Food, Fun, NYC, recipe, Sweets

Pumpkin Post 2- Pumpkin Cake Balls

I know the whole “cake pop” idea is nothing new and a total fad, but I wanted to make a cake without the stress of making a cake.  Real cake balls are great because you bake the cake then mix the cake crumbles with the icing and roll in chocolate or another shell-like morsel.  I loved the olive oil pumpkin roll I made and decided to create it in a different form.  I used the same recipe from Fine Cooking (http://www.finecooking.com/recipes/olive-oil-pumkin-bread.aspx), but did not worry about leveling out the cake which I cooked in a jellyroll pan.  After cooling I crumbled it up and mixed it with cream cheese frosting.  The original intention was to drizzle in both chocolate and butterscotch, but the butterscotch chips clumped together instead of melting.  I decided to make a dollop of butterscotch and place the cake in the dollop to give it a steady base.  Unlike a cake it is VERY easy to eat, no need to portion out and it can be eaten without utensils.  They are best served chilled.

IMG_2980This is a  collage of pictures from the raw cake batter, cooked cake, crumbled cake, icing, and the bare balls (haha)

NOTE: These require advanced prep work as the cake needs to be baked and cooled before proceeding.  Then after combining they need to set in the fridge further.  I prepared the cake crumbles before Alex my cooking buddy of the day even arrived.

Pumpkin Bread/Cake

  • 3-1/4 oz. (3/4 cup) whole wheat flour
  • 3 oz. (2/3 cup) unbleached all-purpose flour
  • 1 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. table salt
  • 2 large eggs
  • 1 cup canned pumpkin purée
  • 1/2 cup packed light brown sugar
  • 1/3 cup olive oil
  • 1/3 cup honey

Bake at 350 degrees for 25-30 minutes or until center is fully baked (this one you do not want to undercook).  Cool and crumble

.IMG_2975This is a completed cake ball with a dollop of butterscotch which I learned from making moms famous turtles over the years.

Mix with frosting.  I used a simple frosting of 1 Sick of cream cheese, 1 C powdered sugar, and a splash of vanilla.  Go ahead and use your hands it is more fun.  Roll into balls (size does not matter as there is no further baking involved) and let cool in the fridge while melting chocolate.

Future Tips: Next time I would work a little more on presentation and roll the balls completely in chocolate, then top with sprinkles or a drizzle of butterscotch.

IMG_2974

Advertisements
Standard

2 thoughts on “Pumpkin Post 2- Pumpkin Cake Balls

  1. Pingback: Lemon Cake Balls with Raspberry White Chocolate | 2 Sweet Obsession

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s