Description
These Mummy Cake Balls are a fun and spooky treat perfect for Halloween parties or festive gatherings. Made with moist white cake mixed with creamy cream cheese, these bite-sized delights are coated in smooth vanilla almond bark and decorated with candy eyes for a playful mummy appearance. Easy to make and delicious to eat, they offer a delightful combination of cake and creamy sweetness with a festive touch.
Ingredients
Scale
Cake Balls:
- 1 white cake mix, prepared according to box directions and cooled
- 8 ounces cream cheese, softened to room temperature
Coating and Decoration:
- 16 ounces vanilla almond bark
- Candy eyes
Instructions
- Bake the Cake: Prepare the white cake mix according to the package directions and bake as instructed. Once baked, allow the cake to cool completely to room temperature.
- Crumble and Mix: Crumble the cooled cake into a large mixing bowl. Add the softened cream cheese and mix thoroughly using an electric mixer until the mixture is well combined and smooth.
- Form Cake Balls: Roll the cake and cream cheese mixture into approximately 2 tablespoon-sized balls. Place the formed balls onto a parchment-lined baking sheet and freeze for 30 minutes to firm up and make them easier to dip.
- Melt the Almond Bark: Melt the vanilla almond bark according to the package instructions, ensuring it is smooth and ready for dipping.
- Coat Cake Balls: Dip each cake ball into the melted almond bark, fully coating it. Immediately press two candy eyes onto each coated ball to create the mummy look.
- Create Mummy Drizzle: Allow the coated balls to harden. Then, drizzle additional melted almond bark over each ball in thin lines resembling mummy bandages.
- Serve: Let the coating fully set before serving. Enjoy your festive mummy cake balls!
Notes
- Freezing the cake balls before dipping helps to prevent them from falling apart and makes dipping easier.
- Use parchment paper to prevent sticking and allow easy transfer of cake balls.
- You can substitute candy eyes with small chocolate chips or other edible decorations if desired.
- The almond bark can be melted using a microwave or double boiler according to package instructions.
- Store cake balls in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
- Serving Size: 1 cake ball
- Calories: 130
- Sugar: 18g
- Sodium: 110mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
