St. Patrick’s Cake Balls2014-03-17
- Yield : 24
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 5:000 h
A nice little green treat for St Patrick’s Day. These are a recipe for Cake Balls, pretty much the same as Cake Pops without the Popsicle stick. I have to admit thought I think I would have been much easier to do the Cake Pop method as it makes the whole coating part much easier but incase you don’t have any Popsicle stick these are still doable. This recipe took me a bit and a fair amount of preparation due to it’s many steps and since I decided to make everything from scratch, However if you want to speed things up, you may use a cake mix to make the original cake as well as canned vanilla frosting. I would recommend getting a lot of chocolate if that is the prefer coating for you, I think candy melt however to be much easier to deal with when it comes to this. They are a bit on the sweet side thought so again will be on preference. I also colored them green for St. Patrick’s day but can be tweaked to any kind of occasion. Overall, it’s a nice sweet treat and fun to decorate.
- **Vanilla Cake**
- 3 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 1-3/4 cups granulated white sugar
- 4 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 1 cup room temperature milk
- 4 cups confectioners sugar
- 1 cup unsalted butter, room temperature
- 1 tsp pure vanilla extract
- 2-4 tablespoons milk or light cream
- Assorted food colors (if desired)
- 2 - 16 ounce bags of Candy Melts or Baking Chocolate for coating
Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven. Line with parchment paper on 9x13 baking pan.
In a bowl, sift or whisk together the flour, baking powder, and salt.
In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) beat the butter until soft and creamy (about 1-2 minutes).
Gradually add the sugar and beat until light and fluffy (about 3-5 minutes).
Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and beat until combined.
With the mixer on low speed, alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour. If desired, color the frosting with food color, in this case i used green.
Pour batter into prepared pan, smoothing the tops with the back of a spoon or an offset spatula. Bake 27 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.
Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. Remove the parchment or wax paper and re-invert cakes so that tops are right side up. Cool completely. 1-2 hours.
Now for the frosting. In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Beat in the vanilla extract.
With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Add about 2 tbsp of the milk and beat to combine.
Then, on high speed, beat frosting until it is light and fluffy (about 3-5 minutes). Add more milk or powdered sugar, as needed, to get the right spreading consistency. If desired, color the frosting with food color, in this case i used green.
Once the cake has completely cooled and the frosting is ready. Slice the cake into 4 parts, grab 2 of the parts and rub them together into a large bowl causing it to crumble. Do this for the whole cake until everything is crumbled.
Put about half of the frosting in with the crumbled cake and mix well, Using your hands for this part might be the easiest so you can quickly tell if it's enough frosting. Keep adding more frosting until the cake has become more solid and sticky, enough so when you grab some and form into a ball it holds together. For mine, I used only about half of the frosting.
At this stage I used an ice cream scooper to have a consistent size and rolled them into golf size balls. Put them over plastic wrap and put them in the fridge to chill for at least an hour.
Take your candy melt or baking chocolate and melt them in a double boiler setup constantly mixing for best result. Alternatively you can microwave it on low setting and a 15-30 second interval until fully melted.
Once fully melted, take out the cake balls from the fridge and dip each cake ball in fully coating them. Make sure the coating is fully melted so it is much easier to coat. You can also use the remaining frosting as a coating if you wish. I used some of the leftover frosting to do a little decoration on the cake balls.
Once fully coating, back in the fridge they go to harden. Serve slightly chilled. Enjoy!