Amanda loves writing about running, working out, pets, cooking, baking, sports, and politics.
Until just a short time ago, I'd never heard of cake balls before. It all started when my husband said his stepsister was "craving cake balls" on her Facebook profile. Cake balls? I consider myself somewhat informed when it comes to the world of baking, so I had to figure out the mystery behind these so-called edible balls of cake. After doing a little bit of research online, I discovered that cake balls are also referred to as "cupcake pops" or "cake pops." What you call them all depends on their presentation. Either way, the result is always delicious!
Basically, you bake a cake, crumble it all up, mix the crumbs with frosting, roll into balls, and dip in chocolate. Sounds delightful doesn't it? That's exactly what I thought. You can eat the balls with your fingers or create cake pops and put them on lollipop sticks. Once my research was done, I found this all very intriguing and had to try it out for myself.
For my first attempt at making cake balls, I decided to try German chocolate cake with coconut/pecan frosting and chocolate coating. One of the great things I discovered about this dessert is the endless variations you can try. Think about how many different types of cakes there are. These different variations can be combined with all the different types of frostings and coatings. Yum!
Gather Your Ingredients
There's basically three things you need to bake cake balls:
- Cake (Use a ready-made, boxed variety or make your own)
- Frosting (Whatever floats your boat)
- Coating (Such as meltable chocolate)
For a more in-depth discussion:
- Cake: You can make your cake and frosting from scratch, or you can use a pre-packaged cake mix and frosting. As far as the coating goes, you can use any sweetened, meltable chocolate. For my first project, I used the chocolate bark coating that Kroger carries for $3.79 for 24 oz. (12 bars in the package are 2 oz. each). I would imagine just about any other grocery store would have something like it. I found it in the baking aisle hiding out next to the chocolate chips.
- Bark Coating: You'll need one package of bark coating for each batch of cake balls you want to make. I found for the 30 balls I made that there was just enough. My first attempt was pretty messy, and I probably wasted some chocolate coating, but it all worked out OK. Update: Now that I have some experience under my belt, I've found that I normally have about two bars left of the bark coating. I usually end up using the last two bars for decorative drizzle or save them for another project.
- Confectionary Wafer Coating: Instead of the bark coating, you can also use those little confectionary wafers. The nice thing about those is that they come in all sorts of different colors. I've seen these at Michael's in the cake decorating aisle. If you chose to add coloring to your bark coating or wafers, be sure to use oil-based coloring or paste. Coloring that contains water will cause the coating to become crumbly and unworkable.
- Mints as Coating: I also recently made some mint chocolate cake balls using Andes mints for the coating. I ended up using about 75 mints, which is about 3 packages or 1 pound of mints. It's usually cheaper if you can buy them in bulk. I've purchased them in bulk at Meijer.
Instructions for Making Cake Balls
Step One: Bake Your Cake
This one is pretty easy. Just bake your cake the way you usually would. You can use a rectangular sheet pan because you'll be destroying the cake anyway once its done baking. It's really fun! Let your cake cool for a while, but it should still be slightly warm before you crumble it into the bowl. I think I let my cake cool for 15-20 minutes. Once your cake is crumbled by hand, you can continue the process a step further by using a hand mixer or food processor to get a finer texture.
Step Two: Add Frosting
Now, mix in your frosting to make a paste. You'll need to add 3/4 to a full can of frosting. It all depends on what type of cake and frosting you use. I started off with 3/4 of the can and the mixture still looked a little dry so I added to the rest of the container. If you want your cake balls to be more cakey, you'll probably want to add less frosting. In the words of Martha Stewart, your mixture is going to "feel weird." So if those are your thoughts—don't worry—you're on the right track!
Before you roll out the balls, you want the mixture to chill for a while. If you try to roll them out while warm or at room temperature, they will crumble into bits. I put my mixture in the freezer for two hours only because I was busy and didn't have time to get back to it right away. However, according to the cake ball experts the mixture only needs to stay in the freezer for 15 minutes. I noticed after rolling out about half the mixture that it started to get warm again and hard to work with. So I put the rest back in the freezer for about 15-20 minutes and finished it up.
