Y’all! Today we are celebrating the anniversary of The Richmond Avenue, and what better way to commemorate one year of posts than with Strawberry Champagne Cake Balls?!
When I started this blog, I wasn’t 100% certain of the direction it would go. I was a newlywed and a working accountant and all I knew was that I loved to cook and take photos and make bad jokes, but over the past year this little website has stayed pretty active. I’ve still got a long way to go, but it’s been such a fun learning process!
These Strawberry Champagne Cake Balls were super easy to make, though you should expect a decent amount of waiting time in between. To make a standard cake ball, all you need is a box of cake mix (or a homemade cake recipe), half a tub of frosting, and something delicious to melt and coat each cake ball.
Taking a box of strawberry cake mix, I substituted champagne in place of water (let’s just say it wasn’t the first time), mixed it with white frosting, and melted white candy coating for the shell.
They were moist, delicious, and had a perfect shell on the outside and were sweet and fluffy on the inside. They would be ideal for a potluck or a bridal/baby shower or even a little blogiversary party for one. I swore I would only have a couple and share the rest with our neighbors…but, really, who needs neighbors anyway?!
- 1 box strawberry cake mix
- 1 container frosting (I used white, whipped frosting)
- candy melts or white chocolate almond bark
- champagne (I used a blush)
- Mix and bake boxed cake mix according to directions, but substitute champagne for water (if it calls for 1 cup water, use 1 cup champagne).
- Allow to cool completely.
- Crumble the entire cake completely (I trimmed the corners of the cake because they were a little crisp), then combine 1/2 - 3/4 of the container of frosting (to taste) with the cake. Mix well.
- Using a melon baller, roll cake/frosting mix into balls. Refrigerate for at least an hour.
- In a microwavable bowl, melt the candy melts or bark in 20-30 seconds intervals, stirring in between. Dip each cake ball in the coating, then place on a wax paper lined tray. Place in refrigerator for 10-15 minutes, or until completely hardened.
- Devour immediately.