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!


more by Cheryl »

Cheryl Sousan

A self-proclaimed neat freak, Cheryl chronicles her journey through homemaking on her blog,, where she shares recipes, tutorials, crafting and her ever-growing love for photography. This St. Louis mom juggles her passion for life, her daughters and her tiger-loving husband, all while her obsession with tidiness cleans up the trail blazed behind her. Google+


  1. These sound fantastic, and they are so cute. When does my box appear? 😉

  2. These are so pretty! What a great tutorial- I could use it, since my cake pops/truffles always look like turds! I try to say it is because the kids helped me- but it’s not. I just struggle in this arena. I like the idea of the chocolate pot a lot.

  3. These are so cute! I never though of turning cake pops into truffles…sounds so much easier!

    • well……..dipping the cake pops on a stick might be easier for the dipping, but other than that, I think the truffles are easier than the pops. Certainly easier to store and transport! lol

  4. They are beautiful!! A work of edible art.

    *almost* too pretty to eat, Cheryl! 🙂

  5. P.S.
    “it’s still a messy job. Or maybe I’m just messy.” — NO, I agree! and it’s the reason i dont make them more often.

    And hot tip, good call!! I will be trying this if i can get over the messy factor!
    “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, “

    • I totally agree with you Averie! Making my cake balls were soo much fun, but I dreaded… DREADED and hated the clean up! Haha. I just kept on hoping that the cake ball-making wouldn’t end so that that cleaning up would never have to begin!

  6. So pretty!! I want a box:)

  7. Thank you SO MUCH for that great tutorial on making creme de menthe cake balls. Your photo is gorgeous, and there’s nothing like chocolate and mint together. So nice to have those extra tips so that we don’t all have to ‘invent the wheel’ all over again! I’ve copied the recipe and am definitely going to make these! BTW, when I save recipes, my file name not only includes the name of the recipe, but the name of the website as well, so that I can remember the ‘author’ each time I make the recipe!


  8. I love mint! Your photos are so pretty too:-) Send some my way please!

  9. I love the melting pots, and mine too are covered in choclate. So much so that I now use a bowl, so i don’t have to clean them. I know I am lazy.

  10. Those look great and sound yummy! I’ll have to try not rolling them into balls. That does make things harder, because they roll all over the place.

  11. These look lovely and your drizzling the two different colours makes for a very pretty assortment. Some great tips Cheryl.

  12. Creme de menthe cake balls, fantastic! And yeah, that little guy is cute. But I am very glad none of mine are that little any longer.

  13. These look and sound fantastic-and of course, you know -I love MINT!!

  14. Um, I sorta want that baby.

    These look and sound just amazing… just gorgeous Cheryl!!

  15. Can you tell me what size paper cups you used to package your truffles?… Are they hard to find?

  16. I’ve never made cake balls but love your flat bottom tip. Much easier than rolling.

  17. beautiful! And I have a ton of mini muffin cups I need to use! Love this idea!

  18. This is such a nice present, lucky friend you have there (even if you did try to steal her baby). 😉

  19. GREAT post!!!! As always!
    Oh how I would LOVE the melting pot : )

  20. These look wonderful. I am so excited that you like the Wilton chocolate melter. I just got one but wasn’t sure if I would like it – now I am sure I will. Thanks for the great tips.

  21. I think I love you. I will be trying these soon. FAB!

  22. I have been avoiding the whole cake ball/cake pop concept because of the whole rolling them in my hands thing. It always sounded horribly messy and sticky. I am loving the scoop idea. I just might give it a try now. Thanks for the tip!

  23. Thank heavens! I need stop thinking about Christmas presents , one thing for sure…I can’t go wrong with these luscious cake balls. Thanks for sharing your wonderful recipe. Happy Holidays! 🙂

  24. What a cute little baby! These truffles do look like a great treat for the holidays. I can see how the baby’s mom would hide a stash for herself 🙂

  25. Cheryl what a GREAT idea. They are so cute–awesome for gifts. 🙂

  26. Those look and sound yummy! Nice for gift-giving too!

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  28. These look divine and I agree…taking the baby home is def a fair trade-off!

  29. So pretty – i wish i had the time to make these as gifts 🙂

  30. These are gorgeous! Great tips. I love that you don’t roll them- they look more like truffles that way. And dripping chocolate off the top is a better way to do it- then you don’t get cake ball stuff in your chocolate. Yay!

  31. I’ll take a whole box please! Your attention to detail never ceases to amaze me. I need you to be my tutor 😉

  32. Wow. Fancy! I’d be impressed if I got these beauties for Xmas! Thanks for showing us how it’s done!

  33. I’m having problems getting the cake ball off the fork and onto the wax paper without messing up the sides and bottom. Most of my cake balls don’t have fully covered chocolate bottoms. How can I fix that? Thanks!

    • Mine aren’t fully covered on the bottom either.

      Sometimes I dip my fork into the chocolate before I lay the cake ball on the fork. After I cover the ball in chocolate, tap off excess, then I use the backside of the spoon to gently push the cake ball off the fork. I will leave a small mark, but after they dry and are decorated, you’ll never notice it.

      Good luck!!

  34. Hi………..
    Great cake ball recipe. I love it. That is a awesome idea for Gift.
    You have don a great job.
    Keep it up. Thanks a lot for sharing.

  35. this is a great recipe – my mom would love these

  36. beautiful as always. if you feel so inclined come on over & drop off a tin at my door step! 😉

    have a super day!


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  38. Such a cutie! That picture is adorable!

  39. Thanks for the tutorial on making these. They look so good!

  40. These look sooooooooooo tasty! Thanks for a chance to share with us tonight!

    Visiting via: TT &J linky party,
    Smiles, Suzanne in NW Illinois

  41. great tips! i have been making these for years and still can’t get mychocolate smooth! I like the fork hold/spoon pour idea…I shall try that. I also have the wilton metling pot, but not the “pro” I wonder if it is different. I’ve wondered if I’ve over melted my chocolate at times…
    p.s. I haven’t come to your blog in WAY too long…I’m excited to look around a bit;)

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  43. I think these are great! I am a new follower! Please stop by anytime! Have a Merry Christmas and a Happy New Year!


  44. These loook amazing!! Do you have the recipe for the Red Velvet Cake balls? Thanks!

  45. These look delicious! I just tried something similar for mint chocolate cake balls–they were a hit!

  46. These look pretty amazing and I want to make them for a party I’m going to. Can I make these in advance and freeze them? Will they still look ok?
    If not, how long will they last?

  47. I call cake balls cake truffles, I dunno just makes me feel like I’ve made something fancier lol I just posted my recipe for Cake Truffles as part of my 12 Days of Christmas Baking series on Thursday. Wish I would have seen this prior to posting so I could have pointed readers your direction for the tips.

  48. I love your tips 🙂 They definitely helped make my gingerbread cake balls a success! Using gingerbread cake made it really special! Though I have to say that yours look prettier than mine!

  49. Pingback: Vanilla Peppermint Cupcakes | TidyMom

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