Polka Dot Egg Cake Balls

These simple Polka Dot Egg Cake Balls are a crazy-cool and fun dinosaur party recipe!

They’re so easy to make and fun, too, they’re going to become your kid’s favorite treat, and you won’t even mind because they’re just so simple!

Polka Dot Egg Cake Balls

Now, I found that the best way to serve these is cold–like straight from the freezer.

You might say “whoa–frozen cupcake?!” but really, although they’re cold–they’re not frozen solid.

And, if you’ve never had really cold cake, then serving these Polka Dot Egg Cake Balls will be quite the treat, because cold cake is so good.

Like so so so good. 

It’s akin to warm cake–just an experience to enjoy.

Now, when I say that these are easy, I’m not kidding.

Simply crumble up some of your favorite cake or cupcakes.

I actually freeze the cupcakes from batches that don’t get eaten, so then I can make cake balls later. Nice little trick that keeps me from having to bake just to make cake balls.

Then, once I have the cake crumbled nicely, I just dump in a can of my favorite frosting.

I like plain vanilla (I know, I’m boring that way), but you could do strawberry or chocolate–they’re your cake balls, so you can pick.

That frosting needs to be well incorporated to get the cake balls to hold their shape, so I stir this mixture a lot.

And, you might have thought earlier that you really don’t need a whole can of frosting for just 12 cake balls, but you really sincerely do.

That’s actually just enough frosting to be able to keep them in their shape and not crumble apart.

Once the mixture is completely consistent, that’s when I formed my cake ball eggs. I stood them on their ends, but my mom told me I should have laid them flat, like a peanut butter cup egg.

I think it’s ok to do it either way, but I thought having the eggs stand on their ends was more clever.

Then I broke-out a batch of awesomely simple marshmallow fondant. You can make it or buy it, but I made some the day before–and it was so easy, I’m glad I did.

If you’ve never made marshmallow fondant, you have to–it’s actually easier than dipping cake balls in melted chocolate, and it’s prettier at the end.

And, if you don’t already know this, let me clue you in: marshmallow fondant tastes freaking amazing.

Once the fondant was rolled-out flat, I just cut it into manageable squares and wrapped each of those around a cake ball egg.

I tried to keep the eggs in the freezer as much as possible, so I would pull a couple out, wrap them, then put them back in the freezer before grabbing a couple more.

The marshmallow fondant is very stretchy and I just wrapped the edges around, mushing them together at the seams.

If there wasn’t enough fondant to cover a hole, I just grabbed a little dab from the bigger wad of fondant and mushed it in place.

It’s really easy to work with.

Then, once the cake ball egg was covered, I rolled it in my hands a little to just smooth everything out.

I was a little astounded at this point about how very much like a boiled egg this looked like!

Then, the final step to make these Polka Dot Egg Cake Balls was to take a little leftover marshmallow fondant and work-in a couple of drops of pink food coloring.

I then broke that pink colored fondant into small pieces and rolled them into balls in my hands.

With those little balls of pink, I just mashed them on randomly onto the Polka Dot Egg Cake Balls to make them polka-dot.

The marshmallow fondant sticks to itself very easily and I literally had to do nothing to make it stick. 

And then I was ready to serve! 

So simple, see?!

If you love this recipe, be sure to pin it to your favorite Easter cake ideas board or dinosaur party ideas board!

Polka Dot Egg Cake Balls Recipe

Ingredients for Polka Dot Egg Cake Balls

• 12 cupcakes, made from your favorite cake
• 1 container or batch of marshmallow fondant
• 1 can of your favorite frosting
• 10-15 drops pink GEL Food Coloring

Instructions for Polka Dot Egg Cake Balls

1. Break-up cupcakes into crumbles in a large bowl.
2. Mix cupcake crumbles with frosting until completely combined.
3. Form into 12 egg shapes with your hands and place on a baking sheet lined with parchment paper or wax paper.
4. Place in the freezer for 10 minutes to set.
5. Set aside a small amount of fondant for use at the end.
6. Work pink GEL food coloring into larger portion of fondant until the desired color is consistent throughout.
7. Separate fondant into 3 equal-sized pieces, set 2 aside and work with one piece at a time.
8. Roll the ¼ section of fondant flat (about ?-inch thickness).
9. Cut into 4 sections with a sharp knife.
10. Remove eggs from the freezer and wrap one egg in one of the sections of fondant you just cut.
11. Repeat until all eggs are covered in fondant. Do not try to work the egg too much, just get it covered–the more you handle the fondant, the more sticky it will get.
12. Place eggs into the freezer for 10 minutes to set.
13. Remove eggs from freezer and make tiny circles with the white fondant you set aside earlier.
14. Mash those tiny circles randomly onto the outside of the eggs.
15. Place eggs back into the freezer until ready to serve.
16. Serve cold.