The Only Thing Better than Dragon Ball Z Creme Brulee Cake Balls is Nothing


I’m pretty sure I’ve been a nerd since birth, but I’ll be the first to admit the Dragon Ball Z fandom never really fit into my wheelhouse. I guess I was more geek than nerd back then, since my after school television generally consisted of Wishbone, Arthur, and the first thirty seconds of Are You Afraid of the Dark? (spoiler: yes). But that doesn’t mean the internet hasn’t taught me one or two things about DBZ, like something about the number 9000 and super whatever-ing.

Fortunately, I don’t have to be a fan of the show to think these cakeballs are ridiculously awesome.

Apparently, they’re similar-ish to these creme brulee cookies (the running theme here is vanilla and a crunchy sugar coating, as per the original fancy dessert), but they’re cakeballs instead. The sugar coating/glossy finish really give them that ‘dragon ball look,’ whatever that means. They look nothing like what I’d imagine dragon balls should look like, but what do I know?

According to Nerdy Nummies (win), they’re pretty simple to make. Cake + creme brulee + patience = anime-based glory. And then you collect them all and get a wish, or something? Does the wish include more cake balls? Let’s just say yes. Infinite cake balls.

H/T neatorama


Here’s How to Make Ginger Beer & Rum Cake Balls

In this crazy-busy, need-it-now world, I know what you must be thinking: “I don’t have time to drink a beer AND eat dessert; I’ve got things to do. Surely, there must be a better way!” There is (and don’t call me Shirley): Dark and Stormy Cake Balls.

If you aren’t familiar with a Dark and Stormy, here’s the gist: ginger beer with a shot of dark rum and a slice of lime. And I’m talking about alcoholic ginger beer here, not that root beer-type ginger beer. Thanks to Betty Crocker and Safeway, I was able to easily procure a gingerbread cake mix, so I have high hopes you’ll be able to find it, too.

ginger beer rum cake balls

Dark and Stormy Cake Balls


  • 1 pkg. Betty Crocker Gingerbread Cake and Cookie Mix
  • 1 bottle (11.2oz) ginger beer
  • 1 egg
  • 4T butter, softened
  • 2 1/2 c powdered sugar
  • 1-2t lime juice
  • zest of 1 lime
  • 2T dark rum
  • White chocolate bark


  1. Follow directions on the back of the gingerbread cake mix, except substitute water with a full bottle of ginger beer (though no judgment if you take a sip or two), and bake as directed.
  2. While the cake is baking and cooling, cream together butter and powdered sugar, rum, lime juice, and lime zest on low until combined, then on medium-high for 2 minutes until light and fluffy.
  3. Crumble cooled gingerbread cake into a large bowl and stir in frosting until fully combined.
  4. Scoop into 2 teaspoon-sized balls and stick in fridge until cold. (This will make around 50 cake balls)
  5. Melt white chocolate bark, coat cake balls, and return to fridge until set.

The gingerbread, beer, and rum make for a dense, moist, and ever-so-slightly spicy cake ball, while the addition of the lime lightens each bite, creating an extremely tasty and “refreshing” treat.

Enjoy! I know I did.


How to Make Hostess® Cupcake Truffles

It’s time to get nostalgic people. Think back to the days when your mom packed your lunch for school. You would beg her to buy you Hostess® Cupcakes, but she never would. Now you go to the grocery and stare longingly at those blue and white boxes, wishing you could have one. Well, guess what, you have a job and a credit card with your name on it, so you can run out to the store right now and buy as many boxes of those fabulous snack cakes as you want and eat them right up, or you could do this…

 Hostess Cupcake Truffles

Oh, before we get into this, I had a question. I’m using cake and frosting, so are they technically cake balls? I didn’t really think it was fair to call them that as I am using a pre-made something, hence truffles. Your thoughts?


  • 8 Hostess Cupcakes (I used chocolate but I bet the orange ones would be amazing)
  • 4oz whipped WHITE frosting
  • White chocolate baking bark


  1. Pulverize 4 cupcakes and 2oz of frosting in your food processor and scoop into balls using your 2t cookie scoop.
  2. Repeat (my food processor isn’t big enough to crumb all 8 at once, but yours may be).
  3. Stick truffles in fridge to set up a bit.
  4. Melt your baking bark, coat the truffles, and enjoy!

These were surprisingly light, and they definitely didn’t lose their trademark taste. I like that I could still see bits of the decorative frosting in the truffles.

