Sweet ReMarks: Cake Reinvented!

Cake pops & truffle-like cake balls are so festive and appealing!

They can match any party theme or decor and people just love them! They’re a great way to reinvent leftover cake or muffins. The basics of making them is quite easy. They are made with broken up cake that is mixed with just enough buttercream. Then shape, roll, chill, coat and decorate. So let’s go through the process in more detail so you can turn this into a fun family project.

 

The key is the mixing process

To make buttercream, see my White Chocolate American Buttercream recipe here. Add enough buttercream so the mass holds its shape. If it crumbles, then add a bit more buttercream. If it is too pasty then there is too much buttercream. You don’t want to mix it too much so that it turns into a silky smooth paste.If you use a Kitchenaid mixer, low speed works best. Just a few rotations of the paddle should get you the proper consistency. It can also be mixed by hand by using a rubber spatula. Portion into 2 – 3 ounce scoops. Then roll into balls. Place them on a cookie sheet lined with parchment paper or wax paper.

Once portioned and rolled, refrigerate for 20 minutes.

 

Chocolate coatings

In the meantime, begin to melt your chocolate coatings. (Not too hot though! Stir between 20 second increments in the microwave.)

 

Brilliant food coloring

You can color your white chocolate coating with oil based colors. Oil based food colors are fat soluble and will be more vibrant than grocery store water based food colors. I recommend Chef Master© Candy Colors to color chocolate in the shades you love. You can also purchase pre colored chocolate/candy coating in crafts stores like Michael’s Arts & Crafts. Note that the color of the coating in the bag looks different than it does when it is melted. Buy extra white chocolate to tone down the color if needed.

 

 

Now you are ready to dip!

Put gloves on.  Drop the cake ball into the melted chocolate and remove it.  Gently roll in your hand to even out the coating and place on the lined cookie sheet.  Garnish with sprinkles immediately before chocolate sets. Or, allow it to set and drizzle with another color over the top. Do this by placing melted coating into a piping bag or zip lock bag with a tiny hole cut at the corner. Zig zag stripes over the top.

 

For cake pops

First dip your lollipop stick into chocolate and insert halfway into the cake ball.  Super important! Refrigerate for 15 minutes. Then dip into melted chocolate/coating. Very gently tap the cake ball stick onto the side of the melted chocolate so the excess can drip off. Place onto parchment lined cookie sheet or in a cake pop stand. It is best to keep these refrigerated until you are ready to display and serve.

Be as creative as you wish and have fun.  If you’re really savvy you can shape them like easter eggs and let the kids decorate them for Easter brunch!

 

Click here to see more of Keli Marks’ creations & recipes

 

Feature photo courtesy Hannah Johnson – The Uncommon Storyteller

 

 

Pastry Chef Keli Marks

Pastry Chef Keli Marks is a graduate of the Culinary Institute of America in Hyde Park, NY. She received a full year education at the French Pastry School in Chicago, IL in exchange for being the very first assistant to Jacquy Pfeiffer & Sebastien Canonne, MOF when they opened the school in 1996.

Keli has been on the Food Network on three separate occasions: Sugar Rush, Romance Novel Cake Challenge and The Holiday Baking Championships. In addition, she was on the Chicago chapter’s board for Les Dames d’Escoffier from 2009 – 2011 and was a guest pastry chef at the famed James Beard House in NYC in 2013.

As the pastry chef owner of Bakery 28, she incorporates local ingredients from farmers within the Carolinas and promises to only use natural ingredients.

 

 

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