Cake Balls – The New Trend in Wedding Desserts

Today I want to share with you a new dessert craze that is sweeping the states and one that I’m sure will be with us here in the UK very soon….Cake Balls! Cake Balls are perfect for your wedding breakfast dessert or a wonderful addition to your desert or sweetie table.

I have been lucky enough to be sent a selction of recipies for you bakers out there to try yourslef from a new cookbook entitled ‘Cake Balls’ it tells us all about the growing interest in alternative wedding desserts. It comes from Boston and was written by Dede Wilson and used by permission of The Harvard Common Press.

I have pciked out 3 of my favouite recipes to share with you………….

‘Wedding day desserts are undergoing a reinvention of sorts; from doughnuts, to sundaes to candy bars, brides are breaking out of the traditional cake routine and supplementing their sweet servings with something different. Cake balls are an elegant, unique addition to any table or dessert tray. These small, truffle-like treats are sophisticated, decadent, and creative.’

The Crunchie-Munchie

If you are a fan of salty-sweet combinations, this is the perfect cake ball for you. The inside is moist milk chocolate brownie and milk chocolate ganache. Dip in your choice of chocolate and then coat with a mixture of pretzels, potato chips, mini chocolate morsels, and caramel corn.
(Makes about 28 golf ball–size balls)

Ingredients

• 1 batch Milk Chocolate Brownies, baked, cooled, and crumbled
• 1/2 batch Milk Chocolate Ganache, at room temperature, ready to use (should be
  soft and spreadable)
• 1 cup crushed caramel corn (about 1/2 inch around)
• 1 cup crushed potato chips (about 1/2 inch across)
• 1 cup crushed thin pretzel sticks (1/4 to 1/2 inch long)
• 1 cup miniature semisweet chocolate morsels
• 1 pound semisweetchocolate, such as Callebaut or Ghirardelli, finely chopped
• 28 miniature fluted paper cups (optional)

Directions
1. Combine the brownie and 1/2 cup of the ganache. Test by compressing and tasting, and add more ganache only if needed for flavorand moisture. Roll into golf ball–size cake balls. Refrigerate until firm. This can be done 1 day ahead; store in an airtight container once they are firm.

2. Line a rimmed baking sheet with parchment paper or aluminum foil. Toss the caramel corn, potato chips, pretzels, and mini morsels together in a bowl. Melt the chocolate in the microwave or a double boiler. Dip the balls one at a time in the chocolate, encouraging any excess chocolate to drip back into the container. Place, evenly spaced, on the prepared pans. Sprinkle a generous amount of the topping mixture on top of each cake ball while the chocolate is still wet. Use your fingers to scoop up additional topping and press to the sides of the balls. These balls look best when they are covered as completely as possible. Refrigerate briefly until the chocolate is set. Trim the bottoms, if needed. Place each cake ball in a paper cup, if desired. Place in a single layer in an airtight container and refrigerate for up to 4 days. Bring to room temperature before serving.
Note: Since these cake balls are all about excess, why not divide the batch into thirds and dip some in dark, some in white, and some in milk chocolate?

Milk Chocolate Brownies

Milk chocolate lovers, I have created a milk chocolate brownie just for you! Combine this with milk chocolate ganache for a milk chocolate—laden cake ball. The key is that you must use a high cacao mass milk chocolate, such as Valrhona Jivara (40 percent) or Scharffen Berger Milk Chocolate (41 percent). Using a high cacao percentage milk chocolate yields a moist, luscious milk chocolate brownie. This is one time when I strongly recommend not making any chocolate substitutions.
(Makes one 8-inch square base brownie about 5 cups crumbs)

Ingredients

• 1 cup all-purpose flour
•  Pinch of salt
•  5 ounces milk chocolate, such as Valrhona Jivara, Scharffen Berger Milk Chocolate,
  or other high cacao mass (40% or above) milk chocolate
• 1/2 cup (1 stick) unsalted butter, at room temperature, cut into tablespoon-size pieces
• 2/3 cup sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract

Directions
1. Position a rack in middle of the oven. Preheat the oven to 350°F. Coat an 8-inch square pan with nonstick cooking spray; set aside.

2. Whisk the flour and salt together in a small bowl to aerate and combine; set aside.

3. Melt the milk chocolate and butter together in the top of a double boiler over barely simmering water or in the microwave. Stir until smooth and let cool slightly.

4. In a large bowl with an electric mixer on medium-high speed, beat the sugar,eggs, and vanilla until light and fluffy, about 3 minutes. Gently fold in the chocolate-butter mixture until a few chocolate streaks remain. Fold the flour mixture into the batter until just combined. Spread evenly into the prepared pan.

5. Bake for about 18 minutes, or until a toothpick inserted in the center shows many moist crumbs. The brownies do not really change color. Do not overbake. Let cool completely in the pan on a wire rack. The brownies are ready to use. Alternatively, double-wrap the pan in plastic wrap and store at room temperature for up to 1 day before proceeding.

