Best 5 Mini Eggs Cake Balls Recipes

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Indulge your sweet cravings with the delightful "Mini Eggs Cake Balls," a delectable treat that combines the flavors of classic cake and the iconic candy. These bite-sized balls of joy are perfect for any occasion, whether it's a birthday celebration, a holiday gathering, or simply a moment of indulgence. With their vibrant colors and irresistible taste, these cake balls will captivate your senses and leave you wanting more. Get ready to embark on a culinary journey as we guide you through the process of creating these irresistible treats, ensuring that every bite is an explosion of flavor and texture.

Check out the recipes below so you can choose the best recipe for yourself!

CAKE BALLS



Cake Balls image

A co-worker gave me this recipe. You can use any flavor cake mix and icing you choose. My preference is lemon, but I have used a red velvet mix and tinted almond bark with green coloring for christmas. You must refrigerate cake mix in order to roll into balls. I find it is easier to work with half of cake and leave other half in the freezer while dipping. Have fun experimenting with different flavors.

Provided by Luby Luby Luby

Categories     Dessert

Time 45m

Yield 36 cake balls

Number Of Ingredients 6

18 ounces lemon cake mix, any brand
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (15 ounce) container ready made lemon frosting, any brand
1 (20 ounce) package almond bark (vanilla confectioner's coating)

Steps:

  • Bake cake according to directions on package.
  • Let cool completely.
  • Crumble cake mix in large bowl and mix in container of icing.
  • Mix well (I find it is easiest to use hands).
  • Refrigerate for approximately 30 minutes or until it will hold together when rolled into a 2 inch ball.
  • In saucepan over low heat or double boiler, melt almond bark.
  • Roll cake mixture into 2 inch balls.
  • Dip balls in melted almond bark and set on waxed paper to dry.

MINI EGG CAKE



Mini Egg cake image

A great bake to make with kids, this all-in-one orange flavoured Mini Egg bundt is the perfect dessert for an Easter celebration with friends and family

Provided by Sophie Godwin - Cookery writer

Categories     Dessert

Time 2h

Number Of Ingredients 13

250g butter , softened, plus a little extra, melted, for the tin
250g self-raising flour , plus extra for dusting
225g golden caster sugar
2 oranges , zested
5 large eggs
1 tsp baking powder
2 oranges , juiced (use the ones you've zested)
2 tbsp golden caster sugar
150g butter , softened
500g icing sugar
1 tsp vanilla extract
180g tub full-fat cream cheese
4 x 90g bags Cadbury's Mini Eggs

Steps:

  • Heat oven to 180C/160C fan/gas 4. Butter a bundt tin or fluted cake ring (at least 2.5-litre capacity), then dust the tin with a little flour, shaking off the excess. Beat all the cake ingredients with a pinch of salt using an electric whisk until you have a smooth batter. Spoon into the prepared tin, smoothing the top with a palette knife, then bake for 35 mins until a skewer inserted into the centre comes out mostly clean with a few dry crumbs attached.
  • For the drizzle, combine the sugar with the orange juice in a saucepan, then reduce over a medium heat to a loose syrupy consistency. Prick the base of the cake all over with a skewer, then pour over half the syrup, adding the rest once it has been absorbed, Leave the cake to cool in the tin for 15 mins, then turn out onto a wire rack to cool completely.
  • While the cake is cooling, make the icing. Beat the butter with half the icing sugar and the vanilla extract until smooth and fluffy. Add the remaining icing sugar and the cream cheese and beat again until well combined - don't overbeat or the icing will become runny.
  • Spread a thin layer of the icing over the entire cake, taking care to get into all the crevices, then pop in the fridge for 20 mins to set. If you are short of time, you can always put it in the freezer. Spread the remaining icing onto the cake in an even layer. Once iced, the cake will keep in the fridge for three days. Bring to room temperature before decorating and serving.
  • Sort the Mini Eggs into different colours (a possibly therapeutic exercise, depending on your organisational tendencies). Stick the Mini Eggs all over the top of the cake.

Nutrition Facts : Calories 600 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 63 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium

CAKE BALLS



Cake Balls image

This recipe is very versatile and heavily addictive. You can mix and match cake and icing flavors as well as the chocolate coatings. The variations are unlimited, and they can be nicely packaged and given as gifts.

Provided by Allison

Categories     Desserts     Cakes     Cake Pops

Yield 36

Number Of Ingredients 3

1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) container prepared chocolate frosting
1 (3 ounce) bar chocolate flavored confectioners coating

Steps:

  • Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
  • Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
  • Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

Nutrition Facts : Calories 123.6 calories, Carbohydrate 19.7 g, Cholesterol 0.5 mg, Fat 5.2 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 1.6 g, Sodium 143.4 mg, Sugar 14.1 g

BASIC CAKE BALLS



Basic Cake Balls image

Cake balls are bite-sized balls made of crumbled cake mixed with frosting and covered in candy coating. They are super-easy to make and form the basis of endless variations of decorated cake pops, cupcake pops, and cake bites.

