Fuzzy Coconut Cake Balls
Make 40 Fuzzy Cake Balls
1 baked cake
1/4 cup - 1/2 cup white frosting
24-32 ounces melted white confectionery coating/candy melts*
Warm fuzzy feet template
4 cups shredded coconut
Liquid food coloring -yellow (the grocery store variety is fine)
80 candy eyes
Mixing bowl and spoon or a stand mixer or food processor
Disposable pastry bag, zip top bag, or a squeeze bottle fitted with a small round pastry tip
Baking sheets that fit in your freezer
Zip top bags used to color your coconut
Optional: #18 mini ice cream scoop (a heaping tablespoon)
Fork or chocolate dipping fork
Break up cake into a mixing bowl or the bowl of a stand mixer (my preferred method**) or a food processor. Add 1/4 cup white frosting. Mix to combine. If the mixture holds together well and you can easily form balls, then stop, if it crumbles, add up to another 1/4 cup frosting. Set aside for 30-45 minutes while you make your warm fuzzy decorations.
**By using a stand mixer your cake balls will have a smooth truffle like consistency. If you do this by hand, you will probably want to mix it with your actual hands to get it smooth.
Click on Printables and print out template. Set the printed warm fuzzy feet template under a sheet of parchment paper on a baking sheet. Fill a squeeze bottle fitted with a small round pastry tip (#3,4, or 5) or fill a disposable pastry bag (either fitted with a tip or just snip off the end leaving a small opening) or fill a zip top bag and snip off one tip. Pipe feet. I found it easiest to get the best shape by making dots for the toes, then piping around the outer edge and filling in the center of the feet. Place in the freezer for 5 minutes to harden. You can, unless you are making cake pops, attach the two feet together with some white candy coating.
Break up any clumps in your coconut then place coconut in a zip top bag. Color your coconut by adding 3 drops of yellow per cup of coconut. Seal bag and shake until coconut is uniformly colored. Add more coloring until you reach the desired shade.
Scoop out 40 heaping tablespoonfuls of the cake mixture. A #18 scoop makes easy work of this. Roll into balls pinching together any big seams. Set one ball into melted white confectionery coating/candy melts. Use a fork or candy dipping fork to submerge the ball in the white coating. Set the fork under the ball and lift it out of the coating. Tap the fork on the side of the bowl to remove the excess candy coating. Set the dipped ball into the colored coconut. Sprinkle and press the coconut all over the ball. Once you've created all of your warm fuzzies, use some white candy coating to attach the two feet to the bottom of each warm fuzzy.
This craft is reprinted courtesy of Hungry Happenings where you will find complete illustrated instructions.
Beth Jackson Klosterboer is the author of Hungry Halloween featuring Movie Monster Munchies, Bewitched Buffet, and Dead Man\'s Diner. She has been a chocolatier and party planner for over 20 years and creates edible crafts which she features on her her blogs, http:www.HungryHappenings.com and http://www.HungryHalloween.com.