Cake Balls
Look what you can do with just a few ingredients and a jar of sprinkles.
Ingredients
- ready to eat cake , 9x13 pan or (2) 9-inch rounds
- one or two canisters of vanilla frosting
- 2 or more bags of Wilton candy melts
- sprinkles
- cake pop sticks
- piece of styrofoam if you want the cake pops to be upright
Instructions
- Line a pan that will fit in your freezer with wax paper.
- Crumble cake into a bowl.
- Stir in at least one can of vanilla frosting (I used one and a half cans but it really depends on how much cake you have). You want this to be creamy, almost more frosting than cake really.
- Shape into balls, smaller than a golf ball but larger than a marble. Place on wax paper and set pan in freezer for approximately 15 minutes.
- Melt candy melts over low heat.
- Dip a stick into the candy melts, covering about one-fourth of the stick, and insert into semi frozen cake pop. Set pops on pan and put back in the freezer until fully frozen, at least 30 minutes.
- Keep candy melts warm. Add a few drops of vegetable oil to the candy melts to thin it out a little for dipping.
- Once cake balls are frozen, gently dip once into candy melts, fully covering the ball and letting excess drip off. Scatter sprinkles onto ball and place back on pan or insert upright into a piece of styrofoam (do a good job of tapping off excess). You'll want to work this process quickly because once the balls start to defrost, they'll fall off the stick when you are dipping.
- Let cool and set. Best eaten at room temperature. Can be stored in the freezer or refrigerator.
All text and images © Staci Mergenthal • Random Sweets
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