Sugarbird's Sweet Nothings

I am passionate about food. And cooking. And baking. And running. Come and find a new recipe, a funny story, some strong opinions and whatever else I feel like throwing in the mix today.
Published on August 2nd, 2011
by Clarabella

Strawberries and Cream Cake Balls

I am doing a market stall next month, for the very first time. I am a little nervous. And I am work hard to decide what I am going sell, so that I can plan for what I need. I initially went for a stall with a view to doing cupcakes, but the market already had a cupcake supplier so they were not interested in another one, but asked if I can do anything else. Can I do anything else? I certainly hope that I can. So now the task of deciding what I will do, and getting all the supplies I need in order to execute that plan. Nervous? Oh yes.

 

My initial thought was brownies. Inspired by my Fat Witch Bakery book of Brownies, Blondies and Bars. Its gorgeous and the brownies are fantastic. And who doesn’t like a chocolate brownie? So I have picked a couple of types of brownie, they will be good for chopping up into little tasters to lure passers by towards my stall. Then i need something else, something different. Having been to this market a few weeks ago, to scope out the competition, I know what will be on offer, and more importantly, what won’t be. So the second pretty and delicious offering is the cake ball. These little gems are terribly in fashion at the moment, and I think that they (in their cake pop on-a-stick version) will be perfect for the market. They appeal to kids as they are like lollipops, they appeal to adults as they are good looking and easy to eat as one walks around a market. They are in fashion so appeal to those ‘in the know’ and they are delicious, so will hopefully generate return business. 

So this weekend, armed with the scraps of Gen sponge from my course last week, and a small bag of strawberry chocolate callets from Slattery, I set about attempting strawberries & cream cake balls. Cake balls are even quicker and easier than usual when you already have the cake and don’t need to bake it. So cake scraps and crumbs go into the food processor, a couple of turns and they are processed perfectly. Into the bowl. Then the cream cheese and icing sugar go into the food processor, and those get blended up in a matter of seconds. then mix the two together until you have a gorgeous cakey doughey mix.

Since I first decided to fill a cake ball, I have never looked back. I cannot now conceive of an unfilled cake ball. So these Vanilla cake balls were filled with cream cheese frosting and fresh strawberry (hence the strawberries & cream), yum! I have yet to perfect the art of tempering chocolate correctly at home, but the microwave method that Ina Garten talks about when she makes truffles worked pretty well. I did not get perfect shine, but I got a little, and the chocolate did not melt on contact. Its a start. And they taste awesome, and adorned with little red hearts they look adorable, so who’s checking the status of the chocolate before munching one anyway? Not me.

 

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Strawberries and Cream Cake Balls

What you will need:
For the cake balls:
1 Vanilla sponge cake (approx. 450g – 500g)
150g Philadelphia Cream Cheese
175g Icing Sugar

For the filling:
150g Philadelphia Cream Cheese
175g Icing Sugar

To cover & Decorate:
400g Strawberry flavoured chocolate callets (I used Callebut)
Heart sprinkles or other sprinkles to decorate

What to do:
Break the cake into chunks and process in a food processor until reduced to crumbs. Empty into a bowl.
In the same food processor bowl, process the cream cheese and icing sugar until smooth.
Add the cream cheese mixture to the crumbs and mix until well combined and doughey
Form into balls of 30g/40g, depending on your preference
Blend the philadelphia and icing sugar for the filling until smooth
To add the fling, hollow out the balls gently with your thumb and fingers, and add half a teaspoon of cream cheese and 1/4 – 1/2 a strawberry
Smooth over the ball. Repeat with all the other balls. Chill the balls in the fridge for an hour before covering with melted chocolate
Eat and enjoy !

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