Christmassy Cake Pop Balls
Ingredients:
For the Cake:
* 1box White cake mix of your choice + ingredients on the box
For the Dipping cream and garnish:
* 1 + 3/4cup Dark Chocolate Chips
* 1 + 3/4cup White Chocolate Chips
* 1- 1 1/2tbsp Cream (only if needed)
* Sprinkles of your choice (red and green work for Christmas time)
* Optional: Popsicle sticks (if making cake pops)
For the Frosting:
* 1cup Unsalted Butter at room temperature
* 2 - 2 1/2cups Confectioners Sugar
* 1tsp Vanilla Extract
* 1tbsp Heavy Cream
Optional: Use a store bought Vanilla frosting instead of making your frosting.
Directions:
1. Make the cake as per instructions on the box.
2. If you choose to make the frosting at home, using a hand held electric mixer, cream the butter until soft and smooth. Add in the confectioners sugar a little at a time, until whisked well; add in the cream and vanilla and keep whisking until all the ingredients are incorporated and the butter cream frosting holds its shape.
3. Once the cake has been baked, break the cake into pieces (crumble the cake), in a large bowl.
4. Add in 2tbsp of the frosting into the cake and using hands or a fork start to combine the two. Keep adding in a spoon of the frosting at a time until the cake mixture feels gooey and can hold the shape of a ball when shaped. Form the cake into balls, and place on a parchment lined baking tray or a plate.
5. At this point if you are choosing to make cake pops and not cake balls, melt a 1/4cup of the white and dark chocolate in separate bowls in the microwave, mixing in intervals until completely melted. Dip the tip of the popsicle stick into the chocolate of your choice and then push it into the cake ball. Leave each one on a plate. You can alternate between the white and dark chocolate. Place in the freezer to chill for 30 minutes (once all cake pops or cake balls are ready).
6. Once cake pops/balls have chilled, melt the dark chocolate in a bowl in the microwave mixing in intervals until chips are fully melted and smooth. Repeat with white chocolate chips. If you find the chocolate to be too thick and in a teaspoon of cream and mix. The chocolate needs to be quite thick to cover the cake pops fully, and hold while drying and setting.
7. Either using the popsicle stick (for the cake pops) or a spoon (for cake balls), dip them fully in the melted chocolate (dipping some in the dark and some in the white). Ensure to release any excess chocolate, and then leave on a parchment lined baking tray to dry and set. Add sprinkles of your choice while the cake pops/balls are wet.
Optional: If you would like to add a design to the cake pop/ball with the other chocolate (white lines on dark chocolate or vice versa) you will have to wait until they are fully dry and set.
Note: You can leave the baking tray in the refrigerator for 20 minutes and the cake pops will dry and harden faster. Always remember to be gentle when removing them and placing them in an air tight container.
Enjoy!!!
Comments
Post a Comment