Saturday, January 12, 2013

Peppermint crunch cake balls recipe

These yummy little treats are a fun and festive touch to your holiday table.The popular cake ball gets a festive and delicious makeover with the addition of a little crushed peppermint candy.

  • White cake mix and the ingredients needed to complete the cake as directed (usually vegetable oil, water and eggs)
  • 1/2 can prepared vanilla or buttercream frosting
  • 2 bags white or red candy coating wafers
  • 6 candy canes or about 12 starlight mints, crushed
Bake the cake as directed, while still warm crumble completely and mix in the frosting. If the mixture is a little dry, and a small amount of additional frosting. When the mixture is completely combined and it holds its shape when rolled into a ball, set aside and allow to cool completely. Once the cake mixture has cooled, roll into 1 inch balls and place on waxed paper. Pour the candy wafers into a microwave safe bowl and microwave for 30 second intervals, stirring well after each 30 seconds. When nearly melted, stir until smooth and creamy. Drop the balls into the melted coating and cover completely. Use a fork or candy dipping tool to retrieve the coated candies from the bowl, making sure to tap the utensil several times on the side of the bowl to remove excess coating. Gently roll onto waxed paper and sprinkle with crushed candy while still wet. Allow coating to set completely before storing or serving.
Cook's Notes
  • If you want your candies to have a little more peppermint flavor, add 1/2-1 teaspoon (to taste) of peppermint extract to the filling mixture when you add the frosting. Add 1/2 teaspoon and mix well and taste BEFORE adding additional flavor. You can always add more to build the flavor. You can't take it out of the filling if you add too much.
  • Kids love help making cake balls-let them roll the filling into balls and sprinkle them with the crushed candy while the coating is still wet.

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