Sunday, April 19, 2009

Cake Balls

I can't remember the site where I first saw these done, but I do distinctly remember seeing them on Bakerella as cakepops. They're small and sweet, perfect for a party or a reception; they're infinitely customizable; and they're easy to make. Here's the basic recipe:

1 13" x 9" cake (made from scratch or from a box)
1 can frosting (or about 2 cups if made from scratch)
1 package chocolate bark coating (if you use regular chocolate, like melted Hershey bars, they will not turn out as well)
1 Tbsp oil or shortening

Make cake according to instructions, cool, then crumble into very fine crumbs in a large bowl. Mix in frosting. Shape into walnut-sized balls, then cool in the freezer for at least an hour--two would be better. Melt the chocolate coating and add oil/shortening, dip cake balls, cool for 15 minutes.

Not rocket science.

The beauty is in the variations. Try some of the following:
  • red velvet cake mix, cream cheese frosting, milk chocolate bark
  • devil's food cake mix, vanilla frosting, milk chocolate bark
  • strawberry cake mix, vanilla frosting, white chocolate bark
  • German chocolate cake mix, pecan coconut frosting, milk chocolate bark
  • chocolate cake mix, vanilla frosting plus peppermint extract, dark chocolate bark
  • chocolate cake mix, chocolate frosting, Andes mints

  • A lot of good tips can be found at
  • Omit oil or shortening, if desired.
  • Some of the cake crumbs will get into the bark, so if you're using white chocolate bark, you may want to thin the coating with 2 Tbsp or so for a first coat, then redip in fresh chocolate.
  • To make cake ball cones, lightly coat the inside of a cake cone with chocolate bark. Cool. Lightly press crumb/frosting mixture into the cone. Dip cake into coating, swirling to coat throughly. Hold cone upside-down for a few seconds to drain, then cool upright. Warning: These are very rich!
  • Some prefer using one-half can of frosting for a more "cakey" ball. Be sure to freeze them until very firm before dipping.