chocolate and spice cake balls
so i finally made cake balls. i have been wanting to make these for a while now, but i wasn’t willing to put in the effort just yet. of couuuurse, i decided to put in the effort the day before/of graduation. not the best decision of my life (see why below), but it paid off! everyone devoured these at the party! here’s the deal - i can’t tell you how they taste because i didn’t eat any! surprisingly, i’m not a big frosting fan, and the idea of eating a ball of cake crumbs and frosting doesn’t really appeal to me. however, those who did enjoy these said they tasted more like a really moist cake. for more info on the process and potential fiascos, see the link below!
p.s.: i got kind of confused writing the title for this one: i wanted to write spice cake cake balls…. but that seems repetitive. so spice cake balls?
i didn’t go off any particular recipe, and i used boxed cake (don’t judge me!). simply bake the cake, crumb it (i did this while it was still warm, but some recipes say you should wait for it to cool - either way, mine turned out great!), then mix in ½ to a whole can of frosting. form the cake mix into balls, chill (i chilled them overnight in the fridge - it’s super important for them to be cold before you dip them in the coating. alternatively, you can pop them in the freezer for half an hour), then dip in chocolate or confectioner’s coating. this is where it got tricky for me. i had bought the candy coating melting wafers and proceeded to melt my chocolate ones over a double boiler… however, i decided i wanted the consistency to be thinner for dipping and experimented with ways to thin (butter, corn syrup, etc). i ended up with a thick, gloopy mess. silly me - i didn’t think and poured it down the sink! well that thick, gloopy mess clogged up the pipes! don’t make the same mistake… we ended up with an emergency plumber joining my graduation party. after some research, we found that the best way to thin chocolate is with shortening (crisco). after a quick trip to the store (plus more chocolate chips), i was in business with the perfect cake ball coating (2 tbsp crisco for every 1 ½ cups of chocolate chips). i dipped the balls in the coating, rolled them around a bit, and used a fork with the middle two prongs broken off to carefully lift it out and place it on wax paper. sprinkle with whatever you please while the coating is still wet, pop them in the fridge to harden for a bit, and then i placed them in little candy wrappers. if you’re wondering, my combinations were chocolate cake and frosting with the chocolate coating, and spice cake/cream cheese frosting with vanilla coating. now that i’ve done them once, they’ll be much easier the second time around. you can even make these all cute and put them on sticks… cake pops!