Cake Balls are the New Candy Truffle. They are a rich treat that should be served at all baby showers, wedding parties, and of course, the holiday parties ahead of us. They are made by combining crumbled baked cake with frosting, scooping the mixture into balls, and dipping them in melted almond bark.
Variety is as large as your imagination, almost any cake and frosting will work. The real thrill is in combining flavors and colors for distinctive results.
Check out this homemaker's story with cake balls from the Dallas Morning News, Taste Section, September 10, 2008.
"The cake balls that Dallas home maker Robin Ankeny made drew such raves when she began making them 18 months ago that she decided to turn pro. Starting with recipes she got from her mother in South Texas, Ms. Ankeny developed a line of confections, acquired licensing and opened THE CAKE BALL COMPANY, a custom baking and mail-order business.
'We sold them for showers and wedding favors, and as new-baby and get-well gifts,' Ms. Ankeny says.
One of her customers shared a sample with staff at Neiman Marcus' gourmet food department, and the company approached her to add the balls to its direct-mail collection.
'Neiman Marcus has become a significant part of our business, especially for the holidays." she says."
Later on in the article it shows what the sweet treats are selling for:
The Cake Ball Company
$13.95 for 6 pieces, $23.95 per dozen
FOR GIFTS:
Neiman Marcus Direct
$75 plus shipping for 18 pieces.
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ARE YOU READY TO MAKE CAKE BALLS?
- 1 (18.25 ounce) boxed cake mix
- 1 (16 ounce) can prepared frosting
- Almond Bark Coating or Confectionery Wafer Coating
Prepare and bake the cake mix according to package instructions. While warm, crumble the cake into a bowl with a electric mixer to a fine texture. Mix in frosting to make a paste, using a 3/4 to a full can of frosting, according to taste. Chill the mixture for at least 2 hours.
Using a melon baller, your hands, or a 1 inch scooper, form the mixture into 1 1/2 inch balls. Place the balls on wax paper; freeze at least 6 hours.
Working in small batches, remove the balls from the freezer and fip the balls into warm, melted almond bark coating or confectionery wafer coating, using toothpicks or forks or a dipping tool to manipulate the valls. Remove the balls. Place balls on wax paper to harden. Makes about 30 balls.
Almond Bark Coating
In a double boiler, melt one (20 ounce) package vanilla or chocolate flavored almond bark, stirring constantly. Or, in a tall, narrow container, microwave bark for 1 minute at 70% power. Continue to heat in 10 second intervals on high, stirring between intervals, until melted; be careful not to scorch. If there are still small lumps, continue stirring and allow them to melt with the remaining heat in the melted almond bark.
When the almond bark is melted, stir in 1 teaspoon vegetable oil. If desired, stir in oil based coloring drop by drop until you achieve the desired color.
Now for those of you who love the pictures.
Note: I'm not a fan of can frosting. So, I made cake frosting from scratch and kept on with the steps.
HERE ARE A FEW COMBINATION TO GET YOUR IMAGINATION KICK STARTED
For the kiddos: white Pillsbury Funfetti cake mix, white frosting and rainbow-colored sprinkles. After mixing the cake and frosting, gently fold in 2 tablespoons rainbow-colored sprinkles. Immediately after coating the ball, sprinkle more sprinkles on top of the ball before the coating sets.
For Chocoholics: Devil's food cake mixed with cream cheese frosting, coated with teal colored almond bark.
For Girly Girls: Strawberry cake mix and strawberry frosting. Coat with a mix of half almond bark, half milk chocolate chips melted together. Save back a little melted white almond bark and color it hot pink or red to drizzled on top.
Fun Fall Color Combination
Devil's food cake with fudge icing and dark chocolate coating.
Yellow Cake with buttercream frosting and orange-colored vanilla coating with green and black accents.
White cake with white frosting mixed with orange and yellow sprinkles and chocolate coating.
