Ingredients
- 1 (18.25oz) package cake mix
- 1/4 to 1/2 cup prepared butter cream, pureed jam, pie filling or Solo Almond pastry and cake filling (Sarah prefers the Almond filling)
- Confectioner’s coating of choice
- Lolly sticks
Preparation
Step 1
Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble when cool into a large bowl, and stir in the frosting/filling until well blended. The mixture should be moist enough to roll into balls and still hold their shape. Can use an electric mixer for this step.
Use a small scoop to form balls of cake mixture. Chill in the refrigerator for several hours or in the freezer for 15 minutes.
Melt the coating in a bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth. Take a few cake balls out at a time and dip the balls in coating and lay on parchment paper until set.
If using a lolly stick, dip end of stick in coating then insert in cake ball till set, then continue dipping.
If shaping the cake balls, shape after taking out of refrigerator and continue with dipping in coating and decorating.
You can make the cake balls ahead of time and store in an airtight container on the counter or in the refrigerator for several days.
Other options:
After forming cake balls you may place on parchment paper and leave on counter for 24 hours before dipping in confectioners coating. No refrigeration needed.