BASIC CAKE BALLS
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.
Provided by Bakerella
Categories Bake Kid-Friendly Halloween Small Plates
Yield Makes 48 cake balls
Number Of Ingredients 12
Steps:
- 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.
- If you're making a project that calls for uncoated cake balls, stop here and proceed to decorate the cake balls, following the project instructions.
- Place the candy coating in a deep, microwave-safe plastic bowl. These bowls make it easier to cover the cake balls completely with candy coating while holding the bowl without burning your fingers. (I usually work with about 16 ounces of coating at a time.)
- Melt the candy coating, following the instructions on the package. Microwave on medium power for 30 seconds at a time, stirring with a spoon in between. You can also use a double boiler. Either way, make sure you do not overheat the coating.
- Now you're ready to coat. Take a few cake balls at a time out of the refrigerator or freezer to work with. If they're in the freezer, transfer the rest of the balls to the refrigerator at this point, so they stay firm but do not freeze.
- Place one ball at a time into the bowl of candy coating. Spoon extra coating over any uncoated areas of the cake ball to make sure it is completely covered in candy coating. Then lift out the cake ball with your spoon. Avoid stirring it in the coating, because cake crumbs can fall off into the coating.
- Holding the spoon over the bowl, tap the handle of the spoon several times on the edge of the bowl until the excess coating falls off and back into the bowl. This technique also creates a smooth surface on the outside of the cake ball.
- Transfer the coated cake ball to another wax paper-covered baking sheet to dry. Let the coated cake ball slide right off the spoon. Some coating may pool around the base of the ball onto the wax paper. If so, simply take a toothpick and use it to draw a line around the base of the cake ball before the coating sets. Once the coating sets, you can break off any unwanted coating.
- Repeat with the remaining cake balls and let dry completely.
- If you have extra candy coating left over, pour it into a resealable plastic bag (and then snip off the corner) or into a squeeze bottle and drizzle it over the tops in a zigzag motion to decorate.
- You can make the cake balls ahead of time and store them in an airtight container on the counter or in the refrigerator for several days.
- Tips
- The cake balls will be easier to roll if you wash and dry your hands periodically during the rolling process. Dry your hands completely each time, and make sure you don't get water in the candy coating, as it can make it unusable.
- You can use a mini ice cream scoop to get uniform-size cake balls.
- If you don't need or want to make 48 cake balls, simply divide the cake in half for 24 cake balls or in quarters for 12 and freeze the remaining cake for later use. Remember to reduce the amount of frosting proportionally.
HEAVENLY CHOCOLATE-FUDGE CAKE BALLS
My special treat is similar to the popular cake pops-but without the stick! They're guaranteed to calm any chocolate craving and jazz up holiday goodie trays all at the same time. Best of all, no one will guess how easy they are to make! -Lynn Davis, Moreno Valley, California
Provided by Taste of Home
Categories Desserts
Time 2h15m
Yield about 8 dozen.
Number Of Ingredients 9
Steps:
- Prepare and bake cake according to package directions. Cool completely. Crumble cake into a large bowl., In a small bowl, combine hot water and coffee granules; stir until dissolved. Add the frosting, cocoa and chocolate syrup; stir until combined. Add to cake; beat on low speed until blended. Stir in chocolate chips. Shape into 1-in. balls., In a microwave, melt candy coating; stir until smooth. Dip balls in coating mixture; allow excess to drip off. Place on waxed paper; sprinkle with toppings of your choice. Let stand until set. Store in airtight containers.
Nutrition Facts : Calories 111 calories, Fat 6g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 51mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
CAKE BALLS
A co-worker gave me this recipe. You can use any flavor cake mix and icing you choose. My preference is lemon, but I have used a red velvet mix and tinted almond bark with green coloring for christmas. You must refrigerate cake mix in order to roll into balls. I find it is easier to work with half of cake and leave other half in the freezer while dipping. Have fun experimenting with different flavors.
Provided by Luby Luby Luby
Categories Dessert
Time 45m
Yield 36 cake balls
Number Of Ingredients 6
Steps:
- Bake cake according to directions on package.
- Let cool completely.
- Crumble cake mix in large bowl and mix in container of icing.
- Mix well (I find it is easiest to use hands).
- Refrigerate for approximately 30 minutes or until it will hold together when rolled into a 2 inch ball.
- In saucepan over low heat or double boiler, melt almond bark.
- Roll cake mixture into 2 inch balls.
- Dip balls in melted almond bark and set on waxed paper to dry.
ORANGE CREAMSICLE CAKE/BALLS
Up against a deadline and after throwing away the first attempt with a published recipe, I quickly altered a vanilla cupcake online to come up with this. Everyone who's tasted it seems to really like it!
Provided by Mm Barton
Categories Other Desserts
Time 2h45m
Number Of Ingredients 18
Steps:
- 1. Cream butter and sugar well, about 5 minutes. Add eggs, continue beating.
- 2. Mix dry ingredients in another bowl and add to wet. Blend in flavorings, colors (*If desired), and liquids. Beat at high speed 2 minutes until fluffy and light.
- 3. Pour into greased 7" x 11" pan and bake at 350 for 30 minutes or until a toothpick tests clean. Cool completely.
- 4. For cake balls, crumble cake and mix with 1/2 c Orange DreamPudding to bind.
- 5. To make pudding, blend all ingredients together in mixer bowl. Refrigerate until ready to use.
- 6. To make the centers, scoop several scant 1/4 teaspoon portions into a shallow bowl spread with 1/4 c powdered sugar. Gently and quickly roll each little pudding ball in the sugar and put on a plate. Work quickly so the heat of your hands doesn't melt the pudding. Freeze until time to insert into cake balls.
- 7. Stuff by first rolling cake ball. Use your little finger to push an indentation almost all the way through the center of the ball. Add the "pudding bon bon." Pinch to close and reroll. Refrigerate 15 minutes before dipping in chocolate or white chocolate.
- 8. As an alternative to dipping in candy melts, mix 3/4 cup powdered sugar with one pack of orange-flavored unsweetened soft-drink mix (kool-aid). Spread in shallow bowl and roll cake balls.
MINI CRAB CAKE BALLS
Steps:
- Preheat the oven to 450°F. Drizzle the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
- Combine the crabmeat, potato chips, mayonnaise, egg, bread crumbs, Old Bay seasoning, salt, and lemon juice in a large mixing bowl and mix by hand until thoroughly incorporated.
- Roll the mixture into round 3/4-inch balls, making sure to pack the mixture firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The balls should be touching one another.
- Roast for 10 minutes, or until the meatballs are firm and cooked through.
- Allow the meatballs to cool for 5 minutes in the baking dish before serving.
PUMPKIN SPICE CAKE BALLS
These yummy little cake balls are a great fall treat! Extremely moist, they remind us of a pumpkin pie. With the candy coating, you're going to find yourself saying "I'll just have one more" a lot. They'll be great for a party, tailgate, or wherever you need to bring a little dessert.
Provided by Leah Robertson
Categories Other Desserts
Time 45m
Number Of Ingredients 6
Steps:
- 1. Mix together the first 4 ingredients.
- 2. Pour into 9x13 cake pan and bake as directed on the cake mix box.
- 3. Let cake cool.
- 4. Then crumble the cake and place into a large bowl.
- 5. Add cream cheese frosting and combine. Place cake mixture into the refrigerator for at least an hour.
- 6. Scoop out cake "dough" with a small cookie scoop or melon ball scoop.
- 7. Roll into balls. Put them back into the fridge to keep cold.
- 8. Melt almond bark as directed on package. Taking a few cake balls out the fridge at a time, coat cake balls with bark.
- 9. Place on wax paper to cool and decorate as desired.
CARROT CAKE FREEZER ENERGY BALLS
These freezer energy balls are sweetened with peanut butter and honey.
Provided by Yoly
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Line a baking sheet with parchment paper and set aside.
- Combine carrots, oats, flax meal, peanut butter, honey, walnuts, raisins, vanilla, cinnamon, ginger, and salt in a bowl. Beat with a hand mixer until well combined.
- Roll mixture into 12 equal-sized balls and place on the baking sheet. Freeze until they hold their shape, at least 1 hour. Transfer to a freezer-safe container and store in the freezer.
Nutrition Facts : Calories 103.5 calories, Carbohydrate 13.1 g, Fat 4.9 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 0.8 g, Sodium 56.4 mg, Sugar 6.5 g
CAKE VODKA BALLS
Candy recipe make with UV® cake vodka. Another option is to mix some cocoa powder with the confectioners' sugar and roll the vodka balls.
Provided by leaf
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 1h20m
Yield 60
Number Of Ingredients 6
Steps:
- Stir melted vanilla chips, white sugar, vodka, and corn syrup together in a bowl; mix in vanilla wafers. Cover the bowl with plastic wrap and refrigerate until chilled, at least 1 hour.
- Pour confectioners' sugar into a shallow bowl. Form vanilla wafer mixture into 1-inch balls and roll in confectioners' sugar to coat.
Nutrition Facts : Calories 65.4 calories, Carbohydrate 9.6 g, Fat 2.2 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.1 g, Sodium 26.5 mg, Sugar 2.5 g
BACON, EGG, AND CHEESE PANCAKE BALLS (WITH CAKE POP MAKER)
I wanted to make a quick-and-easy-to-eat brunch item and this was perfect! They are moist and packed full of flavor. This will be a crowd-pleaser for sure and great for brunch potlucks! You can also freeze the leftovers and heat up for a quick morning breakfast, great for kids! Dip balls into maple or blue agave syrup and top with confectioners' sugar or country gravy.
Provided by jennlup
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 34m
Yield 9
Number Of Ingredients 6
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces.
- Beat 3 eggs in a small bowl until smooth; pour into the hot skillet. Cook, stirring, over medium heat until scrambled and set, about 5 minutes.
- Preheat a cake pop maker according to manufacturer's instructions.
- Combine remaining egg, baking mix, milk, and vegetable oil in a large bowl to make pancake batter.
- Fold crumbled bacon, scrambled eggs, and Cheddar cheese gently into the batter.
- Fill wells of preheated cake pop machine with batter. Cook until golden brown, 4 to 6 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 231.1 calories, Carbohydrate 18.4 g, Cholesterol 95.6 mg, Fat 13.6 g, Fiber 0.5 g, Protein 8.9 g, SaturatedFat 4.2 g, Sodium 542.5 mg, Sugar 2.4 g
BANANA CAKE BALLS
Watch our Banana Cake Balls video and make tasty no-bake cake balls! These cake balls are easy to prepare with thawed and crumbled frozen pound cake.
Provided by My Food and Family
Categories Home
Time 1h
Yield 36 servings, 1 cake ball each
Number Of Ingredients 6
Steps:
- Stir milk and pudding mix in medium bowl with large spoon just until pudding mix is moistened. Immediately add bananas and cake crumbs; mix well.
- Shape into 36 (1-inch) balls; place on waxed paper-covered rimmed baking sheet. Freeze 1 hour.
- Microwave chocolate in medium microwaveable bowl on HIGH 1-1/2 min. or until melted, stirring after 1 min. Dip balls in chocolate; return to baking sheet. Top immediately with sprinkles. Let stand until coating is firm.
Nutrition Facts : Calories 100, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
CHERRY CORDIAL CAKE BALLS
Brandy and coffee add mild flavor to these scrumptious cherry cake balls. -Susan Westerfield, Albuquerque, New Mexico
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 6 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cake mix, 1-1/4 cups coffee, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour batter into a greased and floured 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely., Place cherries in a food processor; cover and process until coarsely chopped. Transfer to a small bowl; stir in the brandy, preserves and remaining coffee., Crumble cake into a large bowl. Add frosting and cherry mixture; beat well. Shape into 1-in. balls., In a microwave, melt candy coating and shortening; stir until smooth. Dip balls in chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container overnight before serving.
Nutrition Facts : Calories 200 calories, Fat 10g fat (7g saturated fat), Cholesterol 9mg cholesterol, Sodium 51mg sodium, Carbohydrate 27g carbohydrate (24g sugars, Fiber 1g fiber), Protein 1g protein.
PUMPKIN SPICE CAKE BALLS RECIPE - (4.5/5)
Provided by á-160091
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Grease and lightly-flour two cake pans, set aside. In the bowl of a stand mixer, combine the cake mix, eggs, and pumpkin puree on medium-low speed until just combined. Then turn the speed up to medium-high and beat for 2 minutes, until light and fluffy. Divide the batter between the prepared cake pans and bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely. To make the frosting, beat together the cream cheese and butter in the bowl of a mixer. Add in the powdered sugar, 1/2 cup at a time, until smooth. To make cake balls, break up the cake into a large bowl, add in the frosting, and using clean hands, smush it together until well-mixed. Using damp hands, form the mixture into 1-inch balls and place them onto a baking sheet. Once you've finished with all the mixture, place the baking sheet in the freezer. While the cake balls are chilling, melt the candy coating in a saucepan over low heat, until smooth. Add in the vegetable oil, a tablespoon at a time, until the mixture is the thickness of a thin Alfredo sauce. Do not try to thin out the coating with milk or water (it'll just make it clumpy). Turn off the burner. Remove the cake balls from the freezer, and working one at a time, gently drop a cake ball into the candy coating, and spoon more over top to coat. Fish out the ball with a spoon, and place it on wax paper to harden. Repeat with remaining cake balls, you should have just enough candy coating to do all the balls. For decoration, melt the semisweet chocolate in the microwave, using a spoon, drizzle it on the cake balls and then top with sprinkles.
