Black Forest Cake … on a Stick!

Once upon a time, we were browsing through food blogs, and came across Bakerella’s blog. By far, our favorite thing on her website were cake balls. We’ve made them on a few times, and let us tell you, they disappear quickly and are requested often.

So, we knew that today was going to be a post about black forest cake, and we also knew that we wanted something on a stick… so it made perfect sense to make black forest cake the bakerella way, and make a little cake ball pop!

Cake balls, while simple to make are a little bit time consuming (and can be quite messy). So, when you have a bit of time and want to make something fun try them out.

Black Forest Cake Balls:

Chocolate cake (baked, and cooled in the pan. Use your favorite recipe or a box)
1 lb. Buttercream icing (see below for our recipe, or you can use a can of vanilla frosting)
2 small jars Maraschino cherries (without stem)
Lollypop, popsicle, or another type of stick
White chocolate candy coating


Into a large bowl, crumble your cooled cake (we do this as we remove sections of cake from the pan)—this is messy step number 1.

Mix your icing into the cake crumbles (you can do it with a spoon, we use our hands) – messy step number 2.

Drain the liquid from the cherries (we then placed the cherries on a paper towel to remove any excess liquid).

Take about a tablespoon of your cake mixture and form it around one of your cherries. Roll it around in your hands to make a nice ‘ball’. Each ball should be about the size of a quarter (see above picture for what the layers will look like).

Place completed cake ball on a pan lined with waxed paper. Continue forming the balls until you’ve run out of a) cake mixture or b) cherries

If you don’t want to make cake pops, place the pan of balls in the freezer for about an hour. Follow directions for coating below.

If you’re all about something on a stick (much like we are), you will stick your cake balls before freezing. After you’ve placed the sticks, freeze for about an hour.

Melt candy coating according to direction (we do this in small batches, 2 or 3 blocks at a time, when we’ve used up that coating, we’ll melt more).

Dip your frozen cake pops into the coating (you may need to use a spoon to help facilitate full coating). Place pops onto waxed paper to cool.

Butter cream icing:


2 ½ cups (10.5 oz) – sifted powdered sugar
1 cup (8 oz) – Vegetable shortening or butter (or a combination)
1 Tbsp. vanilla
1 tsp salt mixed with ¼ cup water (for the black forest cake recipe we used the maraschino cherry juice instead of water).
Additional water for thinning


Combine sugar, shortening, vanilla and ¼ cup water in an electric mixer. Mix for 2-3 minutes, adding more water to desired consistency (for this recipe you want the consistency of a canned icing).

p.s.  Thank you for all of the guesses, you guys are great.  We still haven't gotten a correct guess, so keep sending them in.  We've put in a few hints in todays post, so put that thinking cap on and come up with a few more ideas.  Watch out for Wednesday's post, there will be some clues in there as well!!