Step-by-Step Instructions
First, you’ll make the dough. In your large bowl, beat the softened cream cheese until it’s completely smooth. This is crucial—you don’t want any lumps. Then, slowly add in the entire box of funfetti cake mix. I use my mixer on low at first to avoid a powdered sugar explosion, then increase the speed until it’s fully incorporated. It will look crumbly at first, but keep mixing! It will come together into a thick, stiff, and beautifully colorful dough. Once it’s uniform, I cover the bowl and pop it in the freezer for about 15 minutes. This firms it up just enough to make rolling much less sticky.
Next, roll and chill. Scoop out tablespoon-sized portions of the dough. I use a small cookie scoop for consistency, but a spoon works fine. Roll them between your palms into smooth balls. Place them on your parchment-lined baking sheet. Here’s a lesson from my first batch: if the dough starts sticking to your hands, just wash and dry them, and maybe give the dough another 5 minutes in the freezer. Once all the balls are rolled, transfer the entire sheet to the freezer for at least 30 minutes. This step is not a suggestion—they need to be very firm to withstand the warm coating without melting.
Finally, the fun part: coating and decorating! Melt your white almond bark according to the package directions. I do it in 30-second bursts in the microwave, stirring vigorously in between. You want it completely smooth and fluid. Working with a few balls at a time from the freezer, use a fork to dip each one, tap off the excess coating, and gently slide it back onto the parchment paper. Immediately, while the coating is still wet, shower them with extra sprinkles. I learned to do one at a time because that coating sets surprisingly fast! Let them set completely at room temperature until the shell is hard.
Pro Tips for Best Results
My first test taught me the importance of temperature. That initial 15-minute freeze of the dough before rolling is a game-changer for clean hands. More importantly, do not skip the full 30-minute freeze of the rolled balls before dipping. I got impatient once and dipped balls that were only chilled, not frozen. They started to soften in the warm coating, lost their shape, and created a huge mess. Firmly frozen balls give you a perfect, smooth shell every single time.
When it comes to melting the coating, low and slow is your mantra. Overheating almond bark will cause it to seize up into a thick, unusable clump. If this happens, you can sometimes save it by stirring in a tiny teaspoon of solid vegetable shortening, but it’s better to avoid it. I also keep my coating bowl over a pot of barely simmering water (double boiler style) if I’m doing a big batch, which keeps it at the perfect dipping consistency without re-microwaving.
For the prettiest results, have your sprinkles ready in a shallow bowl before you even start melting the coating. The moment you place a dipped ball on the parchment, grab a pinch of sprinkles and toss them on top. If you wait even 30 seconds, the coating will start to set and the sprinkles won’t stick. I also like to use two forks for dipping—one to lower the ball in and lift it out, and the other to help gently push it off onto the parchment without scraping off too much coating.
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