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chocolate cake balls | Diary of a Crazed Cook

chocolate cake balls

cake balls/coloured sprinkles

Move over candy sushi, there’s a new kid in town! Meet cake balls. I’ve been eyeing these little babies from afar like a lovesick teenager and am finally taking the “crumbled-cake-add-frosting-make-balls-chill-and-dip-in-candy-coating plunge” – the stream of endless gatherings, (peaking in December), where we’re required to produce an edible offering – and being slightly crazed – has pushed me over the cake ball edge.

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What to bring to potlucks, blowouts, seasonal soirées, neighbourhood gatherings, kids concerts, recitals & spectacles, family get-togethers, office orgies, perpetual picnics – will no longer be an issue when your party treat belt is packed with these bad boys. And the best part is they’ll be talking about your balls long after the last ball’s been pitched.
 So with no further ado – I give you chocolate covered cake balls. And if you want it to be really simple, bypass the cake and get yourself a couple of dozen donut holes and get dipping – and if you put it on a stick, hello cake pops. I’ll get to that next go round.

click here to jump down to the chocolate cake balls recipe

cake balls

1. Make a cake.

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2. Cut the cake in quarters.

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3. Rub 2 quarters over a large bowl to create crumbs.

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4. Keep rubbing and breaking up larger pieces.

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5. Drag a pastry cutter or fork back and forth over the cake to help break it down.

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6. Until you have a bowl of uniform cake crumbs.

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7. Open a container of store-bought frosting and make sure you only use 2/3-3/4 of the container. If you use all of it your balls will pay the price!

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8. See? A little left for icing a few cookies or melt in the microwave and drizzle over ice cream.

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9. Add the icing to the bowl of cake crumbs.

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10. Using a spatula or the back of a spoon, stir to thoroughly mix – until the mixture comes together in a ball.

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11. Line a baking pan with waxed paper.

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12. And load it up with balls. Use a uniform measure like a small ice cream scoop or large melon baller or a tablespoon.

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13. Cover and place in the freezer for 15-20 minutes to firm up.

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14. Get your candy coating organized.

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15. Put them in a microwave-safe container – a 2-cup measure works well.

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16. Microwave in 20 second intervals, stirring between each zap to completely melt.

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17. Gather your decorations.

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18. Keep a supply of toothpicks nearby for making painless corrections – you’ll see.

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19. Take the balls out of the freezer, take a few off the pan and put the rest in the fridge until you need them.

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20. Place a ball in the melted coating.

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21. And turn over to coat completely.

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22. Place on a baking sheet lined with waxed paper.

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23. Add sprinkles right away, before the coating hardens.

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24. If you want a clean base, using a toothpick draw a line near the base and when it hardens it will pull away neatly.

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25. Just like this.

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26. Repeat with all the balls.

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27. Allow the excess to drip off.

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28. Place on the waxed paper.

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29. Add sprinkles before the coating dries.

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30. Any sprinkles look great.

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31. See? Looking good …

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32. Keep going until you have yourself some happening balls!

One Response to chocolate cake balls
  1. Pattullo
    May 3, 2012 | 4:47 pm

    Look’s sooooo yummy!!!

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