LEMON CAKE BALLS (CAKE TRUFFLES)
Learn how to make no bake quick and easy cake balls recipe. These homemade lemon cake truffles with cake mix and other simple ingredients are fudgy, creamy!
Provided by CakeWhiz
Categories Dessert
Time 30m
Number Of Ingredients 5
Steps:
- In a large mixing bowl, add cake mix powder, powdered sugar, cream cheese and mix until you have a ball of dough.Tip: If dough is too crumbly, add a little milk to make it easier to handle.
- Scoop out small portions of the dough and form little balls.
- Roll them in powdered sugar and enjoy.Tips: Instead of using powdered sugar, you can dip in melted chocolate. Prior to dipping them, chill these ball in the freezer for about 30 minutes so they are firm and don't fall apart.
Nutrition Facts : Calories 121 kcal, Carbohydrate 22 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 150 mg, Sugar 15 g, ServingSize 1 serving
LEMON CAKE BALLS
Learn how to make melt in your mouth Lemon Cake Balls with a creamy sweet & tangy texture. Cover in white chocolate for a cheerful spring treat.
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 6
Steps:
- I used a box lemon cake mix, but you can choose homemade if you'd like. Either way, it should be the equivalent of a 9x13 baked lemon cake.
- In a large sized bowl, mix together the powdered sugar, softened butter, vanilla and lemon juice. Beat on medium speed until the mixture is smooth and creamy. Then set the bowl aside.
- Remove the cake from the pan and break it apart, crushing it until it's a fine crumble.
- Working in batches, add the powdered sugar mixture into the crumbled cake, stirring to combine as you continue adding the frosting.
- Once it is evenly mixed, use a spoon or portion scoop, to form the mixture into ball shapes, about 1 ½ to 2 inches in diameter depending on your preference. Place the balls into a separate bowl or plate until you have rolled all of the mixture.
- Cover and chill in the freezer for approximately 30 minutes, or the refrigerator, for 1 hour (until cake truffles become firm).
- Once chilled, melt the chocolate in a microwave safe bowl in 30 second increments, stirring between each interval. Watch it closely and melt it slowly until the chocolate is smooth and totally melted.
- Place a rolled truffle on a spoon or poke it on the end of a fork and quickly dip the truffle into the melted chocolate. Place the dipped truffle onto parchment paper to allow the chocolate to dry. Note: if adding sprinkles or other toppings, be sure to add them before the chocolate has dried.
- Allow the chocolate to set and store in an airtight container.
Nutrition Facts : Calories 121 kcal, Carbohydrate 20 g, Protein 1 g, Fat 4 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 5 mg, Sodium 121 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
CAKE BALLS
A co-worker gave me this recipe. You can use any flavor cake mix and icing you choose. My preference is lemon, but I have used a red velvet mix and tinted almond bark with green coloring for christmas. You must refrigerate cake mix in order to roll into balls. I find it is easier to work with half of cake and leave other half in the freezer while dipping. Have fun experimenting with different flavors.
Provided by Luby Luby Luby
Categories Dessert
Time 45m
Yield 36 cake balls
Number Of Ingredients 6
Steps:
- Bake cake according to directions on package.
- Let cool completely.
- Crumble cake mix in large bowl and mix in container of icing.
- Mix well (I find it is easiest to use hands).
- Refrigerate for approximately 30 minutes or until it will hold together when rolled into a 2 inch ball.
- In saucepan over low heat or double boiler, melt almond bark.
- Roll cake mixture into 2 inch balls.
- Dip balls in melted almond bark and set on waxed paper to dry.
LEMON FILLED CAKE BALLS
I decided to experiment this morning with cake balls and came up with this, They turned out wonderful, and very pretty, with an extra little lemon in the middle to make them extra yummy!
Provided by Gail Herbest
Categories Other Desserts
Time 3h
Number Of Ingredients 4
Steps:
- 1. Prepare cake mix as directed on the box adding the 1 teaspoon of lemon extract during mixing.Bake in a 9x13 pan as directed. When cake is done and cool enough to handle(but still warm)place into a large mixing bowl and crumble.
- 2. Add approximately 2-3 Tablespoons of lemon curd. and mix well until the cake is easily formed into balls. I like mine a little "cakey" but you can add more to you liking. reserve and set aside 1 cup of the mixture
- 3. using a Tablespoon form into balls and place on a cookie sheet covered with parchment or waxed paper. with the handle of a wooden spoon (I use my little finger)make a small well in the middle of each ball.
- 4. fill each cake ball with a small amount of the lemon curd. (I used a small frosting press that I have.) using the reserved cake mixture that you set aside take a small piece and carefully cover each opening pressing lightly so as not to push any of the lemon curd out.
- 5. Place in refrigerator or freezer for one hour.
- 6. Remove from freezer and dip each ball into melted white bark, I use a spoon to dip then transfer the cake ball to the fork and let it drip the excess off. set each ball onto waxed or parchment paper and let sit until; the coating has set. don't worry if you see a little spot or two that you missed you can re-dip that area with the left over bark after letting them sit.
- 7. store in a airtight covered container until ready to serve. ENJOY!
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