A fancy tea party would be incomplete without these joyous little Funfetti Cake Bites!?

Let’s be real here, the frosting is the best part of cake anyways. So naturally, making little balls of cake and covering them with rich chocolate and sprinkles is a genius idea. It is the perfect cake to “frosting” ratio.

Since the recipe made a bazillion, Lauren and I have been bringing a daily supply into our offices for the past few days, and they have been all the rage warmly received. Since these dainty cake bites are modest in size, I’ll be modest in my description.

Ok, who am I kidding, I am not at the fancy tea party any more, so excuse me while I take off my bonnet and white gloves and go stuff my face with these decadent chocolate-covered funfetti cake bites.

They are THAT good.

Oh and just for clarification, I was kidding about the bonnet and white gloves. The bonnet is still up in my Mom’s attic from my “Little House on the Prairie” Halloween costume I wore 3 years in a row. And as for the white gloves, well, I haven’t owned a pair since my Mom made me go to Cotillion to learn some ballroom dancing and etiquette. Bless her soul for wanting me to be a such a well-rounded individual. Too bad the only thing I learned from attending those classes was how to sip lemonade with my pinky out. Wait, no, I take that back. I think I learned that from SpongeBob SquarePants…..what a legend.

Preparation:

funfetti Cake mix, bowl. Check

Whisk in eggs, oil and water.

Pour batter in greased and floured glass baking dish (check box for sizes and baking times). Allow cake to cool. Shave off all edges and discard. By discard, I really mean tell yourself you are going to throw away the crust part, but actually eat it because it is still so tasty. By, eat it, I mean not all of it. Save some room for the finished product! Duh. Then, crumb the cake mixture with a fork! This part is so much fun.

Get in there with your hands and start making balls with the cake crumbs. Be sure to compress each one tightly so they don’t fall apart when they hit the chocolate frosting. That would be a crying shame.

Make the chocolate frosting (see directions below).Now comes the fun part. Drop each cake ball into the chocolate frosting bowl and turn with a fork to thickly coat all areas. Forklift the balls out of the frosting and place onto Silpat (or parchment paper). Decorate with sprinkles and put in the fridge to rest and harden for about an hour.

And there you have it, my friends. funfetti cake bites. Buon Appetito!

Funfetti Cake Bites

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Ingredients:

1 box of funfetti cake mix

3 eggs

1/3 cup canola oil

1 cup water

*optional: store-bought frosting (we didn’t use it, but many recipes call for it to help the cake balls stick together)

Chocolate Frosting:

8 oz. bittersweet chocolate chips

1/4 cup half n half

1/4 cup whole milk, adding a little more, if needed

2 Tbsp confection sugar

colorful sprinkles

*Little Yellow Note: we just guesstimated everything. You can also purchase milk chocolate melting chips and melt them down, if you would rather cut down on the guess-work. Since we had bittersweet chocolate chips on hand, we ventured out to make our own “milk” chocolate, for dipping.

Directions:

Bake the cake, according to the instructions on the box. Note: the cake ingredients may vary based on the box.

Allow the cake to cook on a wire rack. Shave off all edges of the cake and discard, so that you are left with the fluffy inside.

In a bowl, turn the cake to fine crumbs, by mashing with a fork. If you want to use frosting to help the cake balls stick together, add a spoonful at a time, until the consistency is good for you to work with. Make 1 inch balls with the cake crumbs. Be sure to pack tightly, and let rest on sheet pan. *You can add a few spoonfuls of store-bought cake frosting to the cake crumbs, to make it easier to form cake balls. It isn’t necessary, though.

Meanwhile, put the chocolate in a glass bowl and put in the microwave for 30 seconds, at a time until nearly melted, stirring occasionally. Slowly add in the half n half and whisk together. Microwave for another 30 seconds.

Add the confection sugar. Slowly add in the whole milk, whisking to incorporate, until it has reached a smooth and even consistency.

Carefully, dip each ball of cake into the chocolate and turn to coat entirely. On a Silpat or parchment paper covered sheet pan, place each ball, spaced apart. Top with colorful sprinkles and put in fridge for at least an hour. Place in mini paper baking cups and indulge!

From the Little Yellow Kitchen,

Chrissy