February 10, 2011 8:22 am

Michelle Boyd Waters

Making cake balls is super easy.

If you can bake a cake from a mix, you’re in business. If not, seek help.

Back to the cake balls.

This week, I’m making red velvet cake with cream cheese frosting and vanilla confectioners coating, and also funfetti cake with funfetti frosting and the same confectioner’s coating.

My 9×13 pan is still in use, so I decided to pull out my Bundt pan. Here’s what my cakes looked like as they cooled:

red-velvet-

funfetti-cake

Once I made sure the cakes were completely cool, I used the mixer to crumble each cake. Wheee!

blend-velvet

Then I blended 3/4 of a tub of frosting into the cakes to make a pasty kind of cakey dough. Not sure how else to explain that…

funfetti-frosting

Forgive me, but this next photo looks pretty gross.

velvet-frosting

After I blended the cake and frosting, I put the mixture into the freezer for 30 minutes to chill out.

Then I used a mini ice cream scoop to dip out even portions of dough, rolled them into balls and placed them on a wax-paper-lined cookie sheet.

scoop-funfetti

Funfetti cake balls!

funfetti-balls

Red velvet cake balls!

velvet-balls

I put both pans of cake balls in the freezer to hang out for at least 6 hours.

The next step

Dipping the balls into confectioner’s coating. Subscribe to Night Owl Chronicles near the top of the right column and I’ll send you a notice when I post the rest of the story…

Michelle Boyd Waters is a PhD candidate at the University of Oklahoma studying English education. She taught middle and high school English Language Arts for 10 years and is now studying writing center pedagogies in high schools. She is Assistant Director at the OU Writing Center, an Oklahoma Writing Project Teacher Consultant, and co-editor of the Oklahoma English Journal.

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