Best 5 Mini Eggs Cake Balls Recipes

RIDICULOUSLY MOIST CHRISTMAS CAKE BALLS (CAKE POPS WITHOUT STICKS)

Steps:

• Bake cake mix according to instructions using just 2 tablespoons of butter. (Too much butter/oil will cause it took seep out of your cake balls later.)
• Allow cake to cool and break up cake using your hands.Tip: To make it easier and give you super smooth cake balls, puree cake in a food processor!Add cake crumbs to a large bowl along with your cream cheese icing and mix well. Your hands work best for this.
• Use a mini ice cream scoop to scoop cake into uniform size balls. Roll balls between the palms of your hands until smooth and round. Place cake balls on parchment paper on a flat baking sheet or dish and place in the fridge for 20-30 minutes to harden.*Don't stack them without parchment paper or they will stick to each other.
• In the meantime, melt your chocolate/candy melts in the microwave in 30 second intervals mixing in between until thin and smooth. Use a mini crock pot if you have to make it easier. Now is when you want to add in your EZ Thin if using.*Make sure not to overheat or your chocolate will scorch!
• Using a toothpick, poke one ball and dip it into the chocolate so it is fully coated. Dip on an angle so the cake ball does not fall off the skewer.While holding the cake ball UPRIGHT, swirl and tap the toothpick gently against the side of the bowl to allow excess chocolate to drip off for 10-20 seconds.Use another toothpick to help release the cake ball onto parchment paper and then use the toothpick to "patch up the hole" with a bit more chocolate.
• While your chocolate is still wet, add sprinkles. Repeat with remaining cake balls.
• Allow your cake balls about an hour to cool and then store in a sealed container for about a week.

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.

BACON, EGG, AND CHEESE PANCAKE BALLS (WITH CAKE POP MAKER)

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces.
• Beat 3 eggs in a small bowl until smooth; pour into the hot skillet. Cook, stirring, over medium heat until scrambled and set, about 5 minutes.
• Preheat a cake pop maker according to manufacturer's instructions.
• Combine remaining egg, baking mix, milk, and vegetable oil in a large bowl to make pancake batter.
• Fold crumbled bacon, scrambled eggs, and Cheddar cheese gently into the batter.
• Fill wells of preheated cake pop machine with batter. Cook until golden brown, 4 to 6 minutes. Repeat with remaining batter.

MINI EGGS CAKE BALLS

Steps:

• 1. Preheat the oven to 350 degrees F. Butter and flour a 9x13-inch baking dish.
• 2. Pour batter in the prepared baking and bake for 30-35 minutes until a toothpick inserted into the cake comes out clean or with only a couple crumbs attached.
• 3. Set aside and let cool completely.
• 4. Meanwhile make the chocolate icing and crush up a 200 g. bag of Cadbury's Mini Eggs (small and medium pieces, you want them small enough to roll but big enough to be able to taste them). Reserve some of the crushed Mini Eggs for sprinkling.
• 5. If using the vanilla recipe you can skip the chocolate icing and just crush up the mini eggs.
• 6. Cream together the butter and cocoa. Gradually add the hot water and icing sugar, alternating until the texture is smooth and creamy. Stir in the crushe mini eggs.
• 7. Stir in the icing and mix thoroughly, don't be afraid to get your hands dirty!! This is a fantastic emotional baking recipe!! The mixture should be moist enough to form a ball but not too gooey.
• 8. Form the mixture into 1-inch balls and place on a lined cookie sheet. Cool in fridge completely (few hours) before you dip them in chocolate. You can also freeze them. They will fall apart when dipped if not cool enough.
• 9. In a small saucepan or using a small double boiler, melt chocolate. You need enough chocolate to dip all the cake balls. "I used appx. 300 grams of dark chocolate." You can dip the cake balls in stages and melt the chocolate in batches, it thickens as it cools so it is easier to do the dipping in batches. Merckens chocolate melting wafers work really well and come in an array of colours for Easter.
• 10. ***Erin Bogar's last notes*** Get crafty with the chocolate and colours you use! Dip the cake balls in the cocolate. I used two forks to dip the balls and let the extra chocolate drip off. Place back on the cookie shee and sprinkle with some crushed Mini Eggs. Let set and leave in a cool dry place. I get a lot of sunlight in my condo so I need to deep them in the fridge. This works as well but when you remove them the chocolate will sweat a little but as we know my family ain't picky so they eat 'em!!! Cake balls will keep for 2-4 days or if they are around my brother about 5 minutes!

MINI EGG CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter a bundt tin or fluted cake ring (at least 2.5-litre capacity), then dust the tin with a little flour, shaking off the excess. Beat all the cake ingredients with a pinch of salt using an electric whisk until you have a smooth batter. Spoon into the prepared tin, smoothing the top with a palette knife, then bake for 35 mins until a skewer inserted into the centre comes out mostly clean with a few dry crumbs attached.
• For the drizzle, combine the sugar with the orange juice in a saucepan, then reduce over a medium heat to a loose syrupy consistency. Prick the base of the cake all over with a skewer, then pour over half the syrup, adding the rest once it has been absorbed, Leave the cake to cool in the tin for 15 mins, then turn out onto a wire rack to cool completely.
• While the cake is cooling, make the icing. Beat the butter with half the icing sugar and the vanilla extract until smooth and fluffy. Add the remaining icing sugar and the cream cheese and beat again until well combined - don't overbeat or the icing will become runny.
• Spread a thin layer of the icing over the entire cake, taking care to get into all the crevices, then pop in the fridge for 20 mins to set. If you are short of time, you can always put it in the freezer. Spread the remaining icing onto the cake in an even layer. Once iced, the cake will keep in the fridge for three days. Bring to room temperature before decorating and serving.
• Sort the Mini Eggs into different colours (a possibly therapeutic exercise, depending on your organisational tendencies). Stick the Mini Eggs all over the top of the cake.