Cake balls - the perfect Valentine's Day treat


by New Day Producers

Posted on January 31, 2012 at 12:00 PM

Updated Thursday, Feb 2 at 1:35 PM

Roni Sanders, founder of Emerald City Cake Balls, showed us the art behind her delicious treat - a cross between a truffle and cake!

For more information on how to order your own, click here.

Pink Champagne Cake Balls


Makes 30-40 Cake Balls


 Champagne Cake Balls

1 box white cake mix (any brand).

1 ¼ cups pink champagne

1/3 cup vegetable oil

3 egg whites

Water based red food color.

Champagne Frosting

¼  cup butter or margarine, softened

2  cups powdered sugar

1/8  cup pink champagne

1/2 teaspoon vanilla

Water based red food color.

Chocolate Coating

½ lb of white chocolate melts or Almond Bark (Almond Bark is easier to work with if you are not familiar with chocolate)

Oil based red food coloring (Water based will not work with the chocolate or bark)

Pink sprinkles

2-3 tablespoons of shortening


Small spoon

Wax or parchment paper


1.       Heat oven to 350 degrees or per instructions on the cake mix box.

2.       In large bowl, mix dry cake mix and champagne. Add oil, egg whites and food color to desired shade of pink. Beat with electric mixer on medium speed 2 minutes. Pour mix into 2 8” rounds or 1 13 x 9 cake pan.

3.       Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes; remove from pan and crumble into a bowl.. Cool completely, about another 30 minutes – make sure the cake mix is at least room temperature, or even chilled in refrigerator for a few minutes.

4.       In a small bowl, mix frosting ingredients by hand with electric mixer on medium speed until smooth. Add food coloring to desired shade of pink.

5.       Either place the crumbled cake into a food processor or crumble into smaller chunks by hand. Add 2-3 tablespoons of frosting to get the consistency you like. Mix the cake mix and frosting until it forms into a ball. With a small melon baller or by hand, pinch off enough to roll the ball into a 1 3/8” – 1 ½” or so ball and set aside on parchment or wax paper.

6.       Heat chocolate melts in microwave safe bowl until smooth, mix in shortening a little at a time until mixture is slightly thinned, it should flow easily. It is better to start with a little shortening and work up to the consistency you want. Temperature and the product you use will vary the consistency. Add in food color until you get the pink consistency you like.

7.       Dip the ball into the mix, coat with spoon and “spoon” the ball out onto the parchment paper. Let sit until completely dry.

8.       Once the balls are dry, reheat your coating mixture and with the tip of the small spoon drizzle chocolate onto the ball. If desired, immediately sprinkle the pink sprinkles onto the drizzle so it sticks.

9.       Store loosely covered in airtight container in refrigerator up to 10 days.