'Merica, Heck Yeah!

I'm sure by now you've all heard of cake balls and cake pops. Bakerella made these trendy within the last couple of years. I've found that they are a great way to use up extra cake scraps (like the ones from last week's Nebraska cake). They're like a  mix between a truffle and a piece of cake, they're moist, bite sized, and delicious. Even better though, they're customizable to whatever your theme might be! As you can see with these cake balls, I colored and decorated them to reflect Flag Day tomorrow.

Flag balls!

Cake Balls
Cake scraps, or a baked/cooled cake, crumbled into very fine pieces
2-4 T buttercream frosting
Almond bark/chocolate melting wafers (NOT chocolate chips)
Decorations: food coloring/sprinkles/melted chocolate etc.

Start with a large bowl of finely crumbled cake. Add the frosting 1 tablespoon at a time, working it into the cake as you go. Too much frosting will result in mushy cake balls, too little and the cake balls won't hold together. Once the cake will hold a ball shape you've got enough frosting! If you aren't going to be serving these right away (withing 48 hours), err on the side of too little frosting. They will definitely get more moist as they sit.

Chocolate cake scraps and white buttercream

I used a cookie scooper to form equal sized balls. Place them on a lined cookie sheet and pop them in the fridge for up to 30 minutes. This allows the frosting solidify a little bit and hold the cake together. While the balls are in the fridge melt the candy coating in the microwave in 30 second increments. You'll want to use a fairly deep dish to dip the balls. If you add food coloring to the candy coating please read the instructions for doing so. Most liquid/gel food colorings will change the consistency of the candy coatings making it necessary to add shortening to the melted chocolate. If possible, use powdered coloring.

Formed cake balls ready for the fridge

Using a spoon, or a candy dipping fork if you have it, and lightly coat the cake balls with the candy coating. Tap the spoon or fork on the side of the dish to take off excess candy and deposit the ball back on to the lined cookie sheet. Work as quickly as you can to keep the balls from warming up too much. If need be, only take a few out of the fridge at a time. Once they are coated, do not store them in the fridge. This will cause them to "sweat". Once they are dry arrange them prettily on a tray/plate and enjoy!
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