I received a beautiful glass jewelry box, which didn’t thrill me in the moment, but I soon came to realize it was a wonderful gift. I held onto that box for many years. It always reminded me of my grade school friends. I’m sure had I gotten the box of sweets, as I had hoped all those years ago, I would not ever have given this a second thought. Isn’t it funny what we remember?
So with this thought swimming around in my head, I opened my refrigerator and out of the corner of my eye, I saw the flaming red of maraschino cherries and inspiration hit – combine a cake pop recipe with a maraschino cherry and make it look like a big cordial cherry. YUM!
My Sweet Chocolate Cherry Bombs are coated in tempered pure chocolate and they are delicious. If you aren’t comfortable tempering chocolate, you can simply use dark confectionery coating/candy melts. Click here for detailed instructions about melting chocolate/confectionery coating.
I used a Pillsbury Devil’s Food cake mix and blended it with Pillsbury Classic White Frosting. Change it up a bit if you’d like. Try using chocolate frosting blended with the chocolate cake or perhaps a white cake blended with vanilla frosting. That white version would actually look more similar to a cordial cherry once cut open. Any way you decide to make them, I’m sure they will be sweet!
Sweet Chocolate Cherry Bombs – Cake Balls with Cherry Centers
1 Pillsbury Devil’s Food Cake Mix
1 1/4 cups water
1/2 cup vegetable oil
1/4 cup – 1 tub Pillsbury Classic White Frosting*
30-48 Maraschino Cherries with stems*
16-22 oz. tempered semi-sweet chocolate (or
dark confectionery coating/candy melts)
Special equipment needed:
2 – 8″ or 9″ cake pans or 1 – 13″x9″ pan
no-stick cooking spray
hand held mixer
parchment paper or non-stick foil
Recently, I have experimented with using less frosting and mixing my cake and frosting with my Kitchen Aid stand mixer, as I’ve read where some people use as little as 2 tablespoons for a whole cake. I used that idea to make my Warm Fuzzy Cake Balls and used 1/4 cup of frosting. The texture is great and the flavor is very chocolatey. So, to make these you may want to start with a smaller amount of frosting and add more until you find the flavor and texture you like best.
Mixing in an entire tub of frosting by hand produces a lighter more airy cake ball and you end up with more of them. If you use less frosting and mix in a Kitchen Aid or food processor the mixture becomes more dense and you will end up with fewer cake balls. Both are very good options.
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Items used to create this project that are available on Amazon.com (commission earned for sales)