Can I use a different cake for this recipe?

Absolutely! While Little Debbie Christmas Tree Cakes are perfect for convenience and flavor, you can substitute other spongy cakes like chocolate or vanilla cake crumbs to make the balls your own.

How do I prevent cake balls from falling apart when dipping?

Chilling the cake balls thoroughly before dipping is key. Freezing them for at least 2 hours, preferably overnight, helps the coating adhere smoothly and prevents crumbling. Also, avoid stirring the coating too vigorously once melted.

Can I make these cake balls ahead of time?

Yes! These cake balls actually taste better after resting a few hours as flavors meld. You can prepare and store them in the fridge for up to 5 days or freeze for longer storage. Just allow time to thaw in the fridge before serving.

What if I don’t have sanding sugar?

No worries if you don’t have sanding sugar! You can use finely crushed green sprinkles or even add a small amount of finely chopped pistachios for texture and color. It’s all about that festive look and a little crunch.

Christmas Tree Cake Balls – Festive Holiday Treats

Description

Delicious and festive Little Debbie Christmas Tree Cake Balls coated in white almond bark and decorated with green sanding sugar and red candy melt drizzle. Perfect for holiday celebrations and easy to make with just a few ingredients.

Ingredients

Scale

Main Ingredients

10 Little Debbie Christmas Tree Cakes (two 5-count boxes)
8 ounces cream cheese, room temperature
16 ounces white almond bark
1 cup red candy melts
Green sanding sugar

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Instructions

Prepare the cake mixture: In a large bowl, add the cream cheese. Beat with a hand mixer on medium speed until smooth. Scrape down the sides of the bowl. Add the cakes to the cream cheese and beat until well combined.
Form cake balls: Line a baking sheet with parchment paper. Using a 1 tablespoon cookie scoop, scoop out and roll 24 truffles from the cake mixture. If the truffles stick to your hands, lightly grease them with vegetable or canola oil.
Chill the truffles: Place the truffles in the freezer for at least 2 hours, preferably overnight, to firm up completely.
Melt white almond bark: Once truffles are chilled, place the white almond bark in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until smooth and fully melted.
Dip truffles in white chocolate: Using two forks or a fork and a wooden skewer, dip the truffles into the melted almond bark, scoop out with one fork, shake off excess gently, and place back on the parchment-lined tray with the second fork or skewer.
Add green sanding sugar: Immediately sprinkle green sanding sugar on the truffles while the white chocolate is still wet.
Melt red candy melts: In a small microwave-safe bowl, melt the red candy melts in 30-second intervals, stirring after each until smooth. If too thick, melt 1 tablespoon refined coconut oil separately and add gradually, stirring until desired consistency is reached.
Drizzle red candy melts: Place melted red candy melts into a storage bag and cut a very small corner off. Drizzle the candy melts back and forth over the truffles. Set aside to firm up, refrigerate for 10 minutes for quicker setting.
Storage: Store the cake balls in an airtight container in the refrigerator for 5 to 7 days.

Notes

You can substitute with chocolate Christmas Tree Cakes or zebra cakes if preferred.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
To freeze, place cake balls in a freezer-friendly container and freeze for 2 to 4 months. Consume directly from freezer or thaw overnight in the fridge. Note the chocolate may crack after freezing and thawing.

Nutrition

Serving Size: 1 cake ball
Calories: 170 kcal
Sugar: 15 g
Sodium: 90 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 20 mg