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I needed a variety of different cake balls to sell at a Mini Market this weekend and these are really so easy to just improvise and make up your own flavor combinations. They're typically done with any baked cake (or even cookies), but a whole baked cake from a standard mix will make about 75 cake balls and I was concentrating on variety rather than quantity (since I'd never done this before and the Mini Market was only for 3 hours). So, I use packages of muffin or brownie mix or even Jiffy cake mixes when I only want about 2 dozen.
DOUBLE ESPRESSO CAKE BALLS
Chocolate w/chocolate chips muffin mix (packet) ~ made per package ingredients but adding 1 TB of instant espresso powder to it too. If your muffin mix calls for any liquid (mine didn't), use brewed coffee. As soon as it's done baking (I use a single layer pan), put it immediately into a big bowl with about 1 TB dark chocolate syrup and some more instant espresso powder. Using a wooden spoon (or your hands, but it will be hot so be careful) mash the hot cake up with the chocolate syrup and espresso powder so that it's a mushed-up mess. Then I used a medium cookie scoop (about 1 TB) to scoop out balls ~ squeeze together & roll in my hand to form a ball ~ then set them on a small rimmed sheet (that will fit into your freezer). Do all the balls and put them on the baking sheet, then freeze for at least 30 minutes or even days (if you want to finish them later).
I put a long piece of waxed paper on the counter with a rack on top to put the dipped cake balls.
Melt DARK CHOCOLATE (wafers, chips, baking chocolate, bark ~ your choice) in the microwave. Usually takes about 45 seconds, then stir and maybe another 10 seconds. I have a miniature whisk that will get all the unmelted bits melted and bring a shine to the melted chocolate. You want at least 2 cups worth to dip in (and you can refrigerate whatever you don't use to microwave and use another time). I will also whisk in some more espresso powder or even make a small cup of espresso and whisk that in (you may need to whisk in some liquid to make it loose enough to dip ~ so brewed coffee or milk, cream or even Kahlua are fine)
I haven't found the perfect way to dip balls yet ~ I put them on a salad fork and totally submerse in the chocolate ~ then let it drip off between the tines of the fork when I lift it out. I use a butter knife to slide it off the fork onto the rack. I sprinkled the tops with edible gold glitter (after you've dipped 4 or 5, before the chocolate hardens). The gold long sprinkle was in an assortment I had, and I thought it looked something like a "stirrer".
They could harden up within the hour or take overnight (depends on the humidity where you are). Carefully put each one into a little bon bon paper (where the cupcake papers are on the baking aisle). They'll keep in a Tupperware in the freezer for several weeks and in the refrigerator at least a week.
DOUBLE ESPRESSO CAKE BALLS
Chocolate w/chocolate chips muffin mix (packet) ~ made per package ingredients but adding 1 TB of instant espresso powder to it too. If your muffin mix calls for any liquid (mine didn't), use brewed coffee. As soon as it's done baking (I use a single layer pan), put it immediately into a big bowl with about 1 TB dark chocolate syrup and some more instant espresso powder. Using a wooden spoon (or your hands, but it will be hot so be careful) mash the hot cake up with the chocolate syrup and espresso powder so that it's a mushed-up mess. Then I used a medium cookie scoop (about 1 TB) to scoop out balls ~ squeeze together & roll in my hand to form a ball ~ then set them on a small rimmed sheet (that will fit into your freezer). Do all the balls and put them on the baking sheet, then freeze for at least 30 minutes or even days (if you want to finish them later).
I put a long piece of waxed paper on the counter with a rack on top to put the dipped cake balls.
Melt DARK CHOCOLATE (wafers, chips, baking chocolate, bark ~ your choice) in the microwave. Usually takes about 45 seconds, then stir and maybe another 10 seconds. I have a miniature whisk that will get all the unmelted bits melted and bring a shine to the melted chocolate. You want at least 2 cups worth to dip in (and you can refrigerate whatever you don't use to microwave and use another time). I will also whisk in some more espresso powder or even make a small cup of espresso and whisk that in (you may need to whisk in some liquid to make it loose enough to dip ~ so brewed coffee or milk, cream or even Kahlua are fine)
I haven't found the perfect way to dip balls yet ~ I put them on a salad fork and totally submerse in the chocolate ~ then let it drip off between the tines of the fork when I lift it out. I use a butter knife to slide it off the fork onto the rack. I sprinkled the tops with edible gold glitter (after you've dipped 4 or 5, before the chocolate hardens). The gold long sprinkle was in an assortment I had, and I thought it looked something like a "stirrer".
They could harden up within the hour or take overnight (depends on the humidity where you are). Carefully put each one into a little bon bon paper (where the cupcake papers are on the baking aisle). They'll keep in a Tupperware in the freezer for several weeks and in the refrigerator at least a week.
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