a co-worker’s birthday this week, I made pumpkin spiced cake balls. I could have made pumpkin muffins or cookies, but my culinary instincts called for a challenge. I’ve never made cake balls before, and for my first attempt, I rate my self a success. The overwhelming review from all that partook in the over-the-top decadent cake balls were positive. I’m by no means a pastry chef, but an old friend has started a small business based on cake balls – Endless Popabilities.
Her cake balls are more aesthetically pleasing and served on easy to handle pop sticks while mine are crude in comparison, but her creativity and ingenuity sparked my desire to try this recipe I found online at Bake 35o. What have I learned? Cake balls are a labor of love, time-consuming dessert. While the recipe and process is relatively easy for a beginner, like myself, all the cooling steps prolong the process. It took me two days and many dirty dishes later before the cake balls were ready to eat.
However, the final product is worth it if the occasion merits the long hours of work. Especially with the Holiday season upon us, baking sweet treats is an inexpensive gift that you can make, package and send off to your relatives.
After making these, I realize one practical reason to use pop sticks – it makes the dipping process easier and gives the final product a smoother appearance. I used cave men techniques throwing the cake balls into the melted chocolate, rolling them around with a spoon and fishing them out with another spoon. I plopped the wet cake balls on a greased cookie sheet to cool, which created flat bottoms instead of a smooth, round surface. For me, beauty was not a high priority.