Home Party Dessert Recipe
5/10/2019
Honey Bee Cake Balls
(for the sponge cake)
2 1/4 cups all purpose flour
2 t baking powder
1 t fine sea salt
3/4 cup plus 2 T unsalted butter, at room temperature
3/4 cup sugar
1/3 cup honey
2 t pure vanilla extract
2 eggs, at room terperature
1 egg yolk, at room termperature
3/4 cup buttermilk, at room termperature
(for the decoration)
semi-sweet chocolate, melted
white chocolate, melted
various toppings
[how to make]
*Preheat the oven to 350 degrees.
*In a bowl, sift together the flour, baking powder, and salt, then whisk the ingredients by hand to ensure they are well mixed.
*In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, honey, and vanilla on low speed until blended; increase the speed to high and cream until very light and fluffy, 5 to 7 minutes.
*As you make the batter, stop the mixer frequently and scrape the paddle and the sides of the bowl with a rubber spatula.
*Blend in the eggs and egg yolk one at a time, adding the next one as soon as the previous one has disappeared into the batter.
*With the mixer on low speed, add the flour mixture in three parts, alternainig with the buttermilk in two parts, beginning and ending with the flour.
*After each addition, mix until just barely blended and stop and scrape ahte bowl.
*Stop the mixer before the last of the flur has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not overbeat the batter.
*Spray the base and top with non-stick cooking spray and dust with flour.
*Place the base (piece withoug holes) on a cookie sheet and pour cake batter into each cavity, being careful not to overfill.
*Place the top (piece with holes) on top of the base and snap the pieces together.
*Place cookie sheet in the oven for 18 to 20 minutes.
*Remove cookie sheet from the oven and use a soft spatula to scrape any excess batter from the top of the bakeware. Let cool completely.
*Unsnap the top from the base and carefully remove it.
*Turn the base over, releasing the cake pops from the bakeware.
*Decorate as desired.
Note: The sponge cake recipe came from "Vintage Cakes" by Julie Richardson.
2 1/4 cups all purpose flour
2 t baking powder
1 t fine sea salt
3/4 cup plus 2 T unsalted butter, at room temperature
3/4 cup sugar
1/3 cup honey
2 t pure vanilla extract
2 eggs, at room terperature
1 egg yolk, at room termperature
3/4 cup buttermilk, at room termperature
(for the decoration)
semi-sweet chocolate, melted
white chocolate, melted
various toppings
[how to make]
*Preheat the oven to 350 degrees.
*In a bowl, sift together the flour, baking powder, and salt, then whisk the ingredients by hand to ensure they are well mixed.
*In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, honey, and vanilla on low speed until blended; increase the speed to high and cream until very light and fluffy, 5 to 7 minutes.
*As you make the batter, stop the mixer frequently and scrape the paddle and the sides of the bowl with a rubber spatula.
*Blend in the eggs and egg yolk one at a time, adding the next one as soon as the previous one has disappeared into the batter.
*With the mixer on low speed, add the flour mixture in three parts, alternainig with the buttermilk in two parts, beginning and ending with the flour.
*After each addition, mix until just barely blended and stop and scrape ahte bowl.
*Stop the mixer before the last of the flur has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not overbeat the batter.
*Spray the base and top with non-stick cooking spray and dust with flour.
*Place the base (piece withoug holes) on a cookie sheet and pour cake batter into each cavity, being careful not to overfill.
*Place the top (piece with holes) on top of the base and snap the pieces together.
*Place cookie sheet in the oven for 18 to 20 minutes.
*Remove cookie sheet from the oven and use a soft spatula to scrape any excess batter from the top of the bakeware. Let cool completely.
*Unsnap the top from the base and carefully remove it.
*Turn the base over, releasing the cake pops from the bakeware.
*Decorate as desired.
Note: The sponge cake recipe came from "Vintage Cakes" by Julie Richardson.
