the best cake balls

I’ve made quite a few cake balls in my day, but somehow have always been disappointed. I never quite understood the hype. But luckily I have since figured out the magic. The real secret is texture. You have to perfect the frosting-cake ratio, and get some nice crunchy sprinkles. I added even more texture by using funfetti frosting! Try to contain your excitement. (oh yeah, and I used two colors to make them even cuter) 


Cake balls are a long process—make sure you are equipped with a lot of time and patience before you begin! 

ingredients:1 package yellow cake mix + necessary add-ins (eggs, oil, water) | food coloring | 1 can vanilla funfetti icing | candy coating | sprinkles]

1.Mix up your cake ingredients. Divide the batter into two bowls and add coloring of your choice to each bowl. Bake the cakes in separate pans according to directions on the box. Remove from oven and let them cool completely.

2.Peel off the firm skin that has developed on the cake. It should come off easily.


3. Take your peeled cake and finely crumble it into two bowls. 

4.Mix icing into your crumbled cake. USE CAUTION.This is how many a cake ball has been ruined. Add frosting in a little at a time, starting with 1/4 cup in each bowl. The frosting is there to bind the balls only—don’t let it overtake the texture of the cake by adding too much.


5.Form a small ball (1/4-1/2 inch) using one color of your cake/icing mixture. Take some of the other color and add it to your ball. Line them up on a cookie sheet.

6.Put them in the freezer for 15 minutes or in the fridge for a few hours.

7.Melt your candy coating over a double boiler.

8.Put a cake ball into the candy coating; rolling it around with a spoon until it’s covered.

9.Transfer the coated ball onto a cookie sheet and sprinkle immediately. Repeat steps 8-9 until all the balls are complete. Refrigerate until candy coating has set and enjoy! 


Now just try not to eat them all in one sitting,like I did.