I used my hands to roll out the balls, but I've heard using a melon baller can make things easier. You can make the balls as small or as big as you like, but 1 to 1.5 inches is recommended. I found some of the larger cake balls were a lot harder to dip in the coating and was wishing I had made some of them smaller. After rolling them out, I placed the balls in a plastic container to keep in the freezer. You can stack them on top of each other between sheets of waxed paper.
Some websites recommend putting the rolled balls onto cookie sheets, but I don't have that much room in my freezer!
You'll want to freeze the balls for at least 6 hours. This makes it much easier to dip the balls in melted chocolate. If the balls are too warm when you try to coat them with chocolate, you'll have a big mess on your hands!
Step Three: Coat With Chocolate
Once your balls are nice and chilled, you're ready to dip them in chocolate. I used the microwave to melt my bark coating, but you can also a saucepan or double boiler. Here's melting directions from the back of the bag:
Double boiler: Heat water in bottom of double boiler to boiling. Remove from heat and add coating in top of double boiler. Stir until melted.
Saucepan: Melt candy coating in heavy saucepan at very low temperatures, stirring constantly until smooth.
Microwave: Place candy coating in microwave safe dish. Microwave for one minute at full power, then stir thoroughly. Continue microwaving on high for 15 seconds intervals, stirring well after each interval, until smooth.
Helpful Hints: Chop or break up coating to speed melting times. Melt at lowest temperature possible to produce the smoothest final product. Overheating will cause bark coating to scorch. Use only dry utensils or cooking pans because moisture will cause the coating to separate, solidify, or granulate.
Some More Helpful Hints
Get a Smooth Coating With a Fork and Spatula
Coating the balls in chocolate was the hardest part for me. I'm somewhat of a perfectionist, and I had a hard time trying to figure out how to cover the entire thing with a smooth coating. Some baking websites recommend manipulating the balls with a toothpick or fork while others recommended using a spoon.
I made a huge mess with the spoon and ended up using toothpicks. I would stab a ball with the toothpick, roll it around in the melted chocolate, and twist it around to get most of the excess chocolate to drip off. Then I had to figure out how to get the ball off my toothpick and onto my sheet of waxed paper without messing it up. While I was trying to figure this out I noticed that the chocolate set and dried very quickly. I could just pull it off with my fingers.
I've found the easiest way to coat your cake balls is with a fork and spatula. Hold the fork in one hand and the spatula in the other hand. Drop the cake ball in the coating, and make sure all surfaces get covered using the fork and spatula. Lift the cake ball up out of the coating with your fork, and let the excess coating drip off while you tap the fork on the edge of the bowl. Gently let the cake ball roll off the fork onto a piece of waxed paper. If you have a plastic fork, break off the two center tines and this will make it even easier for you. For less than the cost of a nickel, you've just created a dipping-fork much like those the professional candy-makers and chocolatiers use.
Work With Fewer Balls at a Time
It's best to only work with a few balls at a time and leave the rest in the freezer. Once the balls warm up, they become much harder to work with. The chocolate coating also becomes harder to work with once it begins to cool off so you have to find a happy medium. It's best to only melt 2-3 of the chocolate cubes at a time. I think next time I might try using the saucepan instead of the microwave because I think it will be easier to keep the chocolate at a good temperature.
Sprinkles Need to Be Added Quickly
After your balls are rolled in chocolate, you're pretty much done unless you want to get fancy and add more decorations or sprinkles. If you want to add sprinkles, you'll have to work pretty quickly and decorate one ball at a time because the chocolate hardens very fast. I placed the finished balls on a sheet of waxed paper while I worked on the others.
Store Them Properly
These treats can be stored at room temperature or in the refrigerator. Chances are you won't have to worry too much about long-term storage because they'll be gobbled up right away! If you store your cake balls in the refrigerator they might get sweaty. This usually isn't a huge problem taste-wise but can make them look a little strange—especially if they've been decorated.
Funfetti Cake Balls
After my original adventure with German chocolate cake balls, I decided to give a Funfetti version a try. The result was equally delicious! This time around, I used Funfetti cake mix with vanilla frosting (the Funfetti variety that comes with the package of sprinkles on top) and white almond bark. While the coating was setting, I also dipped them in rainbow sprinkles for some extra flair. Instead of dipping them in sprinkles, you can also just "sprinkle" the sprinkles onto the cake balls.
