Ridiculously Moist Christmas Cake Balls Cake Pops Without Sticks Recipes

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.

HOW TO MAKE CAKE POPS WITHOUT STICKS

Steps:

• Whisk the dry ingredients. Measure out your flour, baking powder, baking soda, and salt. Place the ingredients in a mixing bowl and use a fork or wire whisk to whisk everything together into an even mixture. Set this aside for now.
• Blend the butter and sugar. Measure the butter and sugar into a separate mixing bowl. Using an electronic mixer, mix the butter and sugar together until you have an even mixture. If you don't have an electronic mixer, you can also mash the butter and sugar together using a wooden spoon.
• Beat in the egg. Add your egg to the butter and sugar mixture. Use an electronic mixer to beat the egg in until you have an even mixture. If you don't have an electronic mixer, you can stir the egg into the batter using a spoon.
• Alternate adding the dry ingredients and milk. Pour in a small amount of the dry ingredients and beat them in using an electronic mixer. Then, add in a splash of the milk and beat it in as well. Continue this pattern until you've added all the dry ingredients and milk. When you're done, your mixture is smooth and even throughout. Continue using a spoon if you don't have an electronic mixer.
• Pour the batter into a pan. Grease a 9 inch (23 centimeter) springform pan with a non-stick spray. Pour your mixture into the pan using a spatula.
• Bake the cake for 30 to 36 minutes at 350 °F (177 °C). Start by baking the cake for 30 minutes and add additional time one minute at a time if necessary. If you press down on the cake's top, it will spring back up when it's done. You can stick a toothpick or fork in the center of the cake. If it comes back out clean, the cake is done.
• Remove the cake from the oven and cool. Remove the cake from the oven and set it on a cooling rack. After a few minutes, unscrew the spring form pan and remove the cake from the baking tray. Transfer the cake to a plate and let it cool for a few hours or overnight.