Pumpkin Cake Balls with Cream Cheese Frosting Recipe
Try this Pumpkin Cake Balls with Cream Cheese Frosting Recipe recipe, or contribute your own.
Try this Pumpkin Cake Balls with Cream Cheese Frosting Recipe recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- First, bake a pumpkin spice cake mix according to box directions.
- Let cake cool about 30 minutes.
- Break cake into chunks in a bowl.
- Using a spoon (or let's face it, your hands work best), crumble the cake into small crumbs.
- Spoon whole can of frosting into the cake crumbs, mixing well.
- Roll mixture into balls and set on parchment paper on a cookie sheet.
- Freeze for 20-30 minutes.
- While cake balls are setting in the freezer, cut candy straws into "stems."
- When cake balls are set, microwave orange candy melts according to package directions. *Do Not over heat! Candy melts will harden if over heated!*
- Using a fork, roll frozen cake balls in melted candy until coated- about 20-30 minutes.
- Set on parchment paper and immediately stick candy straws "stems" into the cake ball.
- Allow candy coating to set for 20-30 minutes.
- This recipe makes approximately 3 dozen cake balls.
A simple list of four packaged components conceals the precise mechanical balance required to transform baked goods into structured confectionery. When breaking apart a newly baked pumpkin spice cake, target a crumb texture that is uniformly fine rather than chunky, because large fragments create internal pockets of air that compromise structural integrity when the exterior weight of the candy coating is applied. Introducing an entire container of cream cheese frosting directly into these warm crumbs provides both the necessary moisture and fat to bind the starch molecules together, though adding the frosting gradually prevents the mixture from turning into an unworkable paste that refuses to hold a spherical shape. Chilling these formed spheres in the freezer for twenty to thirty minutes drops their internal temperature enough to instantly solidify the outer fat content, creating a thermal barrier that prevents the warm coating from melting the interior during the dipping phase. Microwave the orange candy melts in short, thirty-second intervals at fifty percent power, stirring vigorously between each burst to distribute thermal energy evenly and avoid seizing the sugar compounds through overheating. Inserting the sour punch straw stems immediately after coating is critical, because the candy shell hardens within seconds upon contacting the chilled sphere and will crack if forced later. Pair these rich sweets with a bitter espresso or unsweetened black coffee to balance the intense sugar load on the palate.
