Featured Kitchen

Easter Egg Cake Balls

Written by Jodi Taylor

Written by Jodi @ The Farmer’s Wife

Easter is on its way!
Here’s an inspiration:

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What you need:

Cake Mix

Can of Frosting

Almond Bark

Sprinkles

Popsicle Sticks

 

First bake the cake of your choice according to the package directions.  I used a strawberry cake.  Allow the cake to cool completely.  Once the cake is cooled place it in a large bowl and use your hands to crumble it.

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Next add 1/2 to 2/3 of the frosting to the crumbled cake.  I used cream cheese frosting.  Mix it up with your hands.  You want it to be “sticky” enough to hold a shape, but just a little crumbly.  Make sense??

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You want it to look like this consistency.  Form your cake mix into 1″ balls and then pinch one end to give the ball and egg shape.  Repeat until you use all your cake.

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Place cake balls on a cookie sheet line with wax paper and place in the freezer for at least 30 minutes.  You want them to be cold prior to decorating.

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The strawberry cake mixture kind of looks like meatballs prior to cooking huh?

 After your cake balls are cooled melt the almond bark according to directions.  I like using a glass jar because it is deep enough to dip the cake balls in and the glass holds the heat longer so the almond bark doesn’t set up so fast.

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Then take a popsicle stick  and dip one end of the stick in the almond bark.

Then poke it into the “egg”. This helps secure the cake to the stick and since the cake is cooled it should only take a few seconds for the almond bark to set.

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Then dip your “egg” in the almond bark and spin until the cake is covered.  You can continue spinning it or tap it a little on the jar if there is too much on.  You want to get it as smooth as possible.

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It should only take about 30 seconds for the almond bark to set up since the cake is cool.  If you want to add sprinkles do it before the almond bark is set.  I used green, pink, blue, yellow, and flower sprinkles.

I spun my stick around and shook the sprinkles on rather than rolling in a bowl of sprinkles.  I also added some food coloring to the white almond bark and put it in a medicine dispenser to add stripes and dots.  Once the almond bark was set I was able to lay them on some wax paper.  If you have something to stick them in you could work a little faster.  I tried using my strainer turned upside down which worked okay, but I found holding them was easiest.

HINT: Only take 5 cake balls out of the freezer at a time.  Since it doesn’t take long for them to return to room temperature I had to stick mine back in the freezer to make them easier to work with.

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To keep the almond bark from setting up place it in a jar of hot water.  This will keep it “workable”….remember I said these were a little time consuming.

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Next, I took an Easter basket and piece of foam and hot glued it to the bottom of the basket.

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Then I added Easter grass and carefully poked my cake balls in the foam.

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There you have it, my version of Easter Egg Cake Balls.  What is your favorite cake ball recipe?

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(First posted 3/11)

About the author

Jodi Taylor

I’m married to my wonderful and I do mean WONDERFUL husband Mike. He is a farmer which makes me THE FARMER’S WIFE. We have been married for 16 years. Together we have 4 children…our daughters…Jordan 14, Emma 10, Alivia 9, & our son Hayden 5. We love life on the farm and all the ups and downs that go with it and wouldn’t want to raise our kids anywhere else. I have a love for cooking and crafting and a passion for photography.