually. Cake Balls. So unbelievably simple, yet trendy at the same time. Cake balls are the sophisticated cousin of the cheerful cupcake.

As with cupcakes, you can customize cake balls in so many different ways. There are endless combinations of cake and frosting flavors, plus your choice of candy coating and decorations. And so easily devoured at once!

I like to make cake balls out of extra cake I have left over when I create shaped cakes, but you can start with a basic recipe like this one if you don't have any.

My Favorite Chocolate Cake Balls: Chocolate Cake, Chocolate Frosting, Chocolate Coating!

Basic Cake Balls

1 (18.25-ounce) boxed cake mix plus ingredients called for on box
1 (16-ounce) can prepared frosting
Almond Bark Coating or Confectionery Wafer Coating (both recipes follow)

Bake the cake according to package instructions. While warm, crumble the cake into a bowl with a hand mixer to a fine texture. Mix in frosting to make a paste, using 3/4 to a full can of frosting, according to taste. Chill the mixture for at least 2 hours.

Using a melon baller or your hands, form the mixture into 1 ½ -inch balls. Place the balls on wax paper; freeze at least 6 hours.

Working in small batches, remove the balls from the freezer and dip the balls into warm, melted Almond Bark Coating or Confectionery Wafer Coating, using toothpicks or forks to manipulate the balls. Remove the balls. Place the balls on wax paper to harden.

Makes about 30 cake balls.

Almond Bark Coating: In a double boiler, melt one (20-ounce) package vanilla- or chocolate-flavored almond bark, stirring constantly. Or, in a tall, narrow container, microwave almond bark for 45 seconds on High (100 percent power). Continue to heat in 15-second intervals, stirring between intervals, until melted; be careful not to scorch.

When almond bark is melted, stir in 1 teaspoon vegetable oil. If desired, stir in oil-based coloring drop by drop until you achieve the desired color.

Confectionery Wafer Coating: Melt 48 ounces confectionery wafers in double boiler or microwave oven per instructions for Almond Bark Coating. Omit oil. If desired, stir in oil-based coloring drop by drop until you achieve the desired color.

Source: Lea Worth-Portocalis, as printed in the Dallas Morning News

My Notes: I have used Baker's Chocolate and Ambrosia Chocolate Bark to coat the cake balls. I prefer Baker's.

Also posted on The Sweet Spot blog

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