Dede Wilson

creator of 

Confetti Cake Balls

Whether you call them rainbow sprinkles or jimmies (as I do here in New England), you are probably used to seeing these tiny sugar embellishments on top of ice cream cones or cupcakes as decoration. In recent years, they have become very popular baked into white cake batter to create a colorful, speckled effect. Here this now classic cake becomes an individual treat, straight from my book Cake Balls

Makes about 46 golf ball–size balls

1 batch White Cake for Cake Balls, made with 1/4 cup rainbow sprinkles folded into the batter before baking

1/2 batch Confectioners’ Sugar Frosting for Cake Balls, ready to use

1 1/2 pounds white chocolate, such Callebaut or Valrhona Ivoire, finely chopped

1/4 cup rainbow sprinkles

46 miniature fluted paper cups (optional)

1. Crumble the cooled cake and combine with 3/4 cup of the frosting. Test by compressing and tasting and add more frosting only if needed for flavor and moisture. 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.

2. Line two rimmed baking sheets 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.