Jo Anne Sugimoto


Strawberry cake filled bon bons! Yummy! Everyone loves it! These bon bons, ROCK!
I am editing this recipe 12/14.
The strawberry cake filling was too soft even with refrigeration.
Although I was told not to use the Nestle's Premier White Chocolate Chips for coating, I did use it and added several drops of red food coloring to get a shade of pink and it was great!!!
These cake bon bons taste even better a day later, if they can last that long! LOL!

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Makes 50 to 60 Bon Bons


1 box
strawberry cake mix
1/2 jar(s)
strawberry frosting (8 oz.)
1 pkg
8 oz. cream cheese, softened
2 pkg
nestle's premier white chocolate chips, melted
several drops red food coloring
candy sprinkles or tiny candy decorations

Directions Step-By-Step

Make the strawberry cake according to the directions on the box.
Allow the cake to cool completely.
Crumble the cake into a large bowl, not too tiny but no large pieces.
Combine in a small bowl, 1/2 a jar of strawberry frosting and softened cream cheese, blend well.
Blend into the cake mixture and mix well. Chill until firm. I chilled it overnight.
I used a cookie scoop for more uniformed sized balls and place them on a cookie sheet lined with waxed paper. Refrigerate.
Melt the white chocolate chips in a large microwave-safe mug, stirring after each 30 second interval and adding a few drops of red food coloring to get the shade of pink that you like.
Be sure that the consistency of the melted chocolate is not too thick and is smooth with no lumps remaining.
Using a fork with thin tines and an ice tea spoon, dunk the balls into the chocolate and completely cover the balls then gently scooping them out with the fork and lightly shaking the excess off and placing them into the candy liners.
If some of the cake is showing, use a toothpick covered with the coating and touch-up to close the holes and sprinkle right away with candy sprinkles.
Do not refrigerate, but let it set in a cool area.

About this Recipe

Course/Dish: Candies, Chocolate