Cake Balls

From: Alex Chapman

On Nov 23, 2009

Great! I used lemon cake and icing, and they were amazing. I froze the balls for an hour before I coated them and it worked out well.

From: Shirley Cinamon #2

On Nov 18, 2009

My guys went crazy over these. I used a german chocolate cake and coconut pecan icing with the almond bark. The boys were telling their friends bet you can't eat just one.

From: Chef #625669

On Oct 24, 2007

I've been making these for a while now from a recipe I found. I love all the variations. Through trial and error I have found that the BEST way to do this is to put wax paper on a baking sheet (metal). Roll the balls out of the mixture and place on the wax paper/baking sheet. Place these in the freezer for a min. of 15 min. This allows the cake to harden and the pans to be cold so that when you dip them then don't fall apart, and since you are placing them back on the cold pan they instantly harden. Another trick is to add a tsp or more of crisco to the almond bark when melting. This makes it thin and the cake is easier to dip. I heat almond bark in microwave for 15 sec. at a time, then use fork to dip, just laying the ball on the fork. I've added sprinkles and nuts to the tops for the kids as well. Hope this helps.

From: CookinMamaof3

On Dec 23, 2006

I made these as the recipe suggested and they tasted great. However, they were very difficult to dip in the almond bark--they just fell apart and trying to get them out of the melted bark was a headache. Eventually, I got about half the batch somewhat covered, but I ran out of bark for the remaining 15 balls. I think it would have worked better if I had re-chilled the balls after rolling them, then dipped them in the melted almond bark. I will try that next time.