One thing I learned with the Funfetti cake is that, after you bake the cake and mix in the frosting, the colored bits seem to fade quite a bit. So what I did was mix the sprinkles that came with the frosting into the mixture. It seemed to work out pretty well. When you bite into the cake ball you still get to see some of the bright candies. I also learned that you need to buy A LOT of sprinkles if you want to make your cake balls look pretty. I bought a small container and only had enough for half the batch. Oops! Oh well. No one that ate them seemed to complain!
How to Decorate Your Cake Balls
I didn't decorate my cake balls the first time around, but this is something you might want to consider since it's really not that difficult. There are all kinds of different ways to decorate your treats. When I make the Funfetti ones, I like to decorate them with different colored sprinkles. An important thing to remember when decorating your cake balls with any type of sprinkle is that you need to add the sprinkles BEFORE the outer coating has set and dried. Otherwise, the sprinkles will just slide off and that's no fun at all. You can also dunk your cake balls into a bed of sprinkles for more coverage but that can get pretty messy. I prefer to just sprinkle on the sprinkles.
One embellishment that can make your treats look fancy is to drizzle on a contrasting color of coating using either a squeeze bottle filled with melted coating or a spoon or fork dipped in the coating. You can also pipe different designs onto your cake balls using a variety of cake decorating tips. Some people also go so far as to decorate their cake balls with pieces of fondant to make them resemble different creatures and characters. I've even seen some decorated to look like little football helmets! Clever!
If you have a golf fan in your family, you can make some of these with white coating and then purchase some round paper candy cups. Using Wilton tip #233 and some green frosting, pipe some grass around the edge of the candy cup and then place a cake ball inside the cup. Cute!
Really, the possibilities are endless when it comes to decorating cake balls, and you're only limited by your imagination.
Bakerella Inspired Cupcake Pops
I'd love to hear your comments!
Margie's Southern Kitchen from the USA on October 12, 2016:
I received a kit for Christmas one time. Mine just fell apart! I will have to try them again. Thanks for a great article!
Terry on January 02, 2014:
I made these for New Years party. Didn't go well because everyone thought they were way too sweet. Sorry to disagree with most of you, but this is not a keeper for me.
Krista on December 19, 2012:
Lea on December 01, 2012:
um..... im 1o and im in 5th grade and im just rying to make stuff for my family.... and cake pops are my favorite so i just want an easy recipe anyway i wish i could make cake pops :( :( :(
Tina on June 24, 2012:
I made these yesterday for an end-of-season soccer party. I used chocolate cake, homemade chocolate buttercream frosting, and white chocolate bakers chocolate. Then I dyed some leftover frosting black and piped it on the balls to make soccer balls. The kids (and parents!) loved them! I can't wait to make them again using the different flavors and techniques that you all suggested!
hahaha on May 17, 2012:
"if you store your cake balls in the refrigerator they might get sweaty."
Jeannie on April 26, 2012:
We will try these for a fundraising bake sale at church. Thanks for the info. Your instructions are easy to follow, so I know I will have a lot of fun doing these.
judyjudyjudy on April 07, 2012:
Thanks for this..... I have struggled with cake balls for a while and your post tells what I need to do to get them just right! I appreciate your "real" approach and straight talk! Gonna try it again today! Wish me luck!
Cathy from Louisiana, Idaho, Kauai, Nebraska, South Dakota, Missouri on March 24, 2012:
Amanda, excellent hub. Since I also make wedding cakes, it's interesting to me why I have never made cake balls with the leftover cake I have. You did a great job sharing your instructions and organizing your subject material. Thumbs up and thank you.
