Recipes‎ > ‎Sweets‎ > ‎

Basic Cake Balls

Yield 48 balls

Ingredients

  • 18.25 ounce box cake mix
  • 9 by 13 inch cake pan
  • Large mixing bowl
  • 16-ounce container ready-made frosting
  • Large metal spoon
  • Wax paper
  • 2 baking sheets
  • Plastic wrap
  • 32 ounces (2 pounds) candy coating (Welton is good and at Michaels)
  • Deep, microwave safe plastic bowl
  • lollipop sticks
  • Resealable plastic bag or squeeze bottle (optional)
  • Syrofoam block for placing finished cake balls
  • Cake decorations, sprinkles, etc.

Directions

  1. Bake the cake as directed on the box, using a 9 by 13 inch pan. Let cool completely. 
  2. Once the cake is cooled, get organized and set aside plenty of time (at least an hour) to crumble, roll and dip 4 dozen cake balls
  3. Crumble the cooled cake into a large mixing bowl. You should not see any large pieces of cake.
  4. Add three-quarters of the container of frosting. (You will not need the remaining frosting.) Mix it into the crumbled cake, using the back of a large metal spoon, until thoroughly combined. If you use the entire container, the cake balls will be too moist.
  5. The mixture should be moist enough to roll into 1 1/2 inch balls and still hold a round shape. After rolling the cake balls by hand, place them on a wax paper-coated baking sheet.
  6. Cover the plastic wrap and chill for several hours in the refrigerator, or place in the freezer for about 15 minutes. You want the balls to be firm but not frozen.

Chocolate Candy Coating

  1. Place the candy coating in a deep, microwave-safe bowl. Melt chocolate on medium power for 30 seconds at a time, following instructions on package, stirring in between.
  2. Take a few balls at a time out of the fridge or freezer to work with. If they're in the the freezer, transfer the rest of the balls to the refrigerator at this point so they stay firm but do not freeze.
  3. Place one ball at a time into the bowl of candy coating, spoon extra coating over any uncoated areas of the cake ball to make sure it is completely covered in candy coating. Then lift out the cake ball out with your spoon. Avoid stirring in the coating, because cake crumbs can fall off into the coating.
  4. Holding the spoon over the bowl, tap the handle of the spoon several times until the excess coating falls back into the bowl. This technique also creates a smooth surface on the outside of the cake ball.
  5. Transfer the coated cake balls to the styrofoam block, pushing the stick into the block so it stand upright and decorate while still wet.
  6. Repeat with remaining cake balls and let dry completely
Note: Cake balls can be made ahead of time and stored in and airtight container con the counter or fridge for several days.

Chef Tammy Greunke
Comments