- 1 baked white cake*
- 1/3-2/3 cup white frosting
- 20 maraschino cherries with stems
- 2 bags Wilton Cherry Cordial Candy Melts
*I used a cake mix, reduced the amount of oil by half, and baked it in a 9×13 pan. You can bake the cakes in two 8 or 9 inch round pans as well. One cake with all of the browned edges cut off yields about 20 cake balls.
Cut off all of the browned edges, top and bottom of the cake.
Crumble the white part of the cake and mix in some of the frosting. Add more frosting until your cake balls hold together nicely.
I use my KitchenAid to mix the cake and frosting. You can mix it by hand or use a food processor, as well. Add enough frosting so the cake sticks together. The number of cake balls you get out of this recipe will depend on how you mix them. When I made them by hand I got more per batch.
I wanted my cake balls to be very white, so I only used the white part of the cake and white frosting. If you use the browned edges, top and bottom, you’ll end up with an off-white cake ball instead. I didn’t want to waste all of those crumbs, so I made some cake ball mixture out of it which I just dipped in some chocolate. You can see that there was a lot of this in the bowl.
Drain and blot dry your maraschino cherries using a paper towel. Scoop out tablespoonfuls of the cake ball mixture and wrap it around the cherries. Roll into balls.
Melt the Cherry Cordial Candy Melts and pour into a short glass. Dip the cake balls by holding onto the cherry stem. Lift the cake ball out of the glass and allow the excess candy coating to drip off. Set cake balls on a parchment lined baking sheet.
After dipping about 5 of your cordial cherry cake balls, pop them into the freezer for about 5 minutes. If you leave them out at room temperature for too long, they will begin to set and may develop white spots. So, move quickly and just dip a handful before freezing them. If you freeze them for too long, they can crack, so set your timer if need be.
NOTE: I do not find it necessary to freeze my cake balls before dipping. Whenever you are dipping anything in chocolate or Candy Melts you want it to be close to room temperature. When it’s cold the chocolate will harden too quickly, causing it to crack.