Cake Balls
Hi All,
I made cake balls from all the extra white cake I had from several cakes last week and I'm getting rave reviews from my co`workers and I took them to a shower and people are loving them. Try them if you have not done so. The dipping in Chocolate is time consuming but worth the smiles that people get after biting into one.
Tracy
Replies to This Discussion
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Permalink Reply by Annette on
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can you tell me how many cups of butter cream it takes for 8 cups of cake? and do you have a good recipe for butter cream? I would love to try this.
Karen Marie said:Lisa cake balls are the easiest thing...just gather some cake scraps or a day old cake, about 8 cups. Break up the cake and put into a workbowl of your mixer. Turn on low and break up the cake a bit more. Add a cup of buttercream at a time until it makes a very thick paste. You can add flavorings, a little chocolate etc. to the mixture. Shape into 1" balls and stick lollipop sticks all the way to the bottom of the cake ball. Refrigerate until firm about an hour. Dip in melted chocolate, tapping gently to remove excess chocolate. Place on parchment and refrigerate until firm. IMHO I think they taste best cold.
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Permalink Reply by Windy Jimenez on
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Pic of my "Cake Balls"
Windy Jimenez said:Just made some last night to box and give as a Father's Day gift to my husband and son's Godfather!
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Permalink Reply by Karen Marie on
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It depends on how moist your cake is to start with. If it is very moist you wont need as much but generally 2 cups is about right. I prefer Swiss butercream...takes a little effort but it tastes so delicious:
Swiss buttercream
6 oz (by weight) eggwhites at room temperature about 6-7
3/4 lb sugar
3/4 lb UNSALTED butter very soft but not microwaved
2 tsp vanilla or flavor of choice
Set up a double boiler with simmering water. Whisk egg whites and sugar together. Place over the double boiler and whisk constantly until the sugar is completely melted. If you have an instant read thermometer iy should say between 155-160 degrees F. Dont rush the eggwhites or you will curdle them. Place eggwhite mixture in your mixer with the whip attachment and whip on high speed until the meringue is room temperature. You cant overwhip this. Yurn to low speed and add butter about 4 oz at a time and just barely mix it in, maybe 10 seconds. Then add flavoring, turn on high and whip until light and fluffy. It will soften and not look right for a few minutes but it will come together. Make sure the meringue is room temperature before adding the butter. If it is still warm you will get soup. This is shelf stable for at least 3 days and refrigerated for about 2 weeks, frozen for 3 months. If you refrigerate it let the buttercream come to room temp before whipping till fluffy. If it is cold you will have a mess.
Annette said:can you tell me how many cups of butter cream it takes for 8 cups of cake? and do you have a good recipe for butter cream? I would love to try this.
Karen Marie said:Lisa cake balls are the easiest thing...just gather some cake scraps or a day old cake, about 8 cups. Break up the cake and put into a workbowl of your mixer. Turn on low and break up the cake a bit more. Add a cup of buttercream at a time until it makes a very thick paste. You can add flavorings, a little chocolate etc. to the mixture. Shape into 1" balls and stick lollipop sticks all the way to the bottom of the cake ball. Refrigerate until firm about an hour. Dip in melted chocolate, tapping gently to remove excess chocolate. Place on parchment and refrigerate until firm. IMHO I think they taste best cold.
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You are so welcome Jennifer.. the candy disks will get nice and crispy ...that is what I used. You can use chocolate chips in a pinch too. Also if you are in a hurry to melt the blocks just chop them up into small pieces with a large sharp knife...just be careful....
Jennifer Ponder said:Karen, thank you for the instructions on how to do it without a melting pot. However I did break down & buy me one, worked pretty good. I used the 'almond bark' chocolate in it. I did melt it a little in the microwave first, I was pressed for time & wasnt sure how long it would take the melting pot to melt 6 blocks. I did buy a big bag of chocolate disks, but didnt know if those would give me the same crisp coating as the almond bark. No time to experiment. lol The craft/dessert party was for the kids to be able to make father day crafts, but it was also a dessert contest & can you believe my cake balls won. pretty cool. There was only 5 desserts, heath cookies, fruit cake, some kind of coconut pudding, my cake balls & a chocolate drizzle cheese cake.
Karen Marie said:Jennifer if you dont have the chocolate pot you can put chocolate in a double boiler over boiled hot water with the heat off. Or place a heatproof bowl over a very wet towel placed in an electric fry pan on the lowest setting....just barely turned on...that will keep the chocolate melted. It would be better to use candy melts so you dont have to worry about tempering...dark chocolate tastes best IMHO.
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Pretty yummy!!
Windy Jimenez said:Pic of my "Cake Balls"
Windy Jimenez said:Just made some last night to box and give as a Father's Day gift to my husband and son's Godfather!
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Permalink Reply by Karen on
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Bake any cake in a 9 x 13" pan. While still hot, stir in 1 can of any frosting. Mix together until frosting is melted into the cake. Roll into balls. Freeze. Dip into melted almond bark or chocolate while still frozen.
lisa yanoschak said:i've never tried to make them and would love to know how to by the professionals here.....any suggestions?
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Forgot to say you can roll in coconut or chopped nuts before chocolate sets.
Karen said:Bake any cake in a 9 x 13" pan. While still hot, stir in 1 can of any frosting. Mix together until frosting is melted into the cake. Roll into balls. Freeze. Dip into melted almond bark or chocolate while still frozen.
lisa yanoschak said:i've never tried to make them and would love to know how to by the professionals here.....any suggestions?
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