cake balls | My Danish Kitchen

Posts Tagged ‘cake balls’

1 Year Blog Anniversary

Posted in Other, tagged agurkesalat, anniversary, cake balls, cucumber salat, florentine, fruit, kiksekage, Koldskål, napoleon, pepernødder, ris a la mande, risengrød, tart on May 3, 2011| 11 Comments »

Happy Blogaversary to me! 🙂 May 1st marked the One Year Anniversary for My Danish Kitchen and it’s hard to believe how fast it went by. 84 posts and 778 comments later I can honestly say that this has been an incredible ride. The biggest surprise has without a doubt been, that I did not expect to be making so many new friends, not to mention, all the very kind comments that people has left on the various posts. Thank you for your kindness.

I was looking at my Stats to see which posts got the most views. They all pleased me, but one surprised me. My Danish Agurkesalat – Cucumber Salad came in as #2, really ? It’s wonderfully refreshing, crunchy and delicious, don’t get me wrong, but it surprised me that it was a salad that was the second most viewed food on My Danish Kitchen. If I would have guessed on which food got the most views I would have guessed Koldskål since it seemed to get a lot of Buzz at the time and it is such a unique dish. Now that I see it was the Cake Balls that came in as #1, I am not surprised because they were indeed super-duper delicious and I was also so pleased to see the Danish Kiksekage being high on the list, since it is one of my favorites. Actually, they are all my favorites! In any case, here are the Top 10 posts from My Danish Kitchen from my first year of blogging.

#1 Red Velvet Cake Ball

#2 Agurkesalat – Cucumber Salad

#3 Koldskål

#4 Kiksekage – Chocolate Bisquit Cake

#5 Ris a la mande

#6 Florentine Cookies

#7 Napoleon Hats

#8 Pebernødder

#9 Risengrød

#10 Fruit Tart

My Danish Kitchen

Read Full Post »

Red Velvet Cake Balls

Posted in Chocolate, Cookies, Dessert, tagged balls, cake, cake balls, chocolate, dessert, red, valentine, velvet on February 7, 2011| 40 Comments »

Red Velvet Cake Balls

Valentine’s Day is upon us once again. A day for celebrating your affection for your loved ones and for buying massive amounts of chocolate, flowers and Hallmark Cards. The truth of the matter is that I do not celebrate Valentine’s Day. I think it is much more sincere and natural to show your affection in a spontaneous manner….besides I don’t like an overly crowded restaurant. However, I did think it would be fun to make something in a Valentine’s theme and I have been itching to make these Red Velvet cake balls.

The balls turned out very delicious and they were easy to make but a bit time-consuming. If you make cake balls make sure they are thoroughly chilled for easier handling. I worked with 3 or 4 balls at the time so they wouldn’t warm up before i could get them dipped in the chocolate. A tip which worked out really well (courtesy HubPages) was to take a plastic fork and break off the middle two digits which allowed for quicker and better draining off the excess chocolate. So first I rolled the ball in the melted chocolate, then scooped it onto the fork and spooned chocolate over the remaining cake ball and placed it onto a baking sheet to set. I also melted the chocolate in small increments because the cake crumbs make the chocolate thicken pretty quickly.

The best part of making these wonderful Red Velvet Cake Balls was to hear my sons reaction over the phone when he recieved them at his college 🙂

Red Velvet Cake Balls

Ingredients:

1 box Red Velvet cake mix (follow baking instructions on box)

16 oz can Cream Cheese Frosting

2 – 12 oz bags chocolate/white chocolate

1/2 lb colored candy wafers (optional – for decorating)

Directions:

Bake red velvet cake according to directions on box. Allow cake to cool completely.

Break up cake into large chucks, place in food processor and process until fine crumbs. Place cake crumbs in a large bowl. If you don’t have a food processor you can certainly crumble it by hand. Add cream cheese frosting to cake crumbs and mix together. It may be easier to use your hands for the mixing, but a bit messy. Roll cake mass into quarter size balls and place on a baking sheet. Refrigerate cake balls for several hours or place in freezer to speed up the cooling process. You want them very cold for easier handling before dipping in chocolate.

Melt chocolate over a warm water bath or in microwave according to package directions. Using a spoon and fork, gently roll each ball in the melted chocolate to cover, spooning more chocolate over the ball as needed. Place ball on baking sheet or parchment paper until chocolate has hardened.

If decorating, melt colored candy wafers over a water bath or in microwave. Load into a small zip lock bag, cut off the corner tip of zip lock bag making a tiny hole. Drizzle over chocolate covered balls and let set. Enjoy.