Cake and Icing Balls

Last week was a big week in terms of baking opportunities.  With book club on Wednesday and a co-worker’s birthday on Thursday it was time to test out a new, fun recipe.  I wanted to bake something pretty and yummy, but more importantly I wanted to bake ONE thing that would work for both occasions.

I’m a huge cake ball fan, and figured this would be the perfect solution!  Anybody who has made cake balls knows that they can be quite a process, and knowing that I needed to do my baking on a work night I was not super-excited.  Then I came across this recipe for an alternate version that was not only a little less complicated, but also a little healthier.  And honestly, they tasted just as great!


Cake and Icing Balls

Adapted from Big Girls Small Kitchen

Makes about 50

  • One box yellow cake mix
  • 8 ounces low fat cream cheese, softened
  • 1/2 cup rainbow sprinkles
  • 2 large egg whites
  • 3 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  1. Bake cake according to recipe on the back of the box.  I a 13×9″ baking pan.
  2. Once cake is out of the oven and cool, crumble it with your fingers.  Pour crumbs into large bowl.
  3. Stir in cream cheese and 1/4 cup of sprinkles.  Use your fingers to combine with cake crumbs (this is a little messy, but also kind of fun).  Make sure cake, cream cheese and sprinkles are very well mixed.
  4. Form mixture into small balls – approximately 1″ in diameter.  Place balls at the bottom of cake pan or on baking sheet.
  5. Once all balls are formed, make frosting by combining egg whites, confectioners’ sugar and vanilla extract.  Stir quickly for approximately 2 minutes.  If frosting makes small ribbons when fork is lifted, it is finished.
  6. Use spoon to drizzle frosting over cake balls.  Drop the remainder of the sprinkles on top.
  7. Let cake balls sit for 30 minutes to an hour, until frosting is hard and shiny.

 

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