Hope everyone is enjoying time off with family and friends. My daughter, Jessica, and I spent time together making cake balls to give as gifts this season over the holiday weekend. They were a lot of work, but we had fun making them. We started creating them on Christmas Eve and finished on Christmas night. Of course, we did other things in between… like going to Christmas Eve services and opening gifts on Christmas morning. It was a very special holiday for all of us just spending time together.
Jessica’s Cake Balls (and Pretzel Rods, Too)
1. Use a boxed chocolate cake mix. Bake according to directions. Cool for 30 min., then crumble cake. Mix in 1 can icing. (We like cream cheese frosting, but you can use any flavor that goes with your cake.) Mix well with electric mixer to blend well.
2. Chill in fridge overnight in bowl.
3. Roll chilled cake/icing batter into small balls and place each ball in a mini muffin tin. Freeze balls for about an hour.
4. Melt chocolate coating. We used almond bark. Dip each ball in melted chocolate to coat. We used a toothpick and a fork.
5. Place each coated cake ball on waxed paper. Immediately sprinkle with toppings to decorate. Our favorite toppings: crushed candy cane; crushed Heath Bars; chopped almonds or pecans; crushed peppermint almond bark from Ghiradelli; Christmas sprinkles.
6. DO NOT refrigerate. It will make the chocolate coating sweat.
7. If you have extra almond bark, lightly coat pretzel rods with the melted chocolate. (I held one end of the rod and used a spoon to coat the pretzel.) Then sprinkle favorite toppings on each (I like crushed Heath Bars). Let set on waxed paper, too. Makes a pretty party tray!
We did a little research on cake balls before making them. Seems like they originated in Texas. They are really pretty, but I forgot to take a picture of the finished product!
Happy New Year to everyone! You’ll see us at the gym… after eating those cake balls and pretzel rods!