Cake Balls Recipe

These are great!!! And so easy!!! I see some members say they take hours to make (like one says 7....NOT!!! ) If you follow the instructions they are not that hard!!! Here's some of the variations I have used: Variations/flavors: • White cake mix and mint chocolate chip icing - Dipped in chocolate confectioners coating. • French vanilla cake with white chocolate almond icing. – Dipped in chocolate confectioners coating. • Red velvet with cream cheese icing and vanilla confectioners coating. • Red velvet with cream cheese icing dipped into milk chocolate coating. • Chocolate cake, milk chocolate icing, dipped into chocolate bark. • Lemon cake with lemon frosting and dip them in whit chocolate. • Lemon cake mixed in white chocolate chips and lemon frosting, dipped in white chocolate. • Spice cake with cream cheese frosting and coated them with white chocolate coating. • Cherry chip cake mix and cream cheese frosting dipped in white chocolate. • Fudge cake, mixed in peppermint chips and fudge frosting. Dip in dark chocolate. • Chocolate fudge cake mix and coconut pecan frosting dipped into chocolate. • Chocolate cake, butter cream icing, and dark chocolate coating. • Chocolate cake/chocolate icing and dipped into raspberry/chocolate chips are melted with a bit of oil. • German chocolate cake mix with coconut pecan frosting & dipped in melted semi sweet chocolate chips. • Strawberry with vanilla frosting, dipped in chocolate. • Carrot cake with cream cheese frost

After a vanilla bundt cake I baked failed to come out of the pan in one piece (and a good cry) I searched for options of what to do with the mess I had left and I found this recipe. Using my food processor, I put all of the cake in and pulsed it into a very fine crumb. I had already prepared the glaze to pour on my cooled bundt so i gradually added it and contibued to pulse until the caje formed into a ball in the food orocessor. I then lined a baking sheet eith was paper and using my 2 tbsp scoop, I made 32 nice sized balls which I placed in the freezer for about an hour. I melted a 16 oz bag of semi-sweet morals, added 2 tsp coconut oil to it which keeps the hardened chocolate "soft" and proceeded to coat each ball in the chocolate and after each one immediately sprinkled colored nonpereils. I did this for 20 of the balls and there are 12 balls left in a Ziploc in the freezer which I may cover with chocolate and nuts. I'm sure I have at least 2 months that these will keep in the freezer. The end result is quite delicious and I'm actually glad my bundt fell apart or I may have never discovered the cake ball! Thank you for an easy and delicious recipe. I keep the chocolate covered balls stored in the fridge.

Absolutely wonderful! I made 35 boxes of these (4 of each of 5 different kinds in each box) for Christmas this year.... It took almost 2 days to complete them all but everyone raved!!! I made Carrot Cake with Cream Cheese Frosting dipped in White Chocolate......... Cherry Cake with Cherry Frosting in Milk Chocolate (tasted like a cordial cherry)....... Chocolate Cake with Chocolate frosting made to taste like chocolate mint with a little peppermint extract mixed in with cake and frosting, dipped in semi-sweet chocolate.........Lemon Cake with Lemon Frosting dipped in white chocolate....... German Chocolate Cake with Pecan Coconut Frosting, added extra coconut & nuts and dipped them in semi-sweet chocolate...... NOTE: I did not use the confectioners coating, I used approximately 1 tablespoon vegetable shortening to 2 bags of chocolate chips, heated over medium heat on a double boiler... to coat them, I added the cake balls and used two spoons and transfered them back and forth sorta like seperating the egg yolk from the whites and then placed them on waxed paper to set.... Can't wait to make these again!!! Thanks for the recipe!

I made these cake balls a couple of weeks ago for a 4H meeting and they were a hit. I stuck to the basics for my first attempt (white cake and frosting and almond bark with multicolored sprinkles). I baked the cake and turned it out onto wax paper (it rested 10 min) and let it cool until I could handle it and crumbled it with a fork and my fingers into the mixing bowl. I then slightly heated the canned frosting (about 1/3 of the can) in a bowl until pourable and mixed with my paddle just until combined. I refrigerated one hour and formed the balls by hand. It wasn't sticky, but held together fine. Placed them in the freezer on a tray one hour and melted the almond bark in one of those mini crockpots made for dipping strawberries, etc in coatings. Used the tool that came with the pot and rolled them into the melted coating and placed on wax paper. Immediately after each ball I sprinkled the colored sprinkles). After they were solid, I placed each in a mini muffin paper liner. They were very tasty, not too sweet.

Easy enough. A couple of suggestions - 1). Let the cake cool before mixing in the frosting 2). Once you have made your cake balls and before you dip them into the melted chocolate - stick the cake balls in the freezer for about 15 minutes then dip them. 3). If your melted chocolate melt is too thick you can always add shortening (Crisco) to this mix and thin it out some. Just add a little at a time until you get the consistency you are looking for.

