No Bake Cake Balls
Week 28 of 52
Dessert #4
I handle coordination of LGBT diversity program at my office, every June. As an ally, I feel it is important to show my support. One of the events I've come up with, is the Rainbow Dessert Hour. I made these cake balls with vanilla cake and white chocolate bark, with rainbow sprinkles mixed into the batter and sprinkled on top of the cake ball. I love this recipe so much, that I've already made it two more times. The most recent version, was chocolate with chocolate bark and rainbow sprinkles on top. This recipe comes from her modern kitchen and was posted by Alyssa on July 12, 2016. These no bake cake balls are so much easier to make than traditional cake balls and they taste like cookie dough. The recipe calls for vanilla cake batter, vanilla extra and vanilla chocolate bark, but honestly you can try so many other combinations based on the original recipe. Like, for example, my using chocolate cake mix and chocolate bark. Do chocolate covered strawberry. Strawberry coconut. Lemon. Orange. Cherry. Use chocolate bark instead of white chocolate bark. The options seem to be almost limitless. I cannot wait to make these again and try some different combinations. You should definitely try these, because they are so good and although there are a few steps, it's a pretty easy recipe.
I've shortened the instructions, but you can always google the recipe and check out the original recipe there also.
Ingredients:
1/2 cup white sugar
1/2 cup unsalted butter, softened
1 cup yellow cake mix
1 1/2 cups all-purpose flour, plus 1-2 additional tablespoons (the third time I made these, I used cake flour instead of all-purpose flour and they still turned out great)
1 teaspoon vanilla extract
1/2 teaspoon butter extract (optional) (I did not use the butter extract)
1/8 teaspoon salt
3 tablespoons milk
2 tablespoons rainbow sprinkles (optional, for mixing into the dough; you can use whatever color sprinkles you want obviously), plus more for decorating
16 oz white chocolate
Directions:
Line two baking sheets with parchment paper (I used a large pizza pan as one of my pans). Use an electric mixer (I used a hand mixer) to cream butter and sugar, until fluffy. Mix in the vanilla and butter extracts. Add in your flour, cake mix and salt (I had combined these three ingredients in a small bowl and added them together) and mix for 1-2 minutes until totally incorporated. Add milk to the mixture, until it becomes wet enough that when it is pressed together it holds shape. Mix in your sprinkles. Like the original recipe instructions say, you may need to knead the dough on a lightly floured surface until the sprinkles are incorporated. You can use a large, wooden spoon to help do this in the bowl. Kneading/stirring the dough so it isn't crumbly, will help you shape your cake balls. I used a small cookie scoop to shape my balls, but you can use spoons and/or clean hands. Place your sheets of cookie balls in the refrigerator for at least 30 minutes. Melt your chocolate bark in the microwave at 30 second intervals, stirring every time, until completely melted. Use a wooden skewer to poke the bottoms of your cake balls and dip into the melted chocolate bark. Completely cover each ball and allow excess chocolate bark to drip off, back into the bowl. I used a fork to push the cake balls back on to the cookie sheet. Sprinkle with your chosen color of candy sprinkles. Place your sheets of dipped cookie balls back into the refrigerator to chill for at least 30 minutes. Tip: I found that the un-dipped cookie balls warmed up while waiting to dip, so i just put them back into the fridge. I also tried taking a few out at a time. The cake balls are easier to dip when chilled. You can put chilled cake balls into little individual mini paper liners for serving.
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| Chocolate-Chocolate Dipped No Bake Cake Balls with Rainbow Sprinkles |
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| Vanilla-Vanilla Dipped No Bake Cake Balls with Rainbow Sprinkles |
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