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Alien Egg Cake Balls

Minty Alien Egg Cake Balls for a Fun Dessert Adventure

Delight your guests with Alien Egg Cake Balls—a fun dessert with a minty twist that will impress both kids and adults alike.
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Prep Time 30 minutes
Cook Time 18 minutes
Chilling Time 30 minutes
Total Time 1 hour 18 minutes
Servings: 12 cake balls
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Balls
  • 2 cups all-purpose flour Consider using gluten-free flour for a GF variation.
  • 2 teaspoons baking powder Always check for freshness for the best fluffiness.
  • 1 pinch salt Just a pinch balances the sweetness perfectly.
  • ½ cup salted butter Unsalted butter can be an alternative—add ¼ teaspoon of salt.
  • ½ cup shortening Margarine can be used in equal amounts if desired.
  • 1 cup sugar Substitute with coconut sugar for a natural alternative.
  • 1 teaspoon peppermint extract You can swap it for vanilla extract if preferred.
  • 3 egg whites egg whites For a vegan alternative, use aquafaba (3 tablespoons per egg white).
  • ½ cup milk Almond milk works for a dairy-free option.
  • 1 drop neon green food color Try natural food coloring for a healthier choice.
For Decoration
  • 1 cup green buttercream frosting Can be homemade or store-bought.
  • 1 cup green royal icing Using a pre-made decorating bag makes it easy to work with.
  • 1 pound chocolate fondant Ready-to-use fondant simplifies the process.

Equipment

  • Oven
  • Mixing Bowls
  • Cookie sheet
  • parchment paper
  • wire rack
  • Rolling Pin
  • Round Cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a lined cookie sheet.
  2. In a medium bowl, whisk together the flour, baking powder, and salt until fully combined.
  3. In a large mixing bowl, cream together the butter, shortening, and sugar until light and fluffy. Add egg whites one at a time, mixing well after each addition.
  4. Stir in the peppermint extract. Gradually add the prepared dry mixture and milk alternately, mixing until just combined.
  5. Spread the batter onto the prepared cookie sheet and bake for about 18 minutes, or until golden brown and a toothpick comes out clean.
  6. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely. Crumble the cake into a large bowl.
  7. Shape the crumbled cake into small balls, about 1 inch in diameter, and place them on a parchment-lined tray. Chill in the fridge for 30 minutes.
  8. Roll out the chocolate fondant until about ¼ inch thick and cut out shapes to wrap around the cake balls.
  9. Wrap the cake balls in fondant, sealing some completely while leaving others partially open for an alien egg effect.
  10. Use green buttercream frosting and royal icing to add fun details for decoration.

Nutrition

Serving: 1cake ballCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 90mgPotassium: 50mgSugar: 10gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

Ensure fondant is rolled to even thickness for easy wrapping. Avoid overbaking to maintain moisture and shape.

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