Hello there! Check theeeeese out.
I’m not sure it’s gets any cuter, tastier, and more fun than cake balls and sprinkles. I made these for our dear friends, Taylor and Shannon’s engagement party. Congratulations again you two! I was very excited to take on this challenge. Yes, this was the first time I successfully made cake balls. I have read about them and even had a whole cookbook on them, but never had a good excuse to make them until now! Well, I made them for a Halloween party once before, but they turned out looking like big white and orange lumpy things, but they still tasted great so people were kind enough (or consumed enough alcohol) to eat them all up. Anyway, my whole point here is the secret ingredient…vegetable shortening!
Vegetable shortening thins out the chocolate just enough so you can dip them easily, shake off the excess chocolate, and decorate them before they dry. These dry very fast so only do 3-4 so you have enough time to decorate with sprinkles. If you are “drizzle decorating” wait for the cake ball to dry then drizzle chocolate over them.
You will want to use a silicone baking mat or wax paper so the cake balls can be easily removed to a platter. Wax paper is deal for quick clean up. 😉
Before…not nearly as appetizing, but don’t underestimate these. The inside is the best part – moist chocolate cake and sweet frosting mixed together into bite size little bites.
A little melted chocolate, sprinkles, and vegetable shortening and you have these!
- 1 box chocolate cake mix (I used Pillsbury)
- Cake mix ingredients - typically eggs, vegetable oil, and water
- 1 container chocolate frosting (I used Pillsbury)
- 1 bag Chocolate chips, almond bark, or candy melts (I used Wilton's candy melts)
- Vegetable shortening
- Prepare the cake mix according to box directions and let cool completely.
- Once cake is completely cooled, crumble cake into a large bowl and add 1 container chocolate frosting and mix. (your hands are the best tool for mixing).
- Use a cookie dough scoop (I used a small one) to measure out each cake ball, then roll in the palms of your hand and place on a non-stick mat or wax paper.
- Put the cake balls in the refrigerator for 30 minutes (or for 10 minutes in the freezer) to firm up.
- Once the cake balls are firm, melt the chocolate in 30 second intervals and at 50% heat in the microwave until chocolate is completely melted.
- Add vegetable shortening 1 teaspoon at a time until the chocolate runs off a spoon.
- Once the chocolate is smooth, dip ½ inch of each lollipop stick in the chocolate and insert into each cake ball. The chocolate acts as glue so the lollipop stick does not move.
- Once you inserted all the lollipop sticks, check the chocolate to make sure it's still runny and smooth. If it's not, place back in the microwave for 10 seconds to warm through.
- Now, dip each cake ball, tap the stick against the bowl to remove any excess chocolate and place back on your non-stick sheet. If decorating with sprinkles, immediately decorate. If you are decorating with chocolate, wait for the cake pop to dry then drizzle chocolate over the top.
- Store cake pops in the refrigerator before serving.
Cake pops can be stored at room temperature, but I prefer them to be cool.
Try not to eat all of them.