On Wednesdays, we eat pink! Pink cake balls that is! These strawberry cake balls were the perfect baking project to kick off the new year. Plus, it doesn’t hurt that they turned out looking very glamorous! 🙂
C&C was asked to make these glamorous cake balls for the upcoming launch of the Spring 2018 collection for Kendra Scott. If you are from Texas, you can easily agree with us that Kendra Scott is LIFE. So, we were thrilled to be a part of this upcoming event. (NOTE: If you don’t know what Kendra Scott is, open another tab and visit Kendra Scott’s website now. We are obsessed with her designs, and you will too. The Spring collection launches today, and it is GORGEOUS!).
To many, cake balls seem very intimidating to make. But, they are in fact quite simple to pull together. We followed our own cake ball step by step instructions (see the original blog post here for our easy instructions and options) and used strawberry cake mix, vanilla frosting and Ghirardelli white chocolate melting wafers. That’s it! If you want to make your own homemade strawberry cake and vanilla frosting — awesome! Go for it. The gold dixie or pixie dust used to top these beauties is totally optional. They taste and look amazing with or without the topping. Promise!
So, go on, babes! Grab some cake mix, frosting and melting chocolate. We have pink cake balls to make!
What You Need
FOR THE CAKE
- The box called for 3 eggs + 1/3 cup vegetable oil + 1 cup water
WHITE CHOCOLATE TOPPING
Ghirardelli White Chocolate Melting Wafers (24 ounces)
2 Tbsp vegetable oil
Gold glitter dixie dust (optional)
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Step by Step
- Bake your strawberry cake according to the directions on the box. We used the Pillsbury Strawberry Cake Mix, which we baked in a 9×13 inch pan at 350 degrees for 30 – 34 minutes. Remove from oven and let the cake cool completely.
- Once your cake is cooled, cut or break up with your hands into smaller pieces and add to a large mixing bowl. Add in your frosting and stir until fully combined.
- Place your cake/frosting mixture in the fridge for at least 2 hours or overnight to chill.
- Once your cake/frosting mixture has chilled, remove from the refrigerator. Start forming 1 inch balls (or 1 Tbsp in size) from your mixture and place each on a baking sheet lined with parchment paper. Return your cake balls to the fridge to firm up for another 2 hours (or, again, you can leave them overnight to chill and firm up).
- Melt your Ghirardelli white chocolate melting wafers according to the package. The only note I have on this step is to not overheat. We started with 30 seconds, stirred, and then returned the chocolate to the microwave for another 30 seconds until the chocolate was melted all the way. You don’t want to overheat because it will make the chocolate too thin (or it will create a thickness that does not coat the cake balls with a smooth surface). Once melted, add in your vegetable oil and combine. Using a fork (or two), begin dipping each chilled cake ball into the chocolate. Let remaining chocolate run off back into the bowl and simply place each ball on the parchment paper to harden. This will happen pretty fast, so if you want to add sprinkles or any type of topping, add it right after you place each cake ball onto the parchment before it hardens. We let ours harden all the way, then followed up with extra white chocolate to create a fun drizzle on top.
- OPTIONAL: Add your glitter dust to the top of each cake ball by placing a small paint brush into the dust. Hover your paint brush with the dust over each cake ball and simply tap the brush for the glitter to fall onto each cake ball. We only needed to tap a few times to give each ball a small gold coating. A little goes a long way!
Did you make this recipe? Share with us on Instagram or Facebook with #cookiesandcalligraphy and tag @cookiesandcalligraphy! Happy baking!
Bake your strawberry cake according to the directions on the box. We used the Pillsbury Strawberry Cake Mix, which we baked in a 9x13 inch pan at 350 degrees for 30 - 34 minutes. Remove from oven and let the cake cool completely. Once your cake is cooled, cut or break up with your hands into smaller pieces and add to a large mixing bowl. Add in your frosting and stir until fully combined. Place your cake/frosting mixture in the fridge for at least 2 hours or overnight to chill. Once your cake/frosting mixture has chilled, remove from the refrigerator. Start forming 1 inch balls (or 1 Tbsp in size) from your mixture and place each on a baking sheet lined with parchment paper. Return your cake balls to the fridge to firm up for another 2 hours (or, again, you can leave them overnight to chill and firm up). Melt your Ghirardelli white chocolate melting wafers according to the package. The only note I have on this step is to not overheat. We started with 30 seconds, stirred, and then returned the chocolate to the microwave for another 30 seconds until the chocolate was melted all the way. You don’t want to overheat because it will make the chocolate too thin (or it will create a thickness that does not coat the cake balls with a smooth surface). Once melted, add in your vegetable oil and combine. Using a fork (or two), begin dipping each chilled cake ball into the chocolate. Let remaining chocolate run off back into the bowl and simply place each ball on the parchment paper to harden. This will happen pretty fast, so if you want to add sprinkles or any type of topping, add it right after you place each cake ball onto the parchment before it hardens. We let ours harden all the way, then followed up with extra white chocolate to create a fun drizzle on top. OPTIONAL: Add your glitter dust to the top of each cake ball by placing a small paint brush into the dust. Hover your paint brush with the dust over each cake ball and simply tap the brush for the glitter to fall onto each cake ball. We only needed to tap a few times to give each ball a small gold coating. A little goes a long way! Store in an airtight container in the refrigerator up to 1-2 weeks.Strawberry White Chocolate Covered Cake Balls
Print Recipe
Ingredients
Instructions
Notes