German chocolate cake with coconut-pecan icing and milk chocolate or light cocoa flavored coating.
Spice or carrot cake with cream cheese frosting and vanilla coating.
Lemon cake with lemon frosting and vanilla frosting.
Chocolate Cake with vanilla frosting and mint-flavored coating with tinted green.
WHEN IT COMES TO COLORING CHOCOLATE, USE AN OIL BASED FOOD COLORING.
That little 4 pack of food coloring you find in the spice section of your grocer is water based and WILL cause chocolate to seize up. That's not good.
You can easily find oil based food coloring on the baking aisle of major craft stores, online, or specialty food shops. But don't misunderstand me, it's not a "specialty" item. Everybody knows the name Wilton for decorative baking tools, Wilton makes oil based food coloring.
ANOTHER TIP from someone who had to learn the hard way.
DO NOT attempt to flavor almond bark with extracts. Extracts will cause the coating to seize up and become useless.
Just so it's very clear, I did not create this recipe. I read about it in the local paper, lived through it, photographed it and now, I'm passing it to you. The suggested list of flavors are from the paper, not me.
I’ve been making cake balls for a while now too. They are truly fabulous. I’ve made red velvet cake balls for the fourth of July, we just posted Eyeball cake balls for Halloween, Pumpkin cake balls for fall and we’ve made bunches of varieties besides those. I make mine a little different from yours. I take the cake from the oven, dump it right into a bowl, add frosting, combine, roll into balls and freeze. After they are frozen is when I dip them in the chocolate coating. At any rate, they are absolutely delish and ALWAYS a hit every time I make them
You can see the eyeball cake balls on my blog if you are interested. I’ll add the link here, if it’s not permissible please delete it out http://amandascrafts.blogspot.com/
Oh Amanda! Your Eyeball Cake Balls are AWESOME! Can I feature them here?
and hey, I’m totally new to making these cake balls. I’ve made truffles in the past and knew that the steps were the same. I’m totally open to other folks ideas and recipes for them.
I used lemon cake with lemon frosting and the family totally grooved on them.
I’ll confess something here, they were a little to rich for me. They were good! but too rich for me.
I want to try a cake and cream cheese combo next and find a winner for me.
Hi Jill! Since the eyeball cake balls just went up I can’t grant full reprint until 3 months has past, but if you want to feature the photo and a short write up with a link to the actual instructions that would be great!
I actually was going to make the lemon but ended up using the lemon cake for some other recipe… oh yeah, it was Pink Lemonade Cake mmmmmm.
I’ve used chocolate cake and frosting with chocolate coating, those are absolutely the best in my opinion. I’ve used red velvet cake with vanilla frosting and white chocolate coating, those we made for 4th of July (I’ll include the link, but you can remove it if it’s not allowed) http://amandascrafts.blogspot.com/2008/07/catching-up.html and the pumpkin cake balls I think are totally adorable.
There’s also something called an Oreo Truffle which is made with Oreo cookies crushed in a blender, cream cheese and coating. Here’s a recipe http://www.recipezaar.com/87967 I haven’t made these, but a friend of mine did and they were also divine!
I also saw a recipe that used Nutter Butter cookies instead of Oreos. I would imagine those would be good too!
Oh Man! The Oreo Truffle was the next candy truffle recipe I was going to write about. A few years back when Max was in Kindergarten, my aunt turned me onto Oreo truffles. I thought they were too rich too, so I twisted the recipe a bit.
I created an addictive treat that I could sell by the half dozen to all my friends, church family and the staff at Max’s school. From halloween to Valentine’s I rolled and dipped countless truffles. Ah, the memories and the sweet bankroll. That was FUN!
Wow, I think I need to be watching for that write up! Will you be sharing that bank roll recipe?? Inquiring minds want to know!
I will indeed. It was a great experience.
Now how much fun would these be.
I will be waiting!
Variations/flavors:
• White cake mix and mint chocolate chip icing – Dipped in chocolate confectioners coating.