Lisa on March 22, 2012:
Oh! Sorry my friends :-) I so silly was mistaken ((((((
Wanted to tell "http://howtomakecakeballsnow.com" and wrote any nonsense - the goupy typographical error distorted all sense ))))))
Lisa on March 10, 2012:
Thanks, this nice recipe is similar to http://howtonakecakeballsnow.com
jjzizi on March 09, 2012:
Made these tonight for the first time, followed your directions exactly and they turned out perfectly! Thanks! These are the best directions I have found!
coleman on February 15, 2012:
CAUTION!!!! Skip this step: (“you can continue the process a step further by using a hand mixer or food processor to get a finer texture".) I tried this and it turned my cake crumbs into a big ball of play-doh. I have found that if you just crumble the cake with your hands all turns out just fine.
@m@nd@! on February 13, 2012:
Oh cake balls....sigh..........LMFAO!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!;) I LOVE YEW......
Jyoti Patil from Mumbai on February 12, 2012:
Superb recipe. Voted up !! n following now!
H@nn@h on February 12, 2012:
I am doing this on Febuary 14, 2012!!!!!!!!!!!!! So tots excited to do this! I AM WISHING I WILL DO IT RIGHT!!!!!!!!!!!LOL I LOVE YOU GUYS!!!!!!!!!!!!!!!! YOU GUYS RULE!!!!!!!!!!!....CAKE BALLS!,I LOVE YEW!!!!!!!
batti on February 07, 2012:
Thank you so much for this! So helpful! Making my first batch tomorrow :)
Preety 15 yrs on February 07, 2012:
YA WILL TRY TO MAKE............THNKS!!!!
Debbie @ PinkTexasChick on February 06, 2012:
My son wants baseball cupcakes for his birthday so I thought I should give cake balls a try. Your post has a lot of very useful information and tips. Thanks so much!
Simone on February 05, 2012:
Christa W. on February 04, 2012:
Thank you for posting how to make cake balls!! I had the hardest time making them by just following an online recipe. I looked for help and found your post. After reading your post, I was able to make the cake balls successfully! During my first attempt, I was trying to work with the cake balls when they were still warm and it was a mess! Thanks for all your help!
Angele on December 21, 2011:
Thank you for posting how to do this in such detail along with all the helpful hints. I am going to give it a try today. Thanks for all the advice.
Erika on December 16, 2011:
Thanks for sharing.Just had surgery and cant entertain for the holidays BUT got an invitation to a friends house on Christmas Eve. I am excited to say I will be making these yummy cake balls which I have never made before.I will have my hubby buy the ingredients and I will be baking from my wheel chair.Love how you explained everything in detail, almost like you were talking to me as I read it.Thanks again and Happy Holidays!
sharon on December 16, 2011:
I had cake balls for the first time from Star Bucks. They really made me want more, but not at StarBucks price!
Peggy C on December 13, 2011:
I have dipped chocolates for years, but I have never made cake balls. The best way to meld chocolate is to put it in an electric frying pan and barely turn the pan on as low as you can. It keeps the chocolate the same temperature always. Thanks for sharing.
watever on December 08, 2011:
OMG...i still dont know how to make cake balls...anyone help..i need it RAPID because am cooking it at school on friday
Lisa on December 03, 2011:
I found that I needed more coating than 1pkg. to complete the entire cake mix. I used a melon ball scoop. Do I need to add something to the coating, like shortening?
cornelia on November 30, 2011:
Thats great . But honestly ...do you people do anything on your own ??? Im coming from Croatia ...except brownies ..we dont have cake mixtures in boxes ...or canes of frostings ....people here make cakes on old way ..starting with flour and ewerything what's needed.....so i would love to make pop cakes for my kids ..but where do i find a recipe ..for cake ....for frosting ...making it all form begining of my own withouth buying ready to made stuff? grr ....im searching recepies for day..... :((((
faizan on November 14, 2011:
Thanks this recipe is very similar to http://howtomakecakeballs.org
Kendra on November 10, 2011:
Just made my first batches of cake balls. I made double chocolate with Heath Candy topping and Coconut Butter Pecan with Whit Chocolate, Peacn, and Toasted Coconut topping. YUMMY!!! They were not too bad but covering them in the chocolate was a bit hard.
;) on October 29, 2011:
jb on October 19, 2011:
Am I the only one in the world who doesn't like cake balls? I think I must be!
Hailey on October 10, 2011:
that was http://www.Willowandolivia.com for those who asked. I forgot to hyperlink the text.
