So here's how it works: Every week(-ish, or may be every two weeks) one of us is going to bake a cake. We get to choose our own recipe, -- either taking the opportunity to share a favorite or experiment with a new one -- take pictures of the baking adventure, post the recipe on this blog, and then bring in the cake to share.

As the five of us would like to avoid gaining a gazillion pounds during the process, we are inviting you, our fellow CCE'ers to come wallow in frosting along side us. In order to partake in all the cakey goodness, we'd like to request that your bring own fork and plate, and that you provide us with your comments and feedback here on our blog.

And, with that being said, LET THEM EAT CAKE!!!

Monday, January 25, 2010

Schweddy Strawberry White Chocolate White Cake Balls

So here they are, the first of this years Cake Concoctions, Etc.

I had a hard time trying to figure out what kind of cake I was going to make. I checked out the recipe for Red Velvet Cake Balls on and I made them...but they kinda seem mediocre fun. I was going for fantastically fun. Funtastic.

Ingredients for Schweddy Strawberry White Chocolate White Cake Balls:

* 1 Box of White Cake Mix
- 3 egg whites
- 1 1/4 Cups of Water
- 1/3 cup Veggie Oil
* 2 24 oz bags of Nestle Premier White Morsels
* 1 cup of frozen sliced strawberries
* 1 tub of Whipped Cream Cheese Frosting

Preheat oven to 350 degrees.

Place bag of frozen strawberries in a small bowl to thaw. Cut the strawberries into smaller pieces. Mushy is alright.

Mix egg whites, water and oil in a large bowl. Make sure to grease baking pan to avoid tragic burns to your white cake.

Bake for 30 minutes or as directed.

Let the baked cake cool thoroughly. Once the cake has been cooled, place the cake into a large bowl and add frosting to mix. The mix should feel like Play-Doh.

I found that by chilling the mix for an hour or so made it easier to mold the balls without stickiness. I rolled balls the size of silver dollars and placed a divot in the ball to add some strawberry paste in the middle. Then, I added more mix to the top of the divot to fill the opening and re-shaped the ball.

After the balls were shaped, I placed them in the freezer to harden for ease when dunking the balls in melted chocolate.

Heat two cups of White Chocolate Chip Morsels with two tables spoons of shortening. The consistency should be very dense, like thin pancake mix. (WARNING: DO NOT CHILL THE CHOCOLATE WITH A SPOON INSIDE...IT'S LIKE TRYING TO BREAK CEMENT TO GET IT OUT, AND WE ALL KNOW YOU CAN'T MICROWAVE METAL FOR GOODNESS SAKES...)

After tasting one of the cake balls, I found that the balls were entirely too sweet for my liking. I think that adding a full tub of the whipped cream cheese frosting was over poweringly sweet. Maybe its because "I" am so sweet that I went into sweetness overload. We'll never know. So I decided to fix the over powering sweetness.

I baked another cake using white cake mix. Once the cake was cooled, I added the cake to the existing thawed cake balls and mushed them together. I added 4 ounces of regular cream cheese and about 1/4 cup of strawberries to the mix. Then I rolled the balls and dunked the new mix in the white chocolate.

And so we have....Schweddy Strawberry White Chocolate White Cake Balls.

For future creation of the Schweddy Strawberry White Chocolate White Cake Balls, I will substitute the full tub of whipped cream cheese frosting for a full 8 ounces of regular cream cheese and half a tub of whipped cream cheese frosting. With box mixes combined, I was able to roll about 80 cake balls. I ran out of white chocolate for dipping (because I over heated one of the bags of white chocolate chip morsels) so I was only able to bring about 40 to work today. If your accident prone and not really the best of bakers, keep extra ingredients close by. Over all, preparation took about 2 hours, that's including bake time.


1 comment:

  1. Delicious and Nutri--- Oh wait. Maybe not. Just Delicious. Wonderfully Delicious. FUNtastically Delish! Thanks Christina!