Apparently this blog served as procrastination from nursing school, judging by my activity on here during the summer. Oops! While I did bake this summer, my fault came from not taking picture and posting them. Here is something I made back in June for my little cousins kindergarten graduation (so cute!). He loves "Cayla's cake balls" and he even helped me make them one day this summer. He is quite the little chef! I decided to step it up a little and not just dip my cake balls, but to make them into these cute little cupcakes! I also found this clear paint can at Michael's, so I decided to package them up and slapped a few curled ribbons on it! :)
Here is the final product:
(I guess I should add his school colors are green and white)
CAKE BALLS
1 cake mix (prepared)
1 can cream cheese icing (NOT WHIPPED! It also helps if you refrigerate it first)
1 pkg almond bark or enough chocolate chips to dip the cake balls
sprinkles, extra chocolate, etc. to decorate with
1. Prepare cake mix according to directions of box and let cool completely.
2. Crumble cake into a large mixing bowl. (I usually accomplish this by cutting the cake into small pieces and then using my hands...also a fun way the kids can get help!)
3. Mix in cream cheese icing.
4. Refrigerate for at least 1 hour.
5. Roll into 1-inch balls and place on cookie sheet lined with wax paper. (I usually refrigerate after this step too to help the balls set up more, but if you are in a hurry you don't have to)
6. Dip cake balls into chocolate! (Yummy!)
7. Decorate with sprinkles or drizzle with chocolate.
8. ENJOY! :)
For cupcake cake balls:
1. Follow steps 1-5.
2. Place a spoonful of milk chocolate (about half full) into peanut butter cup mold (pictured below).
3. Press cake ball into milk chocolate.
4. Let set up or refrigerate for a few minutes.
5. Remove from mold.
6. Dip the naked half of the cake ball into colored chocolate.
7. Decorate with sprinkles or drizzle with chocolate.
8. ENJOY! :)
<--Peanut Butter Cup Mold