 Milk Chocolate Ganache

Following the basic ganache premise of combining chocolate and cream, this is a milk chocolate ganache that works beautifully with the Milk Chocolate Brownies and the Super-Easy Chocolate Cake, but feel free to combine it with other cakes and bases as well. This recipe both halves and doubles perfectly.
(Makes about 2 1/2 cups)

Ingredients

• 1 1/2 cups heavy cream
•  1 pound milk chocolate, finely chopped, such as Callebaut, Valrhona Jivara, or
  Scharffen Berger

Directions
1. Place the cream in a large saucepan and bring to a boil over medium heat.

2. Remove from the heat and immediately sprinkle the chocolate into the cream. Cover and allow to sit for 5 minutes. The heat of the cream should melt the chocolate. Gently stir the ganache until smooth. If the chocolate is not melting, place over very low heat, stirring often, until melted, taking care not to burn the chocolate. Let cool at room temperature until spreadable. The ganache is ready to use. (You may hasten the chilling process by stirring the pan over an ice bath. If it becomes too firm, or if you would like to return it to a softer state, simply place over hot water or microwave briefly.) The ganache may be refrigerated for up to 1 week or frozen for up to 1 month in an airtight container.

Confetti Cake Balls

Whether you call them rainbow sprinkles or jimmies you are probably used to seeing these tiny sugar embellishments on top of ice cream cones or cupcakes as decoration. In recent years, they have become very popular baked into white cake batter to create a colorful, speckled effect. There are even cake mixes that include the sprinkles. Additional sprinkles can be added to the top of the white chocolate–dipped cake ball
(Makes about 46 golf ball–size balls)

Ingredients:

• 1 batch White Cake, made with 1/4 cup rainbow sprinkles folded into the batter
  before baking
• 1/2 batch Confectioners’ Sugar Frosting, ready to use
• 1 1/2 pounds white chocolate, such as Callebaut or Valrhona Ivoire, finely chopped
• 1/4 cup rainbow sprinkles
• 46 miniature fluted paper cups (optional)

Directions:

1. Crumble the cooled cake and combine with 3/4 cup of the frosting. Test by compressing and tasting, and add more frosting only if needed for flavor and moisture. Roll into golf ball–size cake balls. Refrigerate until firm. This can be done 1 day ahead; store in an airtight container once they are firm.

2. Line two rimmed baking sheets with parchment paper or aluminum foil. Melt the chocolate in the microwave or a double boiler. Dip the balls one at a time in the chocolate, encouraging any excess chocolate to drip back into the container. Place, evenly spaced, on the prepared pans. Scatter some of the sprinkles on top of each cake ball while the chocolate is still wet. Refrigerate briefly until the chocolate is set. Trim the bottoms, if needed. Place each cake ball in a paper cup, if desired.
Place in a single layer in an airtight container and refrigerate for up to 3 days. Bring to room temperature before serving.

White Cake

Lighter in texture, paler in color, and subtler in flavor than yellow cake, white cake is perfect when combined with delicate flavors such as Pastry Cream and White Chocolate Ganache. A golden brown, thin, somewhat crispy edge might develop during baking, which is hard to crumble. Feel free to cut it away before crumbling the cooled cake.
(Makes one 9 x 13-inch base cake about 10 cups crumbs)

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 4 large egg whites, at room temperature
• 1 1/2 cups whole milk, at room temperature
• 1/2 cup (1 stick) unsalted butter, at room temperature, cut into small pieces
• 1 1/2 cups sugar
• 2 teaspoons pure vanilla extract

Directions:

1. Position a rack in the middle of the oven. Preheat the oven to 350°F. Coat the inside of a 9 x 13-inch rectangular pan with nonstick cooking spray; set aside.

2. Whisk together the flour, baking powder, and salt in a medium bowl to aerate and combine; set aside.

3. Whisk together the egg whites and milk in a small bowl; set aside.

4. In a large bowl with an electric mixer on medium-high speed, beat the butter until creamy, about 2 minutes. Add the sugar gradually and beat until very light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in the vanilla.

5. Add the flour mixture in three additions, alternating with the egg white mixture. Begin and end with the flour mixture and beat briefly until smooth. Pour the batter into the prepared pan.

6. Bake for about 30 minutes, or until a toothpick inserted in the center shows a few moist crumbs when removed. The cake might just begin to brown along the edges. Let cool completely in the pan on a wire rack. The cake is ready to use. Alternatively, double-wrap the pan in plastic wrap and store at room temperature for up to 1 day before proceeding.

