Soccer Ball Cake
Crumble up the baked cake and mix it in a big bowl with the frosting. Roll the cake and frosting mixture into balls, about 1 to 1.5 inches each and place them on a cookie sheet with parchment paper. Freeze the cookie sheet of cake balls for about 15 minutes. Melt the candy melts in a bowl in the microwave. Drop the cake balls into the bowl of.
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Instructions. Preheat the oven to 350˚F. In a medium bowl, mix together the cake mix, water, oil, eggs and peppermint extract. Pour the batter into a lightly greased 9x13 inch baking pan. Bake in the preheated oven for 30 minutes. Allow to cool completely. Line a baking sheet with parchment paper and set aside.
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How do you make cake balls? (Step-by-step) ⭐ First, crumble the cake into a large bowl. ⭐ Next, add some frosting to the cake crumbles and mix well. Continue to add frosting until you reach the consistency of play-doh. ⭐ Then, form cake and frosting mixture into small balls on a parchment lined baking sheet. Chill.
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Roll the cake mixture into balls. You just want a small amount as this recipe normally makes 3-4 dozen cake balls. Melt the almond bark. Use the microwave or place in the crock pot to melt. Dip the cake balls. Coat each ball into the melted almond bark. Make sure to remove any excess chocolate. Place on wax paper.
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Step 1: Make cake balls. Bake a nut cake or any other sponge cake according to the recipe and let it cool (or use leftover cake). Crumble the cake as finely as possible into a large bowl. Add the cream cheese and combine well. Form into balls and freeze for 5-10 minutes (or refrigerate for 20 minutes).
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Preheat oven to 350°F. Spray 9×13-inch baking dish with nonstick spray. Prepare and bake the red velvet cake mix according to the directions on the box. Set the cake aside and allow to cool. Crumble the cooled cake by hand (reserve a couple Tablespoons for sprinkling on the cake balls later.)
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These include flour, salt, and baking powder. Sifting helps to aerate the ingredients and remove any lumps. After sifting, mix these ingredients together until they're well combined, and then set your bowl aside. In the bowl of a stand mixer with a paddle attachment, beat together the butter and sugar on high speed.
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Place the baking sheet in the refrigerator for at least 1 hour. In two medium sized mixing bowls, melt the chocolate in their own bowl in the microwave in 30 second increments. Stirring and reheating as needed until smooth. Roll each cake ball into the desired chocolate using a fork.
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How to dip cake balls. When you are ready to assemble, melt the chocolate in a microwave-safe bowl in 30-second increments, stirring in-between, until almost all the chocolate is melted. It should take about 1-½ to 2 minutes. Remove the cake balls from the freezer. Using a spoon, dip one at a time into the white chocolate.
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Freeze 10 to 15 minutes, or until slightly firm. You don't want them frozen. Line a baking sheet with parchment paper. In a microwave-safe bowl, melt the chocolate in the microwave in 30-second intervals, stirring in-between each, until smooth. Use a fork to dip the balls into the chocolate.
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Instructions. Bake the cake as directed and let cool completely before crumbling and mixing with the frosting and ½ cup of the sprinkles until fully combined. Roll into 1 tablespoon sized balls and freeze for 60 minutes. Melt the white chocolate in the microwave in a microwave safe bowl in 30 second increments until smooth then dip each ball.
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Place the cake balls on a cookie sheet and then into the freezer to chill while melting the chocolate. Melt the chocolate in the microwave at 50% power for 30 seconds at a time, stirring in between each 30 seconds until mostly melted.
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Once all of the cookie balls are coated, place the extra vanilla melting wafers that were set aside into a heat safe piping bag and microwave on a low or defrost setting in 30 second increments.
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Bake the cake per package instructions in a 13×9-inch baking pan. Allow the cake to cool completely on a wire rack. Break up the cake into crumbles in a large bowl. Mix in the frosting until well combined. Shape the cake mixture into bite-sized balls and place them on baking sheets.
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Melt the candy melts in a bowl in the microwave, heating in 30 second increments, and stir until completely smooth. Place each cake ball on a fork and use a spoon to pour the candy melts over the cake ball. Tap against the side of the bowl to remove excess candy melts. Place each ball on a parchment lined sheet pan.
Jenn Cupcakes & Muffins Dragon Ball Cake
Place the cake balls on baking sheet and freeze for at least 1 hours. Melt your almond bark as per the directions on the package. Dip each ball into the melted almond bark and place on a cookie sheet to cool. Top with sprinkles if you prefer, cool at room temperature for 3-4 hours or in the refrigerator for 1 hour.
