How to Make Basic Cake Balls

Have you tried cake pops and wanna change it up a bit? Never made cake pops and want to learn how to make basic cake balls first? Either way you are guaranteed to love this bite-size treat. Not only are they delicious but are sure to bring a smile to everyone’s face. And isn’t that what our baking is all about.

Mini cupcake liners are also what makes cake balls so adorable. You can make a simple cake ball really pop and dress it up with your liner. Mini cupcake liners can be found easily in so many different colors and designs. That little extra touch is really my favorite part (except of course for the eating part).

Ingredients and Supplies:

A baked cake- choose your particular favorite. I choose chocolate and strawberry this time.

Icing- pair your cake of course with icing that complements it, ex: chocolate with chocolate icing and strawberry with cream cheese icing.

Melting chocolate or candy melts- in the color of your choosing

Sprinkles- or any other edible decoration

Mini cupcake liners

Wax paper- or non-stick aluminum foil

First you will need to crumble your cake into a fine, potting soil texture. Getting your cake to crumble into this mixture is easiest done by rubbing the cake against another piece.

If you are needing a certain amount of cake balls, I usually can make about 11-12 from ¼ of a 13×9 inch cake. I bake my cakes in a 13×9 inch pan always for easier measurement. It is also easy to freeze the leftover cake that you may not need right away by dividing it in 4 sections. I wrap each section in saran wrap tightly first and then in foil. Also do not forget to write the date and the type of cake on the outside of the foil with a sharpie marker.

Once your cake has been crumbled completely, add your icing. The icing may want to stick to your spoon but just keep working it into the cake and it will eventually be mixed in evenly. I use about 1 “rounded over” tablespoon for every ¼ of cake. Sometimes more and sometimes less. It will also depend on the moistness of your cake. Be careful with adding to much icing to begin with. If your cake has too much icing, the cake balls will not want to form their shape and will be too wet. It may seem at first that you will need more icing but continue to incorporate before assuming and adding more. Never forget you can always add more icing, but you cannot take it away.

Once you have a mixture that is holding its shape, begin rolling out your cake balls in the palm of your hand. I just use a simple tablespoon to measure out my cake. After several times of making cake balls and cake pops, I found an amount that I “eyeball” that forms the size I prefer. Usually my cake balls are about 1 inch in diameter which is the same for the cake pops.

Place your cake balls on a baking sheet and place in the freezer for about 15 minutes. Do not let the cake balls become frozen as this will cause your candy coating to crack once it has hardened over the cake ball. You may also leave them in the refrigerator for several hours if you are busy and need to come back to finish them. The coldness will help you cake balls to retain their shape and make it easier when dipping.

While your cake balls are in the freezer, begin melting your chocolate or candy melts according to package instructions as different brands and types may differ. Melting at smaller intervals is the key with stirring the chocolate in between to avoid scorching your candy melts and having to throw away.

You may also add shortening in with 1 tsp at a time and mixing in well to assist with melting the chocolate more smoothly if you seem to be having difficulty with the candy melts melting completely.

Also be sure to melt enough candy melts that you are able to completely submerge your cake ball in order to have a smooth finish on the coating.

Now you are ready to dip those cake balls. Place your cake ball on a spoon and gently place it into the melted chocolate or candy melts. Be sure the cake ball is completely covered evenly. If not you can spoon some extra chocolate where needed.

Using your spoon, lift up your cake ball out of the candy melts. Shake your spoon back and forth and also tap on rim of bowl if needed to remove any excess candy melt.

Gently roll your cake ball off of the spoon onto wax paper or non-stick foil.

Don’t worry; once the chocolate has hardened then you will be able to lift it off easily with no problem. If your cake ball wants to stick to the spoon and seems to leave a blemish where the cake ball does not have a smooth finish all over, again do not worry. This is where sprinkles and edible decorations become your best friend. Use them to cover any problem spots.

Add your sprinkles or edible decoration of your choice immediately after placing on wax paper before chocolate hardens in order for sprinkles to adhere.

Wait until chocolate or candy melts have completely hardened and remove from the wax paper or non-stick foil. Place your finished cake balls into mini cupcake liners for that last perfect touch.

The mini cupcake liners in the photo below are Martha Stewart and were found on clearance in Joann. It is always a good idea when in Michaels, Joann, Hobby Lobby, Wal-mart, or any other craft or grocery store to stop by the baking section for any clearance items. Mini cupcake liners are normally inexpensive but even better when found of clearance. I will usually grab several packs when I find them for a good deal just to keep on hand. Because you just don’t ever know.

Also below is a picture of the same color theme with cake pops and cake balls that just look like so much fun when placed on this amazing cake pop stand.

And as always do not forget to share your cake ball creations below with all of us and never forget to enjoy the little things in life! Happy Baking!