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19 December 2013

Peppermint Cake Balls

The hubby found this seasonal Pillsbury Peppermint canned frosting. And if you remember from my Caramel Apple Cake Balls, the only time I use canned frosting is for cake balls. Well that and dipping animal crackers into -- remember Dunkaroos? I LOVED them and since they do not sell them anymore, I tried to recreate it myself. But it never is the same. Nevertheless, I knew that I can do both! Since you only need a little less than half a can of canned frosting, I could use the rest for dipping :)

I was going to make these cake balls two ways, with chocolate-peppermint and then vanilla-peppermint. But the hubby pointed out that I have done a lot of chocolate-mint recipes and I should try something different. Plus have you ever had Andes peppermint crunch? That's vanilla and peppermint....and pretty darn delicious! So I thought, for once, I would listen to the hubby ;)  And...maybe...just maybe (and as I tell my students when I teach...by maybe I mean yes)...I plan on making these next Christmas with a chocolate twist.

Cake balls are never easy but they are always a big hit. My second favorite dessert after cookies is cake balls. I LOVE THEM! That is why I always ask the hubby to get them for me for my birthday, anniversary and all celebrations. And remember this is not the last of my 12 Days of Christmas Holiday Countdown. This is only recipe #10. I still have two more to share. BUT since I have a delayed holiday party with my in-laws, I am saving the last two!

A For the Love of Dessert Original Recipe


Preheat oven to 350F degrees

1 box of white cake mix (I use Duncan Hines)
3 eggs
1 c. of water
1/3 c. of vegetable oil

16 oz. container of Pillsbury Peppermint frosting
8 oz. of white candymelts or chocolate bark
1-2 tsp. vegetable oil
Christmas Sprinkles (3 tbsp.)


Making the Cake balls (pops):
Make cake according to package instructions. Let cake cool completely (I usually cool over night). Once cooled, cut the edges off the cake (as well as top and bottom layers of the cake--the crusty part). In a large bowl using a food processor or your hands, crumble the cake into fine bits (I use my hands). Add slightly less than 1/2 of the peppermint frosting. Mix well. If too dry add a tablespoon of frosting at a time. You do not want it too moist because the cake ball will fall apart. 

Then fold in 2 tbsp. Christmas sprinkles into the batter (the dye of the sprinkles may bleed slightly). Roll into 1 1/2 inch round balls. Place in refrigerator until chilled, at least 30 minutes.

Dipping the cake balls (pops):
In the meantime, melt either chocolate bark or candy melt according to package directions. This is my secret, once the chocolate is melted I stir in the vegetable oil. This makes the chocolate have a smoother and shinier coating :)

Now, I am going to tell you how I get perfectly dipped cake balls but if you have your own method that works-- you are more than welcome to do it that way -- this is just whats worked best for me. Once chocolate has melted, take the cake balls and while holding the top half, dip the bottom half into the chocolate, then dip a cake pop stick into the chocolate (about 1/2 inch) and push into the center of the cake ball until about, no more, than half way through. Let cool. This will make it much easier to dip the rest of the cake ball. Otherwise I have found that the cake balls get stuck in the  chocolate or falls off the stick.

Once cooled, dip the top of the cake balls and a little part of the bottom, that was already coated into the chocolate. Shake off excess chocolate. Garnish with sprinkles (while chocolate is still wet). Allow to cool by sticking into flower foam. Once dried, holding the cake ball with one hand, gently twist the cake pop stick with your other hand and pull out. If you would like cake pops- leave on stick. 

Also see: No Bake Cake Batter Truffles for "My Little Cupcake" method. 


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