I’ve been dreaming about cake balls for a while. It’s been way too long since I’ve whipped up a batch and I decided it was time for them to reappear. Now I don’t know about you but I get intimidated about making them perfect after browsing cake balls on the web and pinterest. Pictures will show you perfectly smooth and round cake balls with perfect decorating lines. I’m here to tell you that mine are not perfectly round and I’m OK with that. It’s the real world of dessert life in my kitchen.
I want to have fun and not get upset that the ball actually looks more like an egg or that it fell off the stick into the mug a couple of times leaving me to dig it out and not photograph it. Yes, mistakes happen all the time in my kitchen and I’m here to tell you that those mistakes can be eaten and no one will ever see them.
JUST DO IT!
After looking at perfect Easter desserts I stumbled upon this picture. Absolutely gorgeous and after whipping the drool from my lips I decided that I was going to make speckled cake balls. After browsing the many colors of candy coating I decided upon green and blue. You can use any colors that you want especially lighter colors if you really want to stick with the Easter pastels.
ENJOY ~ Meagan
Speckled Cake Balls
1 betty crocker white cake box
1 1/4 cup water
1/3 cup vegetable oil
3 egg whites
1 16 ounce can white vanilla icing
3 to 4 green and blue wilton candy melt bags
1 teaspoon cocoa
1/2 teaspoon powdered sugar
1 1/4 teaspoon water
Preheat oven at 350 degrees.
Add cake mixture, water, vegetable oil and egg whites to a large bowl. Mix with hand held mixer for at least 2 minutes on medium speed. Pour into a greased 13 by 9 baking dish and bake for 25 minutes.
Remove from oven and allow to cool for 10 minutes. Crumble the batter and place in a large bowl. Stir in the icing until cake mixture is well coated. Make 1 inch size balls with spoon or cookie scoop and place on baking sheet. Place in freezer for at least 2 hours.
Heat the candy melts into a mug according to package instructions. Remove the cake balls and place one on a cake ball stick. Dip it in the chocolate that is in the mug. Make sure the cake ball is coated and then slightly rotate the ball at a 35 degree angle making sure the extra chocolate falls back into the mug. Place the stick side down in a new mug to allow the cake ball to dry. Repeat until all cake balls have been used. Slide the ball very carefully off the stick and place back on baking sheet.
In a small bowl whisk the cocoa, powdered sugar and water until smooth. Using a toothbrush dip the bristles down into the chocolate mixture. With the bristles towards the cake balls start to move back and forward on the bristles causing the chocolate to spray off coating the cake balls. Repeat until all cake balls are speckled.
*You might want to lay paper towels down around baking sheet while you are speckling the cake balls to make clean up easier with access chocolate spray.