Chocolate Covered Gingerbread Cake Balls. A great, festive treat. Decorate with your favorite chocolate and sprinkles, and have your young ones help too!

This delicious recipe has been generously shared by our Lovefoodie friend Sally.
Sally , along with her grand daughter, Taylor, came up with this recipe for Chocolate Covered Gingerbread Cake Balls ready for Christmas. Sally says it's a great recipe because you can change the flavor of the cake to suit and decorate using different chocolate, milk, white or dark, and then decorate how you like! Sally and Taylor certainly had a lot of fun making these, and they are great for young ones to have a go at making too.
Recipe by Sally Hall and Taylor Camille
Prep Time: 1 hour (includes cake baking)
Cook Time: b Nil
Yield: 36 - 40 Balls

Ingredients:

For the Cake Balls:

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2 boxes Gingerbread Cake mix
1 tub pre - made Vanilla Icing

For the Coating:

16 ounces of Semi Sweet Chocolate Bar, broken into small pieces
3 ounces of Baking Paraffin Wax *** see below
1 Tablespoon Butter

Baking Paraffin Wax is added to give the chocolate a glossy finish and to keep it solid at room temperature. If you would like to learn more about this ingredient, please see HERE

Instructions

1. Make per instructions on the Cake Mix box and pour into a 9x13 rectangle pan.
(* you can use any flavor, any cake mix brand to suit your taste. As this was made for a Christmas party we used the gingerbread flavor).

2. Cook the cake and cool. In a large bowl, crumble your cake and when finished add the icing and mix well.

3. Line a cookie sheet with wax paper or parchment paper. Scoop out a tablespoon size of cake mixture and squeeze and roll into a compacted ball. Refrigerate for several hours or overnight.

4. To make the coating: Using a double boiler, place about a cup of water in the bottom pan and bring to a boil on medium high. In the top part melt the chocolate, baking paraffin wax and butter. Stir until melted.

5. Take the cold cake balls and dip into the melted chocolate. Using 2 forks and a spoon, cover one cake ball at a time with the melted chocolate. Immediately use whatever sprinkles (you want to use) while still warm and pliable. And let stand on the same cookie sheet pan lined with parchment or wax paper to catch the excess chocolate and sprinkle toppings. We made about 10 dipped cake balls at a time.

6. After these have set, about 10 minutes, you can move these into cupcake papers. Then do another 10 cake balls. If your chocolate starts to get too thick place back over the double boiler and reheat. I also had to change forks and spoons out with each 10 cake balls.

Chocolate Covered Gingerbread Cake Balls
Prep Time
1 hr
Total Time
1 hr
 
Servings: 36
Ingredients
For the Cake Balls:
  • 2 boxes Gingerbread Cake mix
  • 1 tub pre - made Vanilla Icing
For the Coating:
  • 16 ounces of Semi Sweet Chocolate Bar broken into small pieces
  • 3 ounces of Baking Paraffin Wax
  • 1 Tablespoon Butter
Instructions
  1. Make per instructions on the Cake Mix box and pour into a 9x13 rectangle pan.
(* you can use any flavor, any cake mix brand to suit your taste. As this was made for a Christmas party we used the gingerbread flavor.
  1. Cook the cake and cool. In a large bowl, crumble your cake and when finished add the icing and mix well.
  2. Line a cookie sheet with wax paper or parchment paper. Scoop out a tablespoon size of cake mixture and squeeze and roll into a compacted ball. Refrigerate for several hours or overnight. .
  3. To make the coating: Using a double boiler, place about a cup of water in the bottom pan and bring to a boil on medium high. In the top part melt the chocolate, baking paraffin wax and butter. Stir until melted.
  4. Take the cold cake balls and dip into the melted chocolate. Using 2 forks and a spoon, cover one cake ball at a time with the melted chocolate. Immediately use whatever sprinkles (you want to use) while still warm and pliable. And let stand on the same cookie sheet pan lined with parchment or wax paper to catch the excess chocolate and sprinkle toppings. We made about 10 dipped cake balls at a time.
  5. After these have set, about 10 minutes, you can move these into cupcake papers. Then do another 10 cake balls. If your chocolate starts to get too thick place back over the double boiler and reheat. I also had to change forks and spoons out with each 10 cake balls.
Chocolate Covered Gingerbread Cake Balls. A great, festive treat. Decorate with your favorite chocolate and sprinkles, and have your young ones help too!

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