Monday, January 18, 2010

Cake Balls

I made these for yesterday's baby shower. There were a few requests for the recipe, so I thought it would be easiest to post it here.

This is a very versitile recipe. You can choose any combination of cake and icing flavors. I chose a white cake mix and cream cheese frosting. Other options . . . chocolate cake/chocolate frosting, chocolate cake/white frosting, red velvet cake/cream cheese frosting . . . the options are endless!
What you'll need:
1 cake mix
1 can icing
4 c chocolate *see below
lollipop sticks (opt.)
Yield: approximately 44 cake balls

Step 1: Bake cake in 9x13 pan. Let cool.
Step 2: Crumble cake (divide into 6 large peices and run through a food processor for best results -- I had to use my hands but it stil worked out okay)
Step 3: Stir in can of frosting. Chill mix in refrigerator for at least 1 hour.
Step 4: Use a cookie scoop to make balls. Place on cookie sheet. Chill again.
The original recipe said to roll into balls. I was thinking I didn't want them to roll around on the platter, so I left the one side flat. Otherwise, use a spoon to scoop out the cake and roll into balls.
Step 5: Insert lollipop sticks and dip cake balls in melted chocolate.
* Again, flavor is up to the individual. I chose white chocolate and semi-sweet chocolate, so I could have pink and brown to match the shower colors. There was a little difficulty with using chocolate chips -- it didn't get really smooth. So I ended up scooping the chocolate with my offset spatuala and drizzling it over the cake balls. Thinking that the chilled cake balls may have cooled the chocolate down. Will probably use a double boiler next time so chocolate stays warm. The two places I saw this recipe recommended using Almond Bark melting chocolate and Hershey's Bliss white chocolate candies. I will definitely try one of those next time.
Option B: Use an egg separator or fork to dip cake balls in chocolate without using lollipop sticks. Photo taken from Kelly's Korner blog.
*Updated: I saw another recipe that says to use an egg dipper that it normally used when dying eggs. I thought that was a SUPER idea! I will do that from now on. No more cake balls slipping off the stick.
Option C: These were rolled into balls and then dipped. Photo taken from MckMama's blog.


  1. Janelle I will definately try this for February's baking club! Thanks for sharing. Tiffany

  2. I had looked up a recipe for these up when you posted the pic on facebook because I couldn't wait for you to post the recipe... lol. Anyway, something I found was that a different way is using chocolate coating instead of chocolate chips or just chocolate. Maybe it melts and sets up better? I am assuming that is like the coating you get when you ask for a dipped soft ice cream cone... kind of a crispy coating. It comes in milk and white chocolate as well as dark. Just a thought since you had a rough time with the chocolate dipping.
    Very cute idea! I just made my way over here to check out your blog & didn't think to grab an id so I am "Anonymous".
    Michelle (Maggie's sis)

  3. What an adorable idea!
    I have a few suggestions for the chocolate part:
    As far as the chocolate goes - you could continue with the chocolate chips or white chips just add a SMALL bit of oil or shortening to them as you are melting them. It will make for smoother chocolate. Just be sure not to add or get ANY water in your chocolate.
    The chocolate coating are the little wafers you see at the store. They are a bit easier to work with than the chocolate chips. You would not need to add anything to them.
    A double boiler works great and keeps the chocolate warm just be sure to keep water out of your chocolate, even the steam. It will cause your chocolate to seize and then you will have to start over.
    The cake balls and the chocolate are not the same temperature. The balls are cooling down the chocolate and the chocolate is warming up the balls. Hence, slippage from the stick. If you work quickly, I am sure you can avoid the problem.

    Becky D