Ingredients
- 2 baking sheets
- 32 ounce (2 pounds) candy coating
Preparation
Baking Directions:
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.
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.
