How To Make Chocolate Balls For Cake Decorating

A chocolate sphere cake should be easy to make, right? Throw a few spheres on and call it a day. Well take my word for it - it is NOT easy!

I've made Chocolate Cocoa Bombs before so I thought this cake would be easy to throw together. Well, making one or two bombs isn't a issue but when you make seventy-five of these chocolate babies (in all different sizes and colors) you start praying for someone to put you out of your misery.

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I used four different sized silicone sphere moldsand filled them with dark, milk, and whiteMerckens melting wafers. I also used peanut butter flavored candy melts that I picked up a Michaels. In addition to the spheres, I used mini candy coated chocolate ballsand some sugar pearls in gold, silver, and black.

Here is the cake itself. All stacked and waiting for the spheres to be placed. It is a 6 top tier, a 9 bottom tier, and a 14 cake drum. I placed white sugar pearlsaround the top tier to hide the gap/seam.

Then I started the tedious part of placing the spheres. I placed the largest spheres first, and I used plastic picks inserted into the cake to help support the weight of the monster spheres. Melt chocolate was used to glue the sphere to the pick and to glue the spheres to each other. Freeze sprayis a must when making a cake like this. The freeze spray instantaneously hardens the melted chocolate and lets you quickly place the spheres. But be careful because once the chocolate glue hardens, it is almost impossible to move the spheres without breaking them.

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When I was finished placing the spheres, I had a lot of openings that were too small for a sphere and too large for a sugar pearl. To fill up these gaps I made balls from Choco-Pan white modeling chocolate and stuck those in the openings. The modeling chocolate worked great because I could make the ball the exact size I needed. The modeling chocolate was also firm enough to hold its shape but sticky enough to cling to the chocolate spheres without the need for more melted chocolate glue.Cake truffles are incredibly easy to make. They’re balls of cake blended with frosting that have been dipped in chocolate, and you can decorate them in so many cute ways!

Deva Williamson, owner of Big Laugh Kitchen and winner of Food Network’s Candy Land, joins me to offer up instructions and tips to help you make these treats.

To get started, use your hands to mix a little bit of the frosting (about 2 tablespoons) into about two cups of cake scraps.

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Knead the two together until you can’t see the frosting anymore. It should all come together into a ball that’s moist and not sticky.

Use a tablespoon-sized scoop to form the cake mixture into balls and refrigerate the balls for at least 15 minutes. If they aren’t cold, they may fall apart when you dip them in chocolate.

When they come out of the refrigerator, set a cooling rack over a cookie sheet. When you place the dipped balls on the cooling rack, the extra chocolate will drip onto the cookie sheet and you’ll be able to reuse it.

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Use your finger to remove the skewer as you set the balls down on the cooling rack. When you take the skewer away, there will be a hole in the ball. Dip the same skewer back into the chocolate again and then use it to cover up the hole with fresh chocolate.

If you want to turn these into cake pops, use lollipop sticks [paid link] instead of a skewer – and leave the sticks in.

Dip each stick in the melted chocolate right before inserting it into a truffle to encourage the two to bond together as the chocolate cools and hardens.

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To keep the cake pops round at the bottom, use a cake pop stand [paid link] or place the sticks in overturned styrofoam cups to cool instead of cooling them on a cooling rack.

Store cake truffles and cake pops at room temperature in an airtight container for up to one week. They can also be frozen for great cold treats!

Yes – dip a popsicle stick into melted chocolate, insert into a just-made chilled truffle, dip in chocolate, and decorate. Cool upright by using a cake pop stand [paid link] or inverted styrofoam cup with a small hole in its bottom.

How To Make Chocolate Balls / Spheres

These are incredibly easy to make and serve as a delicious way to use up cake scraps. They can be decorated in many different styles and look wonderful on a dessert table.

If you want to turn these into cake pops, use lollipop sticks [paid link] instead of a skewer and plan to leave the sticks in the truffles. Dip the stick in melted chocolate before inserting it to help it to bond to the dessert.

Calories: 247 kcal | Carbohydrates: 36 g | Protein: 3 g | Fat: 12 g | Saturated Fat: 5 g | Cholesterol: 1 mg | Sodium: 137 mg | Potassium: 92 mg | Fiber: 1 g | Sugar: 25 g | Vitamin A: 21 IU | Vitamin C: 1 mg | Calcium: 56 mg | Iron: 1 mgWelcome back to this weeks video tutorial. This week I am sharing with you how to make these really fun chocolate balls or chocolate spheres to decorate your cakes. These are so fun and can be made to look like little balls or why not make them look like fun balloons. For this cake I wanted the balls to look like a balloon garland going across one side of the cake going from light to dark and with a mix of different shades of pink, some shimmery gold ones and of course some polka dot ones.

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I was so excited to add the polka dots ones into this video as this design was so popular in the geometric heart video and the technique also works perfectly for these too.

For the chocolate balls I used bright white candy melts and coloured them with the Colour Mill oil based colours which I got from The Cake Decorating Company. You could also used pre-coloured candy melts or tempered chocolate depending on the style of cake you are looking to create. There are so many possibilities with these chocolate balls and they really do look so fun on the top of your cake.

For this cake I used 3 different sized silicone moulds which I purchased from Amazon. The first was a larger mould which gave a finished ball with a 7cm diameter. There was then a 3.8cm ball and a smaller 3cm ball.

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To compliment these I also addedsome of the Happy Sprinkles Gold Chocolate Crunch Sprinkles in XXL and M. The Choco Crunch balls come in so many colours and sizes, and if you want to add them to your cakes Happy Sprinkles have kindly given me a 10% off discount code for me to share with you.

To receive 10% off Happy Sprinkles all you need to do is visit their website www.happysprinkles.deorThe Cake Decorating Company and enter the code HAPPYLYNZ10 at the checkout!

When creating the balls you want to make them as light as possible so there is not alot of weight being added onto the top of the cake. We also need them to be light so they can be piled ontop of each other. When adding the balls to the cake I used some of my white candy melts on the bottom, but instead of holding them in place until that chocolate had set I used a can of Spray Ice.This one I got from The Cake Decorating Companyand it worked amazingly well. It is food grade, and you just spray it on and it sets the chocolate or candy melts instantly enabling you to stack them ontop of each other and even glue them to the side of your cake. Just be careful with the gold lustre dust balls as it can take off some of the lustre dust which I had to retouch at the end.

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I really hope you will find this tutorial useful and enjoy making your own chocolate balls to add onto your cakes.If you haven’t already you can subscribe to my YouTube channelfor more Free cake decorating video tutorials.

I have put a list below showing all the tools that I used throughout this video or if you would like to see all my favourite cake decorating tools just click here: https://www.amazon.co.uk/shop/

SweetStamp Brushes: https://bit.ly/2YhZH8I(plus don’t forget you can still get 10% off all Sweet Stamp products on their website sweetstamp.online by entering ‘’ at the checkout)

Chocolate Fingers Cake

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