Basic Cake Ball

A little spin on the very popular cake pop dessert.  

I have been taking a much needed break from social media and (sadly) the blog.  It seems to be a constant balancing act keeping up with the household & finding time for myself to enjoy working on my blog.  Or maybe this is just another word for LIFE.

I could ramble on about the beautiful things in my life & how truly grateful I am for all of it.  But usually I find myself focusing on stuff that isn’t worth focusing on.  And then stressing about it because I am focusing on it.  It has been one of my downfalls this past year.

2016 was a beautiful year for our family.  My marriage is stronger than ever and we have 2 healthy, beautiful, & smart girls to show for it!  My personal goal for 2017 is to not worry about things I cannot control.  (I tend to do this A LOT!)  Having said that, my focus will be on growing my community of followers who enjoy what I have to share.  AND, still figuring out how to balance it all with family time.  =]

We have a wonderful neighborhood with some pretty awesome neighbors.  Every year we like to give them a small gift (usually dessert).  This Christmas I wanted to do something different.  Cake pops & cupcakes are my first go-to dessert.  I have love-hate relationship with cake pops.  I have attempted to make these a good 10 different times.  I couldn’t seem to figure out the perfect cake to frosting ratio.  And then when I figured that out, I couldn’t get the consistency right for the coating.  Well everyone, I have finally figured out my cake ball recipe!  Hopefully I will stay in a committed loving relationship with this recipe.

*These were decorated for Christmas & can easily be done in any color!


Print Recipe
Basic Cake Ball
These cake balls are super-easy to make and can be decorated in endless ways. They are bite-sized balls made of crumbled cake mixed with frosting and covered in candy coating.
Course Dessert
Prep Time 1 hour
Cook Time 30 minutes
Course Dessert
Prep Time 1 hour
Cook Time 30 minutes
  1. Bake the cake as directed on the box. Let cool completely. ** I made pumpkin cake balls, as to why they are an orange color.
  2. Using bread knife, cut off all edges of the cooled cake. (Edges are usually harder and will not give a good consistency if used in a cake ball.)
  3. Crumble the cake using a mixer. This is not necessary but will insure you aren’t left with chunks. You can also do this with your hands into a regular bowl.
  4. Take frosting and mix 1 teaspoon at a time into the crumbled cake. I usually use about 5 teaspoons (total) of frosting. **If you take a ball of the mixture and squeeze down, the cake ball should not crack. That is how you will know when you have the right consistency.
  5. Take mini cookie scooper and scoop balls onto a wax paper-covered baking sheet. *Do not roll into balls yet.
  6. Cover with plastic wrap & chill in refrigerator for a few hours. Or in freezer for about 15 minutes. You want them firm but not frozen.
  7. Remove from fridge (or freezer) and roll cake scoops into balls.
  8. Melt the candy coating, according to the instructions on the bag. (I use a microwave-safe bowl. Microwave for 30 second intervals, stirring each time. Make sure to not over heat.)
  9. Take a plastic fork (or spoon) and dip one cake ball at a time into the melted candy. OR you can place a cake ball on the edge of your utensil. Then take another spoon and pour the candy coating all over the cake ball. Make sure it is well coated all around. Tap the handle of the spoon over the edge of the bowl to make sure you aren’t left with any extra. This also helps smooth the surface and give it a nice (almost) shiny look.
  10. Transfer coated cake ball onto another sheet of wax paper. You may find a pool of coating at the bottom of the ball once you place it down. It can either be wiped off with a toothpick before it dries. Or once it is completely dried, you can break apart the extra.
  11. Repeat with remaining cake balls & let dry completely.
  12. If you have left over melted candy coating, you can place in resealable plastic bag. Then drizzle over cake balls. You can also add sprinkles but make sure that sprinkles are done before the cake balls dry. (Otherwise they won’t stick.)
  13. Once completely dried, you can break apart the excess candy coating at the bottoms.
Recipe Notes


  • Remove all edges from the cake. This helps keep a solid colored center cake ball.
  • When crumbling cake, mixing in a mixer is the best way.
  • Add small amounts of frosting. You can easily add too much frosting and throw off the whole batch.
  • Scoop balls using a cookie scooper. This helps keep them all the same size.  Scoop them but do not roll them into balls yet.  Freeze them for a few minutes, then roll them into balls.  This helps to keep their shape once formed.
  • Use a fork (not spoon) to coat the cake balls.
  • Do not use a double broiler to melt candies. If there is any steam let out, the moisture can ruin the candy melts completely.
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