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| You will need: prepared 9X13in. cake, 16 oz (or 1 can) of soft frosting. white candy coating, & gel food coloring, and pina colada flavor/candy oil ( I prefer LorAnn Oils) |
I really wish I could just escape to a tropical island right now. Sandy beaches and crystal clear waves sound absolutely amazing. I am constantly reminded by the fact that I already have prior responsibilities, not to mention an intensive summer class starting soon. The possibility of escaping anytime soon, does not sound promising.
I figured we all needed a little island getaway. The Pina Colada is an iconic island drink. What better escape than a bite-sized version of it? Cake balls, are pretty much the same thing as a cake pop, except you do not have to worry about putting them on stick.
I promise, they are just as good. They may even be a little easier to eat. You can decorate them however you like, but I recommend putting them in little bon bon wrappers or mini muffin liners. It just adds a little something more, and makes them look a little more professional.
For you little five minute escape: Bon Voyage!
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| Bake a cake (preferably golden yellow cake) as directed, in a 9X13in. pan lined (and sprayed with pan release) with foil. cut the cake into four pieces , and place in a large bowl. |
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| crumble cake by rubbing each piece between your fingers. Make sure there are no large clumps. |
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| Add several drops Pina Colada Flavor oil to frosting. (enough to flavor the cake balls) Add 3/4 of frosting, and mix until it comes together. Add more frosting if it is too dry. |
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| Roll balls into uniform sizes. Think about the size of a truffle. Not too big, but not too small. |
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| Place palls on a wax paper lined baking sheet. Place balls in the freezer for about 15 minutes (so that they can firm up). Transfer to refrigerator until ready to coat. |
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| Melt candy coating and 1tbsp. of shortening (helps keep the melted coating from thickening up) until smooth. |
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| You can use a tempering fork, for coating the chocolate. I just made my own using a plastic fork. |
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| Take the chilled cake balls one by one, and hold them in the tempering fork, and spoon candy coating all over. Make sure to get an even coating. |
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| Allow them to dry on wax paper. Decorate as desired. I used the remaining candy coating, by deviding it up and adding food coloring. I then put them into plastic sandwich bags (Be sure to cut a small corner at the bottom), and piped the remaining coating onto the truffles. |
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| Once dry, you can move them to the baking cups, and add any accents. |
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| Enjoy! |
1 comment:
They look like a nice bite of summer! I love how you styled them. It makes me want a Pina Colada!!
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