Archive for May 1st, 2009

Cake Balls aka Cake Truffles aka Cake Bon Bons

Happy Friday! Sorry it took me so long to post this one!

A while back, friend of mine sent me the link to these awesome looking Hello Kitty cake pops made by Bakerella.

I was intrigued.

I kept reading…and reading…and before I knew it, I was way back in the archives of her blog and I was hooked!

Before I delve into the world of cake pops, I thought I’d try it’s precursor: the cake ball.

Well, to be honest, the concept of cake balls was really odd to me. To mush up a perfectly yummy cake seemed somewhat blasphemous, but when I read that even Martha Stewart was on board with the cupcake pops, I was sold.

Well, don’t knock it ’till you try it! I got rave reviews about these things!

First, bake a cake from a mix. Any flavor will do.

Once it’s completely cooled, crumble it up in a bowl with your hands.

Next, dump in a can of frosting. Again, any flavor will do as long as it compliments your cake flavor. I would hold back a few tablespoons. You can always add more, if neeed.

Mix it with a wooden spoon until the frosting is completely absorbed by the cake…wow, that looks like ground pork!

I used my spring-loaded disher to get uniformly sized balls. Then roll those balls between your hands so that the surface smooths out. You will yield about 50.

Put them in the freezer and chill until firm.

Melt some chocolate or white chocolate coating and contemplate the decor.

Drop the chilled balls into the melted coating.

Scoop them up with a spoon and tap it on the side of the bowl so that the excess drips off.

Place on a baking sheet. If you want to decorate them with sprinkles, now is the time to do it. The coating will set up very quickly because the cake balls are cold! If you want to drizzle chocolate or colored coating on top, you can do it later.

I decorated these with spring time in mind!






Clear sparkling sugar!

I decorated the last batch like truffles using pink-tinted white chocolate to indicate that there was strawberry cake inside.


May 2009