You knew that someday this had to happen, right? I mean cakeballs are kind of a hobby of mine, and well, it is Easter pretty soon. I’m going to tell you right off the bat that the marbleizing technique on these is not “simple”… rather, it’s a little more time consuming. But so TOTALLY worth it!
Okay, let’s get to it. You will need:
– Boxed Cake Mix & Can of frosting
– Chocolate Melts (white)
– Food Coloring (we used gel)
– Silpat Mat (or wax paper)
– Toothpicks
– Basic knowledge of making a cake ball (check out this video for some help)
1} Once you have your cake ball mixture its time to start shaping! We used a 1″ round ice cream scoop, but spoon or meatballer works just fine. Start by rolling into a ball in the palm of your hands. Hands should be completely dry for this. Once you have a round ball, work into an egg shape by rolling back and forth between hands guiding one end to a rounded point and the other to wider width. We used an actual egg to model and compare to. Repeat steps until mixture is gone. Put back into refrigerator to harden up a bit.
2} Follow directions on the package for your candy melts. If you are going for the marbled look in this tutorial, use only white. If not, feel free to dip egg cake balls into any colored melts! Make sure to follow directions carefully and DO NOT overheat!
3} Before we start coloring, we recommend putting your melted chocolate into small containers/bowls because you are only going to get one or two dipped eggs out of each chocolate batch. (Once the food coloring is added and cakeball is dipped, the food coloring mixes into the chocolate and marbled effect is lessened with each egg). Once chocolate is ready to go, add food coloring. We used a gel food coloring because it didn’t mix as quickly, but liquid works just fine. Be generous with it. Give the coloring a couple of swirls with a toothpick but don’t mix too much or you will lose swirled effect.
4} Drop the cake egg into chocolate and -using a spoon- turn over to completely cover surface of the cake ball. Again, avoid mixing too much. Scoop out ball and gently tap the spoon to remove as much excess chocolate as you can. Place on Silpat or wax paper to harden. You may have some excess chocolate around the base of your cake egg – don’t worry, just keep going! The excess chocolate will pool around the egg, so while it is still liquid, take a toothpick and scrape around the base of the cake egg moving the chocolate away from the egg.
5} Repeat these steps in SMALL batches with different colors. Feel free to eat the not-so-pretty ones. Share them with the neighbors, hide them in your kids’ easter baskets, or how about an old fashioned egg-in-the-spoon-race? Happy Easter!
Special thanks to Hostess with the Mostess for a lovely feature!