Saturday, January 15, 2011
lemon cake balls
Bakerella's Cake Balls, but they are very small, and amazingly perfectly balanced in moistness, texture, taste, smoothness, and richness. However, they are expensive. So I tried to make my own.
We try to make sweets just once a week, and I was craving something lemony and cakey, so I thought I would make these. I used Bakerella's Red Velvet cake balls recipe as a guide.
Lemon Cake Balls
1 box lemon cake (cooked as directed on box for 9x13 cake)
1 can cream cheese frosting (I made lemon cream cheese frosting minus the food coloring)
1 package white chocolate bark
1. After cake is cooked and cooled completely, crumble into large bowl or into a gallon ziploc bag.
2. Mix thoroughly with frosting. (If you use the ziploc bag you can just squish the mixture without getting your hands messy)
3. Roll mixture into small balls and lay on cookie sheet.
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm.
I found it difficult to coat the cake balls. It got very clumpy for me and thick. When it hardened, it was very hard, unlike my bakery's smooth and soft coating. Also, I don't like the taste very much of the almond bark. So if I do this again I would want a different sort of coating for the outside. I'll have to figure that out. It also seemed like the lemon cake needed additional flavor. I was thinking maybe a drop or two of coconut extract? All in all, it was a fun thing to make and fun for the fam to eat. I could only eat a couple before I had my fill. They are incredibly sweet and rich.