Cake balls are small spheres of reconstituted cake crumbs, coated with chocolate or frosting. They are made by blending cake crumbs with icing, shaping them to form a ball and then dipping them in a coating.

Tips

  • When you mix your cake crumbs with the frosting, you’re looking for a soft dough to form, but the dough should not be sticky. If you feel like your dough is a little dry, feel free to add a bit more frosting until you get to your desired consistency.
  • You can create shaped cake balls by flattening your cake mixture into a slab and using a small cookie cutter to cut out shapes.
  • Be sure to fully chill your cake balls before you dip them, if they’re soft they will be much harder to work with.

INGREDIENTS

  • 1 box cake mix flavor of your choice
  • eggs, oil and water as called for on cake mix box
  • cup + 2 tablespoons canned frosting flavor of your choice
  • 1 pound candy melts I recommend Ghirardelli Melting Wafers
  • 1/2 cup sprinkles

INSTRUCTIONS

  • Prepare cake mix with the amount of oil, water and eggs directed on the box. Bake in a 9”x13” pan according to package directions.
  • Let cake cool completely, then break apart and crumble until fine crumbs form.
  • Stir in the frosting until a dough forms. If the dough seems dry, you can add additional frosting, 1 tablespoon at a time, until desired consistency is reached.
  • Roll the cake mixture into tablespoon sized balls. Place the balls on a parchment lined baking sheet and chill for at least one hour.
  • Melt the candy melts in a bowl in the microwave, heating in 30 second increments, and stir until completely smooth.
  • Place each cake ball on a fork and use a spoon to pour the candy melts over the cake ball. Tap against the side of the bowl to remove excess candy melts.
  • Place each ball on a parchment lined sheet pan. Top with sprinkles.
  • Repeat with remaining cake balls and candy melts. Store in the refrigerator until ready to eat. Can be made up to 3 days in advance.

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