Cake Ball Cake {tutorial}

Cake balls have taken the baking world by storm. If you don't know what a cake ball is...then I think you must live under a rock. Really, I am sorry, but it is true ;)

Bakerella has shared with us awesome cake pops and now there a limitless supply of cake ball/pop making products. 

I happen to not really enjoy making cake pops. 

Although, I have made some, like the popular Monster High Skullette cake pop, but they are just time consuming, finicky, and unless you actually make them - they are way under appreciated for the amount of time they take to make. But, that's just my opinion. 

So to make my cake balls a more uniform size (I do use a scoop but they still come out deformed, not a perfect ball) I picked up a silicone mold. It only has 20 openings in it, and technically you could bake the balls in them with the stick, but I still prefer the cake mixed with the frosting over the ball of cake. Does that make sense?

Any who, I picked up a mold and then it laid among my cake pans unused for several months. {You can get one here if you don't have one}

That is, until someone wanted a cake ball cake! 

It was so fun to make, and now I am pretty much obsessed with them! I want to add colored balls to every cake and cupcake I make!

Making it took a little more time than just tossing a cake together, but it was so worth it!

Supplies needed:

• Cake pop/ball mold
• Cake batter
• Food coloring
• Bowls
• Spoons
• Knife
• Non-stick cooking spray
• Baking sheet
• Cake pan
• Cooling rack

1. Make your cake batter as directed on box {or from scratch}
2. Divide out some batter among bowls set aside for each color you are needing
3. Add the food coloring to the divided batters and mix well
4. Spray the mold really well with non-stick spray {the top & the bottom}
5. Place the bottom mold on a baking sheet
6. Fill each cavity to the top
7. Place the top on the mold and place in a preheated oven {350°}
8. Let bake about 10 minutes
9. Remove the top, invert the balls onto a cooling rack to let cool
10. Using a knife, trim the balls so that the excess is removed
11. Prepare the cake batter for the cake, if there isn't any left over
12. Prepare your cake pan {shortening & flour}
13. Pour a little bit of the plain cake batter over the bottom of the cake pan
14. Spread out the cake balls over the batter
15. Pour the remaining cake batter over the tops of the cake balls
16. Try to get it as even as possible - do not shake or tap the pan, as the batter might slide off the tops of the balls and they won't be baked inside, they will float up to the top
17. Bake the cake according to the directions
18. Cool, frost, and eat!

I thought that baking the cake balls twice might make them tough or gross, but they didn't. They stayed moist and had a uniform flavor with the rest of the cake.