Penn State Cake Balls Recipes

CHEESECAKE BALLS

Steps:

• Use a small cookie scoop or a rounded tablespoon to make balls out of the leftover cheesecake. After you scoop out the balls, roll them in your hands to make the rounds neater. Place on a parchment-lined baking sheet and insert a lollipop stick in the top of each. Squeeze the cheesecake around the base of each lollipop stick to ensure it will stay put. Pop into the freezer for 1 full hour.
• Set up a double boiler by bringing a medium saucepan of water to a simmer. Place a small bowl over the top, making sure the bottom doesn't touch the water. Add the candy melts to the bowl and stir until smooth and melted. Stir in the vegetable oil until smooth.
• Quickly dip the cheesecake balls into the melted chocolate and twirl to coat. You may need a knife to help cover the balls. Sprinkle the cheesecake balls before the chocolate dries with your choice of chopped candy, peanuts or toffee brickle and place back on the baking sheet. Refrigerate to set up, about 5 minutes.

CAKE BALLS

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.

PENN STATE CAKE BALLS

Steps:

• Heat oven to 350°F. Make cake mix as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
• Line large cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape mixture into 42 (1 1/2-inch) balls; place on cookie sheet. Freeze about 1 hour or until firm. When firm, transfer to refrigerator.
• In 2-quart microwavable bowl, microwave blue candy melts uncovered on Medium (50%) 1 minute 30 seconds; stir. Continue microwaving and stirring in 30-second increments until melted and smooth.
• Remove one-third of cake balls at a time from refrigerator. Place on second waxed paper-lined cookie sheet. Using 2 forks, dip and roll 1 ball at a time in blue coating; gently shake off excess. Place on lined cookie sheet. Repeat with remaining cake balls. If melted candy melts have cooled too much, reheat as needed. Refrigerate coated cake balls 10 minutes.
• In small microwavable bowl, microwave white candy melts uncovered on Medium (50%) 1 minute; stir. Continue microwaving and stirring in 30-second increments until melted and smooth. Remove coated cake balls from refrigerator. Using a fork, drizzle melted white candy melts back and forth over balls.
• Return cake balls to refrigerator about 10 minutes or until set. Store covered in refrigerator.

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.

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.