Peppermint White Chocolate Cake Balls

I am assuming everyone loves cake! Especially cake balls. If you haven’t tried a decadent cake ball in your life your missing out. They are just heavenly and when you take a bite of the luscious cake and candy chocolate coating it can be highly addictive and you may not want to share. Just saying.

I made Peppermint Cake Balls for Christmas and I intended to share earlier but I just wasn’t able to but don’t worry there is still time. Ring in the New Year with Peppermint. I usually make cake pops but I was out of the sticks so I just made the cake balls then placed them in a Christmas tin. Here is what you will need:

1 box of White Cake mix (i use french vanilla just what I like)

1/2 tsp of Peppermint extract for cake batter

1/2 tsp of Peppermint extract for mixing

1 brick of Vanilla Almond Bark

1 tablespoon of canola oil

1 container of Vanilla icing/frosting

Crushed Candy Canes

Step One. Follow directions on your cake mix box and add 1/2 teaspoon of peppermint Extract. Bake as directions call for. Let cake cook completely. If you need the recipe same day just cool 2-3 hours. I cool my cakes overnight. It seems to work better but I have made them same day before and it works too. Whatever your preference or timing.

Step Two. Break up your cake in the pain with a fork. Pour crumbled cake in a bowl and 1/2 container of vanilla icing and additional 1/2 teaspoon of Peppermint extract listed above. I used to use the whole container of icing and although it was yummy the cake is moist enough with half and the cake balls to form better. Mix together until all of your icing is mixed in.

Step Three. Form your cake balls about 2-3″ in diameter or whichever size your prefer. I sometimes will use a cookie dough scoop start the cake ball and all of them are equal in size.Place them on a cookie sheet until all cake balls are rolled. If needed wash your hands every 8-10 cake balls to prevent sticking. Once they are completed place your sheet of cake balls in the freezer for thirty minutes.

Step Four. I used 1/2 a brick of almond bark. I chopped up the chocolate candy and melted in a glass bowl deep enough to dip cake balls in. I melted in microwave stirring every thirty seconds for a total of 2 1/2 minutes. Add 1 tablespoon of canola oil or vegetable oil whichever you have, just don’t use olive oil, it will not mix with the melted candy. The oil will help thin the chocolate and give a smooth look to the cake pop.

Step Five. Take your cookie sheet of cake pops out of the freezer. Take your first cake ball and coat evenly with a large spoon in the melted white chocolate and place back on your cookie sheet or on wax paper. Sprinkle crushed peppermint candy canes on the cake ball before it starts to dry. Continue with remaining cake balls alternating with crushed candy cane. Place back in freezer to set the chocolate for thirty minutes.

Place on a decorative dish, in a tin, or start to eat them one by one. They will last several days but I promise you they will not last long. I apologize for not taking pictures of each step. I was in a hurry and I get a little messy when baking!

I hope you enjoy them!!

Love,