A few years back, frozen yogurt was all the rage with fro-yo shops popping up at every corner. Cupcakes made their comeback with the opening of Crave, Sprinkles later in Highland Village, the recently opened Sweets in City Centre, and even trucks that serve up the tasty handheld desserts. Now I've been noticing a trend in cakeballs. More than a few of my grad parties served them and they've even made appearances at several Starbucks. I decided to jump on the bandwagon and make my own while I had the kitchen to myself this weekend.
The recipe (I used Paula Deen's...you can always trust this butter-loving lady) seemed simple enough and allowed for a little creativity since you can use any flavor of cake, icing and candy coating. I stuck with the classics for my first go-around.
I crumbled only three-fourths of the cake to save some of the buttery goodness for later.
The dark chocolate fudge frosting disguises the color of the yellow cake well.
Forming the cake balls was both the most fun and messiest step of the process.
After refrigerating the cake balls for several hours, I covered them in melted semi-sweet chocolate. As if they needed any more decadence...I saved a couple rows from the candy coating for anybody that has a fear of death by chocolate.
And here is the finished product. Don't let appearances fool you, though. They seem small and innocent, but a few of these and you'll have maxed out on your chocolate quota for the week.
And the baker herself gave them two thumbs up. As did my mom whom I inherited my chocolate addiction from (among many other things like shoes). Though somewhat tedious and time consuming, I found the whole process to be very therapeutic and rewarding on what was otherwise a low-key rainy Sunday afternoon. More similar posts to come as I continue to test my culinary skills throughout the summer.