Leftover Cake Cake Balls | The BakerMama


Got leftover cake? Enjoyed right away or stored in the freezer for a later date, Leftover Cake Cake Balls are a handy and delicious way to repurpose leftover cake.

Leftover Cake Cake Balls by The BakerMama

Got Leftovers?

It never fails. A big holiday or birthday comes and goes and there’s leftover cake sitting on my counter, taunting me. Eat me! Rather than carb-load right then and there, I decided to show a little restraint. Leftover Cake Cake Balls to the rescue! Eat now or store in the freezer for an emergency sweet tooth situation–cake balls are a delicious way to make sure no scrumptious cake goes to waste! All you need is cake (duh!), your handy dandy mixer, and a package of candy coating.

Let’s do this!

Leftover Cake Cake Balls by The BakerMama

How to Make Leftover Cake Cake Balls

Add the leftover cake to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until cake and frosting are well combined. Roll mixture into 2-tablespoon sized balls and place on a parchment-lined baking sheet. Then place the baking sheet (filled with cake balls) in the refrigerator for at least 1 hour to harden. That’s it! Once the cake balls are cold and hard, they’re ready to coat! Or you can transfer them uncoated to a freezer-safe bag or container to store in the freezer for up to 2 months.

Applying the Candy Coating

Make sure the cake balls are cold and hard, but not frozen. If using frozen cake balls, transfer them from the freezer to the refrigerator to defrost completely.

In a shallow bowl, melt the package of chocolate melting wafers according to package directions. Cover another cookie sheet with parchment paper. Remove cake balls from the refrigerator and pat dry with paper towels if they have condensation on them.

Begin to coat them one-by-one in the melted chocolate. Using a fork, gently roll each cake ball in the melted chocolate trying not to touch the fork to the cake. You want there to be coating between the cake ball and the fork at all times to maintain a smooth coating and keep the cake ball’s round shape. Remove and let as much excess chocolate coating drip off the fork back into the bowl before placing the coated caked ball on the prepared parchment-lined baking sheet.

Once all of the cake balls are coated, take any excess melted chocolate and drizzle it over them, if desired.

Leftover Cake Cake Balls by The BakerMama

Allow cake balls to harden completely and then break off any excess chocolate that may have gathered around the bottom of the ball. Enjoy!

Leftover Cake Cake Balls by The BakerMama

Watch and Learn!

Sometimes, seeing is believing. Let me show you just how easy these treats are!

Want More Easy Treats?

Need a great cake recipe to bake for a special occasion? Try The Greatest Chocolate Cake recipe. Love Oreos? Try my Oreo Cake Balls. Both are always a huge hit and so delish!

I hope you love these Leftover Cake Cake Balls as much as I do. When you make them, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! I just love seeing how inspired and creative y’all get with the recipes I share.

xoxo,


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Leftover Cake Cake Balls by The BakerMama

Leftover Cake Cake Balls


  • Author:
    The BakerMama

  • Prep Time:
    20 min

  • Total Time:
    20 minutes

Description

Enjoy right away or stor in the freezer for a later date, Leftover Cake Cake Balls are a handy and delicious way to repurpose leftover cake.


  • Leftover frosted cake
  • 1 (10 ounce) bag chocolate melting wafers

Instructions

  1. In the bowl of an electric mixer fitted with the paddle attachment, add the cake. Beat on medium speed until cake and frosting are well combined.
  2. Roll mixture into 2-tablespoon sized balls and place on a parchment-lined baking sheet. Place the baking sheet (filled with cake balls) in the refrigerator for at least 1 hour to harden.
  3. Once the cake balls are cold and hard, transfer them to a freezer-safe bag or container to store in the freezer for up to 2 months.
  4. When you’re ready to coat the cake balls, transfer them from the freezer to the refrigerator to defrost completely.
  5. In a shallow bowl, melt the package of chocolate melting wafers according to package directions. Cover another cookie sheet with parchment paper. Remove cake balls from the refrigerator and pat dry with paper towels if they have condensation on them.
  6. Begin to coat them one-by-one in the melted chocolate. Using a fork, gently roll each cake ball in the melted chocolate trying not to touch the fork to the cake. You want there to be coating between the cake ball and the fork at all times to maintain a smooth coating and keep the cake ball’s round shape. Remove and let as much excess chocolate coating drip off the fork back into the bowl before placing the coated caked ball on the prepared parchment-lined baking sheet.
  7. Once all of the cake balls are coated, take any excess melted chocolate and drizzle it over them, if desired.
  8. Allow cake balls to harden completely and then break off any excess chocolate that may have gathered around the bottom of the ball.
  9. Store cake balls in a cool, dry place.

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