Tag Archives: red velvet

Ballin’

Today I want to talk about balls. Cake balls. Well, I guess, they’re really actually cake pops.

This week marks the one year anniversary of my CrossFit gym! Happy Anniversary, Iron Oak CrossFit! We’re having a celebration, so I wanted to bring something personalized and delicious. Enter the cake pop. You’re probably thinking “Woah, woah, woah. How are cake pops PALEO?” You’re right. Let’s be real here, folks. I don’t follow a Paleo diet. I think that’s pretty evident from my previous blog posts about all things sugar. Sometimes you just have to live a little.

Cake balls/cake pops are made with cake crumbs, icing, and a candy coating. I like to put them on a stick for easier consumption. Plus, adding a stick makes them pretty and allows for some creativity with packaging. They can be prepared ahead of time and will store at room temperature for about a week (even longer if refrigerated).

Normally, I would tell you that I baked a cake from scratch and used it for this project, but my schedule was pretty busy this week and I needed to save time. I used box cake mix and premade frosting.

Ingredients (makes approximately 40 cake balls depending on the size of each one):

– one box of cake mix or your favorite recipe for a 9×13 sheet cake
– any ingredients needed to bake the cake (i.e. eggs, oil, water, etc)
– one 16 oz container of premade frosting
– two packages of vanilla candy coating

Additional items needed:

– approximately 40 six inch lollipop sticks (can be purchased at Michael’s or Hobby Lobby)
– 40 3×4 inch treat bags
– curling ribbon
– a small crock pot to keep the coating warm
– parchment paper
– cookie sheet

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Let’s get rollin’:

1. Follow the instructions for making and baking the sheet cake of your choice. In my case, I just followed the instructions on the box.

2. Allow the cake to fully cool. Once cooled, break up the sheet cake into your mixer on a low speed.

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3. Add the frosting to the cake and mix them together on a low speed until fully incorporated. It should resemble cookie dough and maintain its shape fairly well.

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4. Break up the candy coating and place it into the small crock pot. Heat the coating on high until fully melted and then turn the heat to low or warm. Stir the coating until smooth.

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5. Line the cookie sheet with parchment paper.

6. Gently roll the cake by hand to form small balls and then place them on the parchment paper. I like to make mine a little taller. Continue rolling until all the cake dough has been used.

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7. After rolling all the cake dough, dip the lollipop stick end into the coating (approximately 1/4 of an inch) and insert the stick into the top of the cake ball. This will help to keep the ball on the stick later during the coating process.

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8. After adding sticks to all of the cake balls and making sure the coating has solidified, gently dip the cake pop into the warm coating and cover completely. Tap the pop on the side of the crock pot to remove any excess coating. Be careful because the cake ball may roll off the stick if you use too much force. This has happened to me before and I have been forced to eat the “rejects.” Quality control can be a tough process  🙂

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9. Place each coated cake pop back on the parchment paper and allow the coating to cool and solidify. Continue coating until all pops have been completed.

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10. After the coating has dried and hardened completely, decorate the cake pops however you’d like. In this case, I drizzled chocolate candy coating on each one.

11. Allow any decoration to dry completely.

12. Place each cake pop in a treat bag and tie with a small ribbon.

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Now you’re ready to party! Enjoy!

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