February 10, 2011 8:22 am

Michelle Waters

Making cake balls is super easy.

If you can bake a cake from a mix, you’re in business. If not, seek help.

Back to the cake balls.

This week, I’m making red velvet cake with cream cheese frosting and vanilla confectioners coating, and also funfetti cake with funfetti frosting and the same confectioner’s coating.

My 9×13 pan is still in use, so I decided to pull out my Bundt pan. Here’s what my cakes looked like as they cooled:



Once I made sure the cakes were completely cool, I used the mixer to crumble each cake. Wheee!


Then I blended 3/4 of a tub of frosting into the cakes to make a pasty kind of cakey dough. Not sure how else to explain that…


Forgive me, but this next photo looks pretty gross.


After I blended the cake and frosting, I put the mixture into the freezer for 30 minutes to chill out.

Then I used a mini ice cream scoop to dip out even portions of dough, rolled them into balls and placed them on a wax-paper-lined cookie sheet.


Funfetti cake balls!


Red velvet cake balls!


I put both pans of cake balls in the freezer to hang out for at least 6 hours.

The next step

Dipping the balls into confectioner’s coating. Subscribe to Night Owl Chronicles near the top of the right column and I’ll send you a notice when I post the rest of the story…

As Editor and Publisher, Michelle oversees the content creation for the site. With a background in art, design, and writing, her interests are in color theory, mixed media, and gestalt.

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