Cake Pops and Cake Balls

by Lauren Matthies


I promised I would share with you what I did with the cake scraps from my "Mini Ice Cream Cakes," so...drum roll...here are my "Cake Pops and Cake Balls."

In the previous post I told you how my husband is picky when it comes to dessert (all food really), but he loved these!  I think he actually liked them better than the ice cream cakes.  He said he liked how moist they are and described my second batch (I'll tell you more about those below) as "donut-like."

Step One: Crumbling Your Cake

If you have any kids, they may enjoy this step.  I simply took the cake scraps from my previous post and turned them into crumbs using my hands.  Fair warning: this project can be a little messy so you may want to remove any rings beforehand.

Step Two: Making Your Icing

I made a simple chocolate buttercream frosting (recipe below).  After making my frosting, I started adding it to my cake crumbs, a spoonful at a time, until I found the right consistency.

To determine the appropriate consistency, I continued to mix the crumbs and frosting with my hands.  I stopped adding frosting once the mixture was able to roll into balls without too much of a mess (not too sticky and not too dry).  As you experiment with this process, I would suggest starting with less frosting and adding more as needed.  You can always add more frosting to the mix, but cannot remove it if you include too much.  Another option is leaving some of the cake crumbs aside so that, if you do accidentally overdo it on frosting, you have more crumbs to add.

Step Three: Forming the Balls (and yes I know this section may be humorous to read for those of you with dirty minds...)

At this point, I rolled the cake into small-ish balls.  I love all things chocolate, cake, and dessert so my balls were on the slightly larger side.  My husband really enjoyed them, but said they were on the edge of too much chocolate.  I had saved some extra cake scraps and frosting, so I made him some smaller ones.  These are the ones he described as "donut-like" (he also ate them before the chocolate coating had fully hardened).

I used lollypop sticks on some of the cake balls (forming cake pops) and left the others as cake balls.  I prefer eating the cake balls because the stick doesn't get in the way.  However, if you plan on gifting any of them, I suggest making cake pops because they wrap nicely (picture below).

 

Step Four: Coating with Chocolate

For the coating I simply melted chocolate chips.  If I were making them for myself solely, I would have used dark chocolate chips, but I think that would have pushed them over the "too chocolaty" edge for my husband, so I stuck with regular semi-sweet ones.  Don't worry if you underestimate how many chocolate chips you need, you can always melt more.  Just remember, when melting chocolate, stir continually and don't melt it at too high of a temperature--chocolate burns easily!  I didn't bother with boiling water and melting the chocolate in a glass bowl, but took a shortcut and just melted the chocolate directly in the pan.  It turned out fine.

To coat the cake balls and pops with chocolate, I used a mini spatula (the same thing I used to stir with as they melted) and a small spoon.  This process can be slightly tedious, but the end result should taste good no matter what (appearance won't matter so don't worry about it too much).

After you have coated them in chocolate, let them sit at room temperature until the chocolate hardens.  If you can't wait that long to try one, no one is judging.  Once the chocolate was completely hardened, I stored them at room temperature in tupperware.  

Step Five: ENJOY!

Here is the recipe I used for my "Chocolate Buttercream Frosting."  Feel free to try out different creations (i.e., using a different cake, frosting, or coating).  The cake balls I made are wonderful for chocolate lovers, but may be too overpowering for those who aren't big chocolate fans.

Ingredients:

  • 2 and 2/3 cup powdered sugar
  • 2/3 cup unsweetened cocoa powder
  • 6 tbs unsalted butter (softened to room temperature)
  • 6 tbs milk
  • 1 tsp vanilla

Instructions:

  1. Mix together the powdered sugar and cocoa powder (again, you should sift them together, but I didn't and it wasn't a problem) and set aside.
  2. Combine the milk and vanilla and set aside.
  3. Beat the butter at a medium speed until creamy.
  4. Add the sugar/cocoa mixture and the milk/vanilla mixture to the butter, alternating between the two, and beating at a low speed (you don't want your sugar/cocoa to fly out of the bowl).
  5. Once added, beat at a high speed until creamy and completely combined.