Make Them: Cake Balls (part une)

You know how cakes never seem to be moist with decent frosting-to-cake distribution? Lemme solve that for you.

1. Bake some cakes. Crumble using a fork.











(White and Lemon cake pictured but Sara and I also did chocolate as you'll see below).

2. Make frosting and combine into crumbled cake with fingers. Yes, fingers. Yes, it's nasty. And icky. And all around disturbing. If you're one of those kids who liked to "play" with mud - like Sara - you may enjoy this part.














(Sara made a 1-1 frosting to cake ratio for her chocolate cake. But I forgot to "do the math" with the butter cream frosting and put something like 3 cakes worth of buttercream frosting into one set of cake mix. This leads to soggy balls. Yeah, I typed that. Soggy balls.)

3. Firm the cake-frosting mix into balls using a soup-or-similar-sized spoon to scoop out the right amount of mix then freeze on a wax paper for 20-30 minutes.











(Note how nice and firm Sara's chocolate cake balls are and how misshapen and gooey mine are. The gooeyness will lead to further complications. Stay tuned.)

4. Melt chocolate in a double boiler to make a chocolate sauce and coat the balls by dipping and rolling them into the melted sauce with a spoon.

In addition to chocolate we also melted white chocolate. This turned into a hardened disaster. According to my pastry chef bro, who we only bothered to call post-disaster, you're supposed to "cut" white chocolate with cream (not water and/or shortening) and keep the temp high Oopsie.




(If your balls are gooey, then chunks of cake will crumble off into the chocolate sauce, making it difficult to coat the balls.

5. Sprinkle while sauce is wet, then let set in the fridge for several hours before enjoying.


Sara and I are committed to improving the cake ball process by:

- fixing the frosting to cake distribution ratio
- finding better melting chocolate
- speeding up our dipping process which currently takes forEVer
- attempting more exotic types of cake

Part Deux coming soon!