Sometimes I do weird things.
Like right now, my favorite breakfast is an apple with peanut butter. But I like to put as little peanut butter on the actual apple so I can justify eating more unadulterated peanut butter once the apple is gone. I think a normal person might consider bypassing the apple and just eat peanut butter, don’t you?
Also, after baking, I like to hide all of the small dirty dishes in the huge dirty mixing bowl so it looks like I have about 80% fewer dishes to do. Because it’s mind over matter when it comes to dirty dishes. They’re the absolute worst. Who’s with me?
Finally, sometimes, after a long day at work, I come home with an intense need to make cake balls. It’s so weird.
But, really, can you blame me? Cake balls are cake and frosting mixed together and covered in chocolate. These particular cake balls even have cherries in them.
AND they’re super inexpensive to make. Like, costs less than $10 inexpensive even if you have to buy every single ingredient at Whole Foods (but seriously, Whole Foods, I love you).
AND they’re so easy that I almost felt bad posting them. I felt like I was cheating on my labor-intensive cupcakes from the other day.
So, if you need something to bring to a party, bake sale, to impress your friends with, or if you need to reward yourself because you worked your buns off today, these are a great option. They arent’t the prettiest thing I’ve ever made, but put them on a cute plate that reminds you of Paris, and the rustic nature of the cake balls is forgotten.
Easy. Cheap. Delicious. Awesome.
Prep Time: 5 minutes | Bake Time: 20-35 minutes | Cooling/Assembly: 45 minutes
- 1 box cake mix, plus ingredients to make it
- ½ to ¾ can store bought frosting
- 1 cup fresh cherries, pitted and chopped
- 1 tbsp granulated sugar
- 1 ½ tsp almond extract
- 2 bags white chocolate candy melts (I used Wilton)
Bake cake according to box directions. Let cool completely (you can throw it in to the fridge to speed things up!).
While the cake is baking, add the sugar to the chopped cherries and macerate them with a spoon, helping to release all the juices. Let sit at room temperature while the cake bakes and cools to allow the sugar to extract the juices further.
Using a fork, shred up the cake and pour the scraps into a large bowl. Add both the frosting and cherry mixture to the cake, adding enough frosting so that the cake comes together, about ½ to ¾ of the container. Add in the almond extract and mix to combine.
Wash hands thoroughly and line two baking sheets with parchment paper. Form the cake mixture in to small balls, about 1 to 1 ½ inches in diameter, placing the formed balls on to the baking sheets. Once you’ve used up all of the mixture, put the baking sheets into the freezer for about 15 mintues, until they’ve hardened up slightly (this makes them easier the handle).
In the meantime, melt the candy melts. One by one, coat the cake balls in the melted chocolate and place back on the baking pan to let the chocolate cool and solidify. That’s it! You’re done!