Use a colander to help
dry cake balls before devouring!
Not exact matches
These raw
cake balls are packed full of good fats from the coconut oil, pecans, walnuts and ground almonds, and they are purely sweetened by
dried pineapple and medjool dates!
Let's start baking... but not really Ultimate
cake Batter Popcorn
Balls Yields: 10 - 4 ″ popcorn
balls Ingredients: 1/4 cup unsalted butter 6 cups popped popcorn 1/3 cup favorite
dry cake mix 1 tsp pure vanilla extract 1 - 10 oz bag of regular size marshmallows 2 cups chocolate candies (M&M s, we did a 4th of July theme) Directions: 1.
Defrost the
balls in the refrigerator overnight before dipping in the candy melts, because if the
cake balls are frozen and you dip them in the warm candy melts, you may find that the candy coating cracks after it
dries.
Pour the puree into the bag, and after the freerun milk drains, gently shake the bag to settle the pulp, close the mouth, and twist the neck of the bag until all the slack is gone, then lay the bagged «
ball» of pulp on it's side in the bottom of the colander, and press firmly with a flat bottomed paillard pounder until the milk stops draining and the solids form a dense
dry gritty
cake.
Defrost the
balls in the refrigerator overnight before dipping in the candy melt, because if the
cake balls are frozen and you dip them in the warm candy melts, you may find that the candy coating cracks after it
dries.
Before you starting dipping the
cake balls have a large thick block of styrofoam (or florist's foam) on hand to stick the
cake pops in for
drying.
Your mixture should be almost the consistency of a thick cookie dough - remember, a moist
cake ball beats a
dry one every time!
The
cake balls were formed into triangle / strawberry shapes, dipped completely in red candy coating, allowed to
dry, dipped again in chocolate, and then decorated with swirls of white chocolate.
Dunk the
cake balls in the melted mixture and place on wax paper to
dry.