Step 1

In the bowl of an electric mixer fitted with the paddle attachment, add the cake. Beat on medium speed until cake and frosting are well combined.

Step 2

Roll mixture into 2-tablespoon sized balls and place on a parchment-lined baking sheet. Place the baking sheet (filled with cake balls) in the refrigerator for at least 1 hour to harden.

Step 3

Once the cake balls are cold and hard, transfer them to a freezer-safe bag or container to store in the freezer for up to 2 months.

Step 4

When you’re ready to coat the cake balls, transfer them from the freezer to the refrigerator to defrost completely.

Step 5

In a shallow bowl, melt the package of chocolate melting wafers according to package directions. Cover another cookie sheet with parchment paper. Remove cake balls from the refrigerator and pat dry with paper towels if they have condensation on them.

Step 6

Begin to coat them one-by-one in the melted chocolate. Using a fork, gently roll each cake ball in the melted chocolate trying not to touch the fork to the cake. You want there to be coating between the cake ball and the fork at all times to maintain a smooth coating and keep the cake ball’s round shape. Remove and let as much excess chocolate coating drip off the fork back into the bowl before placing the coated caked ball on the prepared parchment-lined baking sheet.

Step 7

Once all of the cake balls are coated, take any excess melted chocolate and drizzle it over them, if desired.

Step 8

Allow cake balls to harden completely and then break off any excess chocolate that may have gathered around the bottom of the ball.

Step 9

Store cake balls in a cool, dry place.