Adding Candy Balls To Your Wedding Cake: A Step-By-Step Guide

Cake balls are a fun and creative way to add a unique twist to a wedding cake. They can be made in a variety of flavours and colours, and are a great way to involve friends and family in the wedding preparations. Here are some tips on how to make and decorate cake balls, and some ideas on how to incorporate them into your wedding cake design.

Making the Cake Balls

First, bake a cake – you can use a box mix or your favourite recipe. It's best to use a sheet cake or a 9x13 pan so that you have a large, flat surface to work with. Allow the cake to cool completely, then crumble it into a large bowl. You can use a food processor to make this step quicker, but be sure to process the cake in small batches so that you don't overmix it.

Next, add frosting to the crumbled cake. You can use store-bought frosting or make your own. Start with about 3/4 of a tub of frosting and mix it into the cake crumbs. You want the mixture to hold together when squeezed, but not be too wet or sticky. Add more frosting a little at a time until you get the right consistency.

Now it's time to roll the mixture into balls. Use a small cookie scoop or melon baller to portion out the dough, then roll it into balls with your hands. Place the balls on a wax paper-lined baking sheet and chill them in the fridge or freezer until they are firm.

Coating the Cake Balls

For the coating, you can use candy melts, almond bark, or chocolate chips. White chocolate or candy melts will give you a nice white base to decorate, but you can also use milk or dark chocolate for a more decadent look. Melt the coating in the microwave or in a double boiler, and add a teaspoon of shortening or coconut oil to thin it out if needed.

Dip the cake balls into the melted coating, tapping off any excess. You can use a fork or a dipping fork (a plastic fork with the two middle tines cut out) to help with this step. Place the coated cake balls on a wax paper-lined tray to dry.

If you want to add a stick to make cake pops, dip the end of the stick into the melted coating before inserting it into the cake ball. This will help the stick stay in place and give a neat finish.

Decorating the Cake Balls

The possibilities for decorating cake balls are endless! You can pipe designs with melted chocolate, add sprinkles, edible glitter, mini chocolate chips, or other decorations. Get creative and match your wedding colours or theme. You can even package the cake balls individually with ribbon and tags for a cute favour or place setting.

Assembling the Wedding Cake

Now it's time to assemble your cake! You can use a dummy cake as a base, or bake and stack real cake tiers. Cover the cake with fondant or buttercream, then start adding the cake balls. Use toothpicks to secure the cake balls to the cake, poking them into the cake/styrofoam and then pushing the cake ball onto the toothpick. Start at the bottom and work your way up, staggering the cake balls so that they stack closer together.

And that's it! You now have a beautiful and unique wedding cake that your guests will surely admire and enjoy!

How to make cake balls from scratch

Making cake balls from scratch is an easy process, but it is also a time-consuming one! Here is a step-by-step guide to making cake balls from scratch:

Ingredients:

• 1 (15.25-ounce) box of cake mix (any flavour)
• 1 (3.4-ounce) box of instant pudding mix (any flavour)
• 3 large eggs
• 3/4 cup vegetable oil
• 3/4 cup sour cream or Greek yoghurt
• 1 teaspoon pure vanilla extract (or any flavour of pure extract)
• 1 cup frosting (any flavour)
• 1 pound of vanilla or chocolate candy melts
• Sprinkles or jimmies (to taste)

Method:

• Preheat the oven to 350 degrees. Line a 9x13-inch baking pan with parchment paper.
• In a large bowl, beat together the cake mix, pudding mix, eggs, oil, sour cream, water, and vanilla. Beat on medium for 1 minute. Stop and scrape the bottom and sides of the bowl with a rubber spatula. Continue to beat for 1 additional minute, or until well combined.
• Transfer the cake batter to the baking pan. Bake for 28-34 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Do not over-bake!
• Remove the cake from the oven and place the pan on a wire rack. Let the cake cool in the pan for 10 minutes. Lift up on the edges of the parchment paper and remove the cake from the pan. Transfer to the wire rack and set aside to let it cool completely.
• Using a sharp paring knife, lightly trim off the darker brown sides, edges, and bottom of the cake. Discard the dark edges (or eat them!)!
• Use your hands to crumble the cake into a large mixing bowl – crumbling the cake until the cake resembles fine crumbs.
• Add the frosting to the bowl. Use an electric mixer or a spoon and beat on low (or stir) until everything is combined. The mixture should be soft and slightly moist!
• Line a large baking pan or tray with parchment or wax paper and set aside. Using a small (1 or 2-tablespoon) ice cream or scoop melon baller, portion and shape into heaping 1-inch balls (about 29 grams each). Place each ball onto the prepared pan.
• Transfer the cake balls to the freezer and freeze for 1 hour, or transfer to the refrigerator and chill for at least 2 hours.
• Place 12 ounces of the candy melts or chocolate into a microwave-safe tall, deep, and wide bowl and melt according to package directions. (Tip: Thin with 1 teaspoon of shortening or coconut oil for the best consistency!)
• Working with 4 to 6 balls at a time (keep the rest in the refrigerator), place a ball on a fork and lower the ball into the bowl of melted candy coating, covering the ball completely with chocolate. Make sure you gently tap the side of the fork or your wrist to the side of the bowl after dipping to remove all excess chocolate coating. Once coated, place the cake ball on the parchment paper-lined pan. Repeat with all the remaining cake balls.
• Melt the remaining chocolate and pour it into a small resealable bag. Use scissors to snip off a tiny edge to create a piping bag. Drizzle the melted chocolate in a back-and-forth zig-zag pattern across the tops of the cake balls. Sprinkle jimmies or sprinkles over the chocolate while the chocolate is still warm!
• Set the cake bites aside in the refrigerator or let stand at room temperature to allow the candy coating to completely set. Enjoy!

