Soccer Cake Balls
Prep time
Cook time
Total time
Serves: 40
  • 2 (16 oz.) packages Vanilla CANDIQUIK
  • 1 box carrot cake mix (or your choice of flavor, plus ingredients required for cake)
  • ½ cup cream cheese frosting
  • Black Americolor Gourmet Writer
  1. Prepare cake mix as directed on box.
  2. Crumble cake into a large bowl and mix thoroughly with ½ cup cream cheese frosting (it may be easier to use hands to mix together).
  3. Chill mixture for approximately 2 hours in the refrigerator (you can speed this up by placing in the freezer).
  4. On a wax lined baking sheet, roll mixture into 1 inch balls.
  5. Melt 1 package of Vanilla CANDIQUIK at a time, according to the directions on the package.
  6. Dip each cake ball into the CANDIQUIK and coat completely. Allow excess coating to drip off and place on a wax-lined baking sheet. (I usally keep about ten cake balls out at a time to dip and store the remaining ones in the fridge until ready to use.)
  7. Once completely dry, use the edible marker to draw on the soccer ball design.
To get perfectly sized cake balls, I use a stainless steel coffee scoop. A cookie dough ball scoop would also work.
Recipe by Miss CANDIQUIK at