Cake Balls

From: Feej

On May 6, 2009

I have been wanting to try this for a while. Used left over white cake with almond buttercream frosting. Dipped in chocolate. The inside was so creamy - like a bon bon or a truffle. Amazing! I will never throw out cake scraps again. Thank you so, so, so much!

From: Loves2CookNBake

On Apr 25, 2009

I made these today with a dark chocolate fudge cake mix, milk chocolate frosting and white chips. As others stated, when using the dark cake mix, the white chips do not cover the cake very well. The cake balls turned out WONDERFUL and sooo yummy! We will be making more of these very soon. Thanks for sharing the recipe!!

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.