Colourful White Chocolate Cake Balls

The possibilities are endless with these Colourful White Chocolate Cake Balls. They are a bit like cake pops without the ‘pop’ (stick) and are really versatile. Make them for a party with a colour scheme, to match a cake or just your favourite colour. You can also make them in different flavours if you wish!

How to Customise Colourful White Chocolate Cake Balls

I usually make cake balls with the offcuts of cakes which is a great way to reduce waste when baking. If you don’t have any cake offcuts going spare you can use my recipe for vanilla cupcakes. Just make 2 batches for 12 cake balls and take them out of their cupcake cases after baking. You could also use your favourite cake recipe crumbled up. Any flavour will work!

It is easy to make these any colour you want. We are using white chocolate which gives it a nice neutral base colour. Then you just need to use any gel food colouring colour in the melted white chocolate. Add a little colour at a time to get your desired colour. You can always add more colour if it is not dark enough but you can’t take away the colour if you go too dark straight away. I like to use Sugarflair colours as they are reliable and have a very large selection of vegan colours.

These cake balls are vegan because I use vegan cake and buttercream and my favourite vegan white chocolate but you can make them with any cake, buttercream and white chocolate. I like to use JM Posner Vegan white chocolate which comes in big bags so you always have some in stock. If you want to buy smaller amounts just for this recipe take a look I your local supermarkets free from section. I like Sainsbury’s free from white chocolate bars.

Colourful White Chocolate Cake Balls

Difficulty: Easy

Servings

12

servings

Prep time

50

minutes

Ingredients

• 2 Batches of Vegan Vanilla Cupcakes

• 2 tbsp Buttercream

• 400g Vegan White Chocolate

• Gel food colouring

Directions

• Take the cupcakes out of their cases and put the cake in a stand mixer. Mix until you have crumbs and no big pieces of cake left.
• Mix in thee buttercream 1 tbsp at a time. ou might not need the second tablespoon. It is the right consistency when you can easily squeeze the cake into a ball and it keeps its shape.
• Roll into balls of about 80g each, place on a lined baking tray and refrigerate for at least 15 minutes.
• Put 50g of white chocolate aside. Break up the remaining 350g of vegan white chocolate into a microwavable bowl and microwave for 30 seconds before mixing. Microwave in 30 second bursts, mixing in between, until it is melted.
• If you are making more than one colour now is the time to divide the chocolate into separate bowls.
• To colour the white chocolate use a very small amount of gel food colouring and mix thoroughly. Add more food colouring little by little to get your desired colour.
• Dip the cake balls into the coloured white chocolate using a spoon, making sure you have coated the whole thing. Place carefully back onto the baking paper. Repeat for each cake ball and refrigerate until set.
• Melt the remaining 50g of vegan white chocolate in the microwave in 30 second bursts, mixing between each burst.