How to make cake balls using a cake mix

Making cake balls is a simple process, but it can be a little time-consuming. Here is a step-by-step guide on how to make cake balls using a cake mix:

Ingredients:

• 1 box of cake mix (any flavour) and the ingredients listed on the box (eggs, oil, water, etc.)
• 1 tub of frosting (any flavour)
• 1-2 pounds of candy melts, almond bark, or chocolate for dipping
• Sprinkles or other decorations (optional)

Method:

• Preheat your oven to the temperature specified on the cake mix box. Line a 9x13-inch baking pan with parchment paper.
• Prepare the cake mix according to the package instructions. Bake the cake as directed and let it cool completely.
• Crumble the cooled cake into a large mixing bowl. You can use your hands or a food processor to crumble the cake until it resembles fine crumbs.
• Add the frosting to the bowl of cake crumbs. Use an electric mixer or a spoon to combine the frosting and cake crumbs until you have a soft, slightly moist dough.
• Use a cookie scoop or a tablespoon to portion out the dough and roll it into balls. Place the cake balls on a baking sheet lined with parchment paper or wax paper.
• Chill the cake balls in the refrigerator for at least 2 hours or in the freezer for about 1 hour.
• Melt your candy melts, almond bark, or chocolate in a microwave-safe bowl. Heat in 30-second intervals at 50% power, stirring in between, until the coating is mostly melted. Continue stirring until all the lumps are gone.
• Dip the cake balls into the melted coating. Use a fork, a chocolate dipping tool, or a toothpick to dip and coat each cake ball. Gently tap off any excess coating.
• Place the coated cake balls on a parchment-lined baking sheet. If desired, sprinkle with decorations while the coating is still wet.
• Allow the cake balls to set completely at room temperature or in the refrigerator.

Tips:

• For uniform cake ball sizes, use a cookie scoop to portion out the dough, then roll into balls.
• Chill the cake balls before dipping to prevent crumbling and falling apart.
• Use a fork or a chocolate dipping tool to dip the cake balls. If using a fork, gently tap your wrist against the side of the bowl to remove excess coating.
• Store cake balls in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

How to dip cake balls in chocolate

Dipping cake balls in chocolate can be a tedious process, but the results are worth it! Here is a step-by-step guide on how to dip cake balls in chocolate:

Preparing the Cake Balls:

• Bake your favourite cake recipe or use a box cake mix.
• Let the cake cool completely, then crumble it into fine crumbs. You can use a food processor or your hands to crumble the cake.
• Mix in frosting a little at a time until the mixture holds its shape when rolled into balls. Start with about 1/4 cup of frosting and adjust as needed.
• Use a small cookie scoop or spoon to portion out the cake mixture into balls. Roll them between your hands to smooth them out.
• Place the cake balls on a baking sheet and chill them in the freezer for about an hour or in the refrigerator for at least 2 hours. Chilling helps firm up the cake balls, making them easier to dip.

Melting the Chocolate:

• You can use candy melts, chocolate chips, or almond bark for dipping. White chocolate can also be used, but it tends to be thicker, so you may need to thin it out.
• Melt the chocolate in a microwave-safe bowl in the microwave in 20-second intervals, stirring after each interval, or use a double boiler on the stovetop.
• Add a teaspoon of solid shortening, coconut oil, or canola oil to the melted chocolate to thin it out and create a smoother consistency. Stir until well combined.
• Transfer the melted chocolate to a small, deep bowl that is wide enough to dip the cake balls.

Dipping the Cake Balls:

• Remove the cake balls from the freezer or refrigerator about 5 minutes before dipping.
• Dip the end of a lollipop stick into the melted chocolate, then insert it into a cake ball. This helps the stick stay in place and creates a prettier coating around the stick.
• Gently dip the cake pop straight down into the melted chocolate and tilt it back and forth to coat it completely.
• Gently shake off any excess chocolate and allow it to drip back into the bowl.
• Carefully transfer the coated cake pop to a drying rack or a block of styrofoam to allow the chocolate to harden.
• Repeat the dipping process with the remaining cake balls.

