Cake pops or balls are a great and unique way to deliver cakes without having to modify a recipe.
Small in size, they can be enjoyed by children and adults for any occasion.
Bake the cake. Follow the specific recipe you are using, including its suggested ingredients, cooking
utensils and dishes, steps or instructions, oven temperatures and cooking times.
Cut the cake. Using a damp knife, cut the cake into sections or quarters. This allows the inside of
the cake to cool faster, rather than having the cake cool off from the outside.
Crumble the cake. When the pieces of cake have reached room temperature or are cool enough to
handle, use your hands to crumble cake in a large bowl. Discard the pieces, especially the difficult
corners.
Add the frosting. Start with 1/4 cup of frosting and a handful or two of crushed Butterfinger
candies in the bowl. Use a wooden spoon to thoroughly incorporate cake crumbs and frosting until
you get a dough consistency, as if you were making cookie dough. Add additional frosting if
necessary.
Refrigerate the mixture. Having the chilled mixture makes it easy for you to roll into balls.
Scoop up the mixture. Use a cookie dough scooper to help you make even ball amounts, about 1
scoop (15 grams). To avoid multitasking, place the entire mixture and place the balls on a flat
surface (such as a baking sheet or counter), lined with parchment paper.
Pass the cake balls. Use both palms and circle each ball in a circular motion to allow any flat surface
to become uniformly round.
Refrigerate the cake balls. For best results, it is recommended to refrigerate the cake balls for at
least two hours. In doing so, any coating will not affect the cake prepared while diving.
Melt the chocolate. You can use a microwave safe bowl or create a double boiler. Stir the chocolate
to ensure that everything is evenly melted.
Insert the sticks into the cake balls. Take them in the center, just enough to pull them out of the
parchment paper and hold.
If you want to present the cake balls on a stick, it is recommended to use lollipop sticks, which can
be found in special baking aisles. Dip about 1/2 inch (1.27 cm) from the stick into the melted
chocolate before inserting them into the cake balls.
If you want to present the cake balls in individual decorative wrappers, pull them with toothpicks.
Soak the cake balls. When holding the lollipop stick or toothpick, immerse the ball of cake in the
melted chocolate. When you lift it back, lift it gently in a whirling motion or give it a gentle shake.
If you are using toothpicks, remove them from the balls. Add a very small amount of extra melted
chocolate to cover the holes. You can use the back of a spoon to evenly spread any extra coat as
well.
Repeat with the rest. Place the chocolate covered wafer ball in the same place on the waxed paper.
Take the next one and repeat the dive until everything is covered.
Make additional melted chocolate on top. You can create zigzag lines even by moving the arm back
and forth evenly across the sheet of cake balls.
Use the sweet Butterfinger on the cake balls. You can sprinkle by hand or dip in the candy while the
chocolate is still in the liquid state if you are not raining chocolate on top.
Refrigerate the cake balls again. To ensure a hard coating and for any cover to appear more even,
place the cake balls in the freezer or refrigerator for about an hour or two.
Finished.
squares before any dive.
THINGS YOU'LL NEED
Small in size, they can be enjoyed by children and adults for any occasion.
INGREDIENTS
- Makes approx. 48 cake balls
- Your Favorite Chocolate Cake Recipe
- 1/4 to 1/2 cup chocolate frosting
- 1 sachet (14 ounces / 400g)) dark sweet chocolate melts
- Butterfinger candy, crushed (so much or little for your choice, to add on the cover as well as
- toppings)
PART 1 CREATING THE CAKE MIX
Bake the cake. Follow the specific recipe you are using, including its suggested ingredients, cooking
utensils and dishes, steps or instructions, oven temperatures and cooking times.
Cut the cake. Using a damp knife, cut the cake into sections or quarters. This allows the inside of
the cake to cool faster, rather than having the cake cool off from the outside.
Crumble the cake. When the pieces of cake have reached room temperature or are cool enough to
handle, use your hands to crumble cake in a large bowl. Discard the pieces, especially the difficult
corners.
Add the frosting. Start with 1/4 cup of frosting and a handful or two of crushed Butterfinger
candies in the bowl. Use a wooden spoon to thoroughly incorporate cake crumbs and frosting until
you get a dough consistency, as if you were making cookie dough. Add additional frosting if
necessary.
Refrigerate the mixture. Having the chilled mixture makes it easy for you to roll into balls.
PART 2 MAKING THE CAKE BALLS
Scoop up the mixture. Use a cookie dough scooper to help you make even ball amounts, about 1
scoop (15 grams). To avoid multitasking, place the entire mixture and place the balls on a flat
surface (such as a baking sheet or counter), lined with parchment paper.
Pass the cake balls. Use both palms and circle each ball in a circular motion to allow any flat surface
to become uniformly round.
Refrigerate the cake balls. For best results, it is recommended to refrigerate the cake balls for at
least two hours. In doing so, any coating will not affect the cake prepared while diving.
PART 3 DIPPING THE CAKE BALLS
Melt the chocolate. You can use a microwave safe bowl or create a double boiler. Stir the chocolate
to ensure that everything is evenly melted.
Insert the sticks into the cake balls. Take them in the center, just enough to pull them out of the
parchment paper and hold.
If you want to present the cake balls on a stick, it is recommended to use lollipop sticks, which can
be found in special baking aisles. Dip about 1/2 inch (1.27 cm) from the stick into the melted
chocolate before inserting them into the cake balls.
If you want to present the cake balls in individual decorative wrappers, pull them with toothpicks.
Soak the cake balls. When holding the lollipop stick or toothpick, immerse the ball of cake in the
melted chocolate. When you lift it back, lift it gently in a whirling motion or give it a gentle shake.
If you are using toothpicks, remove them from the balls. Add a very small amount of extra melted
chocolate to cover the holes. You can use the back of a spoon to evenly spread any extra coat as
well.
Repeat with the rest. Place the chocolate covered wafer ball in the same place on the waxed paper.
Take the next one and repeat the dive until everything is covered.
PART 4 DECORATING CAKE BALLS
Make additional melted chocolate on top. You can create zigzag lines even by moving the arm back
and forth evenly across the sheet of cake balls.
Use the sweet Butterfinger on the cake balls. You can sprinkle by hand or dip in the candy while the
chocolate is still in the liquid state if you are not raining chocolate on top.
Refrigerate the cake balls again. To ensure a hard coating and for any cover to appear more even,
place the cake balls in the freezer or refrigerator for about an hour or two.
Finished.
TIPS
These can also be created in small bars. Instead of rubbing them into round balls, shape them into
squares before any dive.
THINGS YOU'LL NEED
- Cookie
- Mini cupcake springs, optional
- Large bowl
- Baking tray
- Parchment paper
- Wooden spoon
- Sticks of lollipop or toothpicks
- Food processor or roll
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