Cake Balls

Do you think it's hard to make your own cake pops? No! These simple cake balls are surprisingly easy and fun to make as well as eat. They make a great party food snack for kids as well as for adults.

Course cake, Dessert

Cuisine American

Prep Time 45

Cook Time 45

Total Time 1 30

Servings

Calories 186kcal

Author Corina Blum

Ingredients

Ingredients for the Madeira cake

175 g butter softened
175 g soft dark brown sugar
5 egg
275 g self raising flour

Ingredients for the Cake Balls

350 g madeira cake
175 g white chocolate broken into piece
350 g milk chocolate broken into pieces
Sprinkles

Metric - US Customary

Instructions

How to Make the Madeira Cake

Preheat the oven to 180C. Grease or line a cake or loaf tin. I used a round 20cm cake tin.
Beat the butter with a whisk until it is soft and then add the sugar and continue to beat until it is well combined and is light and fluffy.
Whisk the eggs briefly in another bowl and then pour them into the butter and sugar mixture slowly as you beat it.
Sift the flour into the bowl and then fold it in.
Pour the cake batter into the cake tin and bake in the oven for 35 - 45 minutes. Mine was ready after 35 minutes.
Let the cake cool in the tin for 5 minutes and then take it out and cool it on a wire rack.

How to Make the Cake Balls

Line 2 baking trays with baking paper.
Melt the white chocolate in a large bowl in the microwave. Put it in for 1 minute to begin with and then for 20 seconds at a time. Keep opening the door to check it and to stir it.
Crumble the cake into the bowl with the white chocolate. Use your hands to mix the chocolate and the cake together and roll handfuls into balls. Press the mixture together so the balls are quite dense and then place them on the baking paper on the baking tray. If using sticks then push a stick into each ball.
Put the baking tray in the fridge for the cake balls to set and harden. Leave for at least 30 minutes. I left mine overnight.
Get the sprinkles ready by putting them in bowls. Have a teaspoon for each bowl too. Also line another 2 baking trays with baking paper.
Melt the milk chocolate in the same way as you melted the white chocolate.
Dip each cake ball in the chocolate. You may need to use a spoon to make sure the ends with the sticks in also have chocolate on them. Spoon the chocolate on if you are not able to get it on just by rolling the cake balls. If any of the sticks come out then just dip the end in the chocolate to help it stick and push it back in.
As soon as you take the cake ball out of the chocolate, roll it in the sprinkles. Again, use a spoon to spoon sprinkles onto the bits of the cake ball around the stick.
Lay the cake balls down on the baking trays and put in the fridge to set.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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