BASIC CAKE BALLS RECIPE | EPICURIOUS
Provided by: Bakerella
Yield: Makes 48 cake balls
|18.25-ounce box cake mix|
|9-by-13-inch cake pan|
|Large mixing bowl|
|One 16-ounce container ready-made frosting|
|Large metal spoon|
|2 baking sheets|
|32 ounces (2 pounds) candy coating|
|Deep, microwave-safe plastic bowl|
|Resealable plastic bag or squeeze bottle (optional)|
- Bake the cake as directed on the box, using a 9-by-13-inch cake pan. Let cool completely.
- Once the cake is cooled, get organized and set aside plenty of time (at least an hour) to crumble, roll, and dip 4 dozen cake balls.
- Crumble the cooled cake into a large mixing bowl. The texture of the cake causes it to crumble easily. Just cut a baked 9-by-13-inch cake into 4 equal sections. Remove a section from the pan, break it in half, and rub the two pieces together over a large bowl, making sure to crumble any large pieces that fall off. You can also use a fork to break any larger pieces of cake apart. Repeat with each section until the entire cake is crumbled into a fine texture. If you have large pieces mixed in, the cake balls may turn out lumpy and bumpy. You should not see any large pieces of cake.
- Add three-quarters of the container of frosting. (You will not need the remaining frosting.) Mix it into the crumbled cake, using the back of a large metal spoon, until thoroughly combined. If you use the entire container, the cake balls will be too moist.
- The mixture should be moist enough to roll into 1 1/2-inch balls and still hold a round shape. After rolling the cake balls by hand, place them on a wax paper-covered baking sheet.
- Cover with plastic wrap and chill for several hours in the refrigerator, or place in the freezer for about 15 minutes. You want the balls to be firm but not frozen.
- If you’re making a project that calls for uncoated cake balls, stop here and proceed to decorate the cake balls, following the project instructions.
- Place the candy coating in a deep, microwave-safe plastic bowl. These bowls make it easier to cover the cake balls completely with candy coating while holding the bowl without burning your fingers. (I usually work with about 16 ounces of coating at a time.)
- Melt the candy coating, following the instructions on the package. Microwave on medium power for 30 seconds at a time, stirring with a spoon in between. You can also use a double boiler. Either way, make sure you do not overheat the coating.
- Now you’re ready to coat. Take a few cake balls at a time out of the refrigerator or freezer to work with. If they’re in the freezer, transfer the rest of the balls to the refrigerator at this point, so they stay firm but do not freeze.
- Place one ball at a time into the bowl of candy coating. Spoon extra coating over any uncoated areas of the cake ball to make sure it is completely covered in candy coating. Then lift out the cake ball with your spoon. Avoid stirring it in the coating, because cake crumbs can fall off into the coating.
- Holding the spoon over the bowl, tap the handle of the spoon several times on the edge of the bowl until the excess coating falls off and back into the bowl. This technique also creates a smooth surface on the outside of the cake ball.
- Transfer the coated cake ball to another wax paper-covered baking sheet to dry. Let the coated cake ball slide right off the spoon. Some coating may pool around the base of the ball onto the wax paper. If so, simply take a toothpick and use it to draw a line around the base of the cake ball before the coating sets. Once the coating sets, you can break off any unwanted coating.
- Repeat with the remaining cake balls and let dry completely.
- If you have extra candy coating left over, pour it into a resealable plastic bag (and then snip off the corner) or into a squeeze bottle and drizzle it over the tops in a zigzag motion to decorate.
- You can make the cake balls ahead of time and store them in an airtight container on the counter or in the refrigerator for several days.
- The cake balls will be easier to roll if you wash and dry your hands periodically during the rolling process. Dry your hands completely each time, and make sure you don’t get water in the candy coating, as it can make it unusable.
- You can use a mini ice cream scoop to get uniform-size cake balls.
- If you don’t need or want to make 48 cake balls, simply divide the cake in half for 24 cake balls or in quarters for 12 and freeze the remaining cake for later use. Remember to reduce the amount of frosting proportionally.
BROKEN GLASS CAKE RECIPE | ALLRECIPES
Provided by: Chessenden
Categories: Jell-O® Salad
Total time: 8 hours 0 minutes
Prep time: 30 minutes
Yield: 1 9×13-inch pan
|1 (3 ounce) package lime flavored Jell-O® mix|
|1 (3 ounce) package orange flavored Jell-O® mix|
|1 (3 ounce) package strawberry flavored Jell-O®|
|3 cups boiling water, divided|
|3 cups cold water, divided|
|1 cup canned pineapple juice|
|1 (.25 ounce) package unflavored gelatin|
|2 ½ cups graham cracker crumbs|
|½ cup butter, melted|
|½ cup brown sugar|
|2 cups chilled heavy cream|
|½ cup white sugar|
|1 teaspoon vanilla extract|
- Place lime, orange, and strawberry gelatin mixes into 3 separate 9×9-inch glass dishes.
- Pour 1 cup boiling water into each flavor of gelatin mix; stir the gelatin until dissolved.
- Pour 1 cup cold water into each flavor of gelatin, stir to combine, and refrigerate the 3 flavors of gelatin until set, at least 4 hours.
- Heat pineapple juice in a saucepan until hot but not simmering. Stir unflavored gelatin into pineapple juice until dissolved. Refrigerate pineapple juice mixture until cool and thickened, about 30 minutes. Stir occasionally.
- Mix graham cracker crumbs, melted butter, and brown sugar together in a bowl. Set 1 cup of crumb mixture aside for garnish. Press remaining 2 cups crumb mixture into the bottom of a 9×13-inch cake pan to make a crust.