Hailey on October 07, 2011:
I tried to make cake balls for my daughter's bday and it was an EPIC FAIL!! lmaoooo Totally didn't know water and chocolate was a big no no....ended up buying some online from www.WillowandOlivia.com and they were amazing!...Love their Hennessy Bombs...I felt a bit tipsy after lol But I'm working on mastering the dip and slide to make my cake balls look a bit well...more presentable.
llm1962 on October 05, 2011:
I have a few tips for everyone trying to make cake balls. First of all, use a double boiler. It is the most efficient way to melt the chocolate. The chocolate will also stay melted if you make sure the water is really boiling before you take it off the stove. Next, add about 2 tablespoons of crisco to the chocolate. The chocolate should basically fall off the spoon. Roll your balls and freeze them. You can keep them frozen for weeks stored in a container. Take them out of the freezer and insert lollipop stick to dip. Hold the ball over the double boiler and spoon the chocolate over it. After it is covered, tap the excess off. Then stick it in a piece of foam. I usually do two pops, then go back to the first one, roll it in whatever I am using for garnish (toasted coconut, heath bar pieces, sprinkles, etc) and then do the second pop. If they are really frozen they will harden really fast so watch out. Once they are hard, just slip them off of the lollipop stick onto a piece of wax paper. You can use the sticks over and over by just wiping them off with a damp paper towel.
Cake balls will keep in the refrigerator for several weeks and be fine. Most people really like them better cold than room temp because they are crunchier! I make them all the time. They are really time consuming, but everyone loves them. Feel free to email me at firstname.lastname@example.org with questions. I have a small cupcake/cake ball business.
cali girl on October 04, 2011:
this is making my mouth water i love doing these!
jackie on October 02, 2011:
Again, can these be frozen? would u coat them before freezing? i need to make a large, ampount for an open house at my salon next month, like 400 of them, so again i ask, any way to make these in advance?
Judy on September 30, 2011:
I love making the cake balls, BUT they are not that easy to coat, I have trouble melting the chocolate, but will try the dbl boiler.Guests really love them, and so easy to serve, don't really have to have plates.
Sabrina on September 25, 2011:
You are awesome! Thank you!
Seattlekiwi on September 16, 2011:
Planning on making these for a large scale event. Any tips on storage or stream lining the process as they will have to be made a day or two ahead of time. Thank you:)
southerngirlz on September 02, 2011:
I want to try these for a wedding rehearsal dinner. The bride's favorite cake is German Chocolate. Can the traditional icing w/ pecans and coconut be used? And where? On the outside or inside?
Cassie on September 01, 2011:
Wow- your recipe was spot on and your hints were very helpful. I made cream cheese frosting to mix with the Funfetti, then used Ghiradelli white baking chocolate for the coating- my boyfriend said they were better than any we'd ever bought. Thank you!
Buddyswife on August 26, 2011:
I want to thank you for this website. I recently made these for the first time and they turned out pretty good for a first-timer. The chocolate did not melt very well though (it was too thick) so I used a tiny bit of vegetable oil to thin it a little and it worked great. Your directions and pictures were very helpful, so thank you for taking the time to do it.
animalslover13 on August 24, 2011:
They taste delicious! I encourage anyone or everyone to try these! They are perfect for any Special Occasion or "Just Because" I made them today and they were fantastic! It's very tasty if you melt chocolate chips, (For the coating) and add a little bit of peanut butter to it. But, instad I also added mint to the some of the melted chocolate chips and that was my favourite! There are a lot of different things to try with Cake Pops and I am looking forward to trying many of them!
(@Gwensmith57@comcast.net -- How do you make peanut butter fudge?)
- Love: animalslover13
Gwensmith57@comcast.net on August 20, 2011:
You could use a peanut butter fudge frosting instead of the bark coating. I pour the peanut butter fudge over my cake and it hardens immediately and it is very easy to prepare. Great for cookies as well!
Dawn on August 17, 2011:
Amazing. My cousins and I adore making these!
kathy posey on July 22, 2011:
I just started to make cake balls I did a German choc and German choc icing, also a carrot cake and creme cheese icing then a cherry chip cake mix and put a marchino cherry in each one and used vanilla icing. I took them to work and everyone loved them. I work in a hospital and we had got some from a bakery for catering and they put pretzels in there in stead of the sticks so you got the sweet and salty. I tried that with the German chocolate ones and they were good that way. cant wait to try more variations. Love making them.
