What in the heck is a Cake Ball??
When the cakes were cool, I turned them out of the pans. After placing all the cake pieces into a large bowl, I used my little Kitchen Aid hand mixer to break it up into tiny pieces.
Using a small melon ball scooper, I shaped the mixture into 1"balls. Each cake mix should yield between 40-50 of them. (That's a lot of Cake Balls!) After they were all formed, I placed them on a cookie sheet and popped them into the freezer for at least 4 hours. The Cake Balls are easier to dip and work with when they are frozen.
I feel it necessary to caution you here. Based on my past experiences, don't get any water or condensation into the candy. Any trace of moisture will cause the candy to "seize" up. It has the same effect as adding water to flour. It becomes an unworkable and gooey MESS!
and a teeny bite.....
You can store your Cake Ball Pops in an airtight container in a cool, dry place. Keep in mind if you store them in the fridge, you may have condensation issues when you remove them. Trust me....they will stay fresh for up to about 7 days if you hide them in a nice cool corner of your kitchen (yeah, good luck with that). Maybe I should add "under the watchful eye of a sentry".....
Although I am a die-hard fan of chocolate cake, I have to say that the strawberry cake I used for this batch of Cake Balls is such a beautiful rosy-pink color, isn't it? Oh...........and they tasted great too!
Why haven't you started your Cake Balls yet?