Hey guys! Happy New Year! I'm late, I know but I've been keeping myself busy. I've dedicated this new year to be filled with new things which I'll write more about in an upcoming post. For now, I've got to share one of my favorite cake ball recipes with you....

 This is one dessert that represents the winter in all it's glory. Snow Ball Cake Balls. I first made these last year, and they were a hit. 

When a few of my chocolate cupcakes got ruined during transportation, I thought what better to do with them than recreate them into snow balls. This recipe is great for leftover cakes or cupcakes that you would like to transform.

 I was asked to make a spur of the moment mini birthday cake and was in need of the perfect edible cake toppers. I had plenty of the snow balls made and decided to use them as toppers for an extra treat. The next batch that I made was lemon strawberry cake with white chocolate. The flavor combination was thebomb.com 

You'll Need:
Baked, cooled & frosted cupcakes
Coconut flakes
White candy melt or white chocolate
toothpicks or a fork
Mini cupcake liners
  • I used 4 chocolate cupcakes with vanilla buttercream. This part can be done by hand. Simply add to a bowl (or food processor) and begin to mash with a fork or blend. After about 5 minutes (if by hand) the crumbs should start to form and come together into a dough like consistency.

  • Next we're going to form the balls. Do this by taking a small amount of cake dough and giving it a squeeze to remove air. Then, form that into a small ball. My cake balls were about the size of a golf ball. Allow the balls to freeze for 30 minutes or longer.

  • This step is optional but definitely noticeable. Add about a cup of coconut flakes to a food processor and give it a few pulses. Just enough to cut these coconut flakes into smaller bits.
  • In a microwave safe bowl, melt down white candy melts (or white chocolate) for 30 second intervals until melted. Remember to stir between intervals to avoid burning.

  • Using toothpicks or a fork, carefully stick into the cake ball. Gently place in the candy melt and give it a nice drench in the candy melt. After it's fully coated, give it a light tap to remove any excess.

  • Immediately after dipping in chocolate, roll into the coconut. When fully covered in coconut, gently remove the toothpick or fork and place into a mini cupcake wrapper. Store in an airtight container and refrigerate or freeze. These treats are tasty frozen as well!.


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