Description
Grinch Cake Balls are easily made with a boxed cake mix, canned frosting, and candy melts. They make two dozen cake balls that are perfect for the holidays.
Ingredients
Scale
- 1 15 ounce box Red Velvet Cake Mix
- 1 1/4 cups water
- 3 large eggs
- 1/3 cup vegetable oil
- 2 to 3 tablespoons canned cream cheese frosting
- 12 ounces Light or Vibrant Green Candy Melts
- 3 ounces Dark Green Candy Melts
- 1 tablespoon Candy Melts Melting Aid or 2 teaspoons vegetable shortening
- Dark Green Sanding Sugar
- Red Candy Hearts
Instructions
- Preheat oven to 350 degrees F and grease a 9×13-inch baking pan with nonstick spray, set aside.
- In a large bowl, mix together the cake mix, water, eggs, and oil.
- Pour the batter into the prepared cake pan and bake for 25 to 30 minutes. Let the cake cool completely before using, about 30 to 60 minutes.
- Flip the cake upside down on a cookie sheet and trim 1/4-inch off all four sides. Thinly slice off the bottom layer, approximately 1/8-inch or less. This gets rid of any dry pieces.
- Break apart the cake and place in a large bowl and crumble up with hands or fork. I recommend using gloves to keep your hands clean.
- Add 2 to 3 tablespoons of frosting to the bowl and mix with the cake crumbs until fully incorporated. The mixture should stick together when squeezed. A little frosting goes a long way, you do not want to add too much.
- Using a medium cookie scoop, portion out the mixture and roll it into balls. You should have approximately 24 to 30 balls depending on the size. Place on a cookie sheet with parchment paper.
- Freeze balls for no longer than 10 minutes.
- Remove balls from the freezer and roll them again to remove any flat spots.
- Add the 12-ounce bag of light green candy melts into a Microwave safe bowl and melt for 1 minute, stir, then microwave at 30-second intervals, stirring between each one until smooth.
- Add 1 tablespoon of Melting Aid (or 2 teaspoons shortening) and stir, until thinned out. Do not add too much of the melting aid, you still want a thicker consistency to cover the color of the cake balls.
- Place the melted candy melts into a taller glass such as a mason jar or wide-mouth glass, so to cover the whole cake ball when dipping.
- Dip the cake balls and tap off any excess candy melts and place back on the cookie sheet with wax paper or parchment paper. You can use a tall wooden skewer or fork to dip cake balls.
- Place the dark green candy melts in a piping bag standing up in a microwave-safe mug and heat at 30-second intervals, squeezing gently with your hands, until fully melted. Snip a small piece off the bottom of the piping bag so you get a thin opening.
- Pipe the green around the cake ball and quickly sprinkle the green sanding sugar and place a small red heart on the ball. You will want to pipe and stick on the hearts a few at a time so the melts do not harden before you get to them. Let set.
Notes
- Store the cake pops in an airtight container at room temperature for up to 1 week. They may also be stored in a gallon Ziploc bag with the excess air squeezed out of it. If storing in a container you may want to separate the layers of the cake pops with parchment paper to prevent sticking.
- These cake pops can be frozen to be eaten later. Store them in an airtight container or Ziploc bag for up to 6 weeks in the freezer. When you are ready to enjoy them just transfer them from the freezer to the refrigerator to thaw overnight.
Nutrition
- Serving Size: 1 ball
- Calories: Unknown
- Sugar: Unknown
- Sodium: Unknown
- Fat: Unknown
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: Unknown
- Fiber: Unknown
- Protein: Unknown
- Cholesterol: Unknown