Gingerbread Cake Balls

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quick-n-easy
Recipe photo
Hands-on time:
Total time:
Yield: approximately 40 cake balls

Recipe photo

Sweet and spicy gingerbread has been a holiday favorite for generations. Enjoy this new twist — a combination of fresh gingerbread cake crumbs, spicy ginger bits, and rich pastry cream, rolled and dipped in dark chocolate. Cake balls are the ultimate in portable, pop-able treats.

Gingerbread Cake Balls

star rating (4) rate this recipe »
quick-n-easy
Hands-on time:
Total time:
Yield: approximately 40 cake balls
Published: 10/16/2013

Ingredients

Directions

1) Begin by baking and cooling your favorite gingerbread recipe. You'll need one 9" round cake to make approximately 40 cake balls.

2) In a large bowl, break the cake into soft, moist crumbs. If the corners and edges won't crumble, remove them from the bowl. The crumbs will be reminiscent of fresh snow, soft enough to fluff up, but able to hold a ball shape when squeezed.

3) Mix the crystallized ginger into the crumbs.

4) Blend in 1/2 cup prepared pastry cream. Use your favorite recipe or try our Pastry Cream Mix.

5) Use a spoon or your fingers to gently blend all the ingredients together. The mixture should hold together easily when squeezed into a ball. If the ball falls apart, you need a little extra pastry cream to make it hold.

6) When the mixture holds together well, scoop up small portions with your hands or a tablespoon scoop. Use your palms to roll the balls smooth, and place them on a parchment-lined baking sheet. Place the shaped balls in the freezer for 20 to 30 minute, to chill and firm up. The cake balls can be frozen airtight at this point, for up to 2 months.

7) When the cake balls are solid, melt 2 cups of semisweet or bittersweet chocolate. Dip each ball in the chocolate, tap to remove the excess, then place back on the parchment to allow the chocolate to firm up.

8) Serve the cake balls at room temperature, for best texture. They can be stored in the fridge between servings, for up to 4 days.

Yield: approximately 40 cake balls, depending on size.

Reviews

1
  • star rating 12/14/2014
  • Meg from Tigard oregon
  • If you take your time and follow exactly, you get the most awesome treat ever. My new holiday go-to for something different. I loved these, and so did my family. The inside was fluffy and delicious.
  • star rating 03/11/2014
  • Chloe from New York, NY
  • These were fabulous and much less fiddly than I'd feared! The whole process (using from scratch gingerbread cake and pastry cream) only took a couple of hours with plenty of opportunities to put the recipe on hold and take care of other things.
  • star rating 12/11/2013
  • donna from maine
  • unless you like the taste of uncooked gingerbread dough, you will not like this! people thought i had not cooked the cake! reminded me of a bread pudding texture, used king arthurs gingerbread recipe, made mark bittmans pastry cream, used a spoon to combine the 2, chilled a few and rolled in melted bittersweet chocolate. chocolate being the only good thing about the recipe. was the texture supposed to be like that?
    The cake does take on a more dense texture when it is pressed into balls, but it shouldn't be wet. Was your cake fully cooled? ~Amy
  • star rating 11/21/2013
  • Elfi from Salem, SC
  • These are delicious. I used a gingerbread cake mix I had and cooked one cup of pastry cream from scratch. I used all of the pastry cream and still had trouble rolling the balls and getting them to stick together. They are, however, very tasty.
1
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