3/11/2018
St. Patrick's Day Cake Balls
(for cake)
1 cup granulated sugar
4 oz. unsalted butter, softened
2 eggs, at room temperature
1 T vanilla extract
1 1/2 cups all purpose flour
1 3/4 t baking powder
1/2 cup milk
(for icing)
4 T unsalted butter, softened
4 oz. cream cheese, softened
1 t vanilla extract
1 1/4 cups confectioners' sugar
(for coating & topping)
24 oz. white chocolate, melted
food color (green)
confetti of your choice
>how to make<
(for cake)
*Preheat the oven to 350 degrees and grease a 10" round cake pan.
*With an electric mixer, cream together the sugar and butter.
*Beat in the eggs and vanilla.
*In a separate bowl, mix together the flour and baking powder, and then add to the wet mixture.
*Stir in the milk.
*Pour the batter into the cake pan and bake for 30 to 40 minutes, or until fully baked. Let cool.
(for icing)
*With an electric mixer on medium speed, beat together the butter and cream cheese until smooth.
*Mix in the vanilla.
*Slowly mix in the sugar until smooth and creamy.
1 cup granulated sugar
4 oz. unsalted butter, softened
2 eggs, at room temperature
1 T vanilla extract
1 1/2 cups all purpose flour
1 3/4 t baking powder
1/2 cup milk
(for icing)
4 T unsalted butter, softened
4 oz. cream cheese, softened
1 t vanilla extract
1 1/4 cups confectioners' sugar
(for coating & topping)
24 oz. white chocolate, melted
food color (green)
confetti of your choice
>how to make<
(for cake)
*Preheat the oven to 350 degrees and grease a 10" round cake pan.
*With an electric mixer, cream together the sugar and butter.
*Beat in the eggs and vanilla.
*In a separate bowl, mix together the flour and baking powder, and then add to the wet mixture.
*Stir in the milk.
*Pour the batter into the cake pan and bake for 30 to 40 minutes, or until fully baked. Let cool.
(for icing)
*With an electric mixer on medium speed, beat together the butter and cream cheese until smooth.
*Mix in the vanilla.
*Slowly mix in the sugar until smooth and creamy.
(cake balls)
*After the cake has cooled to room temperature, pick up a small portion of the cake and crumble it into a large mixing bowl using your hands.
*Continue to crumble the cake until you no longer see any chunks.
*Add about 1/2 to 3/4 portions of icing to the cake crumbs with a wooden spoon.
*You will need to give the cake and icing mixture a good stir until it is fully combined and has a dough-like consistency.
*Using a cookie scoop to portion out equal amounts of cake ball dough.
*A good size for a cake ball is about 1 1/4" in diameter.
*You would like to scoop out all the portions before you start rolling.
*Take each portion that you have scooped out and roll it back and forth between your hands until you have a nice smooth ball.
*Place each ball on a tray lined with parchment or waxed paper.
*After you have rolled all of the scooped out portions, place the entire tray of balls in the freezer for at least 2 hours.
(coating)
*Before you take your cake balls out of the freezer, you will need to prepare the dipping chocolate in a bowl.
*Mix in the food color to half of the melted chocolate.
*Remove your cake balls from the freezer and spear each ball with a toothpick.
*Pick up a cake ball by the toothpick and dip it in the melted chocolate.
*Be sure to coat the entire ball.
*Then, lift the ball above the chocolate and give it a light shake to let the excess chocolate drip off.
*Set the dipped cake ball back down on the waxed paper and move to the next cake ball.
*Continue to dip each cake ball until all of them a re complete.
*You will now remove all the toothpicks and "cap."
*Using a spoon, take a small amount of the melted chocolate and cover the small holes where the toothpicks were.
*You can now decorate the dipped cake balls as you wish.
-serves about 30 -
Note: I adapted the recipe in "Cake Balls" by Robin Ankeny & Charlotte Lyon.
