Bake the cake.
let it coo l completely on a rack.
Whencool, break the cake into a large bowl.
Crumble it until it is in fine crumbs.
In a separate bowl, mix cream cheese, butter,
powdered sugar, and milk together until smooth.
Pour into the cake crumbs and mix with a spoon.
Then mix with your fingers, until fully incorporated
into the cake.
Check to see if it will roll into a ball.
if it needs a little extra moisture, add
milk a spoonful at a time.
When the mix is completely done, cover with plastic
wrap and refrigerate until firm.
You can leave the mix refrigerated for several days
at this point.
Prepare two large oven trays with butter.
Take a bit of the cake mixture and roll it into a
smooth ball.
If you want to use the Lollipop sticks, stick one into
the end of each ball, pointing upward, as you put
the ball back down on the sheet. [Note: cut the
long Lollipop sticks in half; they seem a little long for
the size of the balls.]
Repeat until you've used up all the mixture.
As each sheet fills up, put it in the freezer so that
the balls harden.
Melt chocolate or white chocolate on the cooker.
Stir well.
Dip each ball into the chocolate until covered.
Dip in sugar, coconut, sprinkles, or anything else
you'd like to decorate with.
Put it back on the sheet to harden.
Don't refrigerate these; it will cause the coating to
weep or melt. They can be frozen, however.
let it coo l completely on a rack.
Whencool, break the cake into a large bowl.
Crumble it until it is in fine crumbs.
In a separate bowl, mix cream cheese, butter,
powdered sugar, and milk together until smooth.
Pour into the cake crumbs and mix with a spoon.
Then mix with your fingers, until fully incorporated
into the cake.
Check to see if it will roll into a ball.
if it needs a little extra moisture, add
milk a spoonful at a time.
When the mix is completely done, cover with plastic
wrap and refrigerate until firm.
You can leave the mix refrigerated for several days
at this point.
Prepare two large oven trays with butter.
Take a bit of the cake mixture and roll it into a
smooth ball.
If you want to use the Lollipop sticks, stick one into
the end of each ball, pointing upward, as you put
the ball back down on the sheet. [Note: cut the
long Lollipop sticks in half; they seem a little long for
the size of the balls.]
Repeat until you've used up all the mixture.
As each sheet fills up, put it in the freezer so that
the balls harden.
Melt chocolate or white chocolate on the cooker.
Stir well.
Dip each ball into the chocolate until covered.
Dip in sugar, coconut, sprinkles, or anything else
you'd like to decorate with.
Put it back on the sheet to harden.
Don't refrigerate these; it will cause the coating to
weep or melt. They can be frozen, however.
Comment