Cake balls. Cake pops. Balls. Pops. Balls. Whatever you want to call these, they are fun, tasty and absolutely morish. We didn’t have these when I was a child but even so, they remind me of the type of treats we used to get a children’s parties.
You may be thinking that they are just for kids. Or even that they are something I made with Little Miss Spice. Oh no. Sometimes I want to play at being a child all on my own. I want to be able to have fun in the kitchen without a little person grabbing things and deciding what the finished product is going to look like.
I know that Little Miss Spice would love mixing up cake and melted chocolate with her hands. She would also love dipping the cake balls in the liquid chocolate and rolling them in the sprinkles
The truth is, I also wanted to do all those things, and I wanted to do them by myself for once. Cake balls may look like a kid’s thing, but I don’t know many adults who would say no to one of these.
They are surprisingly easy to make. If you had leftover cake they would take next to no time to make. But honestly, who has leftover cake? Most of the time I am wishing I had cake!
Of course I had to make cake. I made a beautifully simple Madeira cake from Cake by Rachel Allen. It is made with soft dark brown sugar which makes a lovely moist cake with a caramel taste that goes so well with all the chocolate that you need later when you turn it into cake balls. I used sticks to put the cake balls on which makes it easier when you are coating them in chocolate and rolling them in sprinkles but you could easily not bother with the sticks. Don’t feel you have to buy anything specially to make this recipe. Well, apart from sprinkles, chocolate, cake or cake ingredients.
Anyway, going back to the name. Balls. Pops. Balls. It had to be balls. You may have heard of the #FeelingNuts movement, encouraging all men to become more aware of testicular cancer and to regularly check themselves. Well, today the movement will be at the Urban Food Fest in Shoreditch and along with a number of other bloggers I have made my own ball related food.
Here is the recipe
Ingredients for the Madeira cake
175g softened butter
175g soft dark brown sugar
275g self-raising flour
How to Make the Madeira Cake
- Turn the oven on to 180C. Grease or line a cake or loaf tin. I used a round 20cm cake tin.
- Beat the butter with a whisk until it is soft and then add the sugar and continue to beat until it is well combined and is light and fluffy.
- Whisk the eggs briefly in another bowl and then pour them into the butter and sugar mixture slowly as you beat it.
- Sift the flour into the bowl and then fold it in.
- Pour the cake batter into the cake tin and bake in the oven for 35 – 45 minutes. Mine was ready after 35 minutes.
- Let the cake cool in the tin for 5 minutes and then take it out and cool it on a wire rack.
Ingredients for the Cake Balls – Makes 20 (Recipe also from Cake by Rachel Allen)
350g Madeira cake
175g white chocolate
400g milk chocolate (I found this was way too much so you could probably get away with using 300g)
Your choice of spinkles to decorate with
How to Make the Cake Balls
- Line 2 baking trays with baking paper.
- Melt the white chocolate in a large bowl in the microwave. Put it in for 1 minute to begin with and then for 20 seconds at a time. Keep opening the door to check it and to stir it.
- Crumble the cake into the bowl with the white chocolate. Use your hands to mix the chocolate and the cake together and roll handfuls into balls. Press the mixture together so the balls are quite dense and then place them on the baking paper on the baking tray.
- If using sticks then push a stick into each ball. Put the baking tray in the fridge for the cake balls to set and harden. Leave for at least 30 minutes. I left mine overnight.
- Get the sprinkles ready by putting them in bowls. Have a teaspoon for each bowl too. Also line another 2 baking trays with baking paper.
- Melt the milk chocolate in the same way as you melted the white chocolate. Dip each cake ball in the chocolate. You may need to use a spoon to make sure the ends with the sticks in also have chocolate on them. Spoon the chocolate on if you are not able to get it on just by rolling the cake balls. If any of the sticks come out then just dip the end in the chocolate to help it stick and push it back in.
- As soon as you take the cake ball out of the chocolate, roll it in the sprinkles. Again, use a spoon to spoon sprinkles onto the bits of the cake ball around the stick.
- Lay the cake balls down on the baking trays and put in the fridge to set.
As the cake contains dark brown sugar I am linking these to Love Cake, hosted by JibberjabberUK. The theme this month is ‘dark’. I am also linking to the Biscuit Barrel Challenge at I’d Much Rather Bake Than…. The theme is comfort foods.