HOT CHOCOLATE CAKE BALLS
Serve these chocolaty delights and everyone will know yours isn't an ordinary holiday party. The little cakes are festive, fun and yummy. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 5 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, combine cake mix, coffee, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour batter into a greased and floured 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool cake completely., For filling, in a small bowl, beat butter until fluffy; beat in confectioners' sugar and vanilla until smooth. Add marshmallow creme; beat until light and fluffy. Refrigerate for at least 2 hours or until easy to handle. Shape into 1/2-in. balls; arrange on waxed paper-lined baking sheets., For frosting, in a large bowl, beat the butter, confectioners' sugar and cocoa until combined. Beat in milk and vanilla until smooth. Crumble cake into bowl; mix well., Shape 1 tablespoon cake mixture around a marshmallow ball. Return to baking sheets. Repeat with remaining cake mixture and marshmallow balls. Refrigerate for 30 minutes., In a microwave, melt candy coating and shortening; stir until smooth. Dip cake balls in coating; allow excess to drip off. Return to baking sheets; let stand until set. Dust tops with cocoa. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 194 calories, Fat 10g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 87mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 0 fiber), Protein 1g protein.
BANANA CAKE BALLS WRAPPED IN CHOCOLATE
This is one of JELLO's spring recipes this year. I like the recipe cause you can make cake pops without owning a special pan.
Provided by Ambervim
Categories Dessert
Time 30m
Yield 36 Cake pops
Number Of Ingredients 6
Steps:
- STIR milk and pudding mix in medium bowl with large spoon just until pudding mix is moistened. Immediately add bananas and cake crumbs; mix well.
- TO PORTION CAKE BALLS Use cookie scoop to portion the cake mixture for each ball. Then, roll the cake balls between the palms of your hands to form smooth round balls.
- SHAPE into 36 (1-inch) balls; place on waxed paper-covered rimmed baking sheet. Freeze 1 hour.
- MELT chocolate in medium microwaveable bowl on HIGH 1-1/2 min., stirring after 1 minute
- TO EASILY COAT THE CAKE BALLS Remove inner tines of disposable fork; set aside. Add cake balls, in batches, to bowl of melted chocolate. Use spoon or rubber scraper to evenly coat balls with chocolate. Remove balls with prepared fork.
- If you are using lollipop or Popsicle stick, just skewer each pop before dipping.
- Dip balls in chocolate; return to baking sheet. Top immediately with sprinkles or whatever you are using.
- Let stand until coating is firm.
"BOXWOOD SHRUB" CAKE BALLS
In this whimsical decoration for Martha's special Easter cake, a basic vanilla cake is baked, crumbled and mixed with buttercream and formed into balls. The balls are then rolled in green nonpareils to resemble clipped boxwood hedges.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h5m
Yield Makes 30 to 35
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Butter a 9-inch round cake pan; dust with flour, tapping out excess. Whisk together flour, baking powder, and salt. Beat butter with sugar on medium speed until light and fluffy, 1 minute. Add egg; beat well. Reduce speed to low and gradually add flour mixture, beating until combined. Add milk and vanilla, scraping down sides of bowl as necessary; beat until just combined. Pour batter into prepared pan; smooth top with an offset spatula.
- Bake until golden and a toothpick inserted into center comes out clean, 23 to 25 minutes. Let cake cool in pan on a wire rack 15 minutes, then turn out onto rack and let cool completely.
- Crumble cake into a bowl until no large lumps remain. Add buttercream; stir until combined.
- Place nonpareils in a small bowl. Using your hands, roll half of cake mixture into 1 1/4-inch balls (heaping teaspoons); working with one at a time, roll balls in nonpareils, pressing lightly to adhere.
- Roll remaining cake mixture into 3/4-inch balls (scant teaspoons) and roll in nonpareils, pressing lightly to adhere. (You should have about 14 of each.) Refrigerate until firm, about 1 hour. Decorated cake balls can be refrigerated in an airtight container up to 3 days.
COCONUT CAKE BALLS
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease an 8-inch round cake pan with cooking spray and line the bottom with parchment paper.
