It's time for the Dede Wilson giveaway part 2. Today I am celebrating the release of her new book, Cake Balls.
This is a wonderful comprehensive guide and very easy to use. After covering fundamental techniques and tutorials, Dede provides basic recipes for both cake flavors and "binders" (frostings, ganache, pastry creams). She also offers tips on how to make cake balls from a mix if you are short on time. Then comes creative recipes such as Crème Brûlée Cake Balls, Disco Cake Balls and Cranberry-Toffee-Walnut Cake Balls. And lastly, some really fun ideas on how to turn cake balls into Christmas Trees, Teddy Bears and Fairy Princess Ballerinas.
Following Dede's recipe to the letter I was not disappointed. The cake recipe was delicious on it's own. The finished product was a sweet and pretty treat.
I brought these to a Labor Day barbecue yesterday. Some of the other guests were snitching them off the platter before the steaks were even cooked on the grill.
Confetti cake balls are simply fun. Fun to make and fun to eat.
Now for the giveaway. One of you who comments below will receive your own copy of Cake Balls. Make sure you leave your comment by Monday, September 10th, 2012 bu 11:00PM E.S.T. and a winner will be picked at random.
There is also still time to enter to win Dede Wilson's other great new book A Baker's Field guide to Doughnuts.
Check out the recipe I made from the book, Heart Shaped Rose Petal French Crullers. Leave a comment on that post by Friday, September 7, 2012 and enter to win will a copy.
Confetti Cake Balls
Recipe ©2012 by Dede Wilson and used by permission of The Harvard Common Press
From Dede Wilson’s Cake Balls
Makes about 46 golf ball–size balls
1 batch White Cake, made with 1/4 cup rainbow sprinkles folded into the batter
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)
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.
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)
- 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
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
- 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)