Remember kids, while growing up means jobs and responsibilities, it also means being able to buy and consume as many sugar-filled things as your soon-to-be-jaded heart desires. And for those already jaded hearts, this recipe is a great way to impress your friends with a cake ball that’s a lie.


RECIPE: Cake Pops!

It’s no surprise that cake balls have taken off like crazy over the past year. These delightfully cute bite-size treats are absolutely irresistable. Even I fell prey to the gravity of their success – but when my lovely boyfriend got me the Cake Pops book for my birthday this year, I got tired just looking at them. The thought of making them exhausted me, but once I did, it was so worth it. They’re just so cute and festive (and delicious). Once I realized a few things, the labor that went into making them didn’t seem so daunting.

  1. You can spread the cake pop process out over a couple days to make it less labor-intensive.
  2. You can crumble just half of the cake, so that you don’t have to make all 50 or so cake balls at once
  3. You can freeze your cake pops (or baked cake) for future use

To spread the process out, you bake the cake on day 1, crumble mix and roll the balls on day 2, cover and decorate on day 3. That way you have three days of doing just a little bit of work, instead of one, long, labor-filled day. Plus, their ability to be frozen makes them perfect for parties, potlucks, or any event because they can be made well in advance (or even in batches), then frozen until the day before. Thaw them overnight in the refrigerator to avoid any “weeping” chocolate (nothing makes me sadder than when my chocolate cries), then enjoy at your leisure.I keep a stash in my freezer for when I need my chocolate fix. (You may notice the little bit of frost on these- as I did not have the patience to let them thaw before their photo shoot).

The easiest way to dry and display your cake pops is with a cheap, styrofoam block. You can get any variety of foam shapes to stick your cake pops into for display – if it’s Christmas time, try a cone that you have painted green. Halloween? Paint that same cone orange or black, or even decorate it to look like a witch’s hat! With the wide variety of both candy couvetures and sprinkles available these days, the possibilities are pretty much endless.  Go ahead and make (and freeze) your Halloween cake balls this weekend – they’ll be waiting patiently in your freezer for your Halloween party (assuming they last that long, we seem to have a cake ball monster in my house, wonder who it could be…).

Cake Pops

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  • 1 recipe chocolate cake (or 1 package cake mix)
  • 12 oz frosting
  • 12 oz bag chocolate couverture, candy coating, or chocolate chips
  • Sprinkles or other decorations

1. After cake is cooked and cooled completely, crumble into large bowl.* (see note below)

2. Mix thoroughly with frosting

3. Roll mixture into 1-ounce balls and lay on cookie sheet.

4. Chill for several hours in fridge or 15 min in freezer

5. Melt coating on half power in 30-second intervals in microwave, stirring after each interval. OR in a double boiler.

6. Stick lollipop stick into each ball, then dip and cover in coating. Tap off the excess, and roll in sprinkles.



* Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them

* I usually use gloved hands to crumble, mix, and roll my cake balls.

*Work with a few cake balls at a time and just a little coating at a time, so the cake balls are always cold, and the coating is always smooth and melty

* You can bake your cake, wrap and freeze half for later, and make a half-batch of cake pops. The frozen half-cake will keep for a few months in the freezer, you can thaw it overnight and use it to make cake balls (or half of a cake) at any time.

* CUSTOMIZE!!! Mix and match your favorite cake flavors and frostings for any type of cake pop flavor you desire! I’ve made red velvet with cream cheese in addition to these dark chocolate beauties you see here.

* Check your local specialty kitchen store for all kinds of candy coatings & decorations – although cake pops are so popular now, even your local Wal-Mart and Target probably carry a good variety of options as well.

[ Adapted from Cake Pops ]


Cotton Candy Cake Balls

Forget making the trek to the ballpark (LAME!) or county fair to get your cotton candy fix because I am bringing it to you with these super sugary, super sweet and super awesome cake balls!

These were so friggin’ good that, regardless of their shape, I couldn’t not post the recipe right away. Maybe I should consider changing the name of my blog to Ball-Shaped and Chocolate Covered Treats with Some Other Good Stuff Thrown In.  I have grand plans to share something shaped like a square next week.

Anyroundthings…I was inspired by the Cake Mix Doctor’s Cotton Candy Cupcakes. I used her base cake recipe and pulled together the frosting from a number of different sources, switching up a few ingredients and, of course, the directions.

