My husband manages a retail store of about 140+ employees. For the past few years I have been making cookies and cake balls for him to take into work for his associates on Black Friday. I love making cake balls because people love them so much, but they are a heck of a lot of work. I mean, seriously, you make the cake, crumble it up, mix in frosting, refrigerate it, roll out the mixture into dozens upon dozens of balls, freeze them, dip them in melted chocolate, and decorate them. All that and then they are eaten in two seconds.
Last year I told my husband that I had officially retired from making cake balls; I was done! It was way too much work. But then, of course, here I am again today starting a new batch of cake balls. I can’t help myself, I love baking things that make people happy! And I guess I’ve figured out that making/baking things makes me happy, too.
Here’s how I make my cake balls:
- Bake a cake
- Once the cake is cooled, crumble it into tiny little pieces in a mixing bowl. You can use a food processor or you can use your hands, whatever is easiest (with no one around to judge me, I use my hands).
- Mix in about 3/4 of a container of frosting
- Cover mixing bowl with Saran Wrap and refrigerate for at least an hour (sometimes I leave it in the fridge for a day or two and it is totally fine)
- Roll the cooled mixture into bite sized balls (I get about 40-60 balls per box of cake mix, depending on how big I roll the balls)
- Put the balls into a Tupperware and freeze for at least an hour
- Dip the balls into melting chocolate with a fork. I always get Wilton Candy Melts from Joann’s or Michael’s. Make sure that you follow the directions for melting in the microwave (use the defrost setting instead of full strength).
- Once you’ve dunked the cake ball in the chocolate, retrieve it with a fork and tap the fork against the side of the dish a few times to get the excess chocolate off. I use a toothpick to help slide the cake ball off of the fork onto wax paper.
- Decorate immediately if you are putting sprinkles or other items on top that need to stick to the chocolate (this is always easiest for me when making large batches, but you can also decorate with melting chocolate)
This year I’m making chocolate cake with peppermint coating, cinnamon bun cake with chocolate coating, and yellow cake with sugar cookie coating. Plus a lot of other cookies for the Black (Thursday?) Friday workers to enjoy. I’ll be sure to post pictures to our Instagram account once I’m done, which will probably be at 3:00a.m. the morning of Thanksgiving at the rate I’m going!