Christmas Cake Truffles {Creme de Menthe} & cake ball tips



We were invited to a family Christmas party last weekend.  When I asked what I could bring………without hesitation, they said cake balls“!

Apparently when I made blue velvet cake truffles a few months ago for a baby shower, they put them in the freezer and have been snacking on them a little at a time for the last few months




Adorable isn’t he?  I tried to sneak him home with me {sigh}.  Which would only be fair, since one whole tray of truffles almost never made it to the dessert table at the party……….since a certain cute baby’s mama” hid half of the the bite sized treats and made a certain TidyDad VERY upset over the missing cake truffles…………I think taking said mama’s cute baby home with me would have only been a fair trade right? right!


But alas, the truffles magically re-appeared, and the baby stayed with his mommy and daddy! DARN!


I would trade cake truffles for a baby any day!


Nearly every time I make cake balls (or cake truffles sound much nicer) I learn or try something new, so I thought I’d share what’s working and not working for me right now. (in no particular order)


How to make cake balls




If you follow me on Instagram, you may have seen that I picked up the Wilton Chocolate Pro Melting Pot.  It makes dipping the cake balls in chocolate much easier because your chocolate stays warm (no need to keep reheating to melt again)  I was able to get a whole bag of candy melts in the pot.


Tip: add about 1/3 of the bag of candy melts at a time, melting most of the way before adding more.  I also add a little shortening to thin and make it easier for coating.




I’m not going to lie……….


it’s still a messy job.  Or maybe I’m just messy.


Tip:  put wax or parchment paper down on your work surface for easy clean up.


Dipping do’s and don’ts:  I bought the Wilton Dipping Tools, and didn’t care for them with the cake balls.  I still prefer to place the cake ball on a fork, hold it over the melted chocolate and use a spoon to “pour” chocolate over the cake ball.  Then I tap the fork to let excess chocolate seep thru the fork, then I use the spoon to push the ball off the fork onto a wax sheet lined pan.




I’ve talked about this before, but it’s worth mentioning again.  Since I don’t make cake pops, I don’t roll mine into balls.  I like to use my cookie scoop, and firmly press on the side of the bowl so the “dough” is packed nice and tight, then drop onto a wax paper lined pan before freezing.


Bonus:  Quicker to make, no messy hands, and they all come out the same size.


This does make the truffles flat on the bottom, but they still appear round.  The flat bottom is just easier to work with, for me.


Tip:  Leave the cake balls in the freezer, while you dip a few at a time.  I usually take out about 8 to dip, leaving the rest in the freezer.  Continue until you have covered all cake balls in chocolate (placing on a wax or parchment paper covered pan)


I usually decorate my truffles by drizzling another color on top.


Drizzle tip: I use a disposable decorating bag, and drop in a hadfull of candy melts and about a teaspoon of shortening.  Twist the top and place in microwave for about 30 seconds, remove and squeeze, and place back in microwave for another 10-15 seconds (or until melted).  Cut a tiny tiny tip off and you are ready to drizzle over your truffles.




Red Velvet cake truffles have red candy melts drizzled on top, and the Creme de Menthe have green candy melts drizzled over them! genius, I know! lol


Then package them up real cute………..don’t forget to save some for yourself…………in case your host decides to hide what you bring and not serve them at the party! {wink}.




I like experimenting with new flavors and the cake balls.  After we made the Mint Chocolate Chip Cookies, we knew we needed chocolate mint cake balls using the Andes Creme de Menthe baking chips.

Christmas Cake Truffles {Creme de Menthe} & cake ball tips

Christmas Cake Truffles {Creme de Menthe} & cake ball tips

A sweet minty twist to a vanilla cake truffle.


  • 1 box vanilla cake mix (bake as directed on box for 13 X 9 cake)
  • 1 tablespoon + 2 teaspoons peppermint extract (divided)
  • green gel food color
  • 1 can vanilla frosting (16 oz.)
  • 5 ounces (1/2 bag) Andes Creme de Menthe baking chips
  • 1-2 bags dark cocoa candy melts
  • 3/4 cup green candy melts (optional garnish)
  • several tablespoons shortening
  • wax paper


  1. Mix cake according to box directions, add 1 tablespoon peppermint extract and just a little green food color. Bake as directed and cool completely.
  2. Crumble cooled cake into bowl until you have fine crumbs, stir in Andes mints.
  3. Add 2 tsp peppermint flavoring to frosting then mix 3/4 can of frosting thoroughly with cake (use a wooden spoon, or your hands).
  4. Roll mixture into quarter size balls by hand or use a cookie scooper, and lay on wax paper lined cookie sheet. (I use a cookie scooper and get about 55-60 balls)
  5. Place in freezer for about 1/2 hour.
  6. Melt chocolate in microwave (or in Chocolate melter) per directions on package. (I add a few tablespoons of shortening – it’s not mandatory, but I think the chocolate works better with it)
  7. Dip or cover balls in chocolate and lay on wax paper until firm. (I place ball on fork, and spoon chocolate over cake ball, tap off extra and use spoon the slide ball off fork onto wax paper)
  8. Place in the refrigerator to speed setting chocolate.
  9. To Garnish: Melt green candy melts and drizzle over top.


You could also garnish with sprinkles.


Enjoy!!  Next time I would like to try these with chocolate cake, like the Thin Mint Cake!


I’d love to hear more cake ball tips or flavors you’ve tried!