Decorating the Cake Pops:

• Melt a different colour of chocolate or use white chocolate to drizzle on top of the cake pops for decoration.
• Work with a few cake pops at a time, as the chocolate coating needs to be wet for any sprinkles or other decorations to stick.
• Sprinkle on colourful sprinkles, nonpareils, or jimmies while the chocolate is still wet.
• Allow the chocolate coating to dry completely before serving or packaging the cake pops.

How to decorate cake balls

Decorating cake balls is a fun and creative process that can be tailored to your unique style and preferences. Here are some tips and ideas to help you get started:

Planning and Preparation:

• Set aside plenty of time for the entire process, from baking the cake to decorating the cake balls. It's a time-consuming endeavour, so plan accordingly.
• Create a clean and organised workspace. Clear any clutter, and gather all the tools and ingredients you'll need.
• Decide on the flavour combinations for your cake balls. You can use different cake mixes, frostings, and decorations to create a variety of flavours and designs.
• Gather your ingredients and supplies, including cake mix, frosting, chocolate or candy melts, sprinkles, decorations, and any tools for shaping and dipping.

Shaping the Cake Balls:

• Bake your desired cake flavour according to the package instructions. Allow the cake to cool completely before proceeding.
• Crumble the cooled cake into a large bowl, removing any brown edges or dry pieces. Ensure the cake is finely crumbled to create a smooth and consistent texture for your cake balls.
• Add frosting to the crumbled cake and mix until a soft and slightly moist dough forms. Adjust the amount of frosting as needed to achieve the desired consistency.
• Use a cookie scoop or a spoon to portion out the dough into evenly sized balls. Roll each portion into a smooth ball with your hands.
• Place the shaped cake balls on a wax paper-lined tray or baking sheet. Chill them in the refrigerator or freezer for a few minutes to firm them up slightly.

Dipping and Decorating:

• Melt your chosen coating, such as chocolate or candy melts, in a microwave-safe bowl or a double boiler. Stir in a small amount of vegetable oil, coconut oil, or canola oil to thin the coating if needed.
• Dip the chilled cake balls into the melted coating one at a time. Use a fork or a dipping tool to gently lower them into the coating and fully cover them.
• Tap the cake ball gently on the side of the bowl or use a toothpick to remove any excess coating. This ensures a smooth and elegant finish.
• If desired, decorate the cake balls with sprinkles, nonpareils, or other edible decorations while the coating is still wet. You can also pipe designs with contrasting colours of melted chocolate or icing.
• Place the decorated cake balls on a wax paper-lined tray or baking sheet to set. You can also use a Styrofoam block to hold the cake balls upright while they dry.
• Repeat the dipping and decorating process until all your cake balls are beautifully coated and decorated.
• For an extra touch, package your cake balls individually in small plastic bags or boxes. Tie them with ribbons or add decorative tags to match your theme.

Get creative and experiment with different flavours, coatings, and decorations to make your cake balls truly unique and delightful!

How to store cake balls

Storing cake balls is a delicate process, but there are a few methods you can use to ensure they stay fresh.

Storing Undipped Cake Balls

If you've made your cake balls in advance of dipping them, you can store them in an airtight container in the refrigerator for up to a week or in the freezer for up to a month. When you're ready to dip them, let them come to room temperature first.

Storing Dipped Cake Balls

Once your cake balls are dipped, they can be stored at room temperature for 3-4 days, in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.

Room Temperature Storage

If you're storing your dipped cake balls at room temperature, place them in a cool, dry place, ensuring they're not in direct sunlight or near a light source. You can also place them in small treat bags, sealing them with a twist tie or ribbon.

Refrigerator Storage

When storing your cake balls in the refrigerator, first line a Tupperware container with paper towels. Place the cake balls inside, laying them flat and side by side, with a small amount of space between them. Cover with another layer of paper towels and place the container on a high shelf in the fridge, ensuring it's dry and steady.

Freezer Storage

To store your cake balls in the freezer, first wrap each one gently with wax paper, twisting the paper around the stick. You can then place them in a large plastic bag, laying them flat and ensuring they're not piled on top of each other. Store them on a bottom shelf or in a corner where they won't be disturbed, and let them thaw for at least an hour before serving.

Extra Tips

• Cake balls with buttercream can be stored at room temperature.
• If you're making a large number of cake balls, it's a good idea to give yourself a few days to prepare them.
• Cake balls are best served at room temperature, so be sure to remove them from the refrigerator or freezer with enough time to let them warm up before serving.

Frequently asked questions