How To Make Gold Balls For Cake

Welcome 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.

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.

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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.

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!

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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.

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/

Glam New Year's Eve Cake

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)

~ Please note that some of links above may be affiliate links. If you click the link and purchase any item through that link, I will receive a small commission from the website but this does NOT add any additional costs to you. Thank you so much for supporting this blog x ~Your New Year's Eve is sure to be all sorts of glam with this black and gold cake! Learn how to make golden chocolate spheres, color black frosting and assemble your cake in this step-by-step tutorial.

Fancy Sprinkles provided me with some of the products I used to make this cake, but all words and thoughts are my own.

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Where the heck has 2018 gone? And more importantly, why is 2020 so close already?? Seriously guy, seriously. But whether you're as disoriented as I am about the fact that we're already to the annual changing of the years, I think we can all agree that the best way to ring in the coming year is with a little bit of glam... and a-whole-lot of cake!

First, start with three 6 layers of cake. If you don't have a favorite chocolate cake recipe, I highly recommend this one from my fudge sundae cake.

Second, color your chocolate frosting black. This can require a lot of black food coloring, even if you use a high quality gel, so be prepared to stick it in the refrigerator to firm up.

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Level your cakes if they need it and spread about ½ of frosting between each layer. Coat the outside with a thin layer (crumb coat) and allow to set up in the refrigerator (about 10-15 minutes).

Third, create your gold spheres. Melt your yellow candy melts in the microwave. I like to microwave mine for 30 seconds and then follow with 10 second increments until they stir smooth.

Using a 1and a 1 ½ sphere mold,  fill the candy molds with the melted yellow candy melts. Turn the molds upside down over a piece of parchment and gently shake until the excess candy melts drip out.

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Use a bench scraper to scrape any residual candy melts from around the mold opening and allow to harden in the refrigerator until firm (about 10 minutes).

Fourth, remove the half spheres from the molds. To put them together, heat a pan over low heat, gently rub the open of two half spheres on the pan until they begin to melt and then press them together.

Finally, add the spheres to the cake by gently pressing them into the soft frosting. To build the spheres up on top of each other, use any remaining melted candy melts to glue them together. Garnish with Fancy Sprinkles in Metallic Golden Dragee Melange.

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Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!To make this birthday worthy cake I used my moist and delicious Baileys Chocolate Cake recipe along with spiked buttercream and liquor filled chocolate spheres. Let’s make it together.

After I made an easy no egg Irish Cream Tiramisu last year it was only a matter of time before I whipped up another Baileys’ spiked dessert.

To make this moist Irish Cream Cake I used my deliciously Easy Chocolate Cake, Baileys Swiss Buttercream. And I garnished the cake with homemade liquor filled chocolate spheres. Let’s break it down to steps.

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Let’s start with Baileys filled chocolates. These are fairly easy to make. All you need is a half-sphere mold, melted chocolate, and a dropper to pour liquor into chocolate.

Line your works surface with wax paper. It’s going to get a bit messy around here. First, melt the chocolate disks according to the packaging, (step1).

Then fill the mold cavities with melted chocolate. Smooth the top with a spatula to ensure all the half-spheres are filled with melted chocolate, (step 2-4). Now carefully lift the mold and turn it upside down, letting the melted chocolate drip onto a wax paper. Give it a little shake,   (step 5-8).

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Then turn the mold and smooth the top with a spatula again. Residual chocolate will fall into the cavities and you’ll need to “shake” it out again, (step 1-5).

Once again smooth the top with a spatula. Be sure to keep the edges around cavities as clean as possible. Chill for 15 minutes, (step 6-8).

Repeat the coating process. This ensures that chocolate half-spheres are thick enough yet hollow plenty to fill with the liquor. Chill for 20 minutes, (step 1-8).

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With a spatula pick up melted chocolate of the wax paper and scrape it off into a bowl with the remaining melted chocolate, (step 1-4).

Heat a plate in a microwave on high setting for about a minute or longer depends on the microwave. Take 2 half spheres and turn them upside down. Place them onto the warm plate and gently sift them for 1 -2 second just until the edges are melted. Don’t wait for too long or you’ll melt too much chocolate, (step 3-4).

With a dropper fill one chocolate half-sphere with Baileys Irish Cream. Immediately place another half-sphere with the melted edge on the top, align the edges to seal the chocolates. If there are small gaps in between the 2 half-spheres use additional melted chocolate to seal them, (step 5-8). Place filled and sealed liquor filled chocolates onto a cool plate and chill for 5 minutes.

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TIP : To seal any small gaps between 2 half-spheres dip your finger into the melted chocolate and spread the chocolate over the gap, smoothing it with your finger.

In this next step I dusted chocolate spheres with gold luster dust. Pour some dry luster dust into