Easter Cake Balls
Easter Cake Balls are bite size candy coated cake dough balls decorated with drizzled chocolate and Spring themed sprinkles. They are a perfect Easter dessert that everyone loves.
Equipment
- 1 Parchment Paper
- 1 Paramount Crystals 1-2 tablespoons per 18 oz. Almond Bark
Ingredients
- 1 Box Vanilla Cake Mix
- 1 Tub Vanilla Frosting ((1 to 2 tablespoons will be needed))
- 18 oz. Vanilla Almond Bark
- ¼ cup Pink Candy Melts
- ¼ cup Purple Candy Melts
- ¼ cup Baby Blue Candy Melts
- 1 bottle Easter Themed Sprinkles
Instructions
- Preheat the oven to 325 F. degrees for non stick coated pans.
- Mix the cake ingredients following the directions on the box.
- Bake the cake in a 9 x 13 inch baking pan for best results.
- Allow the cake to cool completely before starting the next step.
- Crumble the baked cake into fine pieces.
- Add a heaping tablespoon of vanilla frosting to the bowl and mixing it into the cake crumbs. Gradually add a scant teaspoon of frosting to the bowl and work the frosting into the cake crumbs until the cake dough filling holds together.
- Use a small cookie dough scoop or a small spoon to scoop about 1 tablespoon of cake dough. Squeeze the dough together firmly and roll the dough into a ball. Repeat until you run out of cake dough. Place the cake balls on a cookie sheet.
- Melt the candy coating in a small and deep bowl or a chocolate melting pot.
- Using a candy dipping fork dip each cakeball into the melted chocolate. Place the coated ball onto a cookie sheet that has been lined with parchment paper.
- Allow the melting chocolate coating to harden.
- Decorate each cake ball with melted and drizzled candy melts in three different Easter themed colors. Sprinkle Spring or Easter themed sprinkles over the melted almond bark so it will stick. Allow the melted coating to harden before storing or placing in mini white candy cups.
- Serve the Easter themed cake balls on a dessert table for Easter or a Spring themes party.
- Store cake balls in a single layer in an air tight container in the refrigerator.
Video
Recipe Expert Tips
- Baking the cake: Use a 9 x 13 inch cake pan instead of two round cake pans for the best results. Do not over bake the cake. The top bottom and edges should be golden brown. If the cake is over baked the edges with be hard and crunchy. It will be impossible to crumble those cake pieces completely.
- Crumbling the cake: I use a fork to crumble the cake. Over the years I have made hundreds of these bite size dessert balls and have found the a regular fork works the best.
- Frosting: If using a homemade buttercream frosting the cake pops will need to be refrigerated except when serving.
- How much frosting to add: Only add enough frosting to moisten the cake crumbs enough so they will hold together in a ball shape. Too much frosting and the balls of dough will be too soft and hard to dip. Not enough frosting and the dough balls will crumble and not hold their shape.
- Rolling the cake dough balls into perfect and even ball shapes: I like to use a small cookie dough scoop. You can use a regular teaspoon but if you want all of the balls of dough to be the exact same size investing in a dough scoop is well worth it.
- Dipping: Do not dip cold refrigerated cake dough balls into warm melted chocolate or candy coating. The chilled dough will cause the warm coating to crack as it hardens. Always bring cake balls or pops to room temperature first.
- Decorating: Decorating the bite size dough balls can be simple. Use theme colored candy melts and drizzle over the harden chocolate. Add sprinkles or colored decorating sugar.
- Easter Cake Ball flavor ideas: Lemon, Carrot Cake or Red Velvet cake are good choices, but you can use whatever flavor combination you like.
Nutrition
Serving: 1Cake BallCalories: 163kcalCarbohydrates: 26gProtein: 1gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 115mgPotassium: 10mgFiber: 1gSugar: 20gCalcium: 32mgIron: 1mg
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