• French vanilla cake with white chocolate almond icing. – Dipped in chocolate confectioners coating.
• Red velvet with cream cheese icing and vanilla confectioners coating.
• Red velvet with cream cheese icing dipped into milk chocolate coating.
• Chocolate cake, milk chocolate icing, dipped into chocolate bark.
• Lemon cake with lemon frosting and dip them in whit chocolate.
• Lemon cake mixed in white chocolate chips and lemon frosting, dipped in white chocolate.
• Spice cake with cream cheese frosting and coated them with white chocolate coating.
• Cherry chip cake mix and cream cheese frosting dipped in white chocolate.
• Fudge cake, mixed in peppermint chips and fudge frosting. Dip in dark chocolate.
• Chocolate fudge cake mix and coconut pecan frosting dipped into chocolate.
• Chocolate cake, butter cream icing, and dark chocolate coating.
• Chocolate cake/chocolate icing and dipped into raspberry/chocolate chips are melted with a bit of oil.
• German chocolate cake mix with coconut pecan frosting & dipped in melted semi sweet chocolate chips.
• Strawberry with vanilla frosting, dipped in chocolate.
• Carrot cake with cream cheese frosting, dipped in white almond bark.
• Chocolate cake, chocolate icing and Andes candy bits. If you like Girl Scout Thin Mints you will love these.
WOW!!! Lisa P, THANK YOU, THANK YOU!!!
Everyone give it up for Lisa’s extensive list and the time she took to share it with us.
The next ones I want to try…
1. German chocolate cake mix with coconut pecan frosting & dipped in melted semi sweet chocolate chips.
2.Chocolate cake, chocolate icing and Andes candy bits. If you like Girl Scout Thin Mints you will love these.
3.Spice cake with cream cheese frosting and coated them with white chocolate coating.
Lisa, do you make cake balls as a business? I’m totally curious.
How can I thank you enough?
Hello Jill!
These Cake Balls look delicious and so professional! I noticed you used a tube pan and wondered if that was for a particular reason and also, did you use regular cake mix or an Angel Food type batter?
These really look great. Thanks for all the great ideas and I can’t wait to make these for all the holiday get togethers coming up. Lisa (Comfortcook)
Very great recipe! I tried it last night. cost me less than $40 and was able to make 50 balls! So sweet! They are so sweet, I can only take one at a time…even though I want more! Very pleased. An elegant treat at a very inexpensive price!
That is suppose to be less than $4!
Good morning Nicki!
You’re right – these cake balls are elegant, sweet and inexpensive – the best kind of dessert!
Which flavors did you make?
Last night, I made a fresh batch of my favorite cookie truffles and I’m entering them in our local Fall Festival Household Arts contest (all for fun of course).
Be on the lookout for, uh…I don’t have a name for these sweet treats, uh…Peanut Butter Oreo Truffles?
And from Amanda’s suggestion above, I made a small batch of Nutter Butter Truffles. They turned out very pretty!
Oooo yum! Are you going to share your secret recipe of altered oreo truffles?
Inquiring minds want to know!
I was so excited to see cake balls featured in the newspaper and I tried them out. They are yummy!!! I can’t keep out of them.
Can anyone give me pointers on dipping techniques? I was using a fondue fork and had difficulty removing the ball from the fork and having them dry nicely.
I need help! I’m making them for my sister’s bridal shower and I want them to look as fantastic as they taste!
Hi Becky!
I know your pain. I had the same trouble until I started making smaller balls (1 inch size). And since you’re making them for a wedding, head down to a big craft store with a large candy supply aisle and buy yourself a dipping tool with a ROUND HEAD. Like the one I have in the photo above.
You’ll probably find it in a dipping set with a dipping fork. BUY METAL TOOLS.
I promise you the plastic ones break.
No matter what it costs, buy it! You will have an easier time working and flipping the balls onto the wax paper. Also, the rounded tip helps you put a finished touch on the top of each candy.
