Cake balls are delicious little cake bon-bons: it’s basically cake and frosting in a chocolate candy shell. And lots of sprinkles and chocolate chips–in this photo at least (this is my kids’ work from our wedding cake balls parsha project). They are pretty easy to make, although not super quick. They don’t require baking once the cake is made, so kids can help out the whole way through. You might have to play hand-washing police, though, because there can be a lot of finger licking going on…
Start with a baked cake (9×13 is good). Here you see a slightly citrus-y lemon and a swiss chocolate. (For a party this week, I’m doing a strawberry and orange, so do what sounds good to you!)
Now finely pulverize the cake with your hands.
Don’t leave pieces. It should be all crumbs. Mix the crumbs with about 1 cup of frosting (again, your flavor choice). It should now be like a dough in texture (too little frosting and it will be crumbly, too much and it will be wet).
Roll the mixture into balls. Remember they will get a little bigger with their shells, so don’t make them too large! Freeze for about 15 minutes so they get a little more firm.
Dip the balls into melted chocolate or candy coating. I like to use two forks, my kids like to use their fingers. Add sprinkles while they are still wet, and store in the refrigerator for the great crackle in biting through the shell.
If you have extra cake leftover, you can freeze it, frosting and all. Group like flavors together and when you have enough, you can make cake balls! It’s a great way to avoid waste of yummy desserts.
Here are the ones I made by myself – a little more elegant for dh’s work party. 😉 Some are orange and some are strawberry flavored–nothing but compliments!
