Recipes

1. Bake cake mix according to instructions using just 2 tablespoons of butter or oil. (Too much butter/oil will cause it took seep out of your cake balls later.)
2. Allow cake to cool and break up cake using your hands or add in a stand mixer with a paddle attachment. Tip: To make it easier and give you super smooth cake balls, puree cake in a food processor before mixing with frosting. Add cake to a large bowl with your cream cheese frosting and mix well.
3. Use a mini ice cream scoop to scoop cake into uniform size balls. Roll balls between the palms of your hands until smooth and round. Place cake balls on parchment paper on a flat baking sheet or dish and place in the fridge for 30-60 minutes to harden up a bit. *Don't stack them without parchment paper or they will stick to each other.
4. In the meantime, melt your candy melts. You can use the the microwave and melt in 30 second intervals mixing in between until thin and smooth. I recommend using the Wilton Candy Melt pot or a mini crock pot to make this easier! Now is when you want to add in your EZ Thin if using. *Make sure not to overheat or your chocolate will scorch!
5. Using a toothpick, poke one ball and dip it into the chocolate so it is fully coated. Dip on an angle so the cake ball does not fall off the skewer. While holding the cake ball UPRIGHT, swirl and tap the toothpick gently against the side of the bowl to allow excess chocolate to drip off for 10-20 seconds. Use another toothpick to help release the cake ball onto parchment paper and then use the toothpick to "patch up the hole" with a bit more chocolate.
6. While your chocolate is still wet, add gold/silver sprinkles. Repeat with remaining cake balls.
7. Allow your cake balls about an hour to cool and then store in a sealed container for about a week.

Recipe Notes

Yield: About 30 cake balls*

Tips:

• Skip the generic brands for this recipe! Using brands like Duncan Hines or Betty Crocker make a huge difference in flavor.
• A mini crock pot is great for keeping your chocolate warm without having to reheat it over and over again.
• Using candy melts or any melting wafer will give you thin chocolate which will make dipping your cake balls much easier.
• You can freeze your naked cake balls (before coating) for 2-3 weeks until your ready to dip them.
• If your cake balls fall off the toothpick, they are too soft and need to be refrigerated a bit longer.