Cake Ball Christmas Tree Food

RIDICULOUSLY MOIST CHRISTMAS CAKE BALLS (CAKE POPS WITHOUT STICKS)

Steps:

• Bake cake mix according to instructions using just 2 tablespoons of butter. (Too much butter/oil will cause it took seep out of your cake balls later.)
• Allow cake to cool and break up cake using your hands.Tip: To make it easier and give you super smooth cake balls, puree cake in a food processor!Add cake crumbs to a large bowl along with your cream cheese icing and mix well. Your hands work best for this.
• Use a mini ice cream scoop to scoop cake into uniform size balls. Roll balls between the palms of your hands until smooth and round. Place cake balls on parchment paper on a flat baking sheet or dish and place in the fridge for 20-30 minutes to harden.*Don't stack them without parchment paper or they will stick to each other.
• In the meantime, melt your chocolate/candy melts in the microwave in 30 second intervals mixing in between until thin and smooth. Use a mini crock pot if you have to make it easier. Now is when you want to add in your EZ Thin if using.*Make sure not to overheat or your chocolate will scorch!
• Using a toothpick, poke one ball and dip it into the chocolate so it is fully coated. Dip on an angle so the cake ball does not fall off the skewer.While holding the cake ball UPRIGHT, swirl and tap the toothpick gently against the side of the bowl to allow excess chocolate to drip off for 10-20 seconds.Use another toothpick to help release the cake ball onto parchment paper and then use the toothpick to "patch up the hole" with a bit more chocolate.
• While your chocolate is still wet, add sprinkles. Repeat with remaining cake balls.
• Allow your cake balls about an hour to cool and then store in a sealed container for about a week.

CAKE BALL CHRISTMAS TREE

Steps:

• Heat oven to 350°F. Make cake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
• Line large cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape mixture into 49 (1 1/2-inch) balls; place on cookie sheet. Freeze about 1 hour or until firm. When firm, transfer to refrigerator.
• In small microwavable bowl, microwave chocolate chips and oil uncovered on High 20 to 40 seconds or until mixture can be stirred smooth. Remove 4 balls from refrigerator. Using 2 forks, roll 1 ball at a time in melted chocolate to coat; gently shake off excess chocolate. Place on second large waxed paper-lined cookie sheet.
• In 2-quart microwavable bowl, microwave candy melts uncovered on Medium (50%) 1 minute 30 seconds; stir. Continue microwaving and stirring in 30-second increments until melted and smooth.
• Remove 1 ball from refrigerator. Using 2 forks, dip and roll ball in green coating; gently shake off excess. Place on cookie sheet; immediately sprinkle ball with yellow candy sprinkles.
• Remove a few balls from refrigerator at a time. Repeat dipping and rolling with remaining balls; rolling 1 ball at a time in green coating. Gently shake off excess each time. Place on cookie sheet; immediately sprinkle top with holiday candy sprinkles.
• Refrigerate all coated cake balls about 10 minutes or until set.
• On serving tray, arrange cake balls as follows: For star at top of tree, place yellow sprinkled ball. Place remaining green cake balls in triangle tree-shaped pattern (use photo as a guide). Place the 4 chocolate-coated balls at short side of triangle for tree trunk. Store loosely covered in refrigerator.