I was so lucky to have Easter Sunday off of work and be able to spend the day with my family, including my fun little niece and nephew. So, to celebrate the holiday, and to thank my co-workers for dealing with my silliness all of the time, I thought it would be a great occasion for cake balls. If you’ve never heard of a cake ball, you are missing out. I first came across these last Mother’s Day, and made red velvet, of course, for my mom. They were amazing and I kept meaning to make another flavor sometime, but I guess I forgot about them.
Cake balls originiated from Bakerella, a great baker/blogger who is super creative. Check out her site to read up about all of the different cake balls and cake pops she’s created.
While I was making these I forgot how long the process actually takes – which might be one of the reasons that I haven’t made them since May. The entire baking/decorating process took from about 10am-2:30pm, but I did take a break to color Easter eggs with my dad. The end result was amazingly delicious, I got marriage proposals at work, our chef ate about four of them, and I was able to celebrate the end of lent at midnight by toasting with my co-worker, Jami, with a fantastic chocolate-covered cake ball! (I made it -all 40 days without giving in to my favorite food ever – chocolate!)
Let me share the cake ball process.
Step #1: Bake your favorite cake in a 9×13 pan. This can be done with a boxed mix, but I hate boxed cakes, I think they’re terribly airy and flavorless. I choose my all-time favorite graham cracker cake recipe for the Easter balls.
Step #2: Prepare one recipe of frosting. Again, you can use store bought, but again I don’t do that, and I used my favorite buttercream frosting recipe and added cocoa powder to make it slightly chocolate.
Step #3: After letting the cake cool, crumble it up and add to a big bowl, mix with entire buttercream recipe. Yep, pretty much ruin that cake you just baked and mix it all up with the frosting.
Step #4: Form the cake/frosting mixture into whatever shape you want, I used my cookie scoop to make the balls, and I actually used two different sizes because the batter made so many! (I ended up with 72!)
Step #5: Freeze the balls for an hour or so, and when that time has passed, melt the chocolate according to the bag/box’s instructions and cover the balls. Then you’re done! You’ll probably want to refrigerate the chocolate covered creations. I actually ended up playing around with the covering and switched between plain chocolate and ganache so I has some consistency differences, but they all tasted and looked delicious.
I hope everyone enjoyed the yummy day – Happy Easter!