I did it!!!!! If you have the beloved Cake Pops book by Bakerella, turn to page 11. If not, then follow along closely.
So I guess we will start with the basic recipe.
Bakerella recommends:
18.25-ounce box cake mix
9-by-13 inch cake pan
Large mixing bowl
16-ounce container ready-made frosting
Large metal spoon
Wax paper
2 baking sheets
Plastic wrap
32 ounce (2 pounds) candy coating
Deep,microwave-safe plastic bowl
Toothpicks
Resealable plastic bag or squeeze bottle (optional)

Now what I used was :

1 box off Red Velvet cake by Duncan Hines.

1 can of Cream Cheese ready-made frosting by Betty Crocker.

1 9×13 inch glass pan. Greased with shorting and lightly dusted with flour

2 16-ounce bag of hard candy coating. 1 green and 1 white

2 Cookie sheets

Wax paper

Toothpicks

1 deep dish microwave safe bowl. I got mine at Target and the outside never got hot.

1 Squeeze bottle

HOW IT WENT:

I baked the cake as directed on the box. I let it cool down for about 3 hours.  I had alot to do that day. It really only needs about an hour. Bakerella states in her book that she likes to rub the cakes together to crumble them. I on the other hand LOVE to use my food processor. It crumbles the cake up nice and fine in no time. I then put the crumbs in my Kitchen Aid and mix it up with my frosting. I use a large spoon to measure the frosting out. Start with a little. A wise person once told me you can always add more, but you can’t take it out. I use about 2 and 1/2 large scoops of frosting.  I use my dough hook and let it mix all together. Then when it’s mixed up . I take it and cover it with foil and put it in the freezer for up to 20 mins.

During the time the cake is in the freezer I get the rolling area ready. I lay out the wax paper on the table and set up any candy I plan to use. Then I get the toothpicks and napkins ready.  I used my new favorite toy. Its from Bed, Bath and Beyond. It’s a plastic cookie scoop with a silicon backing.  When you scoop the cake you just press on the back and it pops right out I love it!!!

After I rolled all the balls out.( Man it took along time. I just popped a movie and the laptop and worked away. ) I put both trays in the freezer and let them sit for 15 more mins. In the meantime I melted my candy coating. I also add shorting to the candy to thin it out a little bit.  Now let me tell you, the first few balls I tried to dip were a pain in the a**.   I followed Bakerella instructions when she said drop the ball into the bowl and cover with candy coating.  Every time I picked up the darn balls it wouldn’t slide off the spoon well and I kept ending up with balls with half the candy coating whipped off . And when I tried to just pour if off the spoon way to much candy coating would come with it. Then I tried to use a toothpick to draw a line around the Cake Ball, so when the candy coating dried it wouldn’t be stuck to a ton of Chocolate when I tried to lift it off. That didn’t work as well as I planned either. So finally I figured out that once I pulled the spoon out  of the candy coating with the Cake Ball , if I touched the tip of the spoon to the wax paper and lightly shook  it back and forth. The Cake Ball would slide off perfectly. Yea! Thank you for reading along and hope this helped you. If you have any questions please feel free to email me at Leilani@cakepops.org.

Also Don’t forget to enter for your chance to Win and autographed copy of The Cake Pops book By Angie herself. Go to the Contact me page and put Enter Me in the subject line. Good Luck

Leilani

Tags : cake ball
Categories : cake ball, cake pops