Dot Cake Bites
Dot cake bites are poppable vanilla cake balls in a white chocolate shell, coated in rainbow nonpareils. One of my favorite make-ahead party treats.
Servings: 72 Cake Bites (1 tablespoon each)
Calories: 75kcal
Ingredients
- 14.25 ounces Baked White Cake
- 12 ounces White Chocolate Chips
- ¾ cup Buttercream Frosting
- 10 ounces Rainbow Nonpareils
- 1 tablespoon Vegetable or Canola Oil (optional)
Instructions
- Combine the cake and frosting in a stand mixer, fitted with the paddle attachment (you can also use a hand mixer, it will just take a little longer). Mix the ingredients until they look like cookie dough.14.25 ounces Baked White Cake , ¾ cup Buttercream Frosting
- Line a baking sheet (or other flat, moveable surface) with parchment paper.
- Measure out a tablespoon of the cake mixture and roll it into a ball. Place it on the parchment paper. Repeat until all the batter has been turned into balls.
- Place in the freezer for 1 hour.
- Remove from the freezer and allow the balls to sit for about 10 minutes, while prepping the chocolate.
- Place the chocolate chips in a small bowl (deep enough to dip) and microwave for 2.5 minutes, pausing every 30 seconds to stir so the chocolate doesn’t burn or overcook.12 ounces White Chocolate Chips
- Once the chocolate is smooth when stirred, add the vegetable oil (if using) and stir well to combine.1 tablespoon Vegetable or Canola Oil (optional)
- Place the sprinkles in a small bowl similar to the one you used for the chocolate.10 ounces Rainbow Nonpareils
- Using a fork, place one ball at a time in the melted chocolate. Use a fork to roll it around and then scoop it up, with the ball on the tip of the fork tines. Tap the fork on the edge of the bowl, scraping it on the edge of the bowl to remove the excess chocolate as it falls away.
- Drop the ball straight into the sprinkles and quickly cover every bit of the white chocolate with sprinkles (I use my hands to ensure every spot is covered). You may have to rotate the ball in the bowl a bit to ensure it’s completely covered, but get it covered quickly so the sprinkles cover the entire ball before the chocolate starts to dry.
- Place the ball back on the parchment paper and repeat with all remaining balls.
- Let rest for 1-2 hours or until hardened. Enjoy!
Notes
Storage:
Keep these in an airtight container in a cool, dry spot for up to 5 days. Do not refrigerate, the nonpareils get soggy and bleed, and do not freeze, the chocolate shell can crack.
Keep these in an airtight container in a cool, dry spot for up to 5 days. Do not refrigerate, the nonpareils get soggy and bleed, and do not freeze, the chocolate shell can crack.
Tips:
Use only rainbow nonpareils for the smooth dome, jimmies and stars leave gaps. Freeze the balls for an hour so they hold up to dipping, but let them sit 10 minutes before you dip or the chocolate seizes on contact. Get the excess chocolate off each ball before the sprinkles for clean, full coverage, and work fast since white chocolate sets quickly. If the dough won't roll, add frosting a tablespoon at a time.
Use only rainbow nonpareils for the smooth dome, jimmies and stars leave gaps. Freeze the balls for an hour so they hold up to dipping, but let them sit 10 minutes before you dip or the chocolate seizes on contact. Get the excess chocolate off each ball before the sprinkles for clean, full coverage, and work fast since white chocolate sets quickly. If the dough won't roll, add frosting a tablespoon at a time.
Nutrition
Calories: 75kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 1mg | Sodium: 47mg | Potassium: 18mg | Fiber: 0.1g | Sugar: 10g | Vitamin A: 1IU | Vitamin C: 0.02mg | Calcium: 22mg | Iron: 0.1mg
