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