Cherry Cordial Cake Balls Recipes

Steps:

• In a large bowl, combine the cake mix, 1-1/4 cups coffee, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour batter into a greased and floured 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely., Place cherries in a food processor; cover and process until coarsely chopped. Transfer to a small bowl; stir in the brandy, preserves and remaining coffee., Crumble cake into a large bowl. Add frosting and cherry mixture; beat well. Shape into 1-in. balls., In a microwave, melt candy coating and shortening; stir until smooth. Dip balls in chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container overnight before serving.

Steps:

• Pretreat the silicone molds to create eyeball design: Melt 1/2 cup of the white chocolate over a double boiler. When the chocolate is completely melted, divide into three small containers. Mix each container with one of the oil-based colors so you have one black, one blue and one green. With a paintbrush, first paint the pupil with black into the center of a clean silicone mold. Next, paint the iris using either the blue or green chocolate. Place in the freezer until ready to use.
• To complete the cherry cordials, put the Fondant into a medium saucepan and bring to a thick syrup consistency.
• Strain and dry the Marinated Cherries. With a toothpick, dip the cherries into the fondant and place on a cooling rack to dry completely. Remove the silicone mold pretreated with the colored chocolate from the freezer and reserve. Meanwhile, melt the remaining white chocolate over a double boiler.
• When the chocolate is completely melted, dip the cherries into the chocolate one at a time. Place the cherries in the pretreated silicone mold. Place in the freezer to set up for 5 minutes. Remove the silicone mold from the freezer and turn out onto desired platter. Feel free to garnish with a variety of fingers, ears and brains to make for the perfect Halloween treat!
• In a medium saucepan, add the sugar and milk. Make sure all of the sugar is wet before beginning to cook the sugar. Start to cook the sugar and milk mixture over high heat. When the sugar is melted and it begins to look like syrup, add the butter to the mixture. Stir until the syrup is completely formed and the sugar has completely dissolved. Bring the mixture to a full rolling boil add the cream of tartar; keep stirring constantly. Keep cooking until the mixture thickens and holds a line drawn with a wooden spoon down the bottom of the saucepan. Turn the sugar mixture out onto a marble slab or stainless steel table. With a putty knife and large spatula, quickly spread and gather the mixture until it reaches a light white shade and holds its shape for about 3 seconds. Store in an airtight container until ready to use.
• In a small container, combine the cherries and brandy. Allow the cherries to marinate in the fridge for 1 to 3 days.

Steps:

• Preheat oven to 325 degrees. In a mixing bowl beat butter for 30 seconds on med-high speed. Add powdered sugar and salt beating until combined (scrape sides of bowl). Beat in the cherry liquid and almond extract. Beat in as much flour as you can then use a spoon to mix any remaining flour and the chopped cherries.
• Roll dough into 1 inch balls and place on ungreased cookie sheet about 2 inches apart. Using the bottom of a glass dipped in granulated sugar, flatten the balls until they are about 1/2 inch thick. Bake 14 minutes or until bottoms are light brown. Right away place a chocolate kiss into the center of each cookie then transfer to a wire rack to cool.

Steps:

• In a large mixing bowl, cream butter and sugar till soft and fluffy.
• Blend in milk and flavorings.
• Shape mixture into half-inch balls and press a cherry (MAKE SURE THEY ARE NOT WET) into center of each ball or mold mixture around each cherry.
• Place on wax paper and refrigerate till ready to dip in chocolate.
• • To Dip: Melt parafin and chocolate chips and dip.

Steps:

• Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
• Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
• Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.