Monster Cake Balls
Monster Cake Balls are a fun and delicious treats to make for Halloween or any monster themed party.
Why You Should Make Monster Cake Balls
- Cake balls can be tedious to make but with the monster theme, the more imperfect the better!
- A crafty treat that the kids will love helping with.
- These chocolate cake balls are made with cream cheese instead of icing, so they are a little less sweet but still decadent.
- A great homemade treat that can be made ahead and each step can be made on a different day if needed.
Ingredients for Halloween Cake Balls
- Chocolate Cake Mix
- Butter – melted.
- Large Eggs
- Water
- Cream Cheese – softened.
- Vanilla Almond Bark
- Gummy Worms
- Candy Eyes or sprinkles
- Orange Food Coloring
Step By Step Directions for Cake Balls
- Add cake mix, melted butter, eggs and water to a mixer bowl. Beat with an electric mixer until smooth, about 2 minutes.
- Bake the cake according to package directions and cool to room temperature.
- In a large bowl, add the cream cheese and beat with a mixer until fluffy.
- Crumble the cooled cake into the bowl.
- Mix the cream cheese and cake together until well combined. The mixture will be crumbly.
- Press the dough into a ball.
- Use a medium size cookie scoop to form the cake balls.
- Place on a parchment lined baking sheet about 1 inch apart.
- Refrigerate for about 2 hours or freeze for 1 hour.
- Chop almond bark into small pieces and melt over low heat or in a microwave safe bowl. Stirring until smooth.
- Pour melted almond bark into a tall (heat proof) measuring glass. Dip cake balls into almond bark and remove using 2 forks.
- Place on a parchment lined baking sheet.
- Add a gummy work and candy eyes. If almond bark sets up on the cake balls before you decorate, just dot a little melted almond bark onto the candy before pressing onto the cake balls.
- Use a bit of the almond bark to mix with orange food coloring. Pour into a piping bag and cut a small opening from the tip.
- Pipe orange almond bark onto each cake ball making spikes or dots.
- Return to the baking sheet and refrigerate for 15 minutes or until almond bark is set.
Recipe Notes
- Store cake balls in a zip to bag in the refrigerator up to 1 week.
- Make Cake Pops: Add a lollypop stick to each cake ball before dipping into almond bark.
- Make Ahead: After scooping the cake balls, freeze for 2 hours on a lined baking sheet about 1 inch apart. Store in a freezer bag up to 3 months. Dip frozen cake balls and decorate as desired.
More Fun Monster Treats
If you are looking for a fun homemade Halloween treat or dessert for kids parties, these Monster Cake Balls are sure to be a huge hit.
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Monster Cake Balls
Monster Cake Balls are a fun and delicious treats to make for Halloween or any monster themed party.
Servings: 34 Cake Balls
Calories: 213kcal
Ingredients
- 15.25 ounce chocolate cake mix
- 3 large eggs
- 1/2 cup melted butter
- 1 1/4 cup water
- butter or non stick spray for the pan
- 2 pounds vanilla almond bark
- 34 gummy worms
- candy eyes
- orange food coloring
Instructions
- Add cake mix, melted butter, eggs and water to a mixer bowl. Beat with an electric mixer until smooth, about 2 minutes.
- Bake the cake according to package directions and cool to room temperature.
- In a large bowl, add the cream cheese and beat with a mixer until fluffy.
- Crumble the cooled cake into the bowl.
- Mix the cream cheese and cake together until well combined. The mixture will be crumbly.
- Press the dough into a ball.
- Use a medium size cookie scoop to form the cake balls.
- Place on a parchment lined baking sheet about 1 inch apart.
- Place the baking sheet in the refrigerator for about 2 hours or in the freezer for 1 hour.
- Chop almond bark into small pieces and melt over low heat or in a microwave safe bowl. Stirring until smooth.
- Pour melted almond bark into a tall (heat proof) measuring glass. Dip cake balls into almond bark and remove using 2 forks.
- Place on a parchment lined baking sheet.
- Add a gummy work and candy eyes. If almond bark sets up on the cake balls before you decorate, just dot a little melted almond bark onto the candy before pressing onto the cake balls.
- Use a bit of the almond bark (about 1/2 cup) to mix with orange food coloring (8-10 drops). Pour into a piping bag and cut a small opening from the tip.
- Pipe orange almond bark onto each cake ball making spikes or dots.
- Return to the baking sheet and refrigerate for 15 minutes or until almond bark is set.
Notes
Make Cake Pops: Add a lollypop stick to each cake ball before dipping into almond bark.
Make Ahead: After scooping the cake balls, freeze for 2 hours on a lined baking sheet about 1 inch apart. Store in a freezer bag up to 3 months. Dip frozen cake balls and decorate as desired.
Make Ahead: After scooping the cake balls, freeze for 2 hours on a lined baking sheet about 1 inch apart. Store in a freezer bag up to 3 months. Dip frozen cake balls and decorate as desired.
Nutrition
Serving: 1g | Calories: 213kcal | Carbohydrates: 22g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 31mg | Sodium: 153mg | Sugar: 13g