Eat & Enjoy on July 10, 2011:
I used this to make my sister's confirmation dessert - cake balls in the shape of a rosary.
I just posted my experience with making cake balls on my blog. Since I used this recipe, I've credited you.
(Check out the post: http://eatandenjoy.blogspot.com/2011/07/cake-what....
mabmiles on July 08, 2011:
It is my first time to hear about cake balls! Thanks for the idea.
dobo700 from Australia on July 06, 2011:
mmm - sounds fantastic, I will have to give this one a go. Thanks
michelle ponce on June 22, 2011:
Thank u for the great tips!!! I tried making these last yr with no luck but after reading how u did urs I'm gonna try again !! Thanku sooo much!!!!!!
DeWishes Delights on June 14, 2011:
This is a very versatile recipe to play around with. We use the basic mix but instead of a rolling them into balls, we make them into lots of different fun shapes. With some creativity, they can become a real conversation piece!
Beardedguywholikescake on June 05, 2011:
I just got back from a camping trip and experienced my first taste of the mighty cake balls. I have to say, I have mixed feelings about the discovery. The up side is that hey are amazing!! The down side is that I will probably be too fat to walk out of my door to purchase varieties of cake ball ingredients by this time next year. Thanks a lot everyone for this recipe :) :( lol.
yumyumfoodrecipes.com on May 27, 2011:
Looks yummy.... Wanna try this one!
Kay Nelson on May 19, 2011:
I'm a new cake ball maker and have been trying some great combinations -- but I'm not good at dipping. My solution: melt the candy coating, then dip each ball half way up. Put back on tray to harden. Then take a teaspoon and put a "dollop" over the top of each cake ball. Leaves a little space between the bottom dipped coating and top, which shows the cake ball color. Right after putting the dollop on top, you can add coconut, sprinkles, colored sugar, etc. for decorations. My friends who have tried mine swear they like them even better than the ones they've eaten that are totally covered in the candy coating.
Paige Krekeler on May 13, 2011:
Thank you for your tips. I'm not a baker nor am I talented in any sort of culinary way (purposeful) but I have been wondering about these.
I saw bumblebee cake balls and want to try them. I am fairly certain that I'll have a very expensive learning curve before they come out looking like actual bees. I will not be intimidated!
Your post here will help guide me through.
Magie on April 30, 2011:
Making cake balls for the first time today!
I am using strawberry cake with cream cheese frosting, I have not dipped yet, I'm glad all of you had such great tips, hopefully it will be pretty easy!?!
Shayla on April 21, 2011:
OMG I saw these and cheesecake pops at a bridal show and just had to have more. Thanks for the instructions. I have my cake balls in the freezer awaiting dipping in the morning. First batch is going to school with my son so my critics wont be too hard on me. :)
Amanda on April 13, 2011:
Your advice for these has been awesome! Using less frosting made them taste MUCH better than last time. I previously did a recipe on this, used an entire can, and it tasted like cake flavored frosting. YUCK. But these? Fantastic! Plus, it made a better "batter" to roll. THANKS!!! :D
Melissa on April 08, 2011:
Thanks for all the helpful tips, I am making some this evening and I think all your helpful tips will make this a fairly pain-free process. :)
Angel S. on March 30, 2011:
Thanks for the tips. I have made Cakeballs a couple times, but it always seems easier to me to just purchase them at the local bakery...
Hopefully yours and the other readers help will change my attitude!!!
JAYD on March 19, 2011:
THANKS FOR THE ADVISE, IM GONNA TRY RED VELVET CHEESE CAKE BALLS, USING CHEESE CAKE FILLING INSTEAD OF ICING HOPE IT WORKS.
jennifer on February 12, 2011:
I am trying to figure out how to make them look smooth all over> when I made mine, they had pooled areas.. I had these at a shower and I want mine to look as good as theirs.. any ideas
Holly on February 10, 2011:
Like everyone commenting, I have never heard of cake balls,these seem to be a pretty well kept secret, but they look wonderful and I can not wait to make them for everyone.