Provided by Bakerella

Categories     Bake     Kid-Friendly     Halloween     Small Plates

Yield Makes 48 cake balls

Number Of Ingredients 12

18.25-ounce box cake mix
9-by-13-inch cake pan
Large mixing bowl
One 16-ounce container ready-made frosting
Large metal spoon
Wax paper
2 baking sheets
Plastic wrap
32 ounces (2 pounds) candy coating
Deep, microwave-safe plastic bowl
Toothpicks
Resealable plastic bag or squeeze bottle (optional)

Steps:

  • Bake the cake as directed on the box, using a 9-by-13-inch cake pan. Let cool completely.
  • Once the cake is cooled, get organized and set aside plenty of time (at least an hour) to crumble, roll, and dip 4 dozen cake balls.
  • Crumble the cooled cake into a large mixing bowl. The texture of the cake causes it to crumble easily. Just cut a baked 9-by-13-inch cake into 4 equal sections. Remove a section from the pan, break it in half, and rub the two pieces together over a large bowl, making sure to crumble any large pieces that fall off. You can also use a fork to break any larger pieces of cake apart. Repeat with each section until the entire cake is crumbled into a fine texture. If you have large pieces mixed in, the cake balls may turn out lumpy and bumpy. You should not see any large pieces of cake.
  • Add three-quarters of the container of frosting. (You will not need the remaining frosting.) Mix it into the crumbled cake, using the back of a large metal spoon, until thoroughly combined. If you use the entire container, the cake balls will be too moist.
  • The mixture should be moist enough to roll into 1 1/2-inch balls and still hold a round shape. After rolling the cake balls by hand, place them on a wax paper-covered baking sheet.
  • Cover with plastic wrap and chill for several hours in the refrigerator, or place in the freezer for about 15 minutes. You want the balls to be firm but not frozen.
  • If you're making a project that calls for uncoated cake balls, stop here and proceed to decorate the cake balls, following the project instructions.
  • Place the candy coating in a deep, microwave-safe plastic bowl. These bowls make it easier to cover the cake balls completely with candy coating while holding the bowl without burning your fingers. (I usually work with about 16 ounces of coating at a time.)
  • Melt the candy coating, following the instructions on the package. Microwave on medium power for 30 seconds at a time, stirring with a spoon in between. You can also use a double boiler. Either way, make sure you do not overheat the coating.
  • Now you're ready to coat. Take a few cake balls at a time out of the refrigerator or freezer to work with. If they're in the freezer, transfer the rest of the balls to the refrigerator at this point, so they stay firm but do not freeze.
  • Place one ball at a time into the bowl of candy coating. Spoon extra coating over any uncoated areas of the cake ball to make sure it is completely covered in candy coating. Then lift out the cake ball with your spoon. Avoid stirring it in the coating, because cake crumbs can fall off into the coating.
  • Holding the spoon over the bowl, tap the handle of the spoon several times on the edge of the bowl until the excess coating falls off and back into the bowl. This technique also creates a smooth surface on the outside of the cake ball.
  • Transfer the coated cake ball to another wax paper-covered baking sheet to dry. Let the coated cake ball slide right off the spoon. Some coating may pool around the base of the ball onto the wax paper. If so, simply take a toothpick and use it to draw a line around the base of the cake ball before the coating sets. Once the coating sets, you can break off any unwanted coating.
  • Repeat with the remaining cake balls and let dry completely.
  • If you have extra candy coating left over, pour it into a resealable plastic bag (and then snip off the corner) or into a squeeze bottle and drizzle it over the tops in a zigzag motion to decorate.
  • You can make the cake balls ahead of time and store them in an airtight container on the counter or in the refrigerator for several days.
  • Tips
  • The cake balls will be easier to roll if you wash and dry your hands periodically during the rolling process. Dry your hands completely each time, and make sure you don't get water in the candy coating, as it can make it unusable.
  • You can use a mini ice cream scoop to get uniform-size cake balls.
  • If you don't need or want to make 48 cake balls, simply divide the cake in half for 24 cake balls or in quarters for 12 and freeze the remaining cake for later use. Remember to reduce the amount of frosting proportionally.

EASY CAKE BALLS



Easy Cake Balls image

Make and share this Easy Cake Balls recipe from Food.com.

Provided by seesko

Categories     Dessert

Time 10m

Yield 24-36 Balls, 24 serving(s)

Number Of Ingredients 6

1 (18 1/4 ounce) package chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (16 ounce) container prepared chocolate frosting
1 (3 ounce) dark chocolate bark (confectioner's candy coating) or 1 (3 ounce) milk chocolate bark (confectioner's candy coating)

Steps:

  • Prepare the cake mix according to package directions using any of the recommended pan sizes.
  • When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
  • Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
  • Use a melon baller or small scoop to form balls of the chocolate cake mixture.
  • Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

Nutrition Facts : Calories 203.1, Fat 10.3, SaturatedFat 2.3, Cholesterol 23.2, Sodium 222, Carbohydrate 27.8, Fiber 0.7, Sugar 19.2, Protein 2.3

Tips:

  • Use Fresh Ingredients: For the best flavor and texture, use fresh ingredients whenever possible. This includes using real butter, eggs, and milk, as well as fresh fruits and vegetables.
  • Don't Overmix the Batter: Overmixing the batter can result in a tough, dense cake. Mix just until the ingredients are combined.
  • Bake the Cake Balls at the Right Temperature: The cake balls should be baked at a moderate temperature (350°F) so that they have time to cook through without burning.
  • Let the Cake Balls Cool Completely: Before dipping them in chocolate, let the cake balls cool completely. This will help the chocolate to set properly.
  • Use a Variety of Toppings: You can use a variety of toppings to decorate your cake balls, such as sprinkles, chopped nuts, or melted chocolate.

Conclusion:

Mini eggs cake balls are a delicious and easy-to-make treat that is perfect for any occasion. They are made with simple ingredients and can be decorated with a variety of toppings. Whether you are making them for a party or just for a snack, these cake balls are sure to be a hit.

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