HOW TO MAKE CAKE BALLS
Crumbling the Cake: Cool the cake completely before crumbling. Cut the cake into four equal sections. Remove a section from the pan, break it in half, and rub the two pieces together over a large bowl, make sure to crumble any large pieces that fall off. Repeat with each section. Crumble cake into a fine texture. Crumble the cooled cake into a large mixing bowl.
Add Icing: With a spoonful at a time, add and mix icing into the crumbled cake until the icing absorbs into the cake and disappears. Using the back of the spoon is the quickest way to make sure the two ingredients are thoroughly combined. If flavoring is desired, add it now. The mixture should be moist enough to roll into 1½-inch balls and still hold a round shape.
Forming: Use a cookie scoop to get uniform-size cake balls or cake pops. Scoop cake mixture onto a cookie sheet lined with parchment paper. Then roll each scoop by hand forming a ball. Cover the cookie sheet with plastic wrap and chill for several hours in the refrigerator, or place in the freezer for about 15 minutes. The cake balls need to be firm but not frozen.
Dipping: Melt candy coating in a deep microwave proof container at medium power (50%or lower) for 2-3 minutes, stirring well after each minute initially, then at 30 second intervals until smooth. The thinner the consistency of the
coating the easier it is to work with. Add Paramount Crystals to coating as needed to make the coating more fluid. Take a few cake balls at a time out of the refrigerator or freezer to work with. If cake balls were placed in the freezer, transfer the rest of the cake balls to the refrigerator at this point. Place one ball at a time into the bowl. Using a dipping tool, completely cover the cake ball with candy coating. Lift the cake ball out of the coating. Gently tap the dipping tool on the rim of the container to allow excess coating to drip into the container. Transfer the coated cake balls to new piece of parchment paper. Repeat the process with the remaining cake balls. Allow coating to dry completely before decorating and removing from the parchment paper.
Storing: Cake balls can be made ahead of time and stored in an airtight container on the counter or in the refrigerator for several days.
Flavor ideas for cake balls:
red velvet cake mixed with cream cheese icing covered in milk chocolate candy coating
yellow cake baked with 6 T. of orange icing fruit mixed with buttercream icing covered in dark chocolate candy coating
white cake baked with 1 cup of Oreo pieces mixed with buttercream icing covered in white candy coating