Tonia on February 06, 2011:
Another easy way to melt chocolate and keep it melted it to use a fondue pot! The chocolate won't burn and it's easy to throw the balls right in to dip.
stella on January 11, 2011:
Using a plastic fork with the middle prongs out worked well for me! Thanks!
However, all of them either burst out of a hole or cracked. I would like to solve that without re-dipping them but I am not sure how. Bummer! Maybe they shouldn't be in the freezer very long. (mine were in three hours)
Carter on January 07, 2011:
I want to make them for my daughters birthday. How far in advance can they be made ?
Shirley on January 07, 2011:
I had the chocolate cake balls at a party and I could have eaten all of them! Love them!
Rosemary on January 04, 2011:
I'm so excited to try them !!!!!!!!!!!!!!!!!!!!!!! I just have one question. Does it take very long to crumble up the cake after you bake it?
The Baking Guru from California, USA on January 02, 2011:
Thank you so much for this wonderful recipe! I have never heard of cake balls before but I will have to give these a try!
Carol Coelen on January 01, 2011:
A co-worker brought this to work but didn't really share any information on how to make. Then i asked someone else and they were a little more helpful but still didn't tell me how hard they were to dip. After making them and they were so-so i decided to look up on internet. Thanks for the wonderful hints. I will keep trying and will get better thanks to you... Happy New Year...
Jenny S on December 27, 2010:
Thanks so much for all of the helpful hints. I started making these right before Christmas and had such a hard time because my mixture was falling apart! I finally gave up after a few fell apart completely in the chocolate and made it all messy. I have had the rest in the fridge for the past few days. After reading all of your tips I can them up for New Years Eve!
cupajoe on December 23, 2010:
Waiting for my cake to cool as we speak. The kids get out of school early today so I thought I would have the cake baked and ready for them to help me create some cake balls to take to our family Christmas Eve party tomm. night. Thanks for the great directions...I hope they turn out as good as they sound! I am making a butter yellow cake with milk chocolate frosting dipped in chocolate almond bark and a cinnamon swirl cake with vanilla frosting dipped in vanilla almond bark (for my daughter who hates chocolate;). I will let you know how it goes!
brenda g on December 22, 2010:
Cate, the corn cob holders are a great idea. Can't wait to try it tomorrow. Thanks for the tip. :)
OpusTalis from Vancouver, Canada on December 18, 2010:
Much thanks from the sweet tooth! I can already see myself sitting comfy by the Christmas fire, dipping my fingers in the bowl and discovering these delightful cake balls. Oh la la. Love and joy all the way
carolyn on December 17, 2010:
I am late on the cake ball craze but a friend did them at a party and I vowed to try making them at home...your directions were great-thank you! taking some chocolate cake, chocolate frosting, and heath bar bits cake balls dipped in chocolate to a christmas party and calling them "reindeer balls"!
Elizabeth+Grandma on December 12, 2010:
Everything went well until we melted the white chocolate chips!!!!! we
Put in veggie shortening and it became unmeltible like frosting!!!!!!!
Christina Knoph on December 12, 2010:
Can I make the cake and mix it with the frosting, freeze the mixture and make the actual cake balls a week later?
Elizabeth+Grandma on December 12, 2010:
Me and tita are going to make these cake balls!!!!!!!!
I hope they come out good!!!!!!! We'll come back with the results later!!!
THANKS FOR THE RECIPE!!!!!!!!!!!
Cate on December 11, 2010:
I use my corn on the cob holders for dipping cake balls - holds them better than a toothpick, doesn't make as many holes as a fork!
jamie on December 08, 2010:
I didn't have alot of luck with the fork- they still came out looking deformed. While at Hobby Lobby I noticed and purchased a unique looking tong. It looks like a combination between a fork and a tong. It works great! It allows me to manipulate the balls in the coating and then also allows the coating to drain through the fingers. It leaves the balls with a smooth coating which I never got with a toothpick or a fork since it left a whole in the top of the ball. Just thought I would pass this little tidbit of infol.
