I wanted to make a cake over the weekend. My mom recently sent me a pumpkin cake mold, so I was planning on making a pumpkin-shaped cake. However, I didn’t grease/flour it well enough, because some of the cake stuck to the pan. I hate when that happens! But I wasn’t about to give up completely. I briefly thought about just trying to patch the cake with frosting–I was going to top it with a candy-coating anyway. But then I decided I’d just shred the cake, and make some Halloween Cake Balls.
I made cake pops once before–And swore I’d never do them again. Still, I didn’t really know what else to do with that cake, other than trifle.
But I didn’t have any custard, nor the desire to make any custard, and since I already had the candy melts that I was going to top the cake with, I just went with cake balls, and decorated them with some Halloween sprinkles I had in the pantry.
The orange ones are coated with Pumpkin Spice candy melts. The others are coated in almond bark, which is much easier to work with, and why the chocolate ones are much nicer-looking.
I’m thinking that if I’d had two packages of the candy melts, those cake balls might’ve looked a little better. I had over a pound of almond bark to work with, so it was easier to get full coverage on the cake.
1 recipe for a 13x9-inch chocolate cake, homemade or boxed mix
1 1/2 C chocolate frosting, room temperature
2 10-oz. bags candy melts, Pumpkin Spice flavored
1 lb. almond bark
Line two large baking sheets with waxed paper and set aside.
Bake the cake as directed. Once it has cooled, break it into pieces, and place in a large mixing bowl, or in the bowl of a stand mixer. Add the frosting.
If mixing by hand, crumble the cake and frosting together with clean hands, until well-combined, and almost the consistency of play-dough. If using a stand mixer, fit with the paddle attachment, and mix on low speed until combined.
Grab approximately 2 Tbsp. of the cake mixture and roll into balls. Place on the prepared baking sheets.
Once all the cake has been used, place the baking sheets in the freezer for 15 minutes. Then move to the refrigerator while prepping the coatings.
Melt the candy pieces either in the microwave or over a double boiler until completely smooth. Do the same with the almond bark.
Dip half the cake balls in the almond bark, using a fork to remove them, and allow any excess to drip away. Place them back on the waxed paper, then top with the Halloween sprinkles before the bark sets. Do the same with the melted candy pieces. Once all the cake balls have been coated, refrigerate them until the coatings have set.