Champagne Cake Balls How-To


Ingredients I used. Note that you can use ANY cake mix and frosting (store bought or homemade), coating flavor and toppings.

Pour 1 cup of champagne into cake mix

Stir until cake mix and champagne are well mixed

Pour into well-greased baking pan (that’s right, ALL you use is the champagne to mix the cake!)


Bake using recipe/box instructions and let cool COMPLETELY.  

Here’s the fun part: Once cake is cooled, mash it up completely! The finer the better

Optional: Mix a little more champagne in with the icing.  Note: You don’t want to use a full cup here.  Just add a little because you need the icing to have a thick consistency.

Stir icing and cake together until well-mixed.  Set in freezer for at least 15-30 minutes.

Roll mixture into balls. I recommend only taking out 1/4-1/2 the mixture at a time as it warms up pretty quickly.  Once your done rolling, put each set of balls into the freezer again for 15-30 minutes.

Taking out only a few balls at a time, melt your coating and coat your balls. I personally am not very skilled at this so I “ice” the balls like you would a cupcake, set it down on wax paper on the non-coated area, and immediately sprinkle with the coating.

Let balls harden completely.  If you are not serving them immediately, put them back in the freezer until you are ready to serve.

 

Enjoy the deliciousness!




I don’t often share recipes on the site but the Champagne Cake Calls balls I make are always a fan favorite and I constantly get asked how to make them.  So I thought it would be a great recipe to share on the blog.  I hope you enjoyed the tutorial and can wow your friends with this recipe too! 


Original recipe from Vintage Sugarcube


- Kristina

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