1/2 cup Ready-To-Use White Decorator Icing – 1 lb. Can
1/2 cup mini semisweet chocolate chips
Light Cocoa Candy Melts
Method of making
Bake the cake. Follow the specific recipe you are using, including ingredient amounts, utensils and baking dishes, steps or instructions, oven temperatures, and baking times.
Slice the cake. Using a damp knife, cut the cake in sections or quarters. This allows the insides of the cake to cool down faster, rather than having the cake cool down from the outside in.
Crumble the cake. When the cake pieces has reached room temperature or warm to handle, use your hands to crumble the cake in a large mixing bowl. You will want to break down any chunks, especially any hard corners.
Add the icing and chocolate chips. Start off with 1/4 cup of icing in the bowl. Use a wooden spoon to thoroughly incorporate the cake crumbs and icing together until you achieve a consistency of dough, as if you’re making cookie dough. Add additional icing, if needed.
Refrigerate the mixture. Having the mixture chilled makes it easier for you to roll it into balls.
Making the Cake Balls
Scoop the mixture. Use a cookie dough scooper to help you make even ball amounts, about 1 tablespoon (15 grams). To avoid multitasking, scoop the entire mixture and place the balls onto a flat surface (such as a baking sheet or counter top), lined with parchment paper.
Roll the cake balls. Use both palms of your hands and circle each ball in a circular motion, to allow any flat surfaces become evenly round.
Chill the cake balls. For the best results, it’s recommended to refrigerate the cake balls for at least two hours. By doing this, any coating won’t affect the prepared cake when dipping.
Dipping the Cake Balls
Melt the chocolate. You can either use a microwave-safe bowl or create a double boiler. Stir the chocolate to make sure everything is melted evenly.
Dip the cake balls. For making the chocolate shell you need a silicon mat in which you fill the choclate while coating the balls of the silk padinsert the prepared balls and covere the other
Repeat with the rest. Place the chocolate covered cake ball in the same place on the waxed paper. Pick up the next one and repeat the dipping until everything is covered.
Decorating the Cake Balls
Drizzle additional melted chocolate on top. You can create even zig-zag lines by moving your arm back and forth in a uniform way across the entire sheet of cake balls.
Sprinkle chocolate chips on top. You can either use additional mini chocolate chips or add cookies in a food processor to make crumbs.
Chill the cake balls again. To ensure a hard coating and for any toppings to appear more uniform, place the cake balls in the freezer or refrigerator for about an hour or two.
A brief about Chef Avtar Singh Rana
Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels.
An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.
View more posts