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After making these cake bites for Easter this year, I decided to try them again for the favors for a friend’s wedding shower this weekend. I used the same bakerella recipe and substituted strawberry and white cake in place of red velvet. I also used my new candy melt dye to match the colors of the wedding with the almond bark. These are always a hit and I can promise many more adaptations in the future!
Just a few things to note before you try this recipe: After crumbling the (cool) cake and mixing it with icing, I recommend letting the mixture cool overnight before rolling and dipping in the chocolate. I use one toothpick to dip the ball and another to push it onto the parchment paper. Then simply put another drop of chocolate to cover the hole on top and let cool.
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