Just as I was typing about losing a bunch of my pictures, I realized that I’m actually a photo hoarder and have a ton of pics on my camera memory card. My last blog (well, my last one before today) was about holiday baking. I just found the pics and figured I could share them, despite the fact that the holiday is over!
Mini Peppermint Cheesecakes
Christmas Cake Balls
These particular cake balls were not exactly Christmas “flavored”. As previously mentioned, my uncle absolutely loved the pumpkin spice cake balls I made for Thanksgiving so I made the same for Christmas. But the thing I love about cake balls is that you can make them whatever flavor you want and they are always super fun and delicious! They are always a party favorite. Bakerella is the genious behind cake balls, bites, pops, whichever version you prefer. She has tons of tips on her website for making the perfect cake bite but I find the process trying each and every time. Not trying as in necessarily bad, but definitely messy and requiring a bit of patience. Luckily, the cake ball recipes makes a TON of bites so you have plenty to practice with. 😉
The general recipe goes like this:
1 box any flavor cake mix (cook as directed on box for 13 X 9 cake)
1 can any flavor frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can frosting. (I use my hand mixer.)
3. Roll mixture into quarter size balls and lay on cookie sheet covered with wax paper.
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. Place in refrigerator until firm.
You can use any combination of cake and frosting flavors. A few of my favorites are:
CAKE // FROSTING
Red Velvet // Cream Cheese
Spice // Cream Cheese *sub 1 egg with 1 can pumpkin for Pumpkin Spice
Lemon // Funfetti
Strawberry // Cream Cheese or White
Tres Leches // Caramel
Carrot // Cream Cheese
The possibilities are truly endless with these little guys. I can’t imagine a single combination that wouldn’t be tasty.
I almost always use Candiquik for my coating. Love that stuff!! I generally keep my decorations to a minimum but you can use colored almond bark or melting chips, or even add food coloring to your coating. Candiquik doesn’t work with water-based food coloring so you’ll have to hit up your local bakery store for an oil-based coloring should you choose to do so.
I also baked red and green velvet cake to go along with my family’s traditional homemade ice cream. I failed to get a picture of the finished product but here it is, ready to get in my belly! 🙂
I used this tried and true Paula Deen recipe for my cake, obviously splitting up my batter and adding green food coloring to part of it. I always make a few substitutions to this recipe, namely cutting the amount of oil in half and subsituting the half with applesauce. I’ve never been disappointed in this recipe whether I make a full cake or turn it into cupcakes. Paula Deen knows comfort food. 🙂