Leprechaun Cake Balls

by Kate on March 15, 2013

Leprechaun Cake Balls

These cutie pies pretty much speak for themselves :)

Granted, they take a bit of time and some TLC, but once they are done, it’s like a little edible irish men sent straight from the motherland to bring you lucky charms!

I chose to not make them as cake pops because I was afraid they may be a bit too heavy between the hat and the size of the ball.  I tried to include some instructional photos to help you guys along the way.  You will just love these guys.  Love them.

Leprechaun Cake Balls

Leprechaun Cake Balls

Yield: about 12 large leprechauns


  • 1 box of cake mix, prepared according to instructions
  • 1/2-1 cup frosting
  • 12 E.L. Fudge Stripe cookies
  • 12 large marshmallows
  • 2 - 12oz bags of green Wilton Candy melts
  • 2 - 12oz bags of white Wilton Candy melts
  • 24 mini chocolate chips with the tips cut off
  • Reeses Pieces (12 orange and 12 yellow)
  • 2 cups Corn Flakes, crushed into small crumbs
  • Miscellaneous Items
  • foam discs
  • bamboo skewers


To prepare your cake balls:

Prepare your cake according to instructions in a 13x9" baking dish. Once cake is done, allow to cool to room temperature. Once cooled, crumble the cake into pieces in a large mixing bowl. Then add your frosting. Start with a smaller amount (about 1/2 cup) and work it into the cake and continue adding until it becomes a good dough-like texture (I used about 3/4 of a cup total, but it really depends on how soft you like it to be).

Take about 1/3 cup of the dough and roll it into a ball, placing on a wax paper-lined baking sheet. Stick in the freezer for 1/2 hour to allow them to harden (this will make them easier to handle and hold up better when dipping them in the chocolate).

While they're chilling, you can prep your hats.

To make the hats:

Melt your green Wilton discs in a double boiler. Once the chocolate has melted, dip one end of the marshmallow in the melted chocolate.

Stick it in the center of the E.L. Fudge Stripe cookie until all 12 hats are completed.

Take a bamboo stick and stick it through the center of the cookie (that is why the E.L Fudge Brand works well, because there's that hole in the center to stick the bamboo skewer through) into the marshmallow.

Dip the entire hat into the green chocolate, letting any excess drip off, and place a yellow resees pieces in the center. Then take each skewered hat and stick it into the foam discs (you could use styrofoam or that green foam that florists use for flowers. I got mine at the dollar store. But really you can use any surface that will allow the skewers to stand up while the chocolate on the hats is drying)

To assemble your leprechauns:

Melt the Wilton white chocolate discs in the double boiler. Remove your cake balls from the freezer and stick a bamboo skewer through the center.

Dip each cake ball into the melted white chocolate, letting any excess drip off, and then immediately into the crushed corn flake crumbs, covering all but the top of it's head and the 'face' (you basically want to create the illusion of hair and a beard with the corn flakes, leaving the 'face' and the top 'bald' to attach the hat). Place each cake ball onto wax paper and remove the skewers.

Once each has been dipped in the chocolate & cornflakes, dab a little of the white chocolate onto the orange resees pieces and stick it onto his face to create the nose. Then, take 2 mini chocolate chips (making sure to cut off the pointy tips), dabbing a little chocolate onto them, and sticking them to his face to make the eyes.

Lastly, take each hat, dabbing chocolate on the bottom of it, and adhering it to the top of the leprechauns head.

Gaze longingly at your cute little irish men!!!


miki March 15, 2013 at 2:50 pm

no way! these are just too cute!!!!

Kate March 15, 2013 at 4:33 pm

thanks Miki! they were so fun to make too :) Happy St. patricks day!

Meg March 15, 2013 at 6:39 pm

SO cute. :)

Comments on this entry are closed.

{ 1 trackback }

Previous post:

Next post: