How cute are these?!?

I took a little inspiration from Bakerella this weekend and decided to give making some cake balls a try for the holiday. What I really love about making cake balls is how creative they allow you to be. Simply bake a cake (possibilities are endless here) mix add in some frosting to give yourself some sculpting power and freeze them in any shape you desire!

I decided since this was my first time making cake balls I should stick to a flavor combination that is relatively classic, dark chocolate cake with chocolate butter cream icing, however, I am really tempted to start experimenting with different flavor combinations in the near future.

The only thing I had a hard time doing was deciding what shape to make with them? Seeing as how these delicious little treats were going to be for a holiday party we were throwing I wanted to make them matched our holiday decorations. That’s when it came to me. What about Christmas ornaments?

Christmas ornament cake balls were a perfect idea! They matched our decorations perfectly!

The only thing I do caution about making Christmas ornament cake balls is to give yourself enough time to let these suckers freeze completely. I pushed the envelope with time as I had a few things to take care of before the party and found that if you only let them set for 30 to 40 minutes the cake is still a little too sticky when dipped in the candy melts and can create some problems with crumbs being left behind. After rolling a couple I decided that they were too soft and I stuck them back in the freezer to harden a little more. After an hour and a half freezing the cake balls dipped into the candy melts perfectly.

Christmas Ornament Cake Balls
Variation of Bakerella’s Red Velvet Cake Balls (here)

1 box chocolate cake mix (cook as directed on box for 13 X 9 cake)
1 can chocolate buttercream frosting (16 oz.)
1 package red candy melts
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can buttercream frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt candy melts in microwave per directions on package.
6. Roll balls in candy melts and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
7. Cut circle fondant toppers shaped like tops of Christmas ornaments. Use small dab of candy melt to “glue on”

I have long been a fan of anything that is ice cream related. This is probably why it is no surprise that my all time favorite cakes are ice cream cakes. What’s not to love? Not only do you get a frosting of some kind but you also get the rich creaminess blast of ice cream and lets be honest; who doesn’t smother their piece of regular cake with ice cream at the birthday party?

Now I know that it is the dead of winter and right now most people can’t stand the thought of eating something that is as cold as it is outside, but I have been longing for this dessert for a while. Since no one I knew was having a birthday anytime soon and the winter weather doesn’t look like it’s going to let up I decided that I should just make it for the heck of it! Yea me!

This raspberry ice cream cake has long been a favorite of mine. This is probably because I am a huge fan of raspberries especially when they are frozen. For some reason they just seem to taste all the better.

Another thing that is great about ice cream cake is the simplicity in which they are put together. Simply throw a pie crust down. Slap in some ice cream, cover in fudge. End of story! So without further ado here is the recipe for my all time favorite ice cream cake. I highly suggest that you give this recipe a try!

Raspberry Ice Cream Sundae Cake

Serves: 10

Ingredients For the Crust:

2 1/4 cups chocolate graham cracker crumbs*
9 Tbsp. butter, melted
6 Tbsp. confectioners’ sugar

For the Cake:

1.75 or 2 quarts ice cream, such as black raspberry chocolate chunk or your favorite to complement the Raspberry Liqueur Hot Fudge Sauce.
1 jar Stonewall Kitchen Raspberry Liqueur Hot Fudge Sauce
Handfull of fresh raspberries

Directions:

1. Preheat oven to 350 degrees F. Line the bottom of a 9” spring form pan with wax paper.
2.For the crust combine the chocolate graham cracker crumbs, melted butter, and confectioners’ sugar. Then Mix until uniform. Reserve ¾ cups of the crumb mixture for the sides of the cake.
3.Press the remaining crumb mixture into the bottom of the prepared spring form pan.
4.Bake in preheated oven 8-10 minutes. Remove and cool completely.
5.Allow the ice cream to soften about 15 minutes. Spread ice cream over crust making sure that the top of the ice cream layer is smooth.
6.Place pan in the freezer for at least 3 hours making sure the ice cream is frozen solid again before putting on the next layer.
7.Stir the jar of Stonewall Kitchen Raspberry Liqueur Hot Fudge Sauce. If it is not pourable, heat it in the microwave or on the stovetop in a small saucepan. Before pouring the sauce over the top of the ice cream, make sure it is room temperature and will not melt the ice cream.
8.Smooth the sauce over the entire top of the ice cream layer and return the pan to the freezer.

This dessert can be kept in the freezer covered 3-4 days before serving. Decorate the top of the ice cream cake with raspberries just before serving. Remove from spring form pan (making sure you remove the wax paper) and place on a serving dish. Press the reserved crumb mixture onto the sides of the cake and serve immediately.

Recipe Tips *Crumbs can be made by using a rolling pin or food processor fitted with a metal blade to crush the graham crackers

Red Velvet cupcakes remind me of weddings. It seems as if everyone I know chooses a red velvet cake for their wedding. Now this could be that I am currently living in the south and the red velvet cake has long been a traditional wedding cake choice, as evidenced by the film Steel Magnolias or it could just be because the true flavor of the cake is chocolate and everyone loves chocolate! In addition to the chocolate flavor the color of the cake is red and frosting is white which just so happen to be the colors of love. Red velvet cupcakes are traditionally topped with a cream cheese frosting (at least in recent years) that compliment the flavor of the chocolate cake perfectly! Some love these cupcakes for the frosting, while others love them for the chocolate cake. Either way I think this flavor combination is one that will be here for many years to come. I mean who doesn’t love chocolate?

Red Velvet Cake (makes about 24 cupcakes)

Ingredients:
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder
2 oz. red food coloring (2 bottles)
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

Directions:
1. Preheat oven to 350 degrees.
2. Mix together in a small bowl the flour, baking powder, and salt and set aside.
3. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
4. In a large bowl, using a hand mixer, beat butter and sugar together until light and fluffy. Beat in eggs, one at a time, then beat in vanilla and then the red cocoa paste.
5. Alternately mix in the flour mixture and buttermilk, making 3 additions of flour and 2 of buttermilk.
4. In a small bowl, mix vinegar and baking soda (it will fizz a little). Add it to the cake batter and stir well (with a spoon, not the mixer) to combine.
5. Fill cupcakes tins about ¾ of the way full and back for 20-25 minutes or until toothpick inserted comes out clean.
5. Cool the cakes in tins for about 10 minutes. Then remove and let cool completely on a rack. Let cool completely before frosting.

Cream Cheese Frosting

Ingredients:
Pinch of salt
½ stick butter at room temperature
8oz cream cheese
4 cups powdered sugar

Directions:
1. In a small bowl combine the butter and cream cheese using a hand mixer. Mix until light and fluffy.
2. Slowly add the powdered sugar about 2 cups at a time until everything is combined.