Description
Delightfully spooky Monster Cake Balls made from moist yellow cake mixed with creamy vanilla frosting, coated in colorful candy melts, and decorated with fun edible eyes and sprinkles. These bite-sized treats are perfect for Halloween parties or any festive occasion, offering a playful and delicious dessert that’s as eye-catching as it is tasty.
Ingredients
Scale
Cake Balls
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- Water, vegetable oil, and eggs as called for on cake mix box
- 1 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
Coatings and Decorations
- 1 3/4 cups light blue candy melts (from 12-oz bag)
- 1 3/4 cups orange candy melts (from 12-oz bag)
- 1 3/4 cups white candy melts (from 12-oz bag)
- Betty Crocker™ Dessert Decorations Candy Eyeballs
- Betty Crocker™ Decorating Sprinkles and Sugars (assorted colors)
Instructions
- Prepare the Cake: Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake the yellow cake mix as directed on the box using a 13×9-inch pan. Allow cake to cool completely, about 1 hour.
- Form Cake Balls: Line a large cookie sheet with waxed paper. Crumble the cooled cake into a large bowl. Add 1 cup of vanilla frosting and mix well to combine. Shape the mixture into 42 balls, approximately 1 1/2 inches each, and place them on the lined cookie sheet. Freeze the balls for about 1 hour or until firm. Once firm, transfer them to the refrigerator to keep chilled.
- Melt Candy Coating – Blue: In a 2-quart microwavable bowl, microwave 1 3/4 cups blue candy melts uncovered on Medium (50%) power for 1 minute 30 seconds. Stir, then continue microwaving in 30-second increments, stirring after each, until the candy melts are melted and smooth.
- Dip and Decorate Blue Cake Balls: Remove one-third (14) of the cake balls from the refrigerator. Place them on a second cookie sheet lined with waxed paper. Using two forks, dip and roll each cake ball individually in the melted blue candy coating, gently shaking off excess. Place the coated balls on the lined cookie sheet. Immediately press candy eyeballs onto the cake balls and decorate with sprinkles as desired. If the candy coating becomes too cool and thick, reheat as needed. Refrigerate the coated cake balls for 10 minutes.
- Melt Candy Coating – Orange and White: Repeat the melting, dipping, and decorating process with the remaining 14 cake balls using the orange candy melts. Then repeat again with the last 14 cake balls using the white candy melts, following the same dipping, shaking, decorating, and refrigeration steps.
- Storage: Store the completed, decorated monster cake balls covered in the refrigerator until ready to serve.
Notes
- Make sure cake is completely cooled before crumbling to prevent the frosting from melting prematurely.
- The cake balls must be firm before dipping to avoid breaking apart in the candy coating.
- Use two forks to dip for easier handling and to help shake off excess candy coating.
- Reheat candy melts gently as needed to maintain a smooth coating consistency for dipping.
- Store finished cake balls refrigerated in an airtight container to keep them fresh for up to one week.
- Customize decorations with various colored sprinkles and edible eyes to create unique monster designs.
Nutrition
- Serving Size: 1 cake ball
- Calories: 120
- Sugar: 15g
- Sodium: 110mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
