How To Make Gold Cake Balls

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I’m so proud of these cake balls. They’re chocolate pots of gold with rainbow cake inside. They’re probably my favorite thing I’ve ever made for St. Patrick’s Day. If I'm being honest, they were more time consuming than I originally thought, but they were definitely worth it!

Cake balls always look adorable when they come from Starbucks or a bakery, but it seems they rarely turn out that pretty at home. There’s a lot that can go wrong, so I will share some tips I’ve discovered since the first time I attempted rainbow cake balls.

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First, a cake ball is cake crumbs mixed with frosting and dipped in chocolate. That being said, it’s important to recognize the top of the cupcake is a different texture than the rest of the cupcake, so I recommend cutting off the tops and not using them.

Second, bigger is not always better, especially when it come to cake balls. If the cake ball is too big, it will be more likely to fall off the toothpick when you dip it. Try to make your cake balls about one inch in diameter.

Third, don’t spend too much time swirling your cake ball around in the chocolate. Dip it and get it out of there. That’s the key to a smooth surface. Also, your chocolate coating will be lumpy if your burn it in the microwave. The best way to prevent that is to heat it up slowly. Initially, microwave the chocolate for 1 minute and stir, but after that, heat up the chocolate in 15-second intervals, stirring every time.

No Bake Oreo Cake Pops

Fourth, it’s tough to include every color of cake when making rainbow cake balls. I found it’s easier to grab a fairly large (size of a quarter) chunk of cake of every color, roll it together as one big ball, and then divide it in two, or three balls depending on how big it is.

Fifth, if you find the chocolate coating on your cake balls cracking after you dip them in the chocolate, it’s probably because of the difference in temperatures between the cake ball and the coating. (You froze your cake balls so they’re very cold; meanwhile, you just heated up the chocolate, so it’s very hot.) When the cold cake ball warms, it expands and cracks the chocolate coating. Make sure to let your melted chocolate sit for a few minutes after heating it and pull your cake balls out of the freezer for a few minutes before dipping them.

Also, when dipping your cake ball, make sure you coat the entire cake ball in chocolate and there are no leaks for the cake to pop out of.

Gold Sprinkle Balls

You’ll notice I made homemade Irish cream buttercream frosting for these cake balls. I thought the Irish cream would make these cake balls even more Irish. It was certainly very tasty! But you can use any buttercream frosting flavor your want, or if you’re trying to speed things up, you can purchase store-bought frosting. It’s up to you!

I used Challenge butterin both the frosting and in the cake for this recipe. Challenge butter is 100% real cream butter with nothing artificial so you taste only the rich and natural sweet cream.Click the link to see my complete tutorial on How To Make Cake Pops. (I will give you the shortened version here.)

To make the cake balls, you need to make your cake into small crumbs (after it's cooled). Add about 1-2 cups of icing, until the cake and icing stick together into a ragged dough. Using firm pressure roll the cake into 1-2 tsp.-sized cake balls. Refrigerate for at least 3 hours to overnight.

Minimalist Gold Ball X Macarons Cake

Melt Dark Chocolate Candy Melts with 1 Tbsp. vegetable oil on low power until the candy is just melted. Candy should not get hot or it will seize.

Dip about 1/2 of the lollipop stick into the melted chocolate. This helps keep your cake pop on the stick. If you skip this step you may notice that your cake ball falls off of the stick more often.

Dip the pop into the melted chocolate, being careful not to twist or twirl the stick or that will loosen the pop. Try to just dip straight in and straight back out.

Kylee's Kitchen: Pot Of Gold Cake Balls

You want to have the cake pop below the stick, as you see in the photo. Because you want the extra candy to pool on the top of the pop. That makes the lip of the pot.

Now, you do have to be careful with the tapping here. Don't tap too hard. You're basically daring the pop to fall off of the stick by tapping it like this.

Let the candy set, and create the top of the pot by placing the pops on their tops directly on waxed or parchment paper.

Beki Cook's Cake Blog: Pot O' Gold Cake Pops

While the cake pops set, if you would like to add the rainbows, melt your rainbow of colors of candy melts in small squeeze bottles

Squeeze small rainbows onto a piece of parchment or waxed paper that you set on a cookie sheet or pan. You may want to refrigerate these to help them set up more firmly and quickly. If you try to move the paper to a cookie sheet later, the rainbows kind of smear.

Once the cake pops and the rainbows have set, use a squeeze bottle or decorating bag to squeeze a small amount of melted chocolate (or yellow, if you wish) candy on the top of your pot.

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Pour some of your gold into a small bowl or dish. Dip the top of your pot into the sprinkles to get them to stick.

If you can't find the gold dragees... or you don't want to use them... as I'm not 100% sure you're really supposed to eat them in large quantities... you can use yellow nonpariels like you see here.

You can also use yellow sanding sugar sprinkles... but be sure you use white or yellow candy underneath, to stick it to the pop. Using the dark chocolate makes the sugar dark, and it doesn't look very shiny or golden.

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If you want to make a rainbow of cake pops to find your pots of gold, those are super easy. You can just dip the cake pop in white candy, and cover them in a rainbow of sanding sugars.

Link for products you could use to make these pops. When you use the link, you support this blog and its contents. Thank you!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.

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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.

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.

Cake Pops (bulk Order), Wedding Favours, Party Food, Birthday Parties,

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