Okay, so there’s no meat in these. Just chocolate. But they bear such a striking resemblance to meatballs that I started calling them that.
What are they really? Cake pops. Without a stick. Which sorta makes them just cake. But they’re not just cake. They’re so much more. I had to call them something, and “cake balls” sounded a little obscene. See why I started calling them chocolate meatballs? (With Italian accent, of course.) You don’t have to call them that if you don’t want. Let me know if you have a better name idea.
This is what a “proper” cake pop is supposed to look like.
When my friend Colleen posted on her blog about a pro baker friend who made cake pops, I was instantly intrigued. This is particularly amazing because I do not like cake. It’s so obvious that pie is far superior. But I do like cooking for other people, and a lot of people seem to like cake. And thankfully an event presented itself: the Campus Ambassadors alumni party. And my Bible study. Okay, I made two batches.
So, cake pops. So simple to make. Make a cake. Mash up your cake. Mix in frosting. Form into balls. Put balls on sticks. Dip in chocolate. They’d be an awesome thing to make with kids.
Many people asked how I made these cake pops in particular, so see below. I was inspired by my favorite ice cream in the whole wide world: Bonnie Brae’s Gran Marnier chocolate chip. Translation: chocolate and orange.
- Kroger store brand devil’s food cake mix
- La Belle orange cognac (Gran Marnier was too expensive)
- Pillsbury cream cheese frosting
- Kroger store brand melting chocolate
- decorative topping: orange zest and chopped almonds
Why did I forgo the sticks? Aren’t all foods on sticks a good thing? Yes they are. But if the sticks really wanted me to use them, the shouldn’t have been falling out. Blame the sticks.