Wednesday, May 25, 2011

Double Lemon Cake Balls

You know those little cake balls that are all the rage now? Well, I'm joining in on all the fun! I don't know where to give due credit to for these delectable little bites! I've seen them for a while now and I see them everywhere! I'm going to be completely honest with you, I had never had one nor had I ever made them. Yep, it's true! Being very careful about what we put in our bodies, I didn't want these little treats sitting around our kitchen! I knew I wanted to make them though and needed a place to share them! This week I had the perfect opportunity, when my little warrior had his preschool end of the year program. The warrior boy and Superman were insistent on my famous Chocolate Chip cookies (the all time favorite in our home), but I needed to try something new. These lemony refreshing treats were calling my name. It is spring, and lemon treats are definitely a spring must!

Basically pick any cake mix and frosting and go! Lemon had been on my mind, so that's the cake I chose and even more lemon sounded amazing, so that's also the frosting I picked. I heard you can dip them in candy melt things or almond bark, but I never use that stuff. I've dipped a lot of goodies in my time and I always use good old fashion chocolate. In this case Ghirardelli white chocolate and ran out so I finished with Ghirardelli semisweet chocolate.  Wish you were there don't you!

Double Lemon Cake Balls

1 box Lemon Cake mix (I used Duncan Hines) plus the ingredients to make the cake, eggs, oil, water.
1 can lemon frosting (I used Duncan Hines)
1 lb good chocolate
1/4 cup vegetable oil

Follow the directions on the cake mix. Bake and cool the cake. Then crumble the whole thing up. I just took a fork to it. Add the frosting I did the whole thing, I don't really know if you're suppose to or not, but it seemed to work for me. If you think it's getting too moist stop adding frosting. Mix it together very well. Next time I'll add the zest of a lemon.

Next I used a cookie scoop to make little balls and placed them on a cookie sheet to go in the freezer for 15 minutes.

During the last 5 minutes of freezer time, I prepared the chocolate for dipping. Take 1lb of chocolate, cut into pieces or use chocolate chips. Pour in a microwavable bowl with the vegetable oil. Microwave for 30 seconds. Stir then microwave for another 30 seconds and stir. If the pieces don't melt all the way when you stir, then repeat the process in 15 second intervals.

Line a cake pan or cookie sheet with wax paper or parchment paper. Take half the balls out of the freezer and dip in the chocolate, letting the excess chocolate drip off. I used 2 spoons to do the dipping, do what works best for you. Place the dipped balls on a the lined cookie sheet and allow the chocolate to set. Repeat with the second set of balls. If the chocolate seems to get thick, scrape the sides of the bowl and microwave the chocolate for 15 - 30 seconds. Repeat as often as necessary. I only had to do this once.

Mine made 45 cake balls. Store in the refrigerator.


1 comment:

  1. Thrilled to see the beautiful dishes prepared by our talented niece!

    The updates and family pictures are special for this Aunt and Uncle who miss you so!