I think by now everyone in the sugar world knows about the amazing Bakerella and her cake pops! I’ve only made cake pops a few times and I haven’t been able to keep those little suckers on their sticks! It’s probably a “practice makes perfect” type thing, but I just don’t have a lot of time to practice!
The other day as I was surfing the web, I came across cupcake cake balls! I love cupcakes, and I love the idea of cake balls without the sticks! But they need to be more than just balls…so, when I saw cupcake balls, I knew I needed to try this! And, now that I’ve done it once, I need to try it again, because the cake ball part could be bigger! It’s a curse, but I can always do it better the “next time”! – so, perhaps they’ll be a next time – soon!
To start, you’ll want to find the Wilton peanut butter cup candy mold. It makes for perfectly sized cupcake cake balls.
Next, make your cake balls! I’ve realized now (after a few attempts at cake balls), that there is a trick to the consistency! – it’s taken me a while to figure out the more frosting you add, the harder they are to work with and therefore they fall off the sticks! Therefore, you have to be careful to not add so much frosting!! Now that I’m more experienced (Ha!), I would tell you all, just use a little frosting! Add just enough to get the consistency to be like sugar cookie dough. That way you can roll them up into balls and they’ll hold their shape. I used a 1-1/2 tbsp to scoop them up and roll them so they were all the same size…about 1″ in diameter.
Next, fill your molds with melted chocolate just less than half way. Drop in your cake ball and use a small piping bag to pipe in/fill in more around the edges to bring the chocolate up to the brim.
Remember to tap the molds to get bubbles out before the chocolate sets.
Now, a newbie learning tip…next time I’d make the balls a bit more elliptical so they would stick out of the top of the molds a little more…like a cupcake with a nice dome on it. Once the chocolate has set, now it’s time to decorate! There are lots of options…here are just a few that I experimented with today…
(Above) Turn them over and dip them in melted chocolate/candy melts.
(Above) Cut out a circle of modeling chocolate and top them with that, as well as a dollop of frosting and my stemless cherries! LOL! – they need stems…I just couldn’t figure out what to use on my little modeling chocolate cherries! Perhaps some melted chocolate…next time!
And, the best, most cupcake looking topping – frosting!! – and sprinkles of course!
They’re so tiny…perfectly bite sized! Yum!
And a look inside! Deliciousness!
Next, make your cake balls! I’ve realized now (after a few attempts at cake balls), that there is a trick to the consistency! – it’s taken me a while to figure out the more frosting you add, the harder they are to work with and therefore they fall off the sticks! Therefore, you have to be careful to not add so much frosting!! Now that I’m more experienced (Ha!), I would tell you all, just use a little frosting! Add just enough to get the consistency to be like sugar cookie dough. That way you can roll them up into balls and they’ll hold their shape. I used a 1-1/2 tbsp to scoop them up and roll them so they were all the same size…about 1″ in diameter.
Next, fill your molds with melted chocolate just less than half way. Drop in your cake ball and use a small piping bag to pipe in/fill in more around the edges to bring the chocolate up to the brim. 
Remember to tap the molds to get bubbles out before the chocolate sets. 
Now, a newbie learning tip…next time I’d make the balls a bit more elliptical so they would stick out of the top of the molds a little more…like a cupcake with a nice dome on it. Once the chocolate has set, now it’s time to decorate! There are lots of options…here are just a few that I experimented with today… 
(Above) Turn them over and dip them in melted chocolate/candy melts. 
(Above) Cut out a circle of modeling chocolate and top them with that, as well as a dollop of frosting and my stemless cherries! LOL! – they need stems…I just couldn’t figure out what to use on my little modeling chocolate cherries! Perhaps some melted chocolate…next time! 
And, the best, most cupcake looking topping – frosting!! – and sprinkles of course! 
They’re so tiny…perfectly bite sized! Yum! 
And a look inside! Deliciousness!
I hope you enjoyed my learning experience with these! Stay tuned for more…better looking ones next time as I try try again!
oh my – adorable!
Oh Wow!!! These look sooooooo delicious!! I have never heard of cake balls before, nor these little goodies. I am totally trying these asap! Thank you for all the tips! How much icing do I mix with my cake leftovers??
Emmy
Hi there! I would like to know what tip you used to frost the last ones. I love that look!
Thanks,
Hollie
Hollie Billeci: I used Wilton #21 tip for the top frosting.
Emmyjosh: You want to add as much icing to the cake crumbs in order to achieve a dough like consistancy…like that of sugar cookie dough.
I was so excited when I saw this post thinking that I would get to try one because I think it was a Wed. or maybe a Tuesday you posted it:)
I will wait my turn but girl these look SOOOOOOO YUMMY!!!!
I miss you and I want to hang out:)
Love these!!
Thanks for sharing your creativity! I found you on the TomKat blog today and just gotta say, I love your cupcakes!
I’ve featured your Cake Ball cupcakes on the blog I write for, Cupcakes Take the Cake! http://cupcakestakethecake.blogspot.com/2011/01/cake-ball-cupcakes.html
Ive been making cake balls (cake bon, bons)for awhile now and love the new spin you created for them. Thanks for sharing!
This is such a cute idea.
I’ve been making cakepops for a while. I’ve noticed is that if I put them in the fridge for 15 minutes and then into the refrigerator they stay on the sticks!I hope you try them again and share your lovely creations.
Thats such a great idea! Thks going to try it myself.
Feel free to look at my site
http://www.docerela.com/
Catarina Silva
SUPER CUTE!!!!
hello Jessica,
what a great idea and work!
May I know what can I use to replace those Wilton cups?
thanks,
Lena
If you don’t have the Wilton molds, here’s what I’ve done…
Put mini cupcake liners in a mini cupcake pan, pour the chocolate in half way, put the cake ball in. Once the chocolate sets up, peel away the liner and you’ll have a nice imprint. It makes for bigger cupcake balls though…they’re not so small/bite sized.
Enjoy!
thanks, Jessica… I will try this soon
awesome!! I can’t wait to getas good as you. You cakes are amazing. My kids take up sooo much of my time… as they should but if I had more time! Whew! Watch out!! Keep inspiring!
Those look delicious!!! I love the look with the frosting. Is that a basic buttercream that you use?
Love this! What a fun way to get rid of all my extra cake in the freezer. I was really dreading dipping 9dz cake balls!
Love your site.
Hi, I just want to say that your cakes are amazing! your perfection is amazing! I learn so much from you today, love your work
super cute, just found your blog from Way beyond cakes by Mayen on FB.
wish you had a FB page, be easier to follow
Thanks so much! I just found about about that post and feel very blessed!
There’s a link up on the right where you can subscribe by email. If you sign up there, you’ll get all my posts emailed directly to you!
Hi Jessica, these cupcakes are adorable! I bought the wilton #21, but I can’t get my frosting to look like yours. I’m new to decorating/piping and wondered if you know of any online tutorials so that my cupcakes will look as awesome as yours!!
Thanks! A lot depends upon the type of frosting you use. If you can try Swiss-meringue buttercream you’ll get beautiful, easy to pipe frosting! My recipe is under most commonly asked questions. I know a lot depends on the frosting, tip and just practice!
Blessings!