Daily Archives: January 3, 2012

Lemon Cake Balls

First things first, I have to make an important distinction that will impact the future of my little baking blog.

Cake Pop = bake cake, crumble cake, mix in frosting, form into balls, dip. Whether it has a stick or not, this is the essence of a Cake Pop. I have an entire category dedicated to them. They are heaven. If you have never tried one, go to Starbucks and get the pink one.

Some people, however, do not like Cake Pops. (Crazy, right?!) They say they are too sweet, too rich, whatever. I use those phrases sometimes too, but not about Cake Pops! Others think the texture is weird. They’re gooey-ish, so it almost seems like they are uncooked. I hate lots of foods because of texture, so I can’t hate those people either. Anywhooo, I won’t judge. Because  there is a solution to these Cake Pop hating individuals.

babycakes!!!

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It bakes cake (and just cake) into balls, so that you can skip the whole crumble-cake, mix-in-frosting, form-into-balls part. You just bake the cake, then dip it! Another bonus, the little balls of cake take just 4-5 minutes to cook! Sorry for all the exclamation points, this is just a very exciting idea.. especially for all the Cake “Pop” haters.

So has anyone else caught on to the dilemma here?

What do you call these little balls of cake? Although the machine refers to them as Cake Pops, they are not the same thing and I refuse to refer to them with the same name. After much thought on the matter, I have decided to call them…..

Cake Balls.

Creative, I know. (For future reference, Cake Ball posts will be classified under “Cakes” and not “Cake Pops.”)

So here we go with my first Cake Ball run!

I went with a from scratch recipe for the first time, but I am pretty sure box cake works with it too. I’ll let you know next time. (**update** boxed cake does not work!)

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First batch was a little brown. Still tastes amazing though!

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If you put too much batter in the holes, it makes a little edge where the sphere halves meet. Easily broken off though.

If you don’t put enough batter in the holes, the top half of the Cake Ball is not round. Like these…

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Cake Balls ready for their coating!

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These are lemon flavored, so instead of coating them in candy melts (like you would use for Cake Pops), I wanted to do more of a glaze. Think donut holes!

I used the same glaze I use on my cookies, but I added some lemon extract and lemon juice to make them just as lemony as the cake.

I dropped them in a bowl of glaze, covered them well with a spatula, then fished it out with a fork and tapped off as much as I could. I carefully set it on the wire rack (with wax paper underneath) and gave it some rainbow sprinkles. Sprinkles make everything 549463135487  times better.

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Aren’t they pretty?!

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See?! The inside isn’t gooey, just fluffy cake! Very good fluffy cake. A couple people said it reminded them of a donut, especially with the glaze coating.

**Disclaimer – All words above are my views only and I was not paid to talk about the babycakes product. It was a Christmas gift from my brother actually. 🙂 What a good brother I have!

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Filed under Cakes

Beer Cookies

These were made for a friend’s friend’s husband’s birthday. The birthday boy loves Sierra Nevada beer, so these were done especially for him. (He also loves Budweiser but I was not brave enough to go there!)

I wanted to stick to the design of the real label as much as possible, so I formed a plan of attack before I did a single thing to the cookies. First I outlined the labels, then dropped some white dots in the center for the “mountain scene.”

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I wanted to wait for the green outline to dry completely before adding the brown bottle outline, because dark colors tend to bleed.

And bleeding cookies are just as yucky as real blood. Okay not really, but to a cookie decorator it’s just as tragic.

Anyways, so I went ahead and filled the green in next before adding any brown.

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Once the green was set, I outlined the rest of the bottle and carefully filled it in without letting any of the brown icing touch the still-wet green icing. It did touch on a few. I used those for practice when it came to the next steps…

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I put these away and waiting until the next day to do the detailing. I didn’t want to mess up the perfect smoothness of the icing! I first drew on the mountains and river, and piped trees and wheat next to it.

Let’s pretend I remembered to take a photo at that stage. It’s the first time I really used my food markers. They’re tricky on my icing because it’s not completely hard like royal icing. More practice is needed!

The text for “Sierra Nevada” was more difficult that I expected… I was nearly crying over these! (Out of frustration, not sadness.) I wanted it curved over the top of the mountain scene, but it didn’t fit. Then I tried curving “Sierra” over the top and “Nevada” under the bottom. Too much curving and I couldn’t get it right… I decided to just bite the bullet and go straight across with both. The harder I tried the sloppier it got. Piping words it hard! You just have to relax and go at it as natural as possible. Once I realized this (and stopped crying) I was more relaxed and they turned out better.

Okay, suspense is killing, here they are!

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My favorite part is the bottle caps!

Six pack anyone? 🙂

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Filed under Cookies