Valentine’s Day Cake Balls Recipe
I simply took my recipe and used colored candy melts in place of the white, with heart sprinkles. So cute!
Valentine’s Day Cake Balls
Servings: 48 • Size: 1 cake pop • Points +: 3 pts • Smart Points: 6
Calories: 102.5 • Fat: 4 g • Carb: 15 g • Fiber: 0 g • Protein: 1.4 g • Sugar: 7 g
Sodium: 68 mg
16.5 oz package yellow cake mix(or flavor of your choice)
6 oz plain fat-free Greek yogurt (Chobani)
1 cup water
2 large egg whites
1 tsp vanilla extract
48 oz Wilton colored candy melts (20 oz used total, calculated in n.i)*
mini cupcake liners
Preheat oven to 350°F. Lightly spray a the cake pop pan with baking spray.
Combine all the cake ingredients in a large mixing bowl and beat until combined. Place the batter into a pastry bag or large ziplock bag with the tip cut off.
Pipe the batter into the prepared cake pop pan and bake about 18
minutes (I rotated the pan after 10 minutes to be sure they baked
evenly). Let it rest 5 minutes before opening the pan.
Place cake balls on a wire rack and repeat with remaining batter. Using a scissor, cut the seam off the balls.
Refrigerate the cake balls for about 45 minutes, this helps the chocolate stick to the cake.
Melt some of the white chocolate melts in the microwave according to package directions, careful not to burn the chocolate. Insert the tip of a bamboo stick into the melted chocolate, then into the cake ball (this helps hold the stick in place) and dip each ball into the chocolate, then onto a sheet of wax paper.
Repeat with remaining balls and chocolate. When the chocolate hardens, place into mini cupcake liners and top with sprinkles and drizzle with chocolate if desired.
Makes 48-50 balls.
*I weighed the chocolate on each ball to calculate the nutritional
info. Although the recipe calls for 48 oz of chocolate, not all of it
will be used, but you will still need to buy extra so you have enough to
coat the cake balls. I calculated 0.4 oz of chocolate on each cake
Keywords: Valentine’s Day Cake Balls