Tuesday, August 4, 2009
Recycling cake scraps.... Chocolate Covered Strawberry Cake Balls
I don't know what to call these, I mean they are essentially cake balls BUT for whatever reason that just sounds so gross to me. They need a more chic name like cake truffles or cake bon bons, something. I should hold a contest to name my personally made ones. Too bad I didn't think of this sooner it would have been a perfect give a way! Bakerella does some FABULOUS things with these little delicious delights! You have to see all of the things she comes up with. Plain and simple, she ROCKS! Check her site out for complete directions and so many fabulous ideas! You can visit her by clicking here. I adapted mine slightly using vanilla frosting instead of cream cheese basically because I usually make my own frosting and therefore do not have usually have a can of store frosting around BUT I did have a can of vanilla that I found for a project that never came to be - ummmm, yeah I have way to many "good ideas" to mention that happen like that. The land of forgotten baked goods. You know those ingredients that end up being used for something other than their original intent. Oh well, all’s well that ends well right? I had cake scraps from a birthday cake that I made over the weekend. (The Steelers jersey birthday cake (for Bryan turning 24 - Happy Birthday Bryan!!!) that I mentioned in a previous post.)
NOTE: For the correct and entire recipe please see Bakerella's blog!!!
I used the cake scraps - or the left over cake from two 13 x 9 strawberry cakes - the crown (or top) which was cut off of both of them and about a quarter of the other 13 x 9 that I used to carve the sleeves. All in all it was probably about half of a whole 13 x 9. Did I lose you yet with all of that?
I crushed up all of the strawberry cake scraps to get them into crumbs and mixed about half of the can (15.6 oz) of vanilla frosting. Once I made sure it was thoroughly mixed, I used a cookie scoop and made approx 1 inch balls. I placed them on a cookie sheet with wax paper and placed them into the freezer for approx 6 hours until set. Once they were set enough to dip, I melted 1.5 bags of Wilton Candy Melts. (for directions on melting chocolate see my post here) (I have used Almond bark in the past). I used a toothpick inserted in the middle of the cake ball to dip into the chocolate. Once completely covered I placed on a cookie sheet covered with wax paper, drizzled on the opposing chocolate flavor and placed in the refrigerator until it was set. Viola! There you have cake balls (truffles- bon bons- LOL)! Recycling never tasted so good! ENJOY!