Wednesday, April 19, 2017

Ice Cream Cone Cake Balls

Bake the cake as directed on the box, using a 9-by-13-inch cake pan. Let cool completely, roll, and dip 4 dozen cake balls or less depending on how big you make them, I use a cookie scoop.

Crumble the cooled cake into a large mixing bowl,
break it in half, and rub the two pieces together over a large bowl, making sure to crumble any large pieces that fall off. You can also use a fork to break any larger pieces of cake apart Repeat until the entire cake is crumbled into a fine texture. If you have large pieces mixed in, the cake balls may turn out lumpy and dry and break apart. You should not see any large pieces of cake.

Add 3/4 of the of frosting, mix it into the crumbled cake, using the back of a large metal spoon, I use gloves and mix by hand, until thoroughly combined. If you use the entire container, the cake balls will be too moist.

The mixture should be moist enough to roll into 1 1/2-inch balls and still hold a round shape. After rolling the cake balls by hand, place them on a wax paper-covered baking sheet.

I leave my cake balls at room temperature, but you can chill for 5 minutes in the the freezer.

Place the candy coating in a deep, microwave-safe plastic or glass bowl. These bowls make it easier to cover the cake balls completely with candy coating while holding the bowl

Melt the candy melt/ chocolate bark, following the instructions on the package. Microwave on medium power for 30 seconds at a time should not be longer than 90 seconds, (don't warm up all all the 90 seconds, this will ruin your candy melt/chocolate) stirring with a spoon in between add 1 tbsp. Shorting to the candy or chocolate to make it flow easier melt it all together at the same time. You can also use a double boiler. Either way, make sure you do not overheat the candy melt/ chocolate bark..

Now you're ready to coat.

Place one ball at a time into the bowl of candy coating roll in the coating quickly with a fork pull out, If you're using a stick dip the tip of the stick in the melted coating and insert into the cakeball let it rest while you do the rest Spoon extra coating over any uncoated areas of the cake ball to make sure it is completely covered in candy coating. Then light up tap lightly to drip any extra coating back into the bowl Avoid stirring it in the coating, because cake crumbs can fall off into the coating tap the stick several times on the edge of the bowl until the excess coating falls off and back into the bowl. This technique also creates a smooth surface on the outside of the cake ball.

Transfer the coated cake ball to another wax paper-covered baking sheet to dry. Let the coated cake ball slide right off the fork. Some coating may pool around the base of the ball onto the wax paper. If so, simply take a toothpick and use it to draw a line around the base of the cake ball before the coating sets. Once the coating sets, you can break off any unwanted coating, for the cake balls on a stick you can lay it on the wax paper with stick facing up or you can use a cake pop holder and face upright.

Repeat with the remaining cake balls and let dry completely. You can bag them in a clear baggie once they are completely set.

If you have extra candy coating left over, pour it into a resealable plastic bag save for another use.

You can make the cake balls ahead of time and store them in an airtight container on the counter or in the refrigerator for several days.

A little taste of South Texas Comfort Food from yours truly

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