1 (18.25 ounce) package strawberry cake mix + cake mix ingredients
1/2 - 1 (16 ounce) container prepared cream cheese frosting
1 - 24 oz block vanilla flavored almond bark and 1 - 24 oz block milk chocolate flavored almond bark. (I use Plymouth Pantrys almond bark from Walmart)
Icing paste or candy coating paste
Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended. Melt vanilla coating in a glass bowl in the microwave on the DEFROST selection or in a metal bowl over a pan of simmering water, stirring occasionally until smooth. Use a melon baller or small scoop to form balls of the cake mixture. Dip the balls in melted candy coating using a toothpick or fork to hold them. Place on waxed paper to set. Roll in sprinkles or leave plain.
Cheesecake Cake Balls:
I tinted the vanilla coating light pink and dipped the cake balls in. Then I made a swirl design in dark pink on top.
Chocolate Covered Strawberry Cake Balls:
For the chocolate covered strawberry cake balls, I dipped the cake balls in milk chocolate and made a swirl design on top with dark pink.
So really I melted the vanilla and chocolate almond bark in two separate bowls for the dipping of the cake balls. Then melted some additional vanilla bark to add to (2) small zip lock bags with the end slightly cut off for decoration. Tinted one light pink and the other dark pink. ( for the swirls)
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