Here's how you do it:
You start of with just these ingredients (+ what you need to actually make the cake) and the sprinkles are totally optional. It doesn't matter what kind of cake or what kind of frosting you use. I haven't made this idea yet but I thought it'd look neat to have red velvet cake on the inside (with white icing so they color stays red) and then coat them in green. But anything will do. Mark requested chocolate so I used yellow cake with chocolate frosting.
Make the cake.[The helper is optional although it was a great homeschool lesson. I made him read me the instructions and then he helped "clean up".]
Let the cake cool completely. It's easier to process if it isn't a giant mushy mess. Hopefully you have a bigger food processor than I do. It took a whole lot of processing to cut up the whole cake into tiny pieces.
Then you add your frosting (room temperature is best). I don't have an exact measurement for you. I think it's about 3/4 of a tub of frosting. But I would suggest starting off light then adding more. Too much is another mess.
Then you roll the "dough" into 2" balls. I also recommend that you chill the "dough" first. I didn't have time to chill it this time because nap time was rapidly coming to an end and I really didn't want 3 pairs of hands "helping" me. It's very doable without the cake stuff being cold but it is messier. Then you stick them in the freezer for a couple hours {or overnight like I did} to make it easier to dip them in the almond bark. I think they look like meatballs here....
Melt the almond bark in a double boiler or a very small crock-pot (I tried microwaving it once and you reeeeally have to watch it so you don't caramelize the stuff). This is the part that's hardest for me {the non-baker-but-trying-hard-to-become-one}. I'm sure some of you pros out there can figure this out but melting the bark and making it smooth and not caramelize is not one of my strengths. So the coating tends to be a bit lumpy. But again! they still taste good. I just won't win many points for presentation :) I did add food coloring though and that was cool!
Dip the frozen cake balls into the bark using a toothpick or a skewer. I then rolled them in the sprinkles. You could also wait till the bark cools then drizzle another color or even melted chocolate over the top of them to make them fancier. Here's a picture of a batch I made last week for our women's Christmas party chillin' in the fridge. I'm sure if I had a nice scooper or a bigger mellon baller they would've turned out more round but oh well. They still taste yummy!
Cool completely then enjoy your yummy cake balls!
