Wednesday, January 27, 2010
I mixed up all of the strawberry cake with one can (15.6 oz) of vanilla frosting. Once I made sure it was thoroughly mixed, I used a cookie scoop and made approx 1 inch balls. I placed them on a cookie sheet with wax paper and placed them into the freezer for approx 6 hours until set. Once they were set enough to dip, I melted 1.5 bags of Wilton Candy Melts. I used a toothpick inserted in the middle of the cake ball to dip into the chocolate. Once completely covered I placed on a cookie sheet covered with wax paper, drizzled with white chocolate and garnish with maraschino cherries and placed in the refrigerator until it was set.
Inspired by non other then: