As an avid reader of Pioneer Woman and Bakerella I have been seeing a lot about cake balls lately. Even my friend Sherra was telling me about them.
So when I had to take dessert to my Crafty Ladies night I decided I needed to give them a try. Cake balls can be made with any flavor of cake mix so guess which flavor I used? You guessed it – lemon! Pioneer Woman made some fun Halloween ones using Red Velvet cake. Bakerella made the cutest little Easter cake pops I have ever seen!!
Your first step is to select your cake flavor and a can of frosting to go with it – I used lemon and lemon!
Making cake balls is more like a craft project than a cooking project.
You start by baking your cake according to the directions and letting it cool.
After it is cool I cut it into fourths and crumbled it all into a bowl.
After it is crumbled add in 2/3 of the container of frosting. If it isn’t quite moist enough add a little more frosting but you don’t want them to be too moist and mushy!
Mix the frosting and the cake crumbs together using a fork until well blended. You should not see any of the frosting.
Using a cookie scoop form balls of cake dough. Place on cookie sheet.
Freeze cake balls for at least an hour. They need to be firm when you dip them in the chocolate or you will have a mess.
The next part is the fun part and the messy part -coating the cake balls.
I used white almond bark and yellow “melts” to go with my lemon theme.
I used my Pampered Chef vegetable steamer to melt my almond bark in the microwave but you can also use a double boiler.
You can place your cake ball on a fork and dip into the melted chocolate
I preferred placing the ball on the end of a lollipop stick and dipping it that way. When you remove it off the stick you will have to do a little patch work and fill in the hole left by the stick with some chocolate.
After all the cake balls are dipped let the chocolate harden – it won’t take long.
My dipping skills could use a little work!
I then put my yellow “melts” right into a squeeze bottle and placed it in the microwave to melt the “melts!”
Using the squeeze bottle I decorated the tops of my cake balls with little yellow flowers – aren’t they cute!
They looked better on a pretty plate.
You can get creative with your cake balls – what flavor combination of cake and frosting will you use?? Leave a comment and let me know!
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{ 10 comments… read them below or add one }
love the lemon flair to your cake balls!! i love lemon anything, great month of recipes for you!
They are so cute! How did they taste? I made cake balls for Christmas. They looked very pretty but I ended up tossing them all because I can’t stand the taste of chocolate bark. It is so waxy and gross. At least it was for me. Any way around it? (I am a bit of a chocolate snob
How cute! I’m so excited to try this recipe! I might do a strawberry cake w/ cream cheese frosting. Or maybe, pretend to be healthy and do a carrot cake/cream cheese combo! Although something chocolatey sounds good too!!
Kirsty,
They are pretty rich – I could only eat one! I don’t mind the taste of almond bark. I am thinking I might like chocolate better than lemon???
I think Stephanie’s idea of strawberry with cream cheese frosting might be a good one toO!
What a fun idea! Thanks for sharing!
You inspired me to make these for Easter and they were darling! I put the stick ends in a little tin pail from Target’s $1 bins, added a bow and viola! I made fondant flowers and leaves for the top of the pops. I must admit they are time consuming… very!
Your cake balls are very cute! I’ve made bats and eyeballs for Halloween and little pumpkin cake balls, too. I’ve made spice cake and cream cheese combo and white cake with vanilla icing combo. My favorite would have to be chocolate with chocolate icing & chocolate bark. They are so cute but I’m not overly keen on them, either. You can see my cake balls here: http://tamiskitchentabletalk.blogspot.com/2008/10/yummy-halloween-treats.html
Cute idea. Can’t wait to try it.
They look so cute! I actually use a toothpick to dip the cake balls and it works very well, and I only take 4-6 out of the freezer to dip at a time so they don’t soften. I think my favorite combination is red velvet cake with cream cheese frosting, yum!
Ok, I’m feeling very brave and adventurous today. I’m going to try this–and perhaps the Lemon Bread–which looks positively DIVINE!
Lovey site!