Andreamarie on December 01, 2010:
Some suggestions on keeping the cake from oozing out: freeze the balls, dip them once lightly, then when dry, coat (dip) them again. Keep them in a cooler environment. To make lighter, more airy cake balls, use less frosting. You can also make mini cupcakes (use the smallest muffin pans you can find, bake without wrappers) and just dip those. They will be much more airy because they aren't mixed with additional liquid. You can buy pans that make mini egg-shaped balls of cake from Chicago metallic or you can use the one from Wilton which will make regular cake in a very small egg shape also.
Rita BYrd on November 30, 2010:
Does anyone have an idea on how i can solve my cake ball problem?
My baked cake crumbled beautifully, however, when i added the frosting , it immediately turned heavy, moist and mushy. when they are cut in half it appears that my cake mix never got baked... The cake balls that i purchase from my local bakery are light and airy on the inside just like an actual baked cake. that is the hint that i am searching for desperately! Thanks
Hannah on November 20, 2010:
How do you keep the cake balls from oozing cake.
After it's coated with the chocolate, I noticed that
the cake comes out of the chocolate anywhere the chocolate
didn't cover, like the bottom of the cakeball, the part that sits
on the wax paper. What can I do
Lee Ann on October 27, 2010:
For my first time we made lemon balls. I used a small scoop so they had flat bottoms for easy storage. The only problem we had was the coating. The directions stated to add solid shortning for dipping. The coating was very thick and hard to work with. Trying to not get frustated and pitch the whole thing, do you have any suggestions?
K on October 05, 2010:
Gross. You don't even use real chocolate but that stuff with hydrogentated oil in it. Try using real chocolate to coat. Freezing or having cold centers then dipping in real chocolate would mess up the chocolate. Try using real ingredients not all these artificial ingredients she uses. Have you ever looked at the ingredients on a can of frosting from the grocery. Hey...you wake up out there!!! Start eating more pure foods instead of all the preservatives and oils in the products mentioned. Barfarella!
SteveoMc from Pacific NorthWest on September 14, 2010:
I am going to make this one with my granddaughter....she will have a ball. And it looks oh so yummy.
nicole.reilly from Austin, TX on August 26, 2010:
great hub! definitely will try making those for my family.
Gilda Tumlinson on August 15, 2010:
Do you have to dip it in chocolate coating? I'd like to try the German Cho. cake but the icing is alread so sweet. I don't think it would keep the German Cho. taste if I dipped it in cho.candy. Has anyone ever made cake balls without the coating?
MamaScooby on August 11, 2010:
been doing cake balls for a while but been having issue with the chocolate cracking after it dry. What can I do?
Susan Hazelton from Sunny Florida on August 02, 2010:
I'm going to have to make this with my class. They will love it.
Nyesha Pagnou MPH from USA on July 24, 2010:
These look so cute and seem like a great idea for a party. They remind me of munchkins. Thanks for the recipe.
zry on July 15, 2010:
I can't wait to try this recipe!! Thank you for being so detailed. We'll see how messy it goes...
Chef Pat on July 15, 2010:
Meat fork works great no need to break a fork , get creative and add a jelly bean or smooth candy , chocolate etc. to center as a prize , if the balls feel funky during rolling = You just did it correct. Serve with good coffee or tea or a great sugar free juice or Champagne Also you can use variations = a cookie cutter to mold cake shapes "don't have to be balls" could be stars, ducks, rabbits etc. My wife just made a batch or red velvet & chocolate cake balls I will eat 2 with my coffee they will be gone by noon with 4 Teens in my home. Thank you Pat.
kitchenwitch on July 14, 2010:
I think that there on the same pages as Petits Fours???!!!
adorababy from Syracuse, NY on June 10, 2010:
The great thing about this is that you can make these delightful cake balls using your leftover cake scraps, or even use an entire cake to make them!
Angel Ward from Galveston, TX on June 07, 2010:
Love this information, great hub, and thanks for the updates!
Leilani on June 05, 2010:
Great guide! I had these a few months ago at my sisters and they are amazing!
Moneylady from Texas on June 04, 2010:
This will be a great project for our next "Grandma Day"
Moneylady from Texas on June 04, 2010: