After reading Bakerella's book,
Cake Pops, I was inspired try some of my own cake creations in preparation for Halloween. This was my first attempt at making Cake Pops, or as mine turned out to be, Cake Balls...so there were a few lessons learned along the way. With that being said, I'm pretty pleased with the turnout. I know my Dad will be very pleased when his Halloween package arrives filled with these delicious goodies!
Halloween Cake Balls
Ingredients:
- 1 box of cake mix
- 1 can of store bought frosting
- 1 package of White chocolate and/or Milk Chocolate Bark Coating (Ambrosia)
- Festive sprinkles
- Good n' Fruity Candy
Supplies:
- Baking Sheets
-Wax paper
-Ramekins or small bowls for sprinkles
-Deep bowl(s) for melted chocolate
-Spoon(s)
1. Bake cake according to directions on the box.
2. Let cake cook completely (I left mine to cool overnight)

3. Cut cake into 6 equal pieces. Take 2 pieces of cake and rub them together to crumble the pieces. Make sure there are no lumps in your crumbled mixture.
4. Add 3/4 of a can of cake frosting to you crumbled cake mixture. Mix thoroughly.

5. Roll cake and frosting mixture into 1-1/2" balls. Place on a baking sheet lined with wax paper. Chill for approximately 2 hours.
Now the fun part!!
6. Place sprinkles in ramekins or small bowl. This make it quick and easy to use when you are ready to sprinkle the coated ball...
7. Line a second baking sheet with wax paper, set aside.
8. Melt chocolate bark in microwave at 20 second intervals in a deep bowl. Stir candy coating between each interval. When the chocolate is melted (not too hot!) you are ready to begin DIPPING!
9. Grab 3-4 cake balls from the refrigerator and place them on the baking sheet. Submerge each cake ball individually into the melted chocolate candy coating. Spoon chocolate over the cake ball. Scoop your cake ball and tap your spoon against your bowl to remove excess chocolate coating from the spoon and the ball. Gently slide the cake ball off of the spoon onto the lined baking sheet.
10. Quickly sprinkle any jimmies, sanding sugar or decorations onto the coated cake ball. The chilled ball will cause the chocolate coating to set fairly fast, so you want to move on the sprinkle step! (For pumpkin cake balls take 1 green Good n' Fruity candy and insert into the top of the cake ball. Sprinkle with orange sanding sugar.) Repeat until all cake balls are coated. Let the cake ball set until candy coating is firm.
Lessons Learned:
- I used orange Wilton Candy Melts for the pumpkin cake balls and it is much harder to work with rather than my normal Ambrosia Chocolate Bark Coating. I will need to invest in some thinning agents when using candy melts as it is very thick and very hard to get that smooth look on the cake ball. I love the many colors of candy melts though so I will definitely be using them again.
- Not all Chocolate Bark is the same. I picked up a different brand of White Chocolate bark that I had seen at another grocery store and figured it would melt and coat just as the Ambrosia brand I've used previously - Wrong. If you find a candy melt or chocolate bark that you like, stick with it.
- Make sure you completely enclose the cake ball with your coating. What makes the cake ball moist is the oil from the cake mix and frosting. The coating constricts the cake ball, squeezing it tighter, so if you do not fully enclose the ball, oil will escape from the ball.


Sneak attack of the Chocolate Covered Pretzel Stick! This recipe is SUPER easy and one of my husband's favorite sweet and salty treats. Check back tomorrow to learn how to make your own!