How is everyone doing today? I’m back with a great holiday dessert recipe for today! I’ve spent the past few days slaving in the kitchen making these delicious treats!
Ok….slaving away is a bit of an exaggeration. Let’s face it, I LOVE cooking and baking! I wouldn’t have started a food blog if I didn’t like it right? While these cake balls were a bit time consuming (I made them over the course of three days), the end product is worth it. And I don’t mind spending a little more time during the holidays to make a dessert extra special!
So, here’s my step-by-step tutorial on how to make these beauties.
Disclaimer: I am by no means perfect at making cake balls! I know how to make sure they are delicious, but I could have done better on the pretty factor. But usually no one will notice a few imperfections as long as the outcome tastes great!
So first things first: you need to make a cake! I wanted to make double chocolate cake balls, so I started with an extra rich chocolate cake recipe. Click here for the recipe I used.
My recipe made 2, 8-inch cakes, so I used both to make the cake balls. And truthfully, I was actually going to use only one of the 8 inch pans to make cakes balls. I was going to make a mini-cake with the other one. But, when it came to excavating the cake from the pans….they both broke! #cakefail
But I believe that’s how cake balls got their start! Who wants to throw away a perfectly delicious, but just-broken cake? I sure don’t! So just make cake balls with them!
So now the fun part! Break the cake into crumbs in a gigantic glass bowl. But ONLY when the cakes are completely cool!
Fingers are really the best tool for breaking up the cake, so go get your hands a bit dirty! And it’s really fun! You are left with what looks like bread crumbs, but are super soft!
So once you have all of your cake broken up into tiny crumb-like pieces, you have to add the icing! I used this recipe for my chocolate icing. Chocolate cake + chocolate icing = double fudge cake balls. So good!
If you break up just one cake pan at a time into a bowl, you’ll need about 1/2 cup of icing. If you have a big enough bowl and break up both cakes at one time, you’ll need about 1 cup of icing added to the cake crumbs. Then you stir everything together until all the cake crumbs are nice and moist with icing. And again, hands are the best tools! Don’t be afraid to get a little dirty!
And if you still find the cake crumbs to be a bit dry, you can always add a little more icing. Then roll the cake + icing mixture into balls about 1 inch in diameter (about 2 heaping tablespoons of cake). Place on a sheet pan lined with wax paper.
Now clear some space in your freezer/refrigerator! You’ll need to freeze OR refrigerate them over night. The next day, take them out and dip them in candy coating/ white bark (This is usually easy to find in the baking aisle of your normal grocery store). I added some peppermint extract to my melted white candy coating to a fun holiday flair!
Dip the cold cake balls into the candy coating, shake off the excess and place onto wax paper to fully harden. Since the cake is cold, the hardening part shouldn’t take long…just a few minutes. But decorate them with either sprinkles or crushed candy canes immediately after coating.
And that’s it! Place them on a pretty plate and serve!
No need to put these back in the fridge after coating. The coating should keep all the moisture and flavor inside!
If you need a day-by-day guide to making these, this is what I did!
Day One: Make the cake and allow to cool
Day Two: Crumble the cake into crumbs and mix with icing. Roll into balls and freeze/ refrigerate overnight
Day Three: Dip the cake balls in coating and decorate!
You can’t really make cake balls all in one day. It’s a nightmare and you will just end up with broken cake ball bits everywhere, crying on the floor.
Trust me….don’t do it.
The three day time frame is MUCH better for planning purposes. Time consuming, but not hard.