See my photo of the Peanut Butter Chocolates and you’ll see the fun you can have with the tool.
http://simpledailyrecipes.com/peanut-butter-chocolates/
Oh I almost forgot, Becky. Piping colored almond bark will cover any imperfections you have.
Don’t be deceived by the photos, I’m showing the best sides to these truffles and cake balls. Cake balls and truffles are NEVER perfect, I don’t who you are or how many times you’ve made them.
So, don’t sweat it Becky. You can either quickly sprinkle some sprinkles of them before the coating sets. OR Squiggle thin lines of melted chocolate over the balls AFTER you’re finished dipping all of them.
Can you freeze these? If not, how long will they stay fresh? I wanted to make bunches of them for Christmas gifts.
~Lori
Hi Lori!
“YES, yes we can” freeze them BEFORE we dip them in the chocolate coating.
Just be sure to store them in good air tight freezer containers. I would bag them in freezer bags, then drop them in a good plastic container just for good measure. If I ran out of plastic containers, I would double bag them.
Remember, where there’s air there will be ice crystals.
GREEN TIP: Don’t toss the freezer bags after your done. They can be washed with dish soap and hot water, hung to dry out, and reused again.
I DO NOT recommend recycling if the bags were originally used to store meat.
I’m wondering about the answer (that I didn’t see) to why the angel food cake pan was used!
Was an angel food cake mix used or does using one with a regular cake make the recipe easier?
Thanks!
Kellie
Hi ComfortCook & Kellie!
About that bundt/tube/angel food cake pan, honestly, that’s the only ‘cake’ pan I own.
I’ve had that one bundt pan for ?YEARS, it’s a solid, dark, nonstick that rarely fails me. It makes a pretty cake with or without icing. So, I’ve never bothered to buy the traditional round pans.
There you have it.
I used a regular yellow cake mix. I’ve not read anywhere that an angel food cake has been used.
All the combinations listed are using regular cake mixes & canned frosting or homemade frosting.
Made the cake balls for Thanksgiving!
Devils food cake, chocolate fudge frosting, dip in chocolate…they are so yummy! I got about twice as many as the recipe says you get AND I had to borrow the cake scoop…does anyone know where you can get those?? I’m having a lot of trouble finding one!!
Thanks,
Kellie
Hamilton Beach 1.25 Inch Cookie Scoop
Click on the image and it will take you to the one I use most often in my kitchen. It has a nice rubber grip, it pushes the dough out of the scoop and will not rust.
I use every time I make truffles, cookies, and when I’m measuring out batter for mini-muffins.
I use this Hamilton Beach 2 inch Cookie Scoop for measuring out batter for regular size muffins and making larger cookies.I cannot function without either one of these in my kitchen. Click on the image to buy your very own.
Last week I made cake balls with strawberry cake mix & whipped cream cheese frosting coated with chocolate almond bark. I used the whole can of frosting and chilled them two hours before coating. I had no problem at all with this process and I even used a plastic dipper. Next I am going to try white cake mix & cream cheese frosting covered in chocolate coating. They are very rich but everyone that tasted them loved them. Thanks for this great site.
When do you want me over to help you eat them, Sandy?
ROCK-N-ROLL!!! I love reading success stories.
Are you planning to make the next batch into gifts or are you serving them at a party?
Take a picture of them & email it to me. I wanna see.
I TOO SAW THE RECIPE IN THE NEWSPAPER FOR CAKE BALLS. AFTER DIPPING THE BALLS IN THE CHOCOLATE THEY BEGIN TO CRUMBLE AND MY COATING WAS TOO THICK.I REDUCED THE SIZE AND STILL HAD THE SAME PROBLEM. I SEE YOU ADDED OIL TO YOUR COATING. I ALSO NOTICE YOU CRUMBLED YOUR CAKE IN A MIXER VERY FINE. I DIDN’T. COULD THIS BE PART OF MY PROBLEM?. THEY WERE CRUMBLY BUT VERY TASTY!.
