Cake Balls

Let’s talk about cake balls.  Because if you have been around my apartment or office this summer, you know that I have had cake balls on the brain.

I’ve been after a good cake ball for a while.  First I tried the tiramisu cake pop at Starbucks, which I thought was pretty good at the time.  Then I ordered a box from The Cake Ball Company, but their texture was mushy and the flavor a little bland (although I might order them again because I liked having multiple flavors, and because I’m just that obsessed.)  Then I tried them at Momofuku, where they were too dry and crumbly.  The salty pretzel was interesting, but the birthday cake was sickening (sorry Christina Tosi—I still think you are amazing!)

Then I made my own, and they were juuuusssst right.

You may have noticed that this blog has been all about restaurants, even though its name is “The Dough Girl.”  So here’s the deal:  I bake things.  I swear.  Really good things too.  But this summer I have been living in a sublet, which means that although I have a kitchen, all the shelf space is taken.  There is no place to store my own flour, sugar, baking powder, fancy-flavored extracts, bundt pan, pan that makes cakes shaped like a miniature village…

But cake balls are perfect because all you need is cake mix and appropriate ingredients, a can of frosting, and a bag of candy melts.  Buy them, use them, save space.  And I guarantee that cake balls are more than the sum of their parts.  I am picky about my cake, but these taste like the moistest, most wonderful bites of cake you have ever had.  They are miraculous. 

Directions:

1. Bake the cake according to the box instructions.  Cool for at least 40 minutes.
2. Crumble the cake into a large bowl.
3. Mash in ¾ of the can of frosting until the mixture is the consistency of play doh.
4. Roll into balls.
5. Chill for 6 hours.
6. Melt candy wafers.
7. Dip balls in melted candy and let set.
8. Store in an airtight container at room temperature.

**Note:  Candy melts can be a little tricky to find.  I bought some at a specialty cake store and then ordered the rest on amazon.  The normal candy melts work wonderfully, but next time I will try to temper chocolate instead of using the chocolate melts.  I think the coating would have a better flavor.

You can try them in any number of combinations.  This summer I made:

1. Duncan Hines Swiss Chocolate Cake + Betty Crocker Chocolate Frosting + White Candy Melts
2. Duncan Hines Swiss Chocolate Cake + Betty Crocker Chocolate Frosting + Peanut Butter Candy Melts
3. Duncan Hines Classic Yellow Cake + Betty Crocker Creamy White Frosting + Milk Chocolate Candy Melts
4. Duncan Hines Red Velvet Cake + Betty Crocker Cream Cheese Frosting + White Chocolate Candy Melts

My personal favorite was #1, but everyone had their own preference.  The combinations are nearly endless, which is just another reason why these treats are so addicting.