Description
Create spooky and delicious Cake Ball Brains using chocolate cake, vanilla frosting, and creamy white candy coating. These no-bake, fun-to-make treats feature a fruity filling and a smooth candy shell, perfect for Halloween or themed parties.
Ingredients
Units
Scale
Cake Ball Mixture
- 1 baked chocolate cake (9 x 13-inch sheet cake or two 8-inch round cakes)
- 1/4 - 1/2 cup vanilla frosting
Candy Coating
- 30-38 ounces melted white candy melts or melted and tempered pure white chocolate
- Optional: black, pink, or green oil-based candy coloring
Filling
- 2/3 cup cherry, raspberry, or strawberry preserves or dessert sauce (approximately 3/4 teaspoon per brain)
- Red liquid food coloring
Instructions
- Prepare Cake Crumbs: Cut the edges off the chocolate cake and discard them. Break the center of the cake into small pieces and place them in a mixing bowl or the bowl of a stand mixer.
- Mix Cake and Frosting: Add ¼ cup of vanilla frosting to the cake crumbs. Mix thoroughly until the mixture holds together in a soft ball. Add more frosting if needed to achieve the right consistency. Set aside.
- Color White Chocolate (Optional): If desired, stir drops of oil-based candy coloring into the melted white candy coating to add color for your white chocolate brains.
- Create Candy Shell: Spoon some melted white chocolate into each cavity of the brain mold. Spread the chocolate evenly to create a thin, smooth shell coating inside each mold. Repeat for all cavities.
- Clean Mold Edges and Chill: Wipe off any excess candy coating from the edges of the mold to ensure a clean finish. Freeze the molds for 5 minutes if using candy melts or refrigerate for 15 minutes if using pure white chocolate.
- Prepare Fruit Filling: Stir a few drops of red liquid food coloring into the fruit preserves. Strain the mixture to remove any fruit pieces or seeds for a smooth filling.
- Fill Brain Cavities: Remove molds from the freezer or refrigerator. Spoon about ¾ teaspoon of the colored fruit filling into each brain cavity.
- Add Cake Ball Mixture: Scoop approximately 2 tablespoons of the cake ball mixture and press it firmly into each brain cavity over the fruit filling. Leave room on top for a candy coating layer.
- Seal with Candy Coating: Spoon more melted white candy coating over each filled cavity to cover the cake ball mixture and smooth out the surface. Wipe off any excess coating from mold edges.
- Final Chill: Freeze for 5 minutes if using candy melts, or refrigerate for about 10 minutes if using pure white chocolate, to set the coating completely.
- Unmold and Serve: Carefully remove the cake ball brains from the molds and place them on a serving tray. Store in an airtight container for up to one week.
Notes
- Use any favorite fruit preserves or dessert sauces; slightly thicker preserves help maintain shape better.
- Oil-based candy coloring is preferred for coloring chocolate as water-based colors may seize the coating.
- Ensure molds are clean from excess chocolate for neat edges and professional appearance.
- Store cake ball brains in an airtight container at room temperature for up to one week to maintain freshness.
- Freezing times may vary slightly depending on the candy coating brand used; adjust chilling time to ensure proper setting.
Nutrition
- Serving Size: 1 brain ball
- Calories: 150
- Sugar: 20g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
