I currently had cake balls for the first time at Melissa and Trevor’s wedding. It totally rocked my world so I asked for directions. They led me to Bakerella who is the master of cake pops/balls. She even has a book coming out next month!
Here is a rundown of how to make your own…
First acquire all necessary ingredients for a pumpkin cake (see my recipe at the end of this post). Natalie had to run to the neighbor to borrow an egg… apparently we were one short since we also made chocolate.
Next gather one super cute helper and mix up your cake and bake according to the directions.
Once your cake is done baking let it cool completely. Dump the cooled cake into a big bowl and mix with most of one tub of cream cheese icing. Some people do this with a spoon… I have to dig in and use my hands to get a good complete mix. Once your cake and icing is well combined, use a melon baller to create small uniform balls until all of the mix is gone. I put these in a the same 13×9 inch pan that I baked the cake in. I then put these in the fridge to cool for a few hours or the freezer for about 30 minutes.
While they are chilling I get the rest of my supplies ready for the fun part of decorating! For these pumpkin balls I used white almond bark. I microwave according to the directions and then place over a double boiler to keep warm while dipping. I roll each into a ball and place on a lollipop stick. Dip in the almond bark and set in a styrofoam block to dry (kind of hard to get pictures of this part).
I used edible glitter dust to paint each before drizzling with almond bark.
Make sure you have a taste before you deliver!
Easy Pumpkin Cake recipe:
1 Box yellow cake mix, 2 1/2 cups pumpkin, 1/2 cup evaporated milk, 1/2 cup sugar, 1 tsp cinnamon, 1/2 tsp of each: ground cloves, nutmeg, ginger; 2 eggs.
Mix ingredients on low for 30 seconds then 2 minutes on medium high.
Pour into greased 13×9 inch pan. Bake 40 minutes (or until toothpick comes out clean).