OK so I am a huge fan of Bakerella... and as you all know she has recently gone on the Martha Stewart show where Martha show cased her cake balls! I have been obsessed with them since the moment I saw them and knew that I had to try to make them as soon as possible....
Well the first time around did not go so well but the second time was better so the pictures and commentary are going to reflect the first and the second time.
The first step of the cake balls is to pick your favorite box cake or homemade cake recipe. I choose to go old school with the Funfetti cake...
Once you make the cake you have to let it cool completely and then crumble the cake very fine into a bowl...
Next you add in a container of frosting (per Bakerella you use a whole container of frosting, however, I did this the first time and it produced very mushy wet doughish balls... The second time around I barely used half of th frosting container and they were still able to make into balls and the consistancy was much better)
Once you mix the frosting into the cake you need to form it into balls. The balls must be chilled before you dip them. Both times I put them in the freezer for about 12 minutes and then dipped them.
The first time with the Funfetti cake I tried to use the almond bark like Bakerella does... I found that either melted on the stove or in the microwave it was very thick and hard to work with and just made a mess... Plus when taste tested they were awful! Horrible little weird dough balls things. The second time around we made strawberry cake and melted white chocolate to dip them in. We added a little bit of oil to the chocolate to make the chocolate a little bit more thin and easier to work with. This produce much better results.
The cake had much more of a cake consistancy the second time around. The white chocolate did make them very rich. I still love this recipe but I do feel I need to play with it more to make more of what I was looking for. Miss Bakerella makes it look so simple :O) but I guess that is what all good bakers do! If any of you have made these and have any tips let me know... I am up for all help and suggestions.
Sinfully Yours,
Heather
Continue reading...
Well the first time around did not go so well but the second time was better so the pictures and commentary are going to reflect the first and the second time.
The first step of the cake balls is to pick your favorite box cake or homemade cake recipe. I choose to go old school with the Funfetti cake...
Once you make the cake you have to let it cool completely and then crumble the cake very fine into a bowl...
Next you add in a container of frosting (per Bakerella you use a whole container of frosting, however, I did this the first time and it produced very mushy wet doughish balls... The second time around I barely used half of th frosting container and they were still able to make into balls and the consistancy was much better)
Once you mix the frosting into the cake you need to form it into balls. The balls must be chilled before you dip them. Both times I put them in the freezer for about 12 minutes and then dipped them.
The first time with the Funfetti cake I tried to use the almond bark like Bakerella does... I found that either melted on the stove or in the microwave it was very thick and hard to work with and just made a mess... Plus when taste tested they were awful! Horrible little weird dough balls things. The second time around we made strawberry cake and melted white chocolate to dip them in. We added a little bit of oil to the chocolate to make the chocolate a little bit more thin and easier to work with. This produce much better results.
The cake had much more of a cake consistancy the second time around. The white chocolate did make them very rich. I still love this recipe but I do feel I need to play with it more to make more of what I was looking for. Miss Bakerella makes it look so simple :O) but I guess that is what all good bakers do! If any of you have made these and have any tips let me know... I am up for all help and suggestions.
Sinfully Yours,
Heather
