QUICK AND EASY CAKE BALLS
If you need a simple yet tasty dessert, try Easy Cake Ball Recipe. It is the perfect dessert for parties, holidays and more but easy enough to make anytime!
Provided by Eating on a Dime
Categories Dessert
Time 40m
Number Of Ingredients 3
Steps:
- Prepare cake mix as directed. I needed to add 1 cup water, ? cup oil, and 3 eggs. I bake the cake in a 13 x 9 pan for 30 minutes at 350 F (175 C).
- Let the cake cool for about 15 minutes and then crumble it! Yup, break it up into your largest bowl and then go to town. You might have to get your hands a little dirty on this one.
- Scoop all of the frosting into the crumble cake and mix, mix, mix. I used a large wooden spoon and mixed it for a couple of minutes until it was well combined.
- Take small amounts (about a tablespoon or so) and roll into a ball. Repeat multiple times. I lost count, but I think I was able to make 3-4 dozen cake balls.
- Melt your almond bark as per the directions on the package (I only used just over half of the almond bark package). Dip each ball into the melted almond bark and place on a cookie sheet to cool. If you are having trouble dipping the cake balls in the almond bark, you can just spoon some almond bark over the cake balls and coat them manually (though this will take longer).
- I like to store my cake balls in the freezer. I find they keep for quite some time and we like to eat them when they're nice and cold.
Nutrition Facts : Calories 98 kcal, Carbohydrate 18 g, Fat 2 g, Sodium 117 mg, Sugar 12 g, ServingSize 1 serving
CAKE BALLS
This recipe is very versatile and heavily addictive. You can mix and match cake and icing flavors as well as the chocolate coatings. The variations are unlimited, and they can be nicely packaged and given as gifts.
Provided by Allison
Categories Desserts Cakes Cake Pops
Yield 36
Number Of Ingredients 3
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 123.6 calories, Carbohydrate 19.7 g, Cholesterol 0.5 mg, Fat 5.2 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 1.6 g, Sodium 143.4 mg, Sugar 14.1 g
CAKE BALL FLAG CAKE
A fun way to celebrate the Fourth of July, our Cake Ball Flag Cake is made with your favorite flavor of Betty Crocker Cake mix and decorated with patriotic-colored candy melts and Betty Crocker whipped vanilla frosting.
Provided by Jessica Walker
Categories Dessert
Time 3h20m
Yield 63
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
- Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Using 1-inch scoop, shape mixture into balls; place on cookie sheet. Freeze about 45 minutes or until firm. When firm, transfer to refrigerator.
- In 1-quart microwavable bowl, microwave red candy melts uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second increments until melted and smooth.
- Remove a few balls from refrigerator at a time. Using 2 forks, dip and roll 1 ball at a time in red coating. Return to cookie sheet; immediately sprinkle with red sugar crystals. Dip a total of 28 cake balls in red coating.
- Repeat melting instructions for white candy melts. Dip a total of 23 cake balls in white coating; immediately sprinkle with sparkling sugar.
- Repeat melting instructions for blue candy melts. Dip remaining 12 cake balls in blue coating; immediately sprinkle with blue sugar crystals. Refrigerate all coated cake balls about 10 minutes or until set.
- On serving tray, arrange cake balls in flag pattern in 7 rows, starting from the bottom: 1 row of 9 red balls, 1 row of 9 white balls, 1 more row of 9 red balls, 1 more row of 9 white balls, 1 row of 4 blue balls and 5 red balls, 1 row of 4 blue balls and 5 white balls, and 1 more row of 4 blue balls and 5 red balls. Store tightly covered. Serve at room temperature.
Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 13 g, TransFat 0 g
ALL-AMERICAN FLAG CAKE
Great for Memorial Day or the 4th of July!
Provided by Bernice Dray
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time 3h35m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Stir yellow cake mix, 1 cup water, vegetable oil, and eggs in a mixing bowl until moistened; beat with a mixer on medium speed for 2 minutes. Pour batter into prepared baking pan.
- Bake cake in the preheated oven until lightly browned and a toothpick inserted into the center comes out clean, about 35 minutes. Cool completely on a wire rack. Poke holes about 1 inch apart all over the cake with a fork.
- Dissolve strawberry gelatin in boiling water in a bowl and pour gelatin slowly over the cake, letting gelatin seep into holes. Refrigerate cake until gelatin sets, about 1 hour. Transfer cake to a serving platter and cut in half horizontally.
- Mix instant vanilla pudding mix with milk in a bowl and whisk until thickened, about 2 minutes; stir in 1/2 cup blueberries. Spread blueberry filling onto bottom of cake and place top of cake over the filling. Spread 2 cups whipped topping smoothly over top and sides of cake and arrange 1/2 cup blueberries in a square in the upper left corner of the cake for stars. Arrange alternating layers of strawberries and miniature marshmallows into horizontal red and white stripes.
Nutrition Facts : Calories 408.9 calories, Carbohydrate 58.2 g, Cholesterol 49.8 mg, Fat 17.8 g, Fiber 1.2 g, Protein 5.6 g, SaturatedFat 6.6 g, Sodium 467.9 mg, Sugar 40.1 g
4TH OF JULY FLAG CAKE
Family favorite for 4th of July barbecues. The combination of fresh berries and creamy vanilla pudding mix makes for a wonderful refreshing dessert.
Provided by kerberr15
Time 30m
Yield 16
Number Of Ingredients 9
Steps:
- Beat cold milk and instant pudding in a bowl until no lumps remain. Beat cream cheese in a separate bowl until creamy. Gradually add in milk-pudding mixture and mix until smooth. Mix in whipped topping.
- Mix graham cracker crumbs and melted butter in a bowl until crumbs are completely moistened. Spread into a 9x13-inch baking dish and push down to create an even crust.
- Set aside 45 blueberries and 60 raspberries for topping. Mix remaining blueberries, raspberries, and strawberries together in a bowl and pour on top of the graham cracker crust. Spread pudding mixture evenly over the berries, making the top as smooth as possible. Top with reserved blueberries and raspberries to make a flag design.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 28.6 g, Cholesterol 32.5 mg, Fat 13.6 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 8.3 g, Sodium 244.4 mg, Sugar 17.6 g
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LEFTOVER CAKE CAKE BALLS - THE BAKERMAMA
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- In the bowl of an electric mixer fitted with the paddle attachment, add the cake. Beat on medium speed until cake and frosting are well combined.
- Roll mixture into 2-tablespoon sized balls and place on a parchment-lined baking sheet. Place the baking sheet (filled with cake balls) in the refrigerator for at least 1 hour to harden.
- Once the cake balls are cold and hard, transfer them to a freezer-safe bag or container to store in the freezer for up to 2 months.
- When you’re ready to coat the cake balls, transfer them from the freezer to the refrigerator to defrost completely.
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