Colourful White Chocolate Cake Balls

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These Colourful White Chocolate Cake Balls are a fun and easy no-waste treat that’s perfect for birthdays, baby showers, weddings or any celebration. Made from crumbled vegan vanilla cupcakes mixed with buttercream and coated in colourful vegan white chocolate, they’re simple to customise with your favourite flavours and colours.

TL;DR

• Great way to use leftover cupcakes
• Easy to customise with different colours
• Perfect for parties and celebrations
• Creamy white chocolate coating
• No special equipment needed
• Fun to decorate with sprinkles or drizzles

Colourful White Chocolate Cake Balls

Ingredients

• 2 Batches of Vegan Vanilla Cupcakes
• 2 tbsp Buttercream
• 400g Vegan White Chocolate
• Gel Food Colouring

How to Make Colourful White Chocolate Cake Balls

1. Remove the cupcakes from their cases and place the sponge into the bowl of a stand mixer. Mix until you have fine crumbs with no large pieces remaining.
2. Add the buttercream 1 tablespoon at a time, mixing well after each addition. You may not need the full 2 tablespoons. The mixture is ready when it can easily be rolled into a ball that holds its shape.
3. Roll the mixture into approximately 80g balls and place them onto a baking tray lined with baking paper. Refrigerate for at least 15 minutes.
4. Set aside 50g of the vegan white chocolate.
5. Break the remaining 350g of white chocolate into a microwave-safe bowl. Microwave for 30 seconds, stir, then continue heating in 30-second bursts, stirring well after each burst, until completely melted.
6. If making multiple colours, divide the melted chocolate between separate bowls.
7. Add a very small amount of gel food colouring to each bowl, mixing thoroughly before adding more until you reach your desired shade.
8. Using a spoon, coat each chilled cake ball completely in the coloured white chocolate and carefully place it back onto the lined baking tray. Repeat until all the cake balls are coated.
9. Refrigerate until the chocolate has set.
10. Melt the remaining 50g of vegan white chocolate in the microwave using 30-second bursts, stirring well between each burst.
11. Drizzle the melted white chocolate over the cake balls for decoration. If desired, add sprinkles or other decorations before the chocolate sets.
12. Leave to set completely before serving.

Top Tips

• Add the buttercream gradually – you may not need it all.
• You can use store bought sponge cake or buttercream. Some Betty Crocker frostings are vegan!
• Use gel food colouring rather than liquid colouring to avoid the chocolate seizing. I like to use Sugar Flair.
• Refrigerate the cake balls before coating to make dipping easier.
• Tap off excess chocolate for a smoother finish.
• Decorate before the chocolate sets so sprinkles stick easily.

Storage

Store the cake balls in an airtight container in the fridge for up to 5 days.

They can also be frozen for up to 3 months. Defrost overnight in the fridge before serving.

Serving Suggestions

These cake balls are perfect for:

• Birthday parties
• Baby showers
• Wedding dessert tables
• Afternoon tea
• Homemade edible gifts
• Using up leftover cupcakes

FAQs

• Which Food Colourings Are Vegan?

Recipes Similar to Colourful White Chocolate Cake Balls

• Chocolate Peanut Butter Balls
• Christmas Pudding Cake Balls

Colourful White Chocolate Cake Balls

Difficulty: Easy

Servings

12

servings

Prep time

50

minutes

you can easily customise the flavour and colour of these white chocolate cake balls.

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.

Comments

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