Sunday, March 6, 2011

Strawberry Cake Balls

So there's this recipe on that has been nagging me ever since I became a member. It's been saying, "Dianne, come on, make me, I know you want to......" It looks really tedious and time consuming, but it also looks really fun and delicious. It's Cake Balls.

The main reason I haven't tried the recipe yet is that I really don't like dipping things in chocolate. I find it rather wearisome. I always get a big blob of chocolate on the bottom, I can't get the chocolate very smooth, it's time consuming, and on and on and on..... The only things I can think of having made dipped in chocolate in the past few years are Easy Oreo Truffles and Maple Cream Bonbons. Both times I got very frustrated and while they turned out fine, I still had to whine about it.

The other reason I haven't made the Cake Balls was that I was waiting for the right occasion. My niece's 2nd birthday party seemed like a good time to try them out. I decided to make strawberry cake balls, because they are pink and I like pink because I'm a girl. The pink was also very appropriate for a little girl's birthday party.

First you bake a cake (from a mix), then you basically destroy it by crumbling it up and mixing it with a (store-bought) tub of frosting. I let the strawberry cake cool for 30 minutes, then scooped it out of the cake pan into my mixer bowl. I blobbed in the tub of strawberry frosting and turned on the mixer until it was all evenly combined. I refrigerated the mixture overnight. Then I scooped it out using my small cookie scoop and rolled them into balls. I put them on a cookie sheet and into the freezer they went for 1 hour.

Then came the hard part, the dipping. I dipped half of them in semi-sweet chocolate and half in vanilla almond bark. I just melted the chocolate and bark in the microwave. I found what worked best was placing the ball in the melted chocolate, using a spoon to cover the ball with the chocolate, then lifting it up with a fork, and scraping the excess chocolate off the bottom with a spoon. I then used the spoon to push the ball onto waxed paper and to smooth out the chocolate if needed. To make the pink drizzle, I simply melted vanilla almond bark, added red food color and squeezed from a baggie with the corner snipped off.

I really surprised myself at how beautiful they turned out. Maybe it was the practice from those other two recipes I made? I don't know, but it wasn't as hard as I remember. I think I might make these again. Gasp! The creative juices are already flowing with what other flavor and color combinations I can make. I hope the dipping part will only get easier from here on out!


  1. Those are gorgeous Dianne! Your niece is lucky to have such a talented aunt ☺ I have been wanting to try those using from-scratch cake and frosting...we'll see. The mix is way easier I suspect.

  2. those are beautiful - I don't believe you have any trouble dipping in chocolate!! I've seen this recipe so many times as well, and my concern is that the frosting will give it a plasticy taste - did you notice anything like that? maybe it is just the brand of frosting I have used from store...
    thanks for sharing, and as I said, those are beautiful!!