If you’ve been having a bad day, these tasty little numbers are just what the doctor ordered. A pink, super-strawberry base gets paired with a heaping portion of lemon frosting and a delicate coating of chocolate. We decorated with pink in celebration of February 14th, but there’s no reason these can’t be a year round treat.
Bake the cake as instructed by the box. Once the cake comes out of the oven, allow to cool then, using your fingers knead the cake into crumbs. Empty the lemon frosting into the cake crumbs so the consistency is sticky and malleable. Roll into 1 inch cake balls.
In a small bowl, melt the white chocolate then dip the cake in the melted chocolate to coat. Once the white chocolate shell sets, melt the pink chocolate and pour into a sandwich sized bag. Clip the corner of the bag and drizzle over the top. Try and allow the colored chocolate to set before digging in.
Ingredients
Directions
Bake the cake as instructed by the box. Once the cake comes out of the oven, allow to cool then, using your fingers knead the cake into crumbs. Empty the lemon frosting into the cake crumbs so the consistency is sticky and malleable. Roll into 1 inch cake balls.
In a small bowl, melt the white chocolate then dip the cake in the melted chocolate to coat. Once the white chocolate shell sets, melt the pink chocolate and pour into a sandwich sized bag. Clip the corner of the bag and drizzle over the top. Try and allow the colored chocolate to set before digging in.
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