1. Check the oven for any left over smells like garlic, asparagus, fish etc. so they don't mess with your cake.
2. If you are making cake balls for a party be sure to hide a few in a VERY secret place, otherwise party-goers will be selfish and eat them all.
3. Patience is the number one virtue of a cake ball baker.
Directions:
1. Bake a sheet cake, whatev flavor you like. Follow the directions on the box. ALWAYS grease the pan.
2. Let cake cool a long long time. Extra fast cooling techniques include taking cake from pan to bowl and setting in the frige.
3. Wait until cake is kinda warm....just make sure it won't melt icing.
4. Squish 1/4 to 1/3 of a tub of icing into the cake...add more if needed. You want the cake to stick together, no crumbles and not too mushy.
5. Roll cake/icing mix into balls that are smaller in size then a golf ball. Put balls on pans that can fit in a refrigerator.
6. Melt chocolate (chocolate bark is best, always buy more cholcolate then you think you will need).
7. Dip cake balls into chocolate with a fork. Completely cover in choc. and push the ball of the fork, back onto the sheet with another fork.
8. Let choc. harden on balls in the refrigerator.
9. Pick out the cake balls you want to hide. Hide them.
10. Eat. Make sure you have milk or water available before this entire undertaking.
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