- Whisk together the granulated sugar, all-purpose flour, cake flour, baking powder, baking soda and salt in a large bowl. Whisk together the egg, coconut milk, lemon juice, vanilla and coconut extract in a medium bowl until combined. Whisk in the coconut oil. Add the wet ingredients to the dry ingredients and stir to combine. Pour the batter into the cake pan.
- Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
- Let cool in the pan for 10 minutes, then remove to a rack to cool completely.
- For the frosting: Beat the butter with a stand mixer fitted with the paddle attachment on medium speed until creamy. Reduce the speed to low and gradually add the powdered sugar, beating to combine. Beat in the salt, vanilla and coconut milk.
- For the assembly: To make the cake balls, crumble the cake into a large bowl with your hands. Mix in the coconut, then mix in the frosting until it's combined. Line a quarter-sheet pan with parchment paper. Roll smooth 1/4-cup-sized balls and place on the parchment. Freeze until firm to the touch, about an hour.
- Melt the white chocolate in a double boiler or a microwave for 30-second increments, stirring after each. Stir in the oil. Add a few drops of food coloring, if using, and swirl it around. Do not mix it all the way together, so that the swirl is still visible. Using two forks, dip the chilled balls in the chocolate to coat evenly, then allow any excess to drip off. Place back on the parchment to harden at room temperature, about 30 minutes. Before it fully hardens, add three chocolate chips to each to look like a bowling ball!
CARROT CAKE GRANOLA BALLS RECIPE BY TASTY
Here's what you need: oats, walnuts, almond, peanut butter, honey, cinnamon, carrot, raisin
Provided by Tasty
Categories Snacks
Yield 12 balls
Number Of Ingredients 8
Steps:
- Add oats, walnuts and ground almonds to a large bowl and mix together.
- Add peanut butter, honey and cinnamon and mix.
- Add carrot and raisins to the mixture and mix until a everything has stuck together.
- Form into 12 balls and place on baking paper.
- Refrigerate for 1 hour.
- Enjoy!
Nutrition Facts : Calories 236 calories, Carbohydrate 19 grams, Fat 16 grams, Fiber 3 grams, Protein 7 grams, Sugar 6 grams
POUND CAKE ICE CREAM BALLS
Provided by Food Network Kitchen
Categories dessert
Time 4h5m
Yield 4 ice cream balls
Number Of Ingredients 0
Steps:
- Roll four 3/4-inch-thick slices pound cake with a rolling pin until about 1/4 inch thick. Place a small scoop of strawberry ice cream in the center of each. Working quickly, wrap and shape the cake around the ice cream to make 4 balls. Freeze until firm, 2 to 4 hours. Grill the ice cream balls over medium-high heat, turning, until marked on at least two sides, 10 to 30 seconds. Serve with whipped cream and chocolate sauce.
EASY CAKE BALLS
Make and share this Easy Cake Balls recipe from Food.com.
Provided by seesko
Categories Dessert
Time 10m
Yield 24-36 Balls, 24 serving(s)
Number Of Ingredients 6
Steps:
- Prepare the cake mix according to package directions using any of the recommended pan sizes.
- When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
- Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
- Use a melon baller or small scoop to form balls of the chocolate cake mixture.
- Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.
Nutrition Facts : Calories 203.1, Fat 10.3, SaturatedFat 2.3, Cholesterol 23.2, Sodium 222, Carbohydrate 27.8, Fiber 0.7, Sugar 19.2, Protein 2.3
TIRAMISU CAKE BALLS
Cake balls with the creamy coffee flavor of tiramisu can be served just as they are or coated with chocolate for cake pops.
Provided by cakepopqueen21
Categories Desserts Specialty Dessert Recipes Tiramisu Recipes
Time 3h50m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x5-inch loaf pan.
- Beat cake mix, water, and eggs in a bowl on low speed for 30 seconds, then on medium speed for 3 minutes. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
- Stir together espresso, coffee liqueur, and brown sugar in a small bowl. Stir together mascarpone, confectioners' sugar, and vanilla in a separate bowl until smooth; stir in espresso mixture.
- Crumble pound cake into crumbs in a large bowl. Stir mascarpone mixture into cake crumbs until no crumbs remain; you may need to use your hands.
- Scoop small balls of the mixture with a melon baller or spoon. Roll into balls; place on a baking sheet. Chill in the refrigerator for at least 2 hours before serving.
Nutrition Facts : Calories 155.1 calories, Carbohydrate 15.8 g, Cholesterol 37.8 mg, Fat 9 g, Protein 2.3 g, SaturatedFat 3.6 g, Sodium 83.3 mg, Sugar 11.7 g
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