Celebration Cake Ball Cake Recipes

CAKE BALLS

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.

CELEBRATION CAKE BALL CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease 4 (8-inch) round cake pans with shortening or cooking spray. Make and bake both cake mixes as directed on box for 8-inch rounds, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• Line cookie sheet with waxed paper. Crumble 2 of the cakes into large bowl. Add 1 container of the frosting; mix well with spoon. Gradually add second container of frosting until mixture sticks together (you may not need the whole container). Shape by 1 tablespoonfuls into balls. (You should end up with 48 cake balls.) Place on cookie sheet. Freeze until firm.
• Meanwhile, for cake base, place third cake layer on serving plate; spread with some of the frosting from third container (or any remaining frosting from second container). Top with fourth cake layer. Frost top and side of cake with remaining frosting. Set aside.
• In 2 separate microwavable bowls, microwave red and yellow candy melts as directed on bag. Spray cooling rack with cooking spray; place sheet of waxed paper below rack. Place 1 cake ball on fork; dip in melted red candy to cover. Gently tap off excess; place on cooling rack. Repeat with remaining cake balls, dipping half in melted red candy and the other half in melted yellow candy. Let stand until set.
• Insert toothpick into each cake ball. To assemble, insert one color of cake balls in circular pattern around bottom edge of cake, leaving space in between each. Continue layering second and third rows with alternate cake ball colors. Save any remaining cake balls for another occasion, or serve on the side.

SOCCER BALL CAKE

Steps:

• Heat oven to 350 degrees F (175 degrees C). Grease and flour one 2 1/2 to 3-quart ovenproof bowl. Place sugar in a bowl and stir in black food color until desired color is achieved. Set aside.
• Prepare cake batter according to package directions. Pour batter into the prepared bowl and bake until a skewer inserted in the center comes out clean, about 1 hour and 15 minutes. Let cake cool for 15 minutes in the bowl then invert and let cake cool completely.
• Once cake is completely cool, trim flat side of cake and place on a cake board. Trim edges into a ball shape. Frost with the white frosting. Next, using a toothpick, draw a pentagon in the center top of the cake. Surround the pentagon with five hexagons. Repeating to cover entire cake. Cover lines with black licorice cut into 1 1/2 inch pieces. Fill the pentagon shapes with black-colored white sugar.

CAKE BALL FLAG CAKE

Steps:

• Heat oven to 350°F. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
• Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Using 1-inch scoop, shape mixture into balls; place on cookie sheet. Freeze about 45 minutes or until firm. When firm, transfer to refrigerator.
• In 1-quart microwavable bowl, microwave red candy melts uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second increments until melted and smooth.
• Remove a few balls from refrigerator at a time. Using 2 forks, dip and roll 1 ball at a time in red coating. Return to cookie sheet; immediately sprinkle with red sugar crystals. Dip a total of 28 cake balls in red coating.
• Repeat melting instructions for white candy melts. Dip a total of 23 cake balls in white coating; immediately sprinkle with sparkling sugar.
• Repeat melting instructions for blue candy melts. Dip remaining 12 cake balls in blue coating; immediately sprinkle with blue sugar crystals. Refrigerate all coated cake balls about 10 minutes or until set.
• On serving tray, arrange cake balls in flag pattern in 7 rows, starting from the bottom: 1 row of 9 red balls, 1 row of 9 white balls, 1 more row of 9 red balls, 1 more row of 9 white balls, 1 row of 4 blue balls and 5 red balls, 1 row of 4 blue balls and 5 white balls, and 1 more row of 4 blue balls and 5 red balls. Store tightly covered. Serve at room temperature.

