Cake Balls and Cake Pops

Whether you call these cake balls, truffles or bon-bons, the one thing I know for sure is you will love them!

These cute, irresistible chocolate covered treats hardly need a recipe they’re so simple and fun to make! Bake a cake, crumble it up, mix with frosting, roll into balls, dip in chocolate. Pop in mouth. Repeat.

One thing I never thought I would do is to post a recipe using a box cake mix and a tub of ready made frosting. That’s not me. I’m all about baking from scratch.

While I don’t doubt that using a home-made cake would make these all the better – the issue is time. Aside from baking the cake and waiting for it to cool you also have to chill the ‘balls’ before dipping and ideally you want to chill them overnight before eating. From my experience they taste better that way and even better on the third day.

If you do decide to use homemade cake and frosting from scratch beware that the wrong ratio of cake to frosting can make the insides mushy instead of cakey. You don’t want that.

I made vanilla cake with cream cheese frosting and used both white and semi-sweet chocolate.

I would love to experiment more with different flavor combinations of cake, frosting and chocolate. Like strawberry cake with cream cheese frosting dipped in dark chocolate. Or carrot cake and cream cheese frosting dipped in white chocolate.

What flavor would you make?

For more tips and cake ball recipes see Bakerella.

Cake Truffles and Cake Pops

Rating: 51

Cake Truffles and Cake Pops

INGREDIENTS:

1 cake mix, any flavor, cooked and cooled
1 tub of cream cheese frosting
good quality chocolate bars, chocolate bark or candy melts
sprinkles and lollipop sticks, optional

INSTRUCTIONS:

  1. Crumble the cooled cake into a large bowl.
  2. Mix thoroughly with 1 can cream cheese frosting.
  3. Roll mixture into quarter size balls and lay on cookie sheet. A melon baller can be used but (although messy) hands work best.
  4. Chill for several hours.
  5. Melt chocolate, a little at a time in microwave or over a double boiler according to directions on package. I set the chocolate bowl on top of another bowl of hot water to keep it warm longer.
  6. Roll balls in chocolate and lay on wax paper until firm. Decorate with sprinkles or by putting melted chocolate in a baggie, snipping off the corner and drizzling over top.
  7. Store in refrigerator. Best eaten the next day. Cold.

Notes:

http://www.cinnamonspiceandeverythingnice.com/cake-truffles-bites-bon-bons-balls-pops/

Comments

  1. Carla says

    I’ve used Lemon Cake Mix with Lemon Frosting dipped in White Chocolate, Red Velvet w/Cream Cheese Frosting in White Chocolate, Strawberry w/Strawberry Frosting, Spice Cake w/Coconut Pecan Frosting. I’ve played around with alot of different flavors with great success.

    • Reeni says

      Thanks Carla! Those all sound scrumptious! Do you use the tubs of frosting or homemade frosting? Another reader was asking if homemade will work.

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