Tuesday, October 28, 2008

Leftover Makeover - Cake Balls

Earlier this month, I baked a buttermilk pound cake in order to use a bunch of buttermilk I had leftover from making pancakes and ended up with way more cake than I bargained for. Since pound cake tends to keep quite well, I decided to double wrap the leftovers in plastic wrap and foil until I could decide what to do with it.

This morning, I found myself looking at a picture of chocolate covered bonbons and had an epiphany. I could make cake balls! For the uninitiated, cake balls are simply cake crumbs, held together by frosting and dipped in candy coating. It's like a kid's birthday party in a bonbon. They're a great way to use leftover cake that may not have been ready for its closeup.

Here's some naked cake balls -- all formed and ready to be chilled again before being coated in chocolate...

Cake Balls

I cheated and used canned frosting but you could probably use your favorite homemade recipe that holds it shape but doesn't get rock hard when refrigerated.

Cake Balls

Michelle's Cake Balls
Adapted from this recipe from All Recipes
  • Cake (any flavor, any size)
  • Frosting (any flavor)
  • 12 oz bag of chocolate chips
Crumble cake in a bowl
Add frosting and mix with crumbled cake until it is the consistency of cookie dough
Let cake and frosting mix chill for 1 ~ 2 hours
Shape about 2 T portions into balls and place on wax paper
Freeze balls for about 2 hours until firm
Melt chocolate in double boiler
Dip frozen cake balls in chocolate until well coated and place on a wax paper surface.
Refrigerate dipped cake balls for 1 ~ 2 hours until the chocolate is firm and the cake is no longer frozen.

Best enjoyed with a glass of milk or coffee ;)

This recipe is totally simple and oh so customizable. For these cake balls, I used my buttermilk pound cake and white frosting with chocolate but other awesome combinations would be german chocolate cake and coconut frosting with white chocolate coating or maybe red velvet cake and cream cheese frosting with a white chocolate coating.

My original plan was to do this for a Halloween party. I was going to tint the cake/frosting mixture with some orange candy dye and sprinkle Halloween colored jimmies on the still wet coated cake balls. Alas, I was too lazy to go to the craft store for the specialty ingredients I would have needed. No big loss; it tastes just as good!

I found that using a scoop (I have one that is approximately 2 T) really helps to portion these cake balls. This dessert is REALLY rich so you only need a relatively small ball. Chilling and using latex gloves also helps keep the mess factor down since this is REALLY sticky with all the but I'm sure kids would love to help shape the balls if they were willing.


LH said...

Awesome idea! I've never seen this before, but I'll have to try it in the future.

Krissi said...

Thanx for the cheesecake recipe I have had this one before and you are right totally delicious.