CELEBRATION SMASH CAKE

Steps:

• For the cake: Grease and flour 2 6-inch cake pans and 3 8-inch cake pans. Preheat the oven to 350 degrees F. Stir together the flour, baking powder, baking soda and salt in a large bowl.
• Beat the butter and granulated sugar together on medium speed with an electric mixer until creamy. Beat in the egg whites until fluffy. Add the sour cream and vanilla and beat until smooth. Add the flour mixture alternately with the milk in three additions, beginning and ending with the flour mixture. Fold in the sprinkles.
• Spoon the batter into the prepared pans. Bake the 6-inch pans for until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Bake the 8-inch pans until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Remove the cakes to wire racks to cool in the pans 5 minutes. Turn out onto wire racks to cool completely.
• For the vanilla buttercream: Beat the butter at medium speed with an electric mixer until creamy. Add the powdered sugar, 1 cup at a time, until combined. Add the cream, vanilla and salt and beat to a spreadable consistency. Tint some of the frosting with blue food coloring, if desired.
• Build the cake: Stack the 8-inch cakes with frosting spread between the layers. Stack the 6-inch cakes on top of the 8-inch ones and spread frosting between the layers. Frost the top and side of the cake. Decorate with confetti and/or blue sprinkles, if desired.

CELEBRATION LAYER CAKE

Steps:

• Bake a 1 1/2 batch of white cake in 2 buttered and paper-lined 10-inch pans. When cakes are cooled, peel off paper and position one layer right side up on a cardboard. Spread the layer with chocolate buttercream, then top with second layer upside down. Mask outside of cake with more buttercream, then press multicolored chocolate shavings made with milk and white chocolate against cake all around.

BOUNCING BALL CAKE

Steps:

• Place 1/4 cup buttercream in each of 3 bowls; tint buttercream in one bowl red, another yellow, and another blue. Transfer each color to a pastry bag fitted with a coupler and a small plain round tip (such as Ateco #4); set aside.
• Using a serrated knife, trim tops of cakes level. Place 1 cake layer on a cake stand or a cardboard round wrapped in parchment paper. Spread with 1 1/2 cups buttercream. Top with remaining layer. Thinly coat top and sides with buttercream. Refrigerate 30 minutes. Remove from refrigerator, and frost with 2 cups buttercream. Using a toothpick, make an outline of dashed arches on side of cake. Pipe red, yellow, and blue buttercream dashes over the outlines. Switch to a 1/4-inch plain round tip (such as Ateco #12) to make "balls" of frosting at end of each dashed line. Pipe 6 "balls" around top edge of cake. Cake can be refrigerated up to 6 hours.

EASY CAKE BALLS

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.

CELEBRATION CAKE

Steps:

• Prepare and bake cake as package directs for 13x9 pan.
• Cool cake and leave in pan.
• Using a table-knife handle, poke holes throughout cake, about 1-inch apart and halfway to bottom.
• Combine Eagle Brand, orange juice concentrate and orange rind; mix well.
• Spoon small amount of mixture into each hole; spread remaining mixture evenly over top.
• Chill 3-4 hours.
• Just before serving, spread whipped cream or frosting over cake and garnish as desired as desired.

CELEBRATION CAKE

Steps:

• Heat oven to 350°F.
• Prepare cake batter as directed on package; stir in nuts. Pour into 2 greased and floured 9-inch round pans. Bake 26 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove cakes from pans.
• Mix sour cream and milk until blended. Stir in caramel topping. Poke holes in warm cake layers with wooden skewer. Place 1 cake layer on plate; top with half the sour cream mixture. Spread with 1/4 cup COOL WHIP; cover with remaining cake layer. Drizzle with remaining sour cream mixture. Refrigerate 1 hour.
• Frost top and side of cake with remaining COOL WHIP. Decorate with crushed candies.

CAKE EYEBALLS

Steps:

• Prepare and bake cake mix according to package directions, using a greased 13x9-in. baking pan. Cool completely on a wire rack., Crumble cake into a large bowl. Add frosting and mix well. Shape into 1-1/2-in. balls. Place on baking sheets. Chill cake balls until firm, at least 2 hours in freezer or at least 3 hours in refrigerator., In separate bowls, heat candy melts in the microwave until melted; stir until smooth. Dip each cake ball in coating; allow excess to drip off. Decorate as desired. Let stand until set.