candy molds (help transform round balls of cake into mini cupcake-like treats
can purchase molds at craft stores, baking supply shops or online)
1 box white cake mix
12 oz. prepared frosting (any flavor)
3 lbs. chocolate candy melts
1 ½ lbs. purple candy melts, sprinkles, M&M’s
Instructions
Heat oven as directed by the cake mix directions. Pam spray a 9 x 13 in. baking pan. Prepare the cake mix as directed, then pour the batter into the prepared baking pan. Bake according to package directions, then let cool completely in the pan. Once the cake has cooled completely, break it into chunks and run the chunks together between your hands over a large bowl to create crumbs. There should be no large crumbs. Add the frosting to the cake crumbs, then mix well. Divide and roll the mixture into 1 ½ inch balls, arranging them on a waxed paper-covered baking sheet. The cake ball should be slightly smaller than the width of the candy mold. Cover the baking sheet with plastic wrap, then place in the freezer for
15 minutes to make the balls firm, but not frozen. Meanwhile, place the chocolate candy melts in a microwave-safe bowl. Microwave on medium power for 30 seconds at a time, stirring between.
Once melted, transfer the chocolate to a large plastic squeeze bottle. Use the squeeze bottle to fill one cup of the candy mold about halfway with chocolate coating. Immediately place a cake ball into the coating. Slowly push the cake ball down until the pressure causes the candy coating to force its way up the mold and fill in around the sides of the cake ball. You may have to experiment with a couple to get the right amount of chocolate coating. Stop pushing once the chocolate coating reaches the top edge of the candy mold, so that it doesn’t form a lip around the edge. Repeat for the remaining cups and cake balls. Set the filled candy mold tray onto a baking sheet to keep it from bending, then place in the freezer for 3 to 5 minutes to let the chocolate set. When making the balls as directed above, you likely will need to work in batches. If the squeeze bottle of chocolate melts becomes too thick to work with, microwave briefly.
Remove the tray from the freezer and separate the cupcake bites from the candy mold. Twist the mold to loosen and pull on the exposed cake ball. Set aside and repeat with remaining balls. Place the purple candy melts in a microwave-safe bowl. Microwave on medium power for 30 seconds. stirring between, until fully melted. Holding each cupcake bite by the flat bottom, dip the rounded top into the melted purple candy coating until it meets the edge of the chocolate coating. You can also use a toothpick to touch up any uncoated areas. Immediately decorate with 1 M&M (M side down) on the top center of the purple side and some sprinkles, then return to a waxed paper covered baking sheet to dry and set completely. Repeat with the remaining cupcake bites. Store in airtight container on the counter or in refrigerator for several days.
Originally Submitted
2/3/2014
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You can add this BASIC CUPCAKE BITES (CAKE POPS) recipe to your own private DesktopCookbook.
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