Confectioners’ Sugar Frosting

This is a very easy frosting and probably the kind you loved when you were a child. It is the most commonly used in home baking and has that nostalgia factor. Confectioners’ sugar–based frostings require a bit of leeway. If the frosting is too thin, add a bit more confectioners’ sugar; if too thick, add a little milk. The key to making this silky smooth and creamy is to beat it for a long time, until it’s ultrasmooth. This recipe halves easily for those recipes where a half batch is called for.
(Makes about 2 1/2 cups)

Ingredients:

• 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at room temperature, cut
  into small pieces
• 5 cups sifted confectioners’ sugar, plus extra as needed
• 4 1/2 tablespoons whole milk, plus extra as needed
• 1 1/4 teaspoons pure vanilla extract

Directions:

In a large bowl with an electric mixer on medium-high speed, beat the butter until creamy, about 2 minutes. Gradually add 1/2 cup of the confectioners’ sugar, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Add the remaining 4 1/2 cups confectioners’ sugar, the milk, and the vanilla, and beat on high speed until silky smooth. The frosting is ready to use. It is best if used immediately, but it may be refrigerated in an airtight container for up to 4 days. (Bring to room temperature and rebeat before using.)

Peppermint–White Chocolate Cake Balls

This cake ball recipe features white chocolate and red and white peppermint candy. You can adjust the strength of the mint filling easily by adding more or less of the peppermint flavoring.
(Makes about 48 golf ball–size balls)

Ingredients:

• 1/2 teaspoon peppermint flavoring, such as Boyajian, or to taste
• 1 batch White Chocolate Ganache, ready to use (should be soft and spreadable)
• 1 batch White Cake, baked, cooled, and crumbled
• 1 1/2 pounds white chocolate, such as Callebaut or ValrhonaIvoire, finely chopped
•  1/2 cup finely crushed red and white peppermint candy
• 48 miniature fluted paper cups (optional)

Directions:

1. Stir the peppermint flavoring into the ganache. Combine the cake and 1 cup of the ganache. Test by compressing and tasting, and add more ganache only if needed for flavor and moisture. Roll into golf ball–size cake balls. Refrigerate until firm. This can be done 1 day ahead; store in an airtight container once they are firm.

2. Line two rimmed baking sheets with parchment paper or aluminum foil. Melt the chocolate in the microwave or a double boiler. Dip the balls one at a time in the chocolate, encouraging any excess chocolate to drip back into the container. Place, evenly spaced, on the prepared pans. Sprinkle a bit of crushed candy on top of each cake ball while the chocolate is still wet. Refrigerate briefly until the chocolate is set. Trim the bottoms, if needed. Place each cake ball in a paper cup, if desired. Place in a single layer in an airtight container and refrigerate for up to 4 days. Bring to room temperature before serving.

White Chocolate Ganache

If you want the most pronounced chocolate flavor possible when using white chocolate, make sure it has cocoa butter listed as its fat and not palm or cottonseed oil or other fats. This works wonderfully with yellow and white cakes in particular.
(Makes about 1 1/3 cups)

Ingredients:

•  3/4 cup heavy cream
• 10 ounces white chocolate, finely chopped

Directions:

To make White Chocolate Ganache, follow the directions for Milk Chocolate Ganache, above. For best results, use a high-quality white chocolate, such as Callebaut or Valrhona Ivoire.

White Cake

Lighter in texture, paler in color, and subtler in flavor than yellow cake, white cake is perfect when combined with delicate flavors such as Pastry Cream and White Chocolate Ganache. A golden brown, thin, somewhat crispy edge might develop during baking, which is hard to crumble. Feel free to cut it away before crumbling the cooled cake.
(Makes one 9 x 13-inch base cake about 10 cups crumbs)

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 4 large egg whites, at room temperature
• 1 1/2 cups whole milk, at room temperature
• 1/2 cup (1 stick) unsalted butter, at room temperature, cut into small pieces
• 1 1/2 cups sugar
• 2 teaspoons pure vanilla extract

Directions:

1. Position a rack in the middle of the oven. Preheat the oven to 350°F. Coat the inside of a 9 x 13-inch rectangular pan with nonstick cooking spray; set aside.

2. Whisk together the flour, baking powder, and salt in a medium bowl to aerate and combine; set aside.

3. Whisk together the egg whites and milk in a small bowl; set aside.

4. In a large bowl with an electric mixer on medium-high speed, beat the butter until creamy, about 2 minutes. Add the sugar gradually and beat until very light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in the vanilla.

5. Add the flour mixture in three additions, alternating with the egg white mixture. Begin and end with the flour mixture and beat briefly until smooth. Pour the batter into the prepared pan.

6. Bake for about 30 minutes, or until a toothpick inserted in the center shows a few moist crumbs when removed. The cake might just begin to brown along the edges. Let cool completely in the pan on a wire rack. The cake is ready to use. Alternatively, double-wrap the pan in plastic wrap and store at room temperature for up to 1 day before proceeding.

So there you go, what do you think? will you be making any fo these? I think they look amazing! Good Luck if you decied to try out any of the recipies and do let me knwo how you get on.

“Recipe © 2012 by Dede Wilson and used by permission of The Harvard Common Press.”