Sunday, June 8, 2008

Cake Balls!

Bite size cake. Can you get any better?

More Photos

A friend of mine turned me on to these when she made them for her sister's bridal shower. My mind went wild with the endless possibilities. Pick you favorite cake flavor, your favorite frosting/topping, and any variation of chocolate and you are set. My friend made lemon cake with cream cheese frosting dipped in white chocolate. Another popular combination is red velvet cake with cream cheese frosting dipped in any flavor chocolate. One of my favorite foods is peanut butter, and yes I consider peanut butter a food and not a condiment, so it was a natural fit for this recipe. The other mix in I chose was nutella because who does not love nutella?

Peanut Butter and Nutella Cake Balls

1 box yellow cake mix (cook as directed on box for 13 X 9 cake)
8 oz. peanut butter
8 oz. nutella
1 package chocolate bark (regular or white chocolate)
Sprinkles or colored bark for decoration

Bake cake according to package directions. As soon cake is cooked split the cake into two halves and crumble each half into a large bowl. Mix each bowl of crumbled cake thoroughly with peanut butter in one and nutella in the other. Roll each mixture into quarter size balls and lay on cookie sheet lined with wax paper (Should make approximately 40). Chill for several hours (you can speed this up by putting in the freezer).

Melt chocolate in microwave in 30 second intervals stirring in between. When chocolate is completely melted, roll balls in chocolate and lay on wax paper until firm. Use a fork to roll the balls in chocolate and then gently tap off extra. If you chose to decorate with sprinkles, immediately sprinkle the balls after you have rolled them in chocolate.

To decorate with drizzled chocolate, place chocolate in a sandwich bag on a microwave safe dish and microwave in 30 second intervals moving the chocolate around between. Using scissors, cut the very tip off the sandwich bag. The smaller your cut, the smalled the drizzle. Use the sandwich bag to pipe the chocolate back and forth over the hardened chocolate covered cake balls until you reach the desired look. When the drizzle has hardened (you can put them in the freezer to speed up the process) brake off any extra chocolate with your fingers or the back end of a fork or spoon.

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