Quick And Easy Cake Balls Food

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CAKE BALLS



Cake Balls image

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

18 ounces lemon cake mix, any brand
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (15 ounce) container ready made lemon frosting, any brand
1 (20 ounce) package almond bark (vanilla confectioner's coating)

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.

QUICK AND EASY CAKE BALLS



Quick and Easy Cake Balls image

If you need a simple yet tasty dessert, try Easy Cake Ball Recipe. It is the perfect dessert for parties, holidays and more but easy enough to make anytime!

Provided by Eating on a Dime

Categories     Dessert

Time 40m

Number Of Ingredients 3

1 Boxed Cake Mix
1½ tub frosting
1 package Vanilla Almond Bark

Steps:

  • Prepare cake mix as directed. I needed to add 1 cup water, ? cup oil, and 3 eggs. I bake the cake in a 13 x 9 pan for 30 minutes at 350 F (175 C).
  • Let the cake cool for about 15 minutes and then crumble it! Yup, break it up into your largest bowl and then go to town. You might have to get your hands a little dirty on this one.
  • Scoop all of the frosting into the crumble cake and mix, mix, mix. I used a large wooden spoon and mixed it for a couple of minutes until it was well combined.
  • Take small amounts (about a tablespoon or so) and roll into a ball. Repeat multiple times. I lost count, but I think I was able to make 3-4 dozen cake balls.
  • Melt your almond bark as per the directions on the package (I only used just over half of the almond bark package). Dip each ball into the melted almond bark and place on a cookie sheet to cool. If you are having trouble dipping the cake balls in the almond bark, you can just spoon some almond bark over the cake balls and coat them manually (though this will take longer).
  • I like to store my cake balls in the freezer. I find they keep for quite some time and we like to eat them when they're nice and cold.

Nutrition Facts : Calories 98 kcal, Carbohydrate 18 g, Fat 2 g, Sodium 117 mg, Sugar 12 g, ServingSize 1 serving

CAKE BALLS



Cake Balls image

This recipe is very versatile and heavily addictive. You can mix and match cake and icing flavors as well as the chocolate coatings. The variations are unlimited, and they can be nicely packaged and given as gifts.

Provided by Allison

Categories     Desserts     Cakes     Cake Pops

Yield 36

Number Of Ingredients 3

1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) container prepared chocolate frosting
1 (3 ounce) bar chocolate flavored confectioners coating

Steps:

  • Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
  • Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
  • Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

Nutrition Facts : Calories 123.6 calories, Carbohydrate 19.7 g, Cholesterol 0.5 mg, Fat 5.2 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 1.6 g, Sodium 143.4 mg, Sugar 14.1 g

BASIC CAKE BALLS



Basic Cake Balls image

Cake balls are bite-sized balls made of crumbled cake mixed with frosting and covered in candy coating. They are super-easy to make and form the basis of endless variations of decorated cake pops, cupcake pops, and cake bites.

Provided by Bakerella

Categories     Bake     Kid-Friendly     Halloween     Small Plates

Yield Makes 48 cake balls

Number Of Ingredients 12

18.25-ounce box cake mix
9-by-13-inch cake pan
Large mixing bowl
One 16-ounce container ready-made frosting
Large metal spoon
Wax paper
2 baking sheets
Plastic wrap
32 ounces (2 pounds) candy coating
Deep, microwave-safe plastic bowl
Toothpicks
Resealable plastic bag or squeeze bottle (optional)

Steps:

  • Bake the cake as directed on the box, using a 9-by-13-inch cake pan. Let cool completely.
  • Once the cake is cooled, get organized and set aside plenty of time (at least an hour) to crumble, roll, and dip 4 dozen cake balls.
  • Crumble the cooled cake into a large mixing bowl. The texture of the cake causes it to crumble easily. Just cut a baked 9-by-13-inch cake into 4 equal sections. Remove a section from the pan, break it in half, and rub the two pieces together over a large bowl, making sure to crumble any large pieces that fall off. You can also use a fork to break any larger pieces of cake apart. Repeat with each section until the entire cake is crumbled into a fine texture. If you have large pieces mixed in, the cake balls may turn out lumpy and bumpy. You should not see any large pieces of cake.
  • Add three-quarters of the container of frosting. (You will not need the remaining frosting.) Mix it into the crumbled cake, using the back of a large metal spoon, until thoroughly combined. If you use the entire container, the cake balls will be too moist.
  • The mixture should be moist enough to roll into 1 1/2-inch balls and still hold a round shape. After rolling the cake balls by hand, place them on a wax paper-covered baking sheet.
  • Cover with plastic wrap and chill for several hours in the refrigerator, or place in the freezer for about 15 minutes. You want the balls to be firm but not frozen.
  • If you're making a project that calls for uncoated cake balls, stop here and proceed to decorate the cake balls, following the project instructions.
  • Place the candy coating in a deep, microwave-safe plastic bowl. These bowls make it easier to cover the cake balls completely with candy coating while holding the bowl without burning your fingers. (I usually work with about 16 ounces of coating at a time.)
  • Melt the candy coating, following the instructions on the package. Microwave on medium power for 30 seconds at a time, stirring with a spoon in between. You can also use a double boiler. Either way, make sure you do not overheat the coating.
  • Now you're ready to coat. Take a few cake balls at a time out of the refrigerator or freezer to work with. If they're in the freezer, transfer the rest of the balls to the refrigerator at this point, so they stay firm but do not freeze.
  • Place one ball at a time into the bowl of candy coating. Spoon extra coating over any uncoated areas of the cake ball to make sure it is completely covered in candy coating. Then lift out the cake ball with your spoon. Avoid stirring it in the coating, because cake crumbs can fall off into the coating.
  • Holding the spoon over the bowl, tap the handle of the spoon several times on the edge of the bowl until the excess coating falls off and back into the bowl. This technique also creates a smooth surface on the outside of the cake ball.
  • Transfer the coated cake ball to another wax paper-covered baking sheet to dry. Let the coated cake ball slide right off the spoon. Some coating may pool around the base of the ball onto the wax paper. If so, simply take a toothpick and use it to draw a line around the base of the cake ball before the coating sets. Once the coating sets, you can break off any unwanted coating.
  • Repeat with the remaining cake balls and let dry completely.
  • If you have extra candy coating left over, pour it into a resealable plastic bag (and then snip off the corner) or into a squeeze bottle and drizzle it over the tops in a zigzag motion to decorate.
  • You can make the cake balls ahead of time and store them in an airtight container on the counter or in the refrigerator for several days.
  • Tips
  • The cake balls will be easier to roll if you wash and dry your hands periodically during the rolling process. Dry your hands completely each time, and make sure you don't get water in the candy coating, as it can make it unusable.
  • You can use a mini ice cream scoop to get uniform-size cake balls.
  • If you don't need or want to make 48 cake balls, simply divide the cake in half for 24 cake balls or in quarters for 12 and freeze the remaining cake for later use. Remember to reduce the amount of frosting proportionally.

EASY CAKE BALLS



Easy Cake Balls image

Make and share this Easy Cake Balls recipe from Food.com.

Provided by seesko

Categories     Dessert

Time 10m

Yield 24-36 Balls, 24 serving(s)

Number Of Ingredients 6

1 (18 1/4 ounce) package chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (16 ounce) container prepared chocolate frosting
1 (3 ounce) dark chocolate bark (confectioner's candy coating) or 1 (3 ounce) milk chocolate bark (confectioner's candy coating)

Steps:

  • Prepare the cake mix according to package directions using any of the recommended pan sizes.
  • When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
  • Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
  • Use a melon baller or small scoop to form balls of the chocolate cake mixture.
  • Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

Nutrition Facts : Calories 203.1, Fat 10.3, SaturatedFat 2.3, Cholesterol 23.2, Sodium 222, Carbohydrate 27.8, Fiber 0.7, Sugar 19.2, Protein 2.3

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