- Servings: 40-50 Cake Balls
|2¼ cups||Sifted Cake Flour|
|2½ tsp||Baking Powder|
|½ cup||Butter, softened|
|¾ cup||Fresh Strawberries, crushed (unsweetened|
|1||Container White Frosting|
|2 bags||White Chocolate Chips, i prefer ghirardelli|
|Sprinkles or Decorations of Choice|
Preheat oven to 350 degrees. In a large mixing bowl sift together flour, salt, and baking powder; set aside.
In electric mixer combine butter, sugar, eggs, and vanilla; beat for 3 minutes scraping sides of bowl as needed. Slowly add flour mixture and crushed strawberries; beat for two minutes. Pour batter into two 8-inch round greased and floured cake pans. Bake for 25-30 minutes. Let cakes cool on wire cooling racks. Once cooled, crumble cake into a large bowl and add 3/4 of the container of frosting. Mix together completely. If cake is dry add remaining frosting. Roll mixture into balls and place on a lined cookie sheet. Place 1 cup white chocolate chips in a microwave safe bowl and melt, approximately 45 seconds. Note that the chips will not appear fully melted; stir to melt completely. If the chips fully melt in the microwave it tends to burn. Dip a lollipop stick into melted chocolate and then into a cake ball. The stick should go about 3/4 way into each cake ball. Place on cookie sheet. Repeat until all cake balls are completed. Place the cookie sheet of cake balls into the freezer for 15 minutes to bind the sticks. Remove sheet from freezer and melt remaining chocolate. Dip each cake ball completely into the melted chocolate tapping or twirling the ball to allow excess chocolate to fall off. Be very careful because the weight of the chocolate will make the ball drop off the stick. (I place a spoon under each ball as I twirl or tap to keep intact). Place on cookie sheet and sprinkle with toppings of choice. Repeat until each ball has been completed. Place in freezer for 20 minutes, or fridge for 45 minutes to harden chocolate.