Cake Pops/Balls

This is my debut post! Can you believe it, Megan? A while back, in April, I threw a baby shower for my good friend. The only party favor I could come up with were cake balls. It was actually a funny/sad story and I can't take full credit for the cake balls. I deal with chronic migraines and while I'm pregnant (I was 12 or 14 weeks along at the time) they get worse -- turns out the day of the shower I ended up in the emergency department early in the morning because of one of my horrible migraines. I felt horrible because I knew I wouldn't be able to get everything done in time without my husbands help. Anyway, to make a long story shorter, he ended up cutting up the cake, shaping the balls, and freezing them (he also helped out with a bunch of other things including watching our daughter -- super husband to the rescue).

Things you'll need:

Cake mix
9x13 inch cake pan
16 ounce ready made frosting (I used store bought pillsbury vanilla frosting)
Wax Paper
2 Baking Sheets
32 ounces (2 Lbs) candy coating (i used dark chocolate) and used vanilla for the decorating
microwave safe bowl
squeeze bottle
sucker sticks
styrofoam block

Here are the directions for the cake balls:

Step 1: bake the cake in the 9x13 in pan (I used a store bought pillsbury plus chocolate cake). I make the cake the night before so that it can cool completely.

Step 2: Cut the cake into eighths and crumble (take 2 pieces and rub them together like you would sand paper) into a large bowl. Make sure there are no large pieces.

Step 3: Add 3/4 of the container of frosting -- you will not need the entire container of frosting. Mix the frosting in with the crumbled cake.

Step 4: Once the frosting is mixed into the crumbled up cake it's time to make the balls. Roll them into 1-1/2 inch balls and place on wax paper on the baking sheet. Once you've finished rolling the balls refrigerate them overnight or freeze them for 30 minutes.

Step 5: Once the balls are cooled it's time to dip them in the melted candy coating (follow the directions for melting them on the candy coating bag). Take a few of the balls of the refrigerator at a time to keep the other ones cool. Place one ball in the coating at a time spooning the candy coating on the areas that aren't covered. Before I dip the call in the candy coating I place the sucker stick in the coating first and then into the cake ball. Avoid stirring the ball in the candy coating mix. Spoon it on and then when you bring the cake ball out roll the stick on the edge of the bowl and allow excess coating to fall back in the bowl.

Step 6: Once the ball is coated place the stick in the styrofoam block to allow it to cool. Decorate however you desire.

Chocolate Frosting

When I moved out and started making my own cakes I always bought the frosting. I would wonder why mine never tasted quite like my moms. It turns out it is because she didn't cut corners on her frosting. She always made her frosting from scratch. It is so yummy. I will admit that I will never make a cake from scratch to this day cause the box usually taste better and it is cheaper, but the frosting is now homemade just like my moms.

3-4 cups powdered sugar
4-6 T cocoa
1/2 cup butter softened
1 tsp vanilla
4-5 T whipping cream or milk
Mix together in a mixing bowl. The frosting should peak when you pull out the beaters. It should spread easily but not run off. Just add more powdered sugar if to thin and more whipping cream if to thick. Enjoy!

Texas Sheet Cake

Okay, so I have a confession to make. I don't just love Texas Sheet Cake. I am more a brownie out of the Betty Crocker Box kind of gal. But there is one thing I do love. The batter to Texas Sheet Cake. I know, there are some of you that are going to call the Salmonella police on me, but it is a fact. I LOVE almost any kind of batter, dough, or uncooked sweet thing there is. Texas Sheet Cake takes the cake though. (Pun intended.) I could eat the entire amount of batter in one sitting. No, I haven't done this but I could.

This is a staple at any big event. "Why?", you ask, because it makes a ton. Plus it is pretty tasty. (Even if I don't prefer it) My friend Joy gave me her Grandma's recipe. It is a pretty good one. I have never even seen if my grandma has one. I should look into that. Anyway, people love this one.
2 cups butter
1 cup water
4 T cocoa

In a small pan on medium low heat melt the butter, water, and cocoa. Set aside once melted and mixed well.

In a large mixing bowl add:

2 cups sugar
2 1/4 cup flour
1 tsp. baking soda
1/2 tsp baking powder
Stir, then add:

2 eggs
1/2 cup buttermilk
1 tsp vanilla
Stir then add:

Melted cocoa mixture. make sure it has cooled a little.
Mix all ingredents then pour in a large greased baking sheet. Bake at 350 for 30 minutes.

Frosting:

4 T cocoa
1 cube butter
6 T Milk
Melt the cocoa, butter, and milk together over medium heat. Bring to a boil, then reduce heat to low for 3 min.
Remove from heat and add:
3 1/2 cups powdered sugar
1 tsp vanilla

Pour this over the sheet cake after the cake has cooled. Enjoy!

14 Carrot Cake

So the first time I made this cake a friend and me were making it for my neighbor for her birthday. We messed up and didn't drain the pineapple. We renamed our cake to be upside down carrot cake. It was SO yummy but looked horrible. Not the prettiest cake but definitely the best taste. My mom made this cake for Easter. The picture is actually from her cake. It was very tasty. This is one of her recipes from her awesome cook book. Her cookbook gets used more than any other cookbook I have. It is full of all the yummy things I grew up with.


Sift in a small bowl:
2 cups flour
2 t. baking powder
1 1/2 tsp salt
2 t cinnamon

In a mixing bowl add:
8 1/2 can crushed pineapple (DRAINED)
2 cups sugar
1 1/2 cups oil
4 eggs
1/2 cup chopped nuts (optional)

Mix the ingredients well and then add the sifted ingredients. Mix well. Pour into a greased 9x13 baking dish. Bake at 350 for 35-40 minutes. Enjoy.