Thanks to all of you who helped me with getting a cookie scoop!
I have to add that I took a few of these to a girl Christmas party the other night and of course no one is eating them because they look way too decadent but the first person who tried them was like, “WHAT ARE THESE?” People are amazed when I tell them how to make them.
Thanks for a very fun new treat!!
Kellie
Hi Georgia,
I had the crumble problem at first because I did not allow them enough time in the freezer. You gotta work in small batches, too. Leave most of them in the freezer, while you’re dipping the small batches. That helps.
Using oil or shortening helps thin out the almond bark, which makes dipping more enjoyable. I have learned not to melt ALL the almond bark, but leave some back just in case I get too much shortening in the mix and make it too thin. Having that reserve bark is a big help.
Your welcome, Kellie!
Skinny girl parties always start out with everyone staring at the desserts. EVERYBODY really wants to eat them first, but instead they nibble on the veggies.
It’s not until everyone has blown their diets drinking margaritas, that they throw caution to the wind and chow down. That’s when the party REALLY begins. ;D
What an awesome idea Jill! I’m making these at my next party.
Yeah, I wish I had come up with it first.
[...] dough by rounded tablespoonfuls (it’s easy to do with a scooper) about 2 inches apart onto a greased cookie sheet. Bake 9 to 11 minutes, until LIGHT, light brown [...]
We make these for the holidays – thos past Christmas we had the assembly line going making and dipping various flavors for cookie plates
VERY GOOD!
Karyn Campbell
Ohio
Email Subscriber
Hey Jill! I was just reading through some old comments and saw that you asked if you could feature the eyeball cake balls. At the time I couldn’t grant permission but now I can. If you would still like to reprint them they are here http://www.craftsbyamanda.com/2008/09/fall-crafts-pumpkin-cake-balls.html
Thanks!
Thanks Amanda! I shared that link out on Facebook, then I found myself reading through all your great ideas for Halloween. You have a GREAT source for crafts, recipes and down right fun!
Thanks Jill you rock!
Okay here goes. I’ve been experimenting with a cheesecake ball that resembles that of a certain Godiva truffel that Iam madd crazy about. I am unable to tolerate certain types of simple sugar so needless to say its not a staple found in my kitchen too frequently. I tried some of the white choc truffels and it didn’t bother me in moderation. My fav is the key lime.
I’m trying to incorporate the graham cracker into a key lime chessecake ball dipped in white almond bark. It’s not tasting right. The graham cracker seems to get lost in the rich flavor of the cream cheese. It’s not overbearing sweet either so it works for me but now I am considering preparing it, freeze it, ball em up, dip em, then place the graham cracker on the outside on the bottom of the ball while it sets(just like a cheesecake). It will take away from or change the appearence of the ball, so if you have any suggestions-I’m all ears.
Cynthia,
What about a gingersnap cookie? It has a stronger flavor that could stand up between the cream and almond bark.
I’m trying to imagine the rest of the cookie aisle for other possible cooky/cracker possibilites.
As for the appearance, I think it would be pretty to dip the bottom half of the ball. You could swizzle melted almond bark, lightly tinted green, across the balls for gourmet touch.
Thats a great idea. Thank you. I was stumpted. Almost like writers block I guess you’d say. Gingersnap-awesome idea; thank u
Let me know how they turn out if you try them. My mind is still a blank as to another cooky.
I am very interested in making these delicious sounding cake truffles. However, I have a couple questions about dipping them. Why almond bark coating and where can I find this? Is it possible to dip them in just a good quality melted chocolate? Thank you
Hi Maria,
The whole recipe is born from processed ingredients (cake from a box, icing from a can), nothing from scratch. The almond bark is a cheap and easy white chocolate substitution.
