|I used a silicone heart-shaped ice mold (from IKEA) to make the heart shaped cake ball.|
1 9×13 cake, prepared (from your favorite recipe or box mix)
*I’ve always used chocolate and have seen recipes using red velvet. I’ve never tried vanilla.*
1 can vanilla frosting (not whipped)
24oz + a little extra of chocolate melts, bark, or chips (milk, dark, or even white)
More chocolate (any kind), colored melts, and/or sprinkles for decorating
1. Once your cake has cooled completely (you can even bake it the day before), crumble it into a very large bowl. Mix in the frosting (starting with about 3/4 of the can, adding more as needed) until completely incorporated. The mixture should stick together if you press it in the palm of your hand.
2. Scoop out your desired size balls onto a wax or parchment lined cookie sheet. I find that a small cookie scoop works best for size and uniformity. Then roll each ball between your hands to create a better shape. Chill for at least 20 minutes.
3. Melt half your chocolate, either in the microwave or in a glass bowl on top of a pot of simmering water. (I prefer the microwave, in a sturdy Tupperware bowl.) If you want to keep your chocolate warm during dipping, preheat an electric griddle at about 200 degrees and cover it with two thick kitchen towels. Place your melted chocolate in its bowl on top of the towels during dipping. Stir occasionally. When this runs out, melt the remaining chocolate.
4. Dip your cake balls in the chocolate and place carefully onto another wax or parchment lined cookie sheet. I use a spoon and a fork for dipping: a spoon to cover the ball and a fork for removing. Dip, pick up on fork, tap on the side of the bowl, wipe off excess chocolate from under the fork with the spoon, then move to prepared cookie sheet. I call it the “dip, tap tap tap” method. Very scientific.
5. Chill your balls until hardened. It won’t take long. Decorate with more melted chocolate and/or sprinkles or another color of candy melts.
You can freeze them for later use. To freeze, place so they are not touching on a cookie sheet and place in freezer for about 2 hours. Then place in a seal-able container, separating the layers in wax paper. Seal and freeze until ready to use.
Yield: about 60 cake balls
Printed at Crazy for Crust