Servings: 2 dozen cakeballs

Category: Dessert

Source: Jeff

Ingredients

• One-layer 9-inch cake (about 1-1.5c of flour)
• 4oz cream cheese w/ a bit of powdered sugar for frosting
• 10-12oz of chocolate, melted with paramount crystals/baking crystals to thin it

Instructions

Bake cake, let cool. Crumble and mix with frosting until it can clump, but is not sticky. Form into balls (probably 2-3 tbsp of mixture; about equivalent to a decent-sized cookie’s worth of dough), place on wax paper, and refrigerate for 20-60 minutes. Melt chocolate with paramount crystals to thin it. Drop each ball in, roll around with one or two forks to cover in chocolate, then put back on wax paper, and back in fridge until chocolate has hardened, 20+ minutes.

Flavors

• Chocolate raspberry amaretto
  • Cake: add raspberry simple syrup & almond extract in portions similar to (a bit more) than the vanilla; and about double that amount each of amaretto and raspberry liqueur
  • Frosting: add raspberry liqueur, amaretto and almond extract(?) to cream cheese frosting. Mix in a half-pint of fresh raspberries per 4oz of cream cheese
  • Chocolate coating: add some almond extract
  • Decoration: almond sliver
• Lemon meringue pie (4 dozen)
  • Cake: graham cake (https://www.marthastewartweddings.com/340949/graham-cake 1 full recipe)
  • Frosting: 1.5c lemon curd, 2c-ish marshmallow creme
  • Coating: Vanilla quick-candy coat
  • Decoration: lemon jelly bean
• Caramel brulee
  • Cake: plain vanilla
  • Frosting: caramel sauce, thinned with just a bit of cream
  • Coating: vanilla coating
  • Decoration: Brulee the top with a torch
• Chocolate peppermint
  • Cake: chocolate cake, optionally with peppermint extract
  • Frosting: cream cheese w/ peppermint extract; form balls with chopped peppermint patties
  • Coating: chocolate, add peppermint extract
  • Decoration: crushed candy canes

Ideas

• Maple+something (pecan)
• Lemon blueberry ricotta
• Tiramisu
• Rum candy