Que lindo! or would it be que linda?

Cake Balls Take 2. Yellow cake. Chocolate icing. Cake ball perfection. They were a little less lumpy this time due to a longer stay in the freezer; midway through their creation I was distracted by a Skype fourway. I love them with the sprinkles, plus they cover up some of the imperfections that make them look like dumpy little blobs instead of elegant balls of cakey goo robed in the finest non-returnable chocolate purchased from Sheila's Party World. Make! Enjoy!

Update: I decided to post the recipe instead of linking to it

Cake Balls
(adapted from Bakerella). Check out her website for decorating ideas!
1 box cake mix and ingredients to make it- I used yellow cake
1 16 oz tub frosting- I used chocolate
1 lb candy melts or chocolate bark- I used chocolate
wax paper
decorations

Bake the cake according to directions on the box for a 9x13 cake. Allow it to cool completely. I take it out of the pan immediately to help it cool faster because (a) I'm usually baking at night and I don't want to be up until 2 am and (b) I don't care if it cracks or breaks because it gets crumbled anyway.

After the cake is cooled, crumble it into a large bowl. Don't worry if there are crunchy bits, it will all get mixed in. Add about 3/4 tub of frosting. Mix well with a wooden spoon until it comes together and looks sort of like dough. Add more frosting if it seems dry. It's sort of inexact.

Use a cookie scoop to make balls and then roll with hands to even out. Or, roll with your hands into quarter-ish to golf ball-ish sized balls in the first place. If it seems like it will be two good bites of cake, it's probably the right size. Put on a cookie sheet and refrigerate until not squishy (a few hours). Or, put in the freezer (see reason I take cake out of pan immediately).

Melt candy melts or bark. Dip each ball into chocolate until well coated. I've tried a spoon, I've tried a fondue fork, I've tried a regular fork. I don't have a good system. Whatever works to get the cake balls coated. Try to tap off excess chocolate. Place them on a wax paper covered plate or cookie sheet to harden. If you want to decorate with sprinkles, you have to do it immediately after dipping because they harden really quickly.

That's it! You can refrigerate or store at room temperature. Apparently they last a long time, but so far mine haven't stuck around more than a few hours.

Notes: Michael's has tons of flavors/colors of candy melts. So does Sheila's Party World (and I imagine other Party Worlds not owned by Sheila). I think you can really do any cake/frosting combo that you want. The yellow cake/chocolate frosting combo was definitely the most popular in my world. Although no one complained about the devils food/cream cheese frosting combo either.