Chantel Simmons

I’m obsessed with mini desserts, so when I saw these cake pops over at Bakerella I knew I’d found my next Make-it Session! FYI: Cake pops are more fun, but for a simpler project you can also make cake balls. Instructions for both are below.

Box of chocolate cake mix
Container of cream cheese frosting (or you can make your own)
Lollipop sticks (available at Bulk Barn)
Chocolate melting chips in a variety of colours (available at Bulk Barn)
Spatula
Block of foam for flowers
Aluminum foil
Waxed paper
Cellophane
Ribbon

Directions:

1. Bake chocolate cake as per directions on box. Let cool.
2. Break cake into pieces and place in a large bowl. Add cream cheese frosting and mix well. Cake should be just moist enough to stick together. You’ll probably need almost — but not quite — the entire container of frosting.
3. Roll cake into balls and place on waxed paper. Place in the fridge for about an hour, or in the freezer for 15 minutes.
4. Melt chips in the microwave for about 30 seconds, stirring often.

For Cake Pops:

5. Cover foam block with aluminum foil.
6. Dip lollipop stick in chocolate, then stick into cake ball.
7. Dip cake ball in chocolate, twirling to remove excess chocolate.
8. Stick pops in foam block and allow to dry.
9. Use a spatula to drizzle chocolate (in a contrasting colour) over pop.
10. Keep refrigerated until ready to serve. To serve: Set pops out on foam block or wrap each pop in a cellophane bag and tie with ribbon.

For Cake Balls:

5. Dip cake balls in chocolate and use spatula to remove them and place on waxed paper. Let dry.
6. Use spatula to drizzle chocolate (in a contrasting colour) over cake balls.
7. Keep refrigerated until ready to serve. Display on a large platter.

Note: Cake pops and cake balls will keep up to two weeks in the fridge if coated in chocolate and stored in an airtight container or Ziploc bag.

Thought that was sweet? You'll enjoy:

Popcorn Cupcakes

Burger Bites

Fudgy Double Chocolate Layer Cake