- Pour cream into a large metal mixing bowl and beat with an electric mixer until the cream is fluffy and forms soft peaks, about 3 minutes. Slowly beat sugar into whipped cream, 1 or 2 tablespoons at a time; beat in vanilla extract.
- Cut the different flavors of gelatin into cubes. Use a thin spatula to lift the cubes away from the bottom of the dish and loosen them.
- Very gently fold the thickened pineapple juice and gelatin cubes into the whipped cream mixture until thoroughly combined. Spoon into the graham cracker crust.
- Sprinkle the cake with reserved graham cracker crumb mixture.
- Refrigerate until set, at least 3 hours to overnight.
Calories 436.2 calories, CarbohydrateContent 52.7 g, CholesterolContent 74.7 mg, FatContent 24.1 g, FiberContent 0.5 g, ProteinContent 4.6 g, SaturatedFatContent 14.3 g, SodiumContent 269.1 mg, SugarContent 43 g
BEST BROKEN PHYLLO CAKE WITH ORANGE AND BAY – HOW TO MAKE …
Provided by: 177MILKSTREET.COM
Total time: 2 hours
Cook time: 2 hours
Yield: 10 to 12 Servings
|214 grams (1 cup) white sugar|
|4 3-inch strips orange zest, plus ½ cup orange juice|
|3 inch cinnamon stick|
|2 cardamom pods, lightly smashed|
|3 bay leaves|
|227 grams (8 ounces) phyllo, thawed|
|214 grams (1 cup) white sugar|
|1 tablespoon grated orange zest|
|240 grams (1 cup) whole-milk Greek yogurt|
|1 cup grapeseed or other neutral oil|
|5 large eggs|
|1 tablespoon baking powder|
|1/4 teaspoon table salt|
- To make the syrup, in a small saucepan, combine the sugar, orange zest strips and juice, cinnamon, cardamom, bay and ½ cup water. Bring to a simmer over medium-high, stirring to dissolve the sugar, then transfer to a 2-cup liquid measuring cup or small bowl; you should have about 1⅔ cups. Cool to room temperature.
- Meanwhile, to make the cake, heat the oven to 350°F with a rack in the middle position. Mist a 9-by-2-inch round cake pan with cooking spray, line the bottom with a round of kitchen parchment, then mist the parchment.
- Roll the thawed phyllo lengthwise, then slice the roll crosswise ½ inch thick.
- Transfer to a rimmed baking sheet, using your hands to unfurl and separate the strips. Distribute in an even layer and bake until brittle and light golden brown, 15 to 18 minutes, scraping up and flipping the phyllo once about halfway through; it’s fine if many of the pieces break as they’re turning. Cool to room temperature on the baking sheet.
- In a stand mixer with the paddle attachment, beat the sugar and grated orange zest on medium until fragrant, about 30 seconds. With the mixer running on low, add the yogurt, oil, eggs, baking powder and salt. Increase to medium and beat until the mixture is well combined, about 1 minute, scraping the bowl as needed. Remove the bowl from the mixer and, if needed, scrape any zest that is stuck to the paddle attachment back into the bowl.
- Add half of the phyllo to the batter base and, using a silicone spatula, fold until the phyllo is reduced in volume and almost evenly moistened. Add the remaining phyllo and fold until well combined and no dry patches of phyllo remain. Pour the batter into the prepared pan and spread in an even layer without compressing the phyllo. Bake until deep golden brown and a toothpick inserted at the center of the cake comes out clean, 45 to 50 minutes. When the cake is almost done, remove and discard the zest strips, cinnamon, cardamom and bay from the syrup.
- Set the cake on a wire rack. Using a toothpick, immediately poke holes through the cake’s thickness every ½ inch or so. Slowly pour half the syrup evenly onto the warm cake, then let stand for about 5 minutes to allow the syrup to soak in. Slowly pour on the remaining syrup. The cake will not immediately take in all of the syrup, so liquid will flood the pan; this is normal. Cool until room temperature and all the syrup has been absorbed, at least 2 hours.
- Run a paring knife around the inside edge of the pan to loosen the cake, then invert onto a platter. Lift off the pan and peel off the parchment. Re-invert the cake onto a serving plate.
SOUTHERN STYLE BANANA SPLIT CAKE RECIPE | ALLRECIPES
Provided by: Tammy Livingston
Categories: Banana Desserts
Total time: 2 hours 0 minutes
Prep time: 30 minutes
Yield: 1 9×13-inch pan
|2 cups graham cracker crumbs|
|¾ cup white sugar|
|¼ pound butter, melted|
|2 (8 ounce) packages cream cheese|
|1 ½ cups confectioners’ sugar|
|4 bananas, sliced|
|1 (15 ounce) can crushed pineapple, drained|
|1 (16 ounce) container frozen whipped topping, thawed|
|1 (16 ounce) jar maraschino cherries, drained|
|12 ounces crushed peanuts|
- Combine graham cracker crumbs, white sugar, and melted butter in a large bowl; mix well. Press into a 9×13-inch cake pan; refrigerate until chilled, about 30 minutes.
- Beat together cream cheese and confectioners’ sugar in the large bowl until smooth; spread over chilled graham cracker crust.
- Layer sliced bananas and crushed pineapple over cream cheese mixture; cover with whipped topping.
- Top with cherries and chopped nuts. Refrigerate for at least 1 hour and serve chilled.
Calories 747.9 calories, CarbohydrateContent 79.3 g, CholesterolContent 61.4 mg, FatContent 45.9 g, FiberContent 4.3 g, ProteinContent 11.7 g, SaturatedFatContent 23.4 g, SodiumContent 262 mg, SugarContent 51.3 g