Ready, Set, Cake!
- Left over cake. This is a great use for left over cake tops or left over cupcakes.
- White Chocolate & Dark or Milk Chocolate
- Food processor
- Cookie Sheet
- Parchment liner
- Piping bag (parchment or plastic disposable)
Line your cookie sheet with parchment paper.
Place your cake in the food processor and blitz until it becomes the consistency of cookie dough.
Using a small cookie dough scooper to ensure each cake ball is the same size. Begin scooping dough out and drop into the palm of your hand. Using the palm of your hand roll dough into a round ball. Place ball on parchment lined cookie sheet. Continue until all the dough has been formed into cake balls.
Place cake balls in fridge for a couple hours to firm up or in freezer to firm quickly.
Once your cake balls have chilled enough and are nice and firm we are ready to coat in chocolate.
Melt your chocolate. I prefer to use Ghiradelli Chocolate Coating to coat my cake balls. I like it because I can quickly melt it in the microwave. I use a glass Pyrex container to melt my chocolate. I find the glass helps hold the heat and allows me to dip all my cake balls with no reheating.
Using a regular fork or a fondue fork begin dipping. Place your freshly coated cake ball on a cookie sheet lined with clean parchment. Continue until all are coated.
Using a parchment piping bag or a disposable bag place melted chocolate in and snip the tip of the bag off. Moving back and fourth across the cake ball stripe it chocolate.
Happy Father’s Day to all the Dad’s out there!