Description
Delight in these fun and festive Monster Cake Balls made with moist yellow cake, creamy vanilla frosting, and colorful candy melts. Perfectly bite-sized and decorated with candy eyeballs and sprinkles, these treats are sure to be a hit at any party or Halloween celebration.
Ingredients
Scale
Cake Balls
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- Water, vegetable oil, and eggs called for on cake mix box
- 1 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
Candy Coating and Decorations
- 1 3/4 cups light blue candy melts (from 12-oz bag)
- 1 3/4 cups orange candy melts (from 12-oz bag)
- 1 3/4 cups white candy melts (from 12-oz bag)
- Betty Crocker™ Dessert Decorations Candy Eyeballs
- Betty Crocker™ Decorating Sprinkles and Sugars (assorted colors)
Instructions
- Prepare and bake cake: Heat oven to 350°F (325°F for dark or nonstick pan). Prepare and bake the yellow cake mix according to the box directions using a 13×9-inch pan. Bake until done and cool completely, about 1 hour.
- Make cake balls: Line a large cookie sheet with waxed paper. Crumble cooled cake into a large bowl. Add 1 cup of vanilla frosting and mix well until combined. Shape mixture into 42 balls, each approximately 1 1/2 inches. Place on cookie sheet and freeze about 1 hour or until firm, then transfer to refrigerator.
- Melt blue candy melts: In a 2-quart microwavable bowl, microwave blue candy melts uncovered on Medium (50%) for 1 minute 30 seconds; stir. Continue microwaving and stirring in 30-second intervals until melted and smooth.
- Dip and decorate blue cake balls: Remove one-third (14) of the cake balls from refrigerator. Place on a second waxed paper-lined cookie sheet. Using two forks, dip and roll each cake ball one at a time in the melted blue candy coating, gently shaking off excess coating. Place dipped cake balls on lined cookie sheet. Immediately apply candy eyeballs and decorate with sprinkles. Reheat candy melts if they cool too much. Refrigerate coated cake balls for 10 minutes.
- Repeat for orange and white coatings: Repeat the melting, dipping, and decorating process with the next 14 cake balls using orange candy melts. Then repeat once more with the remaining 14 cake balls using white candy melts.
- Store the cake balls: Once decorated and chilled, store the cake balls covered in the refrigerator until ready to serve.
Notes
- Ensure cake is completely cooled before crumbling to prevent frosting from melting.
- Use waxed paper-lined sheets to avoid sticking when letting cake balls set and after dipping.
- If candy melts harden during dipping, reheat gently in 30-second intervals to maintain a smooth coating.
- Decorate promptly after dipping so decorations adhere properly before coating hardens.
- Store cake balls refrigerated and covered to keep fresh up to 3 days.
Nutrition
- Serving Size: 1 cake ball
- Calories: 120
- Sugar: 18g
- Sodium: 90mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 10mg
