Call Them Truffles or BonBons.. We Call Them Cake Pops


1 prepared 9 x 13 cake, completely cooled
12 0z tub of prepared frosting
20 oz pkg of Almond Bark or candy melts

Assorted garnishes such as coarse sugars in desired colors, crushed candies, melted candies or chocolate chips, etc.

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Crumble cake into a large mixing bowl. For prettier cake truffles, be sure to remove cake “skin” that forms on top of cake when baking, before crumbling cake. Add approx. ¾ container of prepared frosting to crumbled cake and mix well. (You may wind up using the entire can of frosting, but add as you go. You want crumbs to stick together, but the mixture shouldn’t be overly sticky and gooey or it’s too difficult to work with.)

Line a baking sheet with parchment paper. Using a cookie scoop (or your hands!) form cake mixture into balls, about 1 Tbs. for each. Using the cookie scoop really helps keep cake balls uniform in size which makes for a prettier presentation when giving an assortment as gifts. If you prefer to make larger or smaller cake balls, that is totally fine, as well.

Place sheet of cake balls into freezer for 10-15 minutes to firm up – this helps when dipping. Meanwhile, melt Almond Bark or candy melts according to package directions, then place into a nice deep bowl.

Remove cake balls from freezer, then gently roll them with your hands to get rid of any loose crumbs. Using 2 spoons or forks (or a candy dipping tool set from Wilton!), dip each cake ball into melted Almond Bark, covering the entire cake ball in one continuous motion, is possible. Place cake balls onto parchment paper or wax paper to set up. While coating is still warm/wet, garnish as desired.