Basic Cake Balls Recipe

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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, such as melted chocolate. Cake balls were originally created from the crumbs of leftover or stale cake to prevent waste.

Cake balls do not have the consistency of the traditional sweetened, baked and leavened cakes, but have a consistency similar to dough which can be attributed to the cake and icing being blended together. Cake balls are sold in various bakeries as well as mall kiosks; they are also available to be purchased as gifts. The bite-sized snacks may be displayed on a stick (known as a cake pop), and can be decorated with ribbon. They are especially popular during the holiday months.

Cake balls can be decorated with toppings in a variety of ways, using such items as sprinkles, nuts, chocolate shavings, candy, other confectionery toppings, to name a few. Almond bark or confectionery coating are often used as alternatives to chocolate, and can be easily melted in a microwave oven before dipping. Vegan and gluten-free cake balls also exist.

Basic Cake Balls

Makes 48

Note: Allow plenty of time. Dipping the cake balls takes at least an hour.

18.25-ounce box cake mix

16-ounce container ready-made frosting

32 ounces candy coating

1. Bake the cake in a 9-by-13-inch pan, as directed on the box. Let cool completely.

2. Crumble the cake into a large mixing bowl by cutting the cake into 4 sections. Remove a section from the pan, break it in half and rub the sections together over a large bowl, making sure to crumble any large pieces that fall off.

3. Repeat with each section until the cake crumbs are a fine, even texture. Any large pieces may make the cake balls turn out lumpy.

4. Add 3/4 of the frosting –a whole can will make it too moist — and mix it, using the back of a large metal spoon, until thoroughly combined.

5. The mixture should be moist enough to roll into 11/2-inch balls. Roll 48 by hand, placing them on a wax paper—covered baking sheet. Cover with plastic wrap and chill in the refrigerator for several hours, or in the freezer for about 15 minutes. You want the balls firm but not frozen.

6. Place the candy coating in a deep, microwave-safe plastic bowl. Working with about 16 ounces at a time, melt candy coating, according to package directions — or microwave it on medium for 30 seconds at a time, stirring in between.

7. Take a few cake balls

at a time out of the refrigerator or freezer. (If they’re in the freezer, transfer the rest to the refrigerator now.) Place one ball at a time into the bowl of candy coating. Spoon extra over to coat thoroughly. Avoid stirring, because crumbs can fall off. Lift the cake ball with your spoon, tapping the handle several times on the bowl edge so any excess coating falls back into the bowl.

8. Transfer the coated cake ball to another wax paper—covered baking sheet, letting it slide right off the spoon. Some coating may pool around the base. If so, use a toothpick to draw a line around the base before the coating sets. Repeat with the remaining cake balls, melting more coating as needed. Let dry completely.

9. If you have extra candy coating, pour it into a squeeze bottle or a resealable plastic bag, with the corner snipped off, and drizzle it over the cake balls tops in a zigzag motion to decorate. Cake balls may be stored in an airtight container at room temperature or in the refrigerator for several days.

— “Cake Pops” by Bakerella (Chronicle Books, $19.95 160 pages)

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