Pom-Pom Cake Balls

Pom-Pom Cake Balls


  • 1 box lemon cake mix Betty Crocker®, 18.25-ounce

  • 1 1/4 cups water

  • 1/3 cup vegetable oil

  • 3 large eggs

  • 2 ounces cream cheese softened

  • 1/4 cup unsalted butter softened

  • 1 1/2 teaspoons lemon zest

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon vanilla extract

  • 3 cups Domino® Confectioners’ Sugar

  • 2 packages (6 ounce) white baking chocolate

  • food coloring in desired colors


  1. Preheat oven to 350°. Lightly spray 2 (8-inch) round cake pans with nonstick baking spray with flour.

  2. In a large bowl, place cake mix; break up any lumps with a whisk. Add 1 1⁄4 cups water, oil, and eggs. Beat at low speed with an electric mixer for 30 seconds. Increase speed to medium, and beat, scraping bowl occasionally, for 2 minutes, or until well blended. Divide batter between prepared pans. Bake for 30 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks (about 1 hour). Crumble cake into small pieces.

  3. In a large bowl, beat cream cheese and butter at high speed with an electric mixer until creamy. Beat in lemon zest, lemon juice, and vanilla. Add confectioners’ sugar, and beat until fluffy. Gradually add cake to cream cheese mixture. Beat at low speed until well combined. Cover and refrigerate for 2 hours, or until chilled.

  4. Line 2 rimmed baking sheets with wax paper. Using a melon baller, scoop 72 rounded cake balls (about 1 1⁄4 to 1 1⁄2 inches). Roll balls in hands to smooth, and place on 1 prepared pan. Cover and freeze until firm (about 1 hour).

  5. In a medium-size microwave-safe bowl, place white chocolate. Cover and microwave on High for 2 minutes, or until softened. Stir until smooth. Spoon about one-fourth of melted chocolate evenly into 2 small bowls. Using wooden picks, tint small bowls of chocolate with food coloring paste, stirring to achieve desired colors. Leave the remaining three-fourths of melted white chocolate untinted.

  6. Using two forks, dip frozen cake balls into untinted chocolate, allowing excess to drip off. Place on remaining prepared pan.

  7. Reheat tinted chocolate, if necessary. Using the tines of a fork, and working with one color at a time, drizzle balls, as desired, with tinted chocolate. Store in refrigerator, and bring to room temperature before serving.

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