Peppermint Cake Balls
Prep time: 
Total time: 
Serves: 24
 
The measure for the buttercream below is from ½ cup - 1 cup because I feel like everyone likes their cake balls slightly different . I tend to go super creamy so I go heavier on the buttercream, but use your judgement and only add a little at a time until you get to your perfect consistency
Also, I used the American buttercream recipe
Ingredients
Instructions
  1. Bake you cake recipe and prepare the buttercream ahead of time
  2. Once the cake is completely cooled, break it up in a large bowl and add the vanilla buttercream and ½ cup of the crushed candy canes and peppermint oil
  3. Mix to the consistency you desire by adding more or less buttercream to taste
  4. Scoop the balls onto parchment lined sheet pans and then roll them for perfect shape. *Be sure to wear gloves to prevent any bacteria getting trapped inside the cake balls! No one wants to bite into a moldy cake ball!
  5. Refrigerate while you melt the vegan white chocolate then dip them to coat completely, be sure to roll them into the crushed candy cakes before the chocolate sets
Notes
Cake balls can be stored at room temperature for up to 2 days, but are best in the refrigerator for up to 3weeks
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/peppermint-cake-balls/