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Lemon Cake Balls with a Raspberry White Chocolate Cover


Remember about a month ago when I was a crazy woman and helped out a friend with the grand opening of her new photography studio by making over 800 individual desserts in one week?    Well I’m going to introduce you to the lady that made me realize that catering is NOT the career for me and show you some of the fun food we both made for her event.

Meet Rebecca – photographer, traveler, all-around nice girl.  That’s what she calls herself and I totally agree!  Isn’t she just the cutest thing?  Her smile is contagious!  Her mom made her sit for this photo at her Grand Opening.  Kind of like the first day of school photo only without the bright white sneakers. 

See this table – it’s full of some of best tasting food around.  The perfect combination of desserts and appetizers.

Cool way to display tomato skewers, dontcha think?

French bread with greens punched in it.  Then you take the olive oil and balsamic vinegar and drizzle a little over the top.  So fancy!

We made fruit skewers with mint, pound cake and raspberries and blackberries.  Easy!

Here are 3 different kinds of mousse in some really cool square shot glasses.  We had a caramel, citrus and a raspberry.  These are dangerous.  They have a light taste but are made from real heavy cream.  I’ll share the recipe with you soon!

Then there are the cake balls.  Lemon cake dipped in raspberry flavored white chocolate and a grasshopper cream cheese truffle dipped in dark chocolate.  Yeah baby!  Can you say “One is not enough”?

And the last thing I made was the Best Ever Chocolate Chip Cookie.  See those pretty striped bags?  They have the big cookies in them.  Such a fun way for her guests to just grab one or two for the road.  BTW – Rebecca said they were still soft after a week of being in those bags.  BONUS! 

My 7 year old came along to help me set up everything and you know what she liked the most – amazingly it wasn’t the food – she loved The Photo Booth that Rebecca’s friend brought along.  What a fun thing to have at any special event!

Here are two goofy girls!

I can’t share every recipe with you today but I am going to share the Lemon Cake Balls.  I will admit – making cake balls is not my most favorite thing to make.  They can be finicky and they rarely turn out like Bakerella’s.  But they do taste really good.  For a few tips on making cake balls, check out this site.  Great information all around.

Check out Rebecca’s blog, website and her facebook page.  She’s pretty cool and does amazing photography work all around the world – so don’t be afraid to contact her just because you aren’t from southwest Wisconsin.  She’ll travel anywhere!  She specializes in weddings but also does great family and senior photos. 

By the way – all of the really good photos on this page were taken by Rebecca.  The photos of the Lemon Cake Balls were taken by me.

Now enjoy your cake balls.

Lemon Cake Balls with a Raspberry White Chocolate Covering

Look for the raspberry oil flavoring in your grocery or craft stores. Make sure it's oil based and not water based because water and chocolate don't mix.

Yield: 30 - 35, 1" balls

Prep Time: 25 - 30 minutes

Total Time: 1.5 hours


• 1 lemon cake made to box directions
• 1 ( 16 ounce ) container of cream cheese frosting
• Candiquick white chocolate candy coating
• Raspberry oil flavoring


1. Bake lemon cake according to package directions. Cool completely.
2. In a large bowl crumble up cake into small pieces.
3. Take about 4 ounces of frosting and work it into the cake. Keep adding a little bit of frosting at a time until your cake mixture can hold together by itself. Depending on your cake mix, it may not use more than 4 ounces but some cake mixes may need the whole 16 ounces. You want the cake mixture to be moist, not cookie dough like.
4. Roll cake mixture into 30 – 35, 1” balls with your hands. Make sure they are as smooth as you can make them.
5. Place on a wax paper lined pan and put into the fridge for 30 minutes to chill.
6. In the meantime, melt your Candiquick Candy Coating according to your package directions. Add about 3 – 5 drops of the raspberry oil flavoring and stir well.
7. Once the cake balls are chilled, work with just a few at a time.
8. Dip the cake ball into the chocolate with a fork or dipping tool and cover completely. Tap off any excess. Place on a nonstick mat or wax paper to set. Repeat this process, a few cake balls at a time until they are all covered.
9. When the chocolate is set, drizzle any leftover chocolate over top for an accent look.

If you have cracks in your cake balls or they are leaking, try redipping them and refer to the Tips from Candiquick on problem solving in the blog post.

Cake balls may be stored in an airtight container for up to 1 week. They can also be frozen. When you go to defrost them, take the cover off so that condensation doesn’t occur.


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9 Responses to “Lemon Cake Balls with a Raspberry White Chocolate Cover”

  1. #
    Sarah @ Miss CandiQuik — May 22, 2012 at 7:59 am

    Cute desserts! Thanks for the link back to my tutorial. 🙂 Lemon has to be my favorite flavor of cake ball – I must try adding the raspberry oil flavoring though, that sounds amazing!

    • Kendra replied: — May 22nd, 2012 @ 8:05 am

      You have a great tutorial on problem solving – each problem you covered, I’ve had! 🙂 Love your stuff over there!

  2. #
    Rebecca Eby — May 22, 2012 at 12:28 pm

    Thanks so much for everything, my friend. Your desserts were absolutely amazing – people are still bringing them up! And I appreciate the little shout-out on your blog! You are pretty awesome, too. 🙂

  3. #
    Corinne — May 23, 2012 at 8:26 am

    Kendra, All of those apps and desserts look just fabulous! And none seem too daunting – they encourage me to change up my ususal offerings. Thanks for the inspiration!

  4. #
    beti — May 23, 2012 at 9:20 am

    All the food looks amazing! I really wish I was there

  5. #
    Melissa @ Loving this {crazy} life! — May 24, 2012 at 9:15 am

    Oh my, these look scrumptious! I love cake pops. You’ve just fanicified them up a few notches from the ones I’ve made!

    Thanks for linking up to our party!


  6. #
    Winnie — May 24, 2012 at 1:25 pm

    These treats look HEAVENLY
    I just love the combination of lemon, raspberry and white chocolate

  7. #
    Michelle — May 30, 2012 at 6:48 pm

    WOW, what a beautiful spread! The cake balls sound delicious! I Love lemon. Thanks for sharing at Creative Thursday last week. I can’t wait to see what you link up this week. Have a great day 🙂

  8. #
    Melissa @ Loving this {crazy} life! — May 31, 2012 at 6:48 am

    Good Morning Kendra!

    I just wanted to let you know you were featured over at our It’s a Piece O’ Cake Linky Party today! I hope you pass by to check it out, grab a button, and link something new!

    Have a wonderful day!