Don’t take this the wrong way, do you live in the U.S.A.? I’ve learned from my Australian and South African readers that not all foods are widely available. Almond bark can be found in U.S. grocery stores on the lower shelves of the Baking/chocolate section. If you can’t find any in your area, then there’s no reason why you couldn’t use a good quality melted chocolate.
I hope I’ve been some help.
I tried to flavor my melted almond bark with fresh lemon juice. It immediately turned the melted bark to a big solid blob! I kept adding shortening to try to thin it, which worked somewhat, but I finally gave up.
So – how can I make lemon flavored bark? Is there a lemon oil? My lemon extract also changed the consistency of the melted bark so that didn’t work either.
I love the cake balls, but I don’t like the thick coating of almond bark which overwhelms the cake. How do you get a very thin layer on the balls?
Honestly, I have no idea how to make almond bark lemony. I think you’re on to something by using a lemon oil rather than an extract. I, too, have had to throw out messed up chocolate and almond bark. Let me know how the lemon oil works out.
Hi Jill! Very new to your blog but am really enjoying it – your warmth, your humor AND your recipes! Thanks so much for all you share.
To Tammy: I’m no expert on any of this, but as for getting “a very thin layer on balls,” you might check out the technique used on Robert Linxe’s “famous” Valhrona chocolate truffles, as described by Deb at SmittenKitchen.com. I think David Lebovitz may describe the technique as well. I’m going to give these (and those) a try myself soon, so good luck to us both, LOL! Thanks again, Jill!!
i’m looking for recipe a truffle or cake ball that calls for devil’s food cake, chocolate icing, condense milk (i think), coconut,and nuts. ineed this recipe by the week-end if possible. please can you help!!!! thanks
Brenda, I put your call for help out on the SDR facebook page. Folks recommended the following link:
http://www.dallasnews.com/lifestyles/food/headlines/20100407-love-cake-balls-try-making-cookie-balls-with-these-recipes.ece
Carla wrote this out:
Carla jo
1. Bake a cake. Any cake. Any flavor. Bake according to box.
2. Let it cool.
3. In a large bowl, combine the baked cake and a container of frosting. (I would recommend using a spoon to do this—the mixer tends to get messy with the cake crumbs)
4. Cover and let sit overnight in fridge.
5. Form cake/frosting mixture into small balls by rolling with your hands.
6. Dip small balls in melted almond bark. (Melt almond bark according to directions—-melt for 90 seconds, stir, melt for additional 15 second intervals as needed)
7. Place on wax paper.
8. Let dry.
9. Now you can get fancy. Drizzle chocolate almond bark over vanilla dipped cake balls/vanilla drizzle over chocolate cake balls.
There are many combinations of cake balls that you can make.
White cake & Frosting/Vanilla Almond Bark
White cake & Frosting/Chocolate Almond Bark
Etc.
In the chocolate ones, I added 2 tsp. peppermint flavoring to the cake/frosting mixture to make Grasshopper Cake Balls. You can get as creative as you like.
*The white cake/frosting made 60 cake balls last night.
I love this recipe THANK YOU I will use it for a CHRISTmas contest at my church
Thank you !
Jill,
I would not recommend washing out and reusing plastic bags. The plastic used to make disposable bags does not hold up against detergents; the chemicals in the plastic can break down and can be harmful if ingested. I have worked with plastics for over 5 years, and there are many different plastics used for different purposes. This is also why many plastic bottles say do not reuse. Just thought I would let you know!
I am going to try using gingerbread (cake, not cookies) and some cream cheese
icing. I will be dipping in white candy coating and using sprinkles on top.
Hopefully, they will be festive for the Christmas season!
Sounds good to me, AlaskanJody! Take a picture of them and send it to me and I’ll share it with the others. Jill at SimpleDailyRecipes.com
Can these be frozen?
I’m making Butter Pecan cake with coconut pecan frosting and covering w/milk chocolate then a few sprinkles of coconut on the choco coating…Wish me flavor luck!