Cotton Candy Cake Balls


– 1box plain white cake mix
– 3 egg whites
– 1/4c water
– 1/4c oil
– 12oz Cotton Candy flavored yogurt (yes, it exists)
– red and blue food coloring
– 3 oz Cotton Candy, divided (equal parts pink and blue)
– 1 stick of butter, softened
– 3 to 4c powdered sugar, sifted
– 2 to 3T milk
– 1t vanilla, optional
– white chocolate baking bark


1. Preheat oven to 350 degrees and grease a 9×13 baking pan.
2. Mix together the first 5 ingredients (cake mix to yogurt) in electric mixer on low for 30 seconds until combined. Then mix on medium for 2 minutes.
3. While that’s happening, if you feel so inclined, add some food coloring. (The yogurt is both pink and blue, and I used a mixture of pink and blue cotton candy).
4. Pour the cake mix into the greased pan and bake for 32 to 38 minutes.
5. Once the cake is completely cool, crumble it up into a big bowl.
6. Cream softened butter, powdered sugar and milk together until fluffy (add milk/p sugar as needed to get a consistency you are happy with),
7. Break up 2 oz of cotton candy and add into frosting. Mix until combined.
8. At this point, taste the frosting, if you like it, keep it that way. If you think it needs some added flavoring, add the vanilla.
9. Add the frosting to the cake crumbs and mix until combined and moooooshy.
10. Break up the remaining 1 oz of cotton candy and fold it into the cake/frosting mixture.
11. Scoop (using your handy-dandy 2t cookie scoop) cake mixture into balls and freeze to solidify.
12. Meanwhile, melt your baking bark.
13. Coat the balls and stick them back in the freezer to set.

The original cake recipe called for blueberry yogurt and just blue cotton candy, but I wasn’t feeling the blueberry. If I was going to make cotton candy cake balls, they were going to taste like cotton candy.

I’m glad I let myself ruminate over it a bit because it took at day or so for my memory to catch up and exclaim “Holy crap! There is so such a thing as cotton candy yogurt!” So to the grocery store I went, which had not only cotton candy yogurt but tubs and tubs of cotton candy! And there was much rejoicing.

For more treats that your dentist will hate you for eating, visit The Cereal Baker.


Irish Cake Balls 2: The Secret of the Booze

I know, I know, these sound vaguely familiar to you. As well they should. Back before I was a regular recipe contributor for Foodbeast, the boys posted a pic of my first attempt of these three-sheets treats.

So you may be thinking, “Yea, yea. Been there. Done that.” Well, let me put it in perspective for you. You know how much you love yourself some KFC Original Recipe? Well, remember when they came out with extra-crispy? Yea, it’s like that.

I didn’t want to be the only one to benefit from the improvements in both the execution and the result of this recipe, so I’m sharing the new developments with you:

Irish Cake Balls


– Dark Chocolate Fudge Cake mix (and the necessary oil and eggs)
– Guinness Extra Stout (as a substitute for the water)
– 1 stick of butter, softened
– 3 3/4c powdered sugar, sifted
– 4T (or more) Bailey’s Irish Creme
– 2t (or more) Jameson
– white chocolate baking bark


1. Bake cake as directed substituting Guinness for water.
2. After cake has cooled completely, demolish it into crumbs in a biiiiiig bowl.
3. Throw (or gently add—powdered sugar probably shouldn’t be thrown) the next four ingredients together in an electric mixer and beat until fluffy. You’ll have to do several taste tests to determine the right amount of Bailey’s and whiskey for your palate.
4. Mix the frosting into the cake crumbles until awesome. Then scoop into balls with your always helpful 2t cookie scoop (I suggest a heaping scoop).
5. Let the balls chill in the fridge/freezer for a bit, then melt the baking bark and coat away.

In my previous recipe, I said that any old chocolate cake mix would do; however, Dark Chocolate Fudge cake mix is the way to go. It has a strong enough chocolate flavor to balance out the pervasive stoutiness of the Guinness.

Also, before I just added Bailey’s to a can of frosting (and dipped the cake balls into a whiskey syrup that made the chocolate coating seize up). Lame. Lame. Lame.

Making your own icing is imperative. Basically, I just took a classic butter cream frosting and substituted Bailey’s for milk and Jameson for vanilla.

These are booze-riddled balls of bliss that you can’t pass up (even though you may pass out)!

P.S. Did you catch the awesomely clever TMNT2 reference in the title? Go Ninja, go ninja, go!

For more out-there recipes and witty word play (and let’s not forget my humble disposition), check out The Cereal Baker.