Rolling the Dice and Clinking the Ice

Sunday, June 5, 2011

Cake balls, how we love thee!

When it comes to desserts, if you’re looking to really impress your guests, then serve them Cake Pops!
That’s right, these delectable doughy delights are actually cake on a stick. Like a lollipop only waaaay better. They’ve been ‘popping’ up everywhere Lindsay or I go lately, whether it be at a birthday party, a shower, or a holiday gathering… they seem to be the perfect treat for any occasion. Cake Pops are the perfect bite size and their presentation is just delightful.  When entertaining your Bunco group there are lots of possibilities for decorating your pops… for example, you could mold your mix into more of a square shape to create little dice. You will just have to make sure you achieve that cube shape or your dice will look more like little soccer balls.  :o)

If you’re wondering how to display your pops without investing in a stand, then try cutting a watermelon in half and sticking them down in the fruit - once they’re all gone, you can eat your stand too!

If you have some time and a little patience then try making some yourself! The Kitchen is a site with step by step instructions. I’ve copied these for you below, but if you’re a foodie then you should check out this site for other great ideas.

Cake Ball Mix

What you need
1 batch dark chocolate cake
8 ounces cream cheese, softened
2 cups confectioner's sugar
4 tablespoons butter
1 tablespoon milk (or more, as necessary)

Bake the cake and let it cool completely on a rack. This is a very moist cake, which is ideal for this recipe. It's best to let it cool overnight at least. When it is completely cool, break the cake into a large bowl. Crumble it with forks or your fingers until it is in fine crumbs.

In a separate bowl, whip the cream cheese, butter, powdered sugar, and milk together until smooth. Pour into the cake crumbs and mix with a spoon. Then continue mixing with your fingers, kneading and mixing until fully incorporated into the cake. Check to see if it will roll into a ball. It should: this makes a very malleable, easy-to-handle cake mixture. But if it needs a little extra moisture, add milk a spoonful at a time.

When the mix is completely done, cover with plastic wrap and refrigerate until firm. You can leave the mix refrigerated for several days at this point. I left mine in the fridge for about three days before making the balls. You could probably also freeze this.

Making Cake Pops

What you need
Lollipop sticks (found at Michael's, JoAnn's, or other craft stores)
12 ounces chocolate chips
12 ounces white chocolate bark
Edible wax, optional
Colored sugars, candies, and other decorative sprinkles

How to make the balls
Prepare two large baking sheets by covering with wax paper or parchment. Take a bit of the cake mixture and roll it into a smooth ball. If you want to use the lollipop sticks, stick one into the end of each ball, pointing upward, as you put the ball back down on the sheet. [Note: I cut the long lollipop sticks in half; they seemed a little long for the size of the balls.] Repeat until you've used up all the mixture. As each sheet fills up, put it in the freezer so that the balls harden.

How to decorate the cake pops
Melt chocolate or white chocolate in a double boiler on the stove. If you want to make the coating a little more resistant to melting, add a small square of wax to the pot and let it melt too. Stir well. Dip each ball into the chocolate until covered.

Dip in sugar, coconut, sprinkles, or anything else you'd like to decorate with. Put it back on the sheet to harden.

Don't refrigerate these; it will cause the coating to weep or melt. They can be frozen, however. 





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