Cake Balls

Ingredients

Buttercream Icing

Ingredients:

  • ½ c. solid vegetable shortening
  • ½ c. (1 stick) butter, softened
  • 1 tsp. Imitation Clear Vanilla Extra
  • 4 c. sifted confectioners’ sugar (about 1 lb.)
  • 2 T. milk

Directions:

  1. In a large bowl, cream shortening and butter with electric mixer.
  2. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed.
  3. Scrap sides and bottom of bowl often.  When all sugar has been mixed in, icing will appear dry.
  4. Add milk and beat at medium speed until light and fluffy.  Keep bowl covered with a damp cloth until ready to use.
  5. For best results, keep icing in bowl in refrigerator when not in use.
  6. Refrigerated in an airtight container, this icing can be stored 2 weeks.  Rewhip before using.

Makes about 3 cups.  For thin icing, add 2 T. light corn syrup, milk or water.

Instructions

Royal Icing

Ingredients:

  • 3 T. Meringue Powder
  • 4 c. sifted confectioners’ sugar (about 1 lb.)
  • 6 T. water*

Directions:

  1. Beat all ingredients at low speed for 7-10 minutes until icing forms peaks.

Makes 3 cups.
** When using large countertop mixer or for stiffer icing, use 1 T. less water. **

EDITORIAL NOTE:  I’m considering putting a Babycakes pop maker on my Christmas Wish List.  Made by Select Brands, this electronic device went on sale in April 2011 when cake pops became the trend and was a best seller during the 2011 holiday season.  After failing with Hasbro’s Easy-Bake Oven, I’m a bit skeptical about trying Babycakes.  Do any of you have a Babycakes maker?  I’d sure appreciate hearing your thoughts and opinions on the device.  Please send your comments to shannonl@lathamseeds.com.

 

Notes

Beginning Instructions:

  1. To prepare the cake mixture, bake a cake according to directions on the box.  Then let it cool, and break the cake apart in large pieces in a large bowl.
  2. Continue to crumble the cake with your hands.  Pick apart any large pieces, including the hard edges.  A consistent texture of crumbs is key.  You do not want any big chunks in the cake pops.
  3. Pour an entire 16-oz. container of frosting into the cake crumbs.
  4. Mix crumbs and frosting together using your hands until you have thoroughly blended the cake with the frosting; the mixture should feel like play dough.
  5. Scoop out a tablespoon-size ball with the tablespoon. Roll the ball and press it firmly together.