Lemon Raspberry and White Chocolate Cake Balls

Luscious Lemon and Raspberry.  Yummy!!

Our granddaughter is expecting her first child, a little girl named Isabel.  I am in the process of making min- cupcakes and cake balls all in a pink color scheme.  Cake balls are a perfect combination of candy and cake. Made from just a few simple ingredients mashed together and dipped in chocolate, these delightful treats can be decorated to coordinate with the color scheme of any holiday or party. Cake balls can be made in virtually any flavor combination as well. I make them ahead and then freeze them til ready to use or decorate.

Things You'll Need

• 18.25 oz. box of lemon cake mix
• Eggs
• Vegetable oil

Instructions

1. • 1
     Prepare the cake mix with the stand or hand mixer, using the number of eggs and amount of oil and water called for in the directions on the box. Pour into the 9” by 11” cake pan and bake according to the package directions. Allow cake to cool in the pan on a rack for at least 30 minutes. Meanwhile, wash the mixer’s beaters and bowl in preparation for the next step.
   • 2
     Crumble the cooled cake into the mixer’s bowl and use the mixer to break it up into fine crumbs. Spoon the entire can of frosting into the cake and mix at low speed until well combined. Stir in the raspberries by hand, breaking them into smaller pieces and evenly distributing throughout the cake mixture. Cover the bowl and place it in the refrigerator for at least 3 hours; longer if needed.
   • 
     
   • 3
     Cover one baking sheet with waxed paper. Use the large end of a melon baller to scoop balls of the chilled cake mixture and place each ball onto the waxed-paper-covered baking sheet. Repeat with remaining cake mixture, then place the baking sheet in the freezer for 1 hour.
   • 4
     Break the white chocolate candy coating into pieces and place it in the glass bowl. Melt it in the microwave according to the time listed on the package. Cover the other baking sheet with a piece of waxed paper.
   • 5
     Remove the cake balls from the freezer. Spear one with a toothpick and dip it into the white chocolate, turning to coat it completely. Use another toothpick to push the cake ball off the first toothpick and onto the second baking sheet. Repeat with remaining cake balls, reheating white chocolate if necessary. Then place the entire baking sheet of cake balls into the refrigerator until the coating is entirely set.

     
     

     How to Make the Frosting Stick on Cake Balls

     Cake balls are a fun dessert or snack item that can be decorated for any occasion. Cake balls made from cake bits mixed with any flavor of frosting. The basic ingredients of a cake ball are easy to obtain, and can be combined in many different ways to create unique, delicious desserts. Cake balls do not use cake frosting (the frosting is mixed into the ball, remember!) Cake balls are coated with almond bark or candy coatings that come in colored wafers and are dipped like handmade chocolates.

     
     

     Instructions

     Things You'll Need

     • Cake balls
     • Almond bark or colored wafer coating
     • Candy dipping fork or skewer
     • Lollipop sticks (opt.)
     • Nonpareils (opt.)
     • Colored coconut (opt.)
     • Chopped nuts (opt.)
     • Jimmies (opt.)

     1. • 1
          Freeze the cake balls. After forming the balls, place them in the freezer for at least six hours before trying to dip them. This makes them easier to handle and helps the coating stick to the balls.
        • 2
          Allow the cake balls to partially thaw. Remove a few cake balls from the freezer just before dipping. They can't be frozen solid when dipped, or the coating will crack as they thaw.
        • 3
          Melt the coating. Almond bark can be melted in a double boiler or in the microwave. Chocolate or white chocolate coating disks can also be used as a coating for cake balls. Melt almond bark or chocolate over low heat in a double boiler, stirring constantly, or in a tall, narrow microwave container for 15 seconds at a time, stirring between each 15 second burst. Color with an oil-based food coloring, which you can buy at a cake or candy supply store. Add 1 tbsp. of oil for every 20 oz. of coating if you use almond bark.
        • 4
          Spread parchment paper or wax paper on large cookie sheets or on a clean countertop so there is a place to put the dipped cake balls as soon as they come out of the coating.
        • 5
          Dip partially thawed balls. Work with a small number of balls at a time, and keep the rest in the freezer. Either put a lollipop stick in each ball before freezing, or use a two-tine candy dipping fork or a skewer to dip the balls in the coating and pull them out quickly. Use the fork or skewer to cover any bald spots before the coating hardens.
        • 6
          Decorate the balls as desired. Use any of the various kinds of decorations on the outside of the just-dipped cake balls to a festive feel to the dessert. Roll balls in sugar or nonpareils, or sprinkle with nuts or jimmies after placing them on the prepared trays.
        • 7
          Allow the cake ball coating to harden. This should happen at room temperature. Do not return the dipped cake balls to the freezer or the coating will weep and crack.

     Tips & Warnings

     • Work with small batches of balls at a time.
     • Toothpicks and spatulas help with the dipping process.
     • Dipped balls are safe at room temperature for several days.
     • Frozen, undipped balls can be kept in the freezer for up to three weeks. Freeze them in an airtight container with a lid.
     • If dipping is difficult, try using a smaller amount of coating melt, and roll the balls in it.
     • Avoid regular food coloring; it will not work with almond bark or candy melts.
     • Cake balls fall off of skewers and toothpicks regularly, so have a utensil handy that can retrieve them from the dipping pot.
     • Many candy melts contain partially hydrogenated vegetable oil.