Cake truffles are a sure crowd pleaser, and they are not difficult to make. Some tips: 1. Use 1/2 can of frosting. It gives a great consistency -not mushy. 2. A hand mixer or food processor mix the cake and frosting easily. 3. As noted before, insert a toothpick and freeze the cake balls for at least an hour before dipping. 4. Consider buying dipping chocolate from your local chocolatier. I paid about $6 a pound for white and dark chocolate and it is superior to chocolate chips or those Wilton wafer thingys. 5. Closely monitor the temperature of the dipping chocolate - white chocolate in particular will 'seize up.' 6. Use a spoon or small ladle to aid in covering the cake ball with chocolate. if toothpicks don't work for you, hold the cake ball on a plastic fork with the two center tines broken out. 7. Serve them in mini muffin cups or candy cups. JoAnn has some darling ones.

I haven't read through all of the reviews so I don't know if this was mentioned, but I wouldn't recommend using the entire tub of frosting. It makes the cake balls too sweet. I warm my frosting in the microwave and then add it to slightly cooled cake. After mixing the frosting, roll the balls using a cookie scoop for measuring and then refrigerate for at least 1 hr and up to overnight. Then decorate as directed.

Made it last night — hero status achieved.

VERY GOOD! My choice was to make chocolate peanut butter. I used Duncan Hines Devil's Food cake mix to make cupcakes. While they were baking I mixed 1/2 cup of peanut butter with 1/2 cup chocolate frosting. Once the cupcakes were done, I put them in a mixing bowl and added the frosting mixture until it was the consistency of dough, using an electric mixer. I did not use all the frosting. It made the cake taste like a moist peanut butter brownie. I then rolled and froze them for an hour before dipping them in dark chocolate. I placed them on a cookie sheet for decorating prior to placing them in their paper wrappers. Thank you Allison for sharing! I'm looking forward to trying pineapple cake rolled in white chocolate and coconut.

There were tears, sweat, cursing...and then there were cake balls. With the task of planning my best friends bridal shower, I thought these might be a fun alternative to cakes or cupcakes. Begin cake ball trial #1. I am not a baker by any means, and with all the different reviews about this recipe I was nervous to start! I baked a cake mix, mixed with icing while hot (I did not use all the icing and added a little at a time) and made into balls with a 1 inch diameter cookie scoop. Left toothpicks in the balls and put on sheets in the freezer. So far, so good. Several hours later, upon dipping them in chocolate melting disks, realized the toothpicks were a mistake-I couldn't get them off! Some fell off in the chocolate, some started crumbling, and in general came out rather unattractive looking, as the chocolate coated really thick. However, I still found them rather tasty and the texture not at all unpleasant. Plus, what an affordable party dessert! Despite the pain these are to make, I will definitely put these on the shower menu- with some extra decoration to pretty them up.

Succinct, easy, just make sure to cool your cake before crumbling and cut off the edges if they're a bit too brown and/or hard. If you don't use a confectioner's coating (chocolate bar or candy making discs) be sure to either temper your chocolate or if you're using chocolate chips, add 1 Tb of shortening to every cup of chips to create a smooth chocolate coating that will harden and look nice!

Even my dog looked impressed (probably).

I was wondering if i can use powdered sugar mixture to coat the balls.

Only one change: 1/2 of the can of icing (8 ounces instead of 16) is plenty for this recipe! Very easy, very fun, and rewarding!

Always wonderful! Who doesn't like chocolate covered cake ? Definitely mix the cake and frosting after completely cooling the cake. Chill mix 4 hours, then make into balls and freeze for 2 hours. Dip ends of popsicle sticks in melted chocolate and insert into frozen balls. Return to freezer for an hour. Dip the balls into melted chocolate, shake off excess and poke pops into florists foam. Decorate as desired. Allow to set.

Love it! I mean, who doesn’t love cake and candy? I don’t bake much. This was easy to make, but here’s my suggestions for good results, as mine came out a bit messy. First: definitely allow the cake to sufficiently cool when it comes out of the oven. I gave mine 40 minutes , probably would’ve done better with more time. Second: once you form the balls, refrigerate or freeze them to help them set up good. I only gave 10 minutes, I’d go with maybe an hour at least. After I coated them, they went back in the fridge again. After 45 minutes of that, they came out with a good tasting result. Just messy, maybe a little over-coated. I used yellow cake, vanilla frosting, and vanilla coating.

I had 4 six-inch cakes that needed to leave my freezer so I found this recipe. I stuck them in my Kitchen Aid mixer bowl, threw 3 large scoops of homemade buttercream into it & mixed until it formed a dough. I scooped them with a round tablespoon. I got 48 balls. I covered 24 with white chocolate & 24 with dark chocolate. The only complaint was that the balls remained doughy while the chocolate hardened. I will put them all in the freezer after everyone here is done grazing on them.

best recipe website ever!

Unable to dip all of the cake balls in only 3 ounces of melted chocolate. Couldn’t even do it with 16 ounces of melted chocolate.

I made these for for my family and they loved them. Actually, my husband , said they are deadly, his way to describe delicious sweet treats. I did add something extra, two crushed crispy crunch bars. I will definitely make them again. Thanks for the recipe