Sweet Stuff

Cake Balls

What's that? You made a cake for your friend's birthday and you have leftover cake scraps? Let me just help you with that. No need to be dumping perfectly precious cake in the garbage, when you can morph it into a bite-sized cake wonder. It's like re-purposing. We're into that these days, right?

Anyway, I'm going to be giving you the instructions for making a full batch of cake balls, from a whole cake intended for this, but you can tailor the ratios depending on how much cake you have to use.


1 baked 9x13 sheet cake

1 can of frosting (or the equivalent in homemade)

2 bags of semi-sweet chocolate chips (you can see in my photo that I also did some with white chocolate, but it was pure hell and I have never successfully made them with regular white chocolate chips without it getting really clumpy. I have, however, used those white melting candy discs, and that worked well.)


2 or 3 baking sheets


Note - This recipe is essentially just an exercise in living life in 30 minute increments. 

1. Bake cake per the recipe's directions. Once it's done, let it sit for about 30 minutes to cool a bit.

2. Once cool, dump the cake into a large bowl and add all of the frosting. Mix it until it's well blended and effing delicious. Refrigerate for about 30 minutes.

3. Set 2 or 3 baking sheets out on the counter. Remove cake mixture from the fridge. Scoop tablespoons of the mixture and form into balls. If at any point the mixture becomes too mushy to deal with, throw it back in the fridge for a bit. Hope you didn't have plans today!

4. Once the whole bowl has been balled up, place the sheets in the fridge for 30 minutes. 

5. With about 5 minutes left in fridge time, begin melting one bag of chocolate chips, either in a double broiler or in the microwave (usually 15 second intervals, stirring in between, works for me).

6. Remove one tray at a time for this part. Place one ball in the melted chocolate and roll it around gently with a spoon until completely coated. Remove with the spoon and place it back on the baking sheet.

7. After every 5 or so, add sprinkles. Do this until the sheet is full, then, you guessed it, place back in the fridge!

8. That's it! I'd suggest keeping them in the fridge up until the last minute before serving. They can survive for about an hour at room temp, but they'll begin to get a little messy. Happy cake balling!