{"id":1767,"date":"2011-07-08T06:00:03","date_gmt":"2011-07-08T13:00:03","guid":{"rendered":"http:\/\/garlicmysoul.com\/blog\/?p=1767"},"modified":"2011-11-10T19:00:02","modified_gmt":"2011-11-11T03:00:02","slug":"there-really-needs-to-be-a-better-name-for-cake-balls","status":"publish","type":"post","link":"https:\/\/garlicmysoul.com\/blog\/there-really-needs-to-be-a-better-name-for-cake-balls\/","title":{"rendered":"There Really Needs to Be a Better Name for Cake Balls…"},"content":{"rendered":"

Hello again, Sorella Tortina here. In addition to vegetarian cooking, I\u2019m also quite fond of baking. Today I want to share with you how to make cake balls! I first saw cake balls at a bakery in the valley owned by Melissa Joan Hart<\/a> (odd, I know). They came in amazing flavors, looked super cute, and most importantly, were very moist, which is sometimes difficult to attain when baking cake. I had to find out the secret! I inquired around, and a friend of a friend sent me this recipe:<\/p>\n

Ingredients:
\n-1 box cake mix
\n-1 can frosting (16 oz.)
\n-1 lb of chocolate melts
\n-Wax paper<\/p>\n

Sounded easy enough! Now I, along with the other ladies of Garlic My Soul, generally scoff at the use of a boxed cake mix. Due to time constraints (I made these for a happy hour at work one random Tuesday night), and my lack of experience in the cake ball making department, I decided to set aside my feelings and give the boxed cake mix a shot. I\u2019m glad I did for my first attempt. I will also, however, include some cake recipes to make from scratch that I would recommend for moving forward in the cake ball making department.<\/p>\n

How to Make Cake Balls<\/p>\n

1. Start by baking the cake as directed on the box, following directions for a 13×9 inch pan. I would also suggest using two 9 inch round pans if you are making multiple kinds of cake and are in a hurry, as I always am. I don\u2019t recommend using an 8×8, the tops and bottoms burn before the middle is cooked. Just me? Maybe? Still, I was not pleased with the results in my 8×8 pan.<\/p>\n

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2. After the cake is cooked and cooled completely, grab a fork and a large bowl and GO TO TOWN on that cake. Crumble it up into tiny pieces. Yes, it goes against all the laws of baking, but it\u2019s fun to break the rules sometimes. I generally eat any large pieces not easily crumbled (such as the four corners of the cake) just to, you know, make sure they aren\u2019t poisonous or anything.<\/p>\n

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3. Once your cake is thoroughly crumbled, grab your icing of choice and add it to your giant bowl of cake crumbles. For very moist cake balls, use a whole can of frosting. You can also use 1\/2 – 3\/4 of the can, depending on how you want your cake balls. The cake should be sticking together and easily rolled to form balls.<\/p>\n

Here are some cake\/icing combos I recommend:<\/p>\n

Vanilla cake\/vanilla frosting
\nChocolate cake\/chocolate frosting
\nRed velvet cake\/cream cheese frosting
\nCarrot cake\/cream cheese frosting
\nStrawberry cake\/vanilla butter cream frosting
\nStrawberry cake\/strawberry frosting<\/p>\n

*A note about frosting choices. Keep in mind that you are mixing your frosting into your cake, so as amazing as vanilla cake and chocolate frosting sounds, it will probably not look very appetizing. To remedy the situation, you can always dip your cake balls in a variety of toppings. More on that later…<\/p>\n

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4. Dive into your delicious mixture with a cookie scoop or your clean, freshly washed hands, and roll into approximately quarter-sized balls. Lay your finished balls on a wax paper covered plate, platter, or cookie sheet (whatever will fit in your freezer). Generally for me, the freezer is stuffed and only a plate or two will fit in at a time). You should have anywhere from 35-50 cake balls depending on the size.<\/p>\n

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5. Pop your cake balls into the freezer to firm up for about 15 minutes. In the meantime, prepare your rolling stations. Some ideas for what to dip your cake balls in include:<\/p>\n