Cake Ball Cake Tutorial-How To Make a Cake Ball Cake


It’s here! It’s here! IT’S FINALLY HERE!!!!!!!!!!!!!!!

Yep, it’s about time I put this cake ball cake tutorial together. Took me long enough… I made a lot (like, a lot) of cake ball cakes last year, and through a crap-ton of mistakes, I finally perfected my technique…on my very last order. Of course.

Anywho, I was going to post a tutorial on a simple cake ball cake, but driving home one late night, I suddenly recalled a sugar hearts tutorial by Erica O’Brien, and more specifically, this photo from her tutorial:


Isn’t this absolutely gorgeous? I got to thinking, how super awesome would it be to make a cake ball cake with heart cake balls coated in sanding sugar? I present to you-my sketch.


Is pretty, no? Not exactly the towering, glorious ombre cake by Miss O’Brien but it’s cute and rad, so there.

Without further ado…




If you want to make heart cake balls you need these too:

  • Heart cookie cutter
  • Sticks


Cover the cake dummy in fondant. Here’s a video on covering cake dummies in fondant by a pretty nifty lady.

Remember, it doesn’t have to be perfect since it’s going to be covered in cake balls. Just make sure the top is smooth and the corners neat. You want the fondant to be fairly even down the sides because it will affect the overall shape of the final cake. I may or may not turn the whole thing on it’s side and roll it on the counter.

I like Wilton’s fondant because it hardens quickly and it’s inexpensive. Do this the day before. You want the fondant fairly dry so it doesn’t pull off with the cake balls when it comes time to eat them. PS. Smaller cakes are harder to cover. Sorry.


Hot glue the dummy to a cake board.



Make your cake balls/cake hearts. A 3″ cake dummy uses about 21-24 1.5″ cake balls or 1.5″ wide cake hearts. If you want to make a regular cake ball cake with balls, here’s a class on how to make perfect cake pops.

To make heart shaped cake balls, Pint Sized Baker has a tutorial on hand formed cake pops, which make really pretty hearts that have a bit more of a flow-y shape. If you want more of a geometric looking heart, here is how I made mine.

Disclaimer-this works best with a stiffer dough made from scratch. I find cakes from cake mix makes a really soft dough and may or may not work with this technique. Maybe chill the dough before cutting? Let me know if you try it!

Roll out your cake dough about 1/2″ in thickness, or if you’re lucky enough to own an Easy Roller, use the frame to roll out the dough to an even thickness.

Punch out them hearts with the cookie cutter. I’m using modeling clay because that’s what I use when I’m making display pieces.


Slap them hearts on a stick and dip it in your chocolate/candy melts. I put the stick into the back side to keep the shape of the point intact. Make sure your chocolate is thin!

Dipped 2

Cover in sprinkles.


Let dry in your fancy KC Bakes Stand!



Carefully remove the sticks from your hearts.  Set aside.

Cover the fondant with a SUPER thin layer of shortening; use a paper towel to apply the shortening. This makes it easier to remove the cake balls during serving time.

Push a toothpick into the dummy and make sure the length sticking out is shorter than the cake ball. Seems like a no-brainer but I’ve f’d this step up a lot.

Apply a little chocolate to the back of your cake ball and attach!




Keep on keepin’ on…




And…you guessed it…keepin’ on.


And then, finally…



Now, go forth my fellow bakers and make some cakes! I’d love to see what you come up with! Don’t forget to hit the “Pinterest” button below to save this to your Pinterest Board!


  1. This is seriously so adorable! Thanks for sharing :) do you have a good recipe you could recommend for making a stiff cake pop dough? Mine are usually softer (always from scratch). They work ok for round pops, but I couldn’t imagine rolling them out and cutting them with a cookie cutter. I’d love some guidance! Thanks!


    1. Hi! Try cutting the sugar back a little and actually baking the cake a little longer makes for a drier cake that you can make into a firmer dough. Also I use cream cheese and buttercream as a binder.

  2. Tried this today with a box, strawberry cake. Only 1 of the 3 pops stayed on the stick. The other 2 fell off during dipping. I guess cake from scratch is the way to go. The pop that stayed on the stick sure was cute though! Thank you for sharing!

    1. I personally think the weight of the cake balls or cake pops would destroy the cake and make for a huge mess. BUT, I’ve been proven wrong before. I’ve not tried it.

  3. Hi
    Thanks so much for this tutorial. .
    My question is, when serving it, how is that done, sounds stupid but cut into it? Or remove cake balls by hand, I would love to make this for my mom.

  4. HI!!

    Love all your work.

    I use this method when making my cake ball cakes, although a customer has brought to my attention that it can sometimes be a pain to get the cake balls off.

    Do you think there is a way to attach the cake balls without using the chocolate on the fondant? Because part of the issue is also the fact that the cake balls were breaking as people tried to pry them off!


    1. It’s really important to cover te fondant with a thin layer of shortening. That way the cake balls will just pop off. You could also instruct customer to use a butter knife to pry the balls off. Sometimes that helps. Also make sure your candy melt coating isn’t too soft-it should dry to a hard consistency. Sometimes people add too much shortening or oil and the melts never dry hard.

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