This weekend I went to the Washington DC Cherry Blossom Festival! It was something that has been on my life's to-do list and I am so glad I was able to go now that I am out here on the East Coast!
Now that I have made you hungry, here is a fittingpink red and white dessert that is fitting for any time of year!
After making WAY too much red velvet cake for my boyfriend's birthday, I froze one of the cake layers after wrapping it well in both plastic wrap and foil. I took it out about 30 minutes before making the cake balls and it defrosted beautifully! Even if the cake had dried out a little from the freezer, mixing the frosting in to the cake would negate that fact.
Red Velvet Cake Balls!!!!
The recipes for the red velvet cake and cream cheese frosting can be found from Smitten Kitchen. For the cake balls I probably used 1/3 of the cake recipe and 1/2 of the frosting recipe. You will also need about one bag of white chocolate chips.
Directions:
1) Have a lot of fun crumbling the cake into sand-like pieces - make sure to use a large bowl!
Enjoy!
Love, Allison
It was one of the most beautiful things I have ever seen! DC was amazing as well -- it is definitely one of my favorite cities, so clean, so friendly, and steeped in history. Plus, it is home to this awesome bakery that Tina had recommended on her blog. Baked and Wired was OUT OF CONTROL! Here is an up close version of my "Unporked Elvis" - which was a banana cupcake with peanut butter frosting and a chocolate drizzle!
Now that I have made you hungry, here is a fitting
After making WAY too much red velvet cake for my boyfriend's birthday, I froze one of the cake layers after wrapping it well in both plastic wrap and foil. I took it out about 30 minutes before making the cake balls and it defrosted beautifully! Even if the cake had dried out a little from the freezer, mixing the frosting in to the cake would negate that fact.
Red Velvet Cake Balls!!!!
The recipes for the red velvet cake and cream cheese frosting can be found from Smitten Kitchen. For the cake balls I probably used 1/3 of the cake recipe and 1/2 of the frosting recipe. You will also need about one bag of white chocolate chips.
Directions:
1) Have a lot of fun crumbling the cake into sand-like pieces - make sure to use a large bowl!
)2) Add enough frosting until you get that "red velvet" taste but not too much that the cake would not hold together in a ball. Refrigerate mixture, then form into balls on a cookie sheet. I then froze the cake balls on the cookie sheet before dipping them in the warm chocolate so that they would hold there shape.
3) I then meted some white chocolate chips in the microwave and dipped away. After these hardened in the freezer, I ended up storing them there so they would stay fresh longer. Trust me, these may look small and innocent but there is a lot of cake and frosting crammed into a small area! So eat wisely!
Enjoy!
Love, Allison
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