Confetti Cake Balls

confetti cake balls

Whether you call them rainbow sprinkles or jimmies (as we do here in New England), you are probably used to seeing these tiny sugar embellishments on top of ice-cream cones or cupcakes as a decoration. In recent years, they have become very popular baked into white-cake batter to create a colorful, speckled effect. There are even cake mixes that include the sprinkles such as Pillsbury’s Funfetti®. Additional sprinkles can be added to the top of the white chocolate–dipped cake ball, or you can use Wilton ColorBurst Candy Melts, which have specks of color right in the chocolate coating. Acquaint yourself with How to Make Cake Balls before beginning.


Adapted from Cake Balls, by Dédé Wilson, Harvard Common Press, © 2012.

Images: Dédé Wilson

Confetti Cake Balls
Makes: Makes about 46 golf ball–size balls
  • 1 recipe White Cake batter with ¼ cup rainbow sprinkles folded into the batter
  • ½ batch Confectioners’ Sugar Frosting, ready to use
  • 1 ½ pounds white chocolate, such Callebaut or Valrhona Ivoire, finely chopped
  • ¼ cup rainbow sprinkles (in addition to above)
  • 46 miniature fluted paper cups (optional)
  1. Position rack in center of oven. Preheat oven to 350°F. Coat a 13-inch by 9-inch pan with nonstick spray. Scrape batter into pan and bake for about 25 to 35 minutes or until a toothpick inserted in the center shows a few moist crumbs when removed. The cake might just begin to brown along the edges. Let cool completely in the pan on a wire rack. The cake is ready to use. Alternatively, double-wrap the pan in plastic wrap and store at room temperature for up to 1 day before proceeding.
  2. Crumble the cooled cake and combine with ¾ cup of the frosting. Test by compressing the cake/frosting mixture with your hands and tasting - add more frosting only if needed for flavor and moisture. You only want to use just enough frosting to hold the cake together into a ball. Roll into golf ball–size cake balls. Refrigerate until firm. This can be done 1 day ahead; store in an airtight container once they are firm.
  3. Line two rimmed baking sheet pans with parchment paper or aluminum foil. Melt the chocolate in the microwave or a double boiler. Dip the balls one at a time in the chocolate, encouraging any excess chocolate to drip back into the container. Place, evenly spaced, on the prepared pans. Scatter some of the sprinkles on top of each cake ball while the chocolate is still wet. Refrigerate briefly until the chocolate is set. Trim the bottoms, if needed. Place each cake ball in a paper cup, if desired. Place in a single layer in an airtight container and refrigerate for up to 3 days. Bring to room temperature before serving.

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