So there’s this huge trend of cake balls and cake pops on the web right now.  I first saw them on Bakerella’s site and they are the coolest thing.  She is a real artist when it comes to decorating these cake pops. You should really check them out.  So, anyways, I wanted to make some, of course, but I hadn’t had an opportunity as of yet.  And then along came my 30th birthday.  What could be a better time than to try out a new “cake” than that.  They are perfect because I could eat one after another, after another, after another…..

BUT, then I was all like, what flavour should I make? Should I use icing, should I use cream cheese, should I make red velvet?  And then it came to me.  You want to know when things “come to me”?  When I am up in the middle of the night trying to fall back to sleep after I just spent 10 minutes calming LP down.  I am just lying there, trying to fall back asleep and BAM! ideas are hitting me like comets!  Things like what I should pair my new jeans with, what I should make for a Halloween costume, what thing I should crochet next and what kind of cake balls I should make for my birthday.  Come on – you guys do this too.  Don’t you?

Well, I got thinking about dulce de leche.  How could I use this oowy gooey caramel-ness?   A can of it has actually gone to waste in the back of my refridgerator once.  This is blasphemy.  I needed to come up with a way to slide it into my everyday life more often.  And at 3am, BAM! use it in your cake balls, Kerry! And add some pretzels for saltiness and crunch!

I had my cake ball idea and here it is, come to fruition.  Thanks middle-of-the-night- brain.  You really help me out in tough times.

Dulce de Leche Cake Balls adapted from

1 box white cake mix (prepare as directed)

1 can sweetened condensed milk

1/3 cup pretzels, crushed, plus extra for sprinkling

white and milk chocolate for dipping (1 bar each)

Start by baking the cake.  This can be a boxed cake or a cake from scratch.  When the cake is ready and cooled, crumble it into a mixing bowl. Add in the crushed preztzels.

To make the dulce de leche, there are a couple ways I have done it.  One: you can remove the lable and put the can in water on the stove and simmer it for 4 hours.  The water should be about one inch from the top of the can.  Two: you can empty the can into a sauce pan and cook it on low heat while constantly stirring until it turns golden in colour.  The first method resulted in a darker brown dulce de leche and was super easy.  There is a small risk of the can exploding and it takes forever.  The second method was also easy, but the mixture does not get as dark. I went with the second method because it was quick. Do not let the dulce de leche sit and cool, since it will become very hard (if using the second method).

Add the dulce de leche to the cake and pretzel mixture and stir to combine.  Now take 1 tbsp of the mixture and roll into balls.  Place on a baking sheet and then into the fridge or freezer to set.

When they are set, it is time to get the chocolate ready for dipping. Melt the chocolate in a double boiler.  I peirced one ball at a time with a skewer and used a spatula to coat the ball with chocolate.  Place on parchement paper or silpat when completely covered.  Sprinkle immediately with the extra crushe pretzels.  If you are doing some white and some dark chocolate, start with the white and then just throw in the dark chocolate.  You won’t have to wash out the double boiler in this case!