Strawberry Vanilla Easter Egg Cake Balls

Easter Egg Cake Balls are such a fun little treat! With a Robin Egg blue coating, they just scream Spring and new beginnings.  Cake balls have been around for awhile now, but in case you're not familiar with them, they are just cake crumbs mixed together with frosting and formed into balls (or in this case eggs), and then dipped into chocolate or candy melts.  I used up some leftover vanilla cake and strawberry buttercream I had in the freezer and they turned out so delicious!  However, any flavor of cake and/or frosting can be used to make these, so don't feel like to have to make the same exact ones I did.  That being said, these Strawberry Vanilla Eggs turned out so yummy! The Vanilla cake crumbs were moist and buttery, and the strawberry frosting is scrumptious so I knew this combo would be a winner.  I loved the color of the Candy Melts I used as well, and the malt flavor was a nice addition to the overall taste.  

I'm including instructions both for how I made these, and how you can make them with a store-bought cake.  The amounts vary a bit since the homemade Vanilla Cake is quite moist already, so keep that in mind.  

Strawberry Vanilla Easter Egg Cake Balls

* makes about 24 eggs

7 cups of Homemade Vanilla Cake, crumbled

1 cup Scrumptious Strawberry Frosting

1 bag of Sweet Tooth Fairy Blue Malt Meltables

OR

1 store-bought cake (make according to directions), baked and cooled

3/4 of a 16 oz tub of  frosting 

1 12 oz bag of Candy Melts

In a large bowl, mix the cake crumbs and frosting together until smooth.  If needed, add a little more frosting or cake crumbs to achieve a texture that will mold into a ball but isn't overly sticky.  

Using a muffin scoop, scoop some of the mixture into your hands and press together to form a ball shape.  Then gently pinch one side to make it more oblong, like an egg.  Place on a cookie sheet covered with parchment paper.  Repeat until all the mixture has been used, and all the eggs shaped cake balls are on the cookie sheet.

Place the cookie sheet into the freezer for about 30 minutes to firm up.  After taking them out of the freezer, you may reshape some of the eggs if desired.

  

In a microwave safe bowl, melt the entire 12 oz bag of candy melts for 1 minute on high.  Stir, then microwave for an additional 30 seconds.  Stir until smooth and free of lumps.  If needed, add another 30 seconds.

Using a fork, or chocolate dipping tool, place one of the cake balls into the melted chocolate and cover completely.  I found it worked best to place it in on it's top and then gently roll it over in the chocolate.  Scoop the egg up and tap the fork or dipping tool on the side of the bowl to remove any excess chocolate. 

Place the egg back onto the parchment paper, taking care not to touch the top.  I also found it helpful here to have a toothpick to gently slide the bottom of the egg off of the fork.  

Repeat with the remaining eggs.  I got them all covered, but honestly the last few weren't pretty.  At least they were still just as yummy! 

Let eggs sit a bit until set and then you're good to go!  Place them on a plate or in a bowl for snacking, or package them for a gift.  

Enjoy!