Remember about a month ago when I was a crazy woman and helped out a friend with the grand opening of her new photography studio by making over 800 individual desserts in one week? Well I’m going to introduce you to the lady that made me realize that catering is NOT the career for me and show you some of the fun food we both made for her event.
Meet Rebecca – photographer, traveler, all-around nice girl. That’s what she calls herself and I totally agree! Isn’t she just the cutest thing? Her smile is contagious! Her mom made her sit for this photo at her Grand Opening. Kind of like the first day of school photo only without the bright white sneakers.
See this table – it’s full of some of best tasting food around. The perfect combination of desserts and appetizers.
Cool way to display tomato skewers, dontcha think?
French bread with greens punched in it. Then you take the olive oil and balsamic vinegar and drizzle a little over the top. So fancy!
We made fruit skewers with mint, pound cake and raspberries and blackberries. Easy!
Here are 3 different kinds of mousse in some really cool square shot glasses. We had a caramel, citrus and a raspberry. These are dangerous. They have a light taste but are made from real heavy cream. I’ll share the recipe with you soon!
Then there are the cake balls. Lemon cake dipped in raspberry flavored white chocolate and a grasshopper cream cheese truffle dipped in dark chocolate. Yeah baby! Can you say “One is not enough”?
And the last thing I made was the Best Ever Chocolate Chip Cookie. See those pretty striped bags? They have the big cookies in them. Such a fun way for her guests to just grab one or two for the road. BTW – Rebecca said they were still soft after a week of being in those bags. BONUS!
My 7 year old came along to help me set up everything and you know what she liked the most – amazingly it wasn’t the food – she loved The Photo Booth that Rebecca’s friend brought along. What a fun thing to have at any special event!
Here are two goofy girls!
I can’t share every recipe with you today but I am going to share the Lemon Cake Balls. I will admit – making cake balls is not my most favorite thing to make. They can be finicky and they rarely turn out like Bakerella’s. But they do taste really good. For a few tips on making cake balls, check out this site. Great information all around.
Check out Rebecca’s blog, website and her facebook page. She’s pretty cool and does amazing photography work all around the world – so don’t be afraid to contact her just because you aren’t from southwest Wisconsin. She’ll travel anywhere! She specializes in weddings but also does great family and senior photos.
By the way – all of the really good photos on this page were taken by Rebecca. The photos of the Lemon Cake Balls were taken by me.
Now enjoy your cake balls.
Lemon Cake Balls with a Raspberry White Chocolate Covering
Yield: 30 - 35, 1" balls
Prep Time: 25 - 30 minutes
Total Time: 1.5 hours
Look for the raspberry oil flavoring in your grocery or craft stores. Make sure it's oil based and not water based because water and chocolate don't mix.
• 1 lemon cake made to box directions
• 1 ( 16 ounce ) container of cream cheese frosting
• Candiquick white chocolate candy coating
• Raspberry oil flavoring
1. Bake lemon cake according to package directions. Cool completely.
2. In a large bowl crumble up cake into small pieces.
3. Take about 4 ounces of frosting and work it into the cake. Keep adding a little bit of frosting at a time until your cake mixture can hold together by itself. Depending on your cake mix, it may not use more than 4 ounces but some cake mixes may need the whole 16 ounces. You want the cake mixture to be moist, not cookie dough like.
4. Roll cake mixture into 30 – 35, 1” balls with your hands. Make sure they are as smooth as you can make them.
5. Place on a wax paper lined pan and put into the fridge for 30 minutes to chill.
6. In the meantime, melt your Candiquick Candy Coating according to your package directions. Add about 3 – 5 drops of the raspberry oil flavoring and stir well.
7. Once the cake balls are chilled, work with just a few at a time.
8. Dip the cake ball into the chocolate with a fork or dipping tool and cover completely. Tap off any excess. Place on a nonstick mat or wax paper to set. Repeat this process, a few cake balls at a time until they are all covered.
9. When the chocolate is set, drizzle any leftover chocolate over top for an accent look.
If you have cracks in your cake balls or they are leaking, try redipping them and refer to the Tips from Candiquick on problem solving in the blog post.
Cake balls may be stored in an airtight container for up to 1 week. They can also be frozen. When you go to defrost them, take the cover off so that condensation doesn’t occur.