Have you made cake balls? They are the tastiest mistake ever. Okay, so you can make them on purpose, in fact I would highly recommend it, but these funfetti cake balls came about from a mistake on my part. Sorry not sorry.
I’m going back to basics over here, starting with a more organized kitchen and focusing on some easy wins and simple recipes. When my depression starts to get the best of me, I know that I won’t be as energetic to tackle those tough recipes that require a lot of focus and energy. I need to start baking some of my tried and true favorites so that I stay motivated and successful.
While attempting to make my favorite funfetti cake for Easter dinner last weekend, I ran out of parchment paper and non-stick spray. I thought “that cake is going to come out of the pan if I ask nicely”. Spoiler: it did not.
Cake balls are one of my favorite go-to recipes because while there are a few different steps, they are relatively simple. And, if you don’t want to make Molly Yeh’s funfetti cake from scratch like I love to do, you can make box cake and still turn out a delicious cake ball.
The toughest part of these is likely dipping the chocolate. Two ways to ensure success:
- Freeze the cake balls before dipping them in chocolate. If they aren’t frozen, bits of cake could fall into the chocolate and compromise it.
- This one might seem strange but you don’t want to ever actually ‘dip’ your cake ball into the chocolate. As much as you want to coat it in chocolate, you don’t want to submerge it in the chocolate. Rather, you’ll want to place it on the chocolate and use a fork to pull ribbons of chocolate over it to cover the balls.
- And of course, temper that chocolate! The easiest way to do a quick temper is to reserve ⅕ of the chocolate, melt the ⅘ either in a double boiler or in the microwave, and then immediately mix in the reserved chocolate once the larger portion has melted.
Ready to go back to basics with me and conquer these crowd-pleasing funfetti cake balls? Don’t forget to let me know how it goes!
- 1 8-inch round cake pan worth of funfetti cake, baked
- 4 ounces cream cheese, softened
- 2 ½ cup white chocolate chips
- ¼ cup sprinkles (optional for decorating)
- Line a baking sheet with a non stick mat or parchment paper and set aside.
- Using clean hands, crumble the cake into a large bowl. Add in the cream cheese and use your hands to disperse it evenly among the crumbs to make them wet. Roll the cake and cream cheese mixture into one inch balls and place on prepared mat. Once all of the cake mixture has been rolled, place in the freezer for 30 minutes.
- Once solid, leave them in the freezer while you prepare the chocolate. Melt ? of your chocolate in a microwave safe bowl in 30 second increments, stirring between each until fully melted. Remove from microwave and mix in the remaining chocolate. Stir until that too has melted.
- Dip each ball (using the method outlined above) and place back on non stick mat. Top with a sprinkling of sprinkles if desired.
- The tempered chocolate will harden immediately. Store in an airtight container or enjoy immediately.