I love making my cheese-cake balls, but even after my upgrade and experiments with different cake flavors, I was getting a little bored. For St. Patrick’s Day, I decided to take my cheese-cake balls up a notch and go bon bon style (to give the kiddos something pretty to look at before they destroy them).
The interior of these bon bons have three layers. The first layer has been tinted green for visual contrast, the second is frosting, and the third included a touch of vanilla. We used color sugars and candies to decorate with. In my next batch, I think I will include a holiday-specific confetti from the holiday baking isle of my store.
After my little creations were finished and I allowed my kids to indulge a little, they were amazed! My oldest knew I was making “cake balls” but I completely threw her! After her first bite she said: “Wait… what’s in this? Oh my gosh – that’s awesome!”
I would have to agree, they are pretty awesome!
This recipe isn’t a “quick” process but the outcome is worth the effort. I begin with baking a white cake and setting out two blocks of cream cheese. Once the cake is baked and slightly cooled, I place half of the cake and one block of cream cheese in the food processor. Pulse once or twice and then add 1 tsp of vanilla. This will be the “white” layer of the bon bon. Mix on low until a dough is formed, wrap in plastic wrap or wax paper, and chill.
Next, add the second half of the cake and the second block of cream cheese to the food processor. Pulse once or twice and then add your favorite food coloring. Powdered colors will work better than gel because gel will change the dough slightly making it less firm. Mix on low until dough is formed, wrap in plastic wrap or wax paper, and chill.
Chill your dough for 10 -30 minutes. (Depending on how cool your house is. In Florida, I chilled for 30 minutes, here in Idaho, I only need 10 minutes – so long as it is cool, you’re good)
After the dough has chilled, roll your first layer of dough onto wax paper (1/4 inch thickness). Place dough with wax paper on a small baking sheet. Spread a generous layer of icing on top of your first dough layer. On another piece of wax paper, roll your second dough layer (1/4 inch thickness). Place this layer on top of your frosting. Using a pizza or pastry cutter, trim edges to make a rectangle. Wrap dough, maintaining shape, in wax paper. Freeze until solid.
After dough layers are frozen, slice into one inch thick strips. Then cut again to make one inch squares. (See Photo Above.)
Return squares to freezer while you prepare your dipping chocolate.
We are avoiding chocolate right now so we used Almond Bark (yes, a technicality, I know, but it works). Follow the directions on the package for melting but take note: I work my Almond Bark in batches because it is sensitive to particles being left behind. I only melt three blocks at a time with one tbsp of shortening to thin it out and make it easier for dipping. Once I use as much as I can, I take a rubber spatula and spread out any excess onto wax paper for a separate treat (waste not, want not). I also use a clean bowl for each batch.
From this point forward, this goes very quickly! Go ahead and prepare bowls of sprinkles and candies for topping. The dough is frozen so the chocolate will harden quickly!
Spread out clean wax paper, gather a fork and butter knife for your dipping tools.
Carefully dip frozen dough squares into melted almond bark and turn once. Pick up dipped bon bon and remove excess chocolate. Slide bon bon off of the fork onto the wax paper using the knife as your guide! Quickly top with your favorite toppings.
Sprinkle Covered Bon Bons:
For completely sprinkled bon bons, you will want to place freshly dipped candy into the sprinkles bowl, don’t touch it or wiggle it, gently pour top with more sprinkles. Allow bon bon to set in that bowl before removing (otherwise you will have separating and dripping sprinkle chocolate mess)
Serve immediately or return to the refrigerator until ready to serve.
- White Cake - Prepared
- 2 Pks Cream Cheese
- 1 tsp Vanilla
- Powdered Food Coloring
- Almond Bark
- Sprinkles (decorations of choosing)
- Wax Paper
- Bake white cake and set out two blocks of cream cheese.
- Place half of the cake and one block of cream cheese in the food processor.
- Pulse once or twice and then add 1 tsp of vanilla.
- Mix on low until a dough is formed, wrap in plastic wrap or wax paper, and chill.
- Add the second half of the cake and the second block of cream cheese to the food processor.
- Pulse once or twice and then add food coloring.
- Mix on low until dough is formed, wrap in plastic wrap or wax paper, and chill.
- Chill your dough for 10-30 minutes.
- After the dough has chilled, roll your first layer of dough onto wax paper (1/4 inch thickness).
- Place dough with wax paper on a small baking sheet.
- Spread a generous layer of icing on top of your first dough layer.
- On another piece of wax paper, roll your second dough layer (1/4 inch thickness).
- Place this layer on top of your frosting.
- Using a pizza or pastry cutter, trim edges to make a rectangle.
- Wrap dough, maintaining shape, in wax paper. Freeze until solid.
- After dough layers are frozen, slice into one inch thick strips.
- Cut again to make one inch squares. (See Photo In Post)
- Return squares to freezer while you prepare your dipping chocolate.
- Follow the directions on Almond Bark package for melting instructions.
