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Little Balls of Delight*

7 Jun

Moist, flavorful cake … rich, creamy frosting … surrounded by smooth, delectable chocolate … Are you drooling yet? The lovely treat that I’m talking about is a cake ball. Cake balls are making the rounds in the blog world, and as soon as I spotted the recipe I knew it could be dangerous. Cake balls are similar looking to a truffle, but much lighter and airier like a cupcake … they’re a cupcake truffle hybrid! Although cupcakes still take the cake -hehe-, cake balls come in a close second.

I first made these bite size treats for a co-worker’s birthday (aka my test lab). Everyone raved how the crisp chocolate complimented the texture of the moist cake and frosting mixture just perfectly. Since then, I’ve become obsessed with these little beauties and I find an excuse to make them almost every weekend. This weekend boyfriend asked if I would make some so he can bring them to work on Monday … did you really even need to ask boyfriend!? … an excuse to bake AND a means of getting them out of my house so I don’t devor them in their entirety .. YES I’LL MAKE THEM!


Ingredients
-Cake Mix
-8 ounce frosting
-12 ounces chocolate chips

Directions
-Bake cake according to recipe
-Once cake it baked, let cool
-Once cake is cooled, crumble cake & mix frosting in
-Form cake mixture into balls
-Place cake balls to chill in fridge for approx. 1 hour (The the chocolate bonds better if it’s chilled)
- Melt chocolate in a double boiler
-Dip balls into chocolate so it is evenly coated
-Once dipped, place on wax paper and let harden

This time around, I used strawberry cake, cream cheese frosting, and dipped them in a milk chocolate coating…they tasted just like chocolate covered strawberries! The fun in creating these treats is in combining flavors and colors for distinctive results.

I wish I could take credit for these decadent cake balls, but I’ll give credit where credit is due … to the one and only Bakerella! Have you seen her site? If not, you need too … It’s truly eye candy for the baking obbessed! She’s incredibly talented and so fabulous!

xx, frillyfabulous

Hum With Delight After Each Bite

1 Jun

I was on Twitter this morning and I saw that Martha Stewart -my idol- was baking Hummingbird Cupcakes with Sophie and Katherine of DC Cupcakes. Wow, all of my favorite things packed into one show! I have a slight obsession with Martha -I one day hope to be her!- and I spend every Friday -don’t judge- watching DC Cupcakes with my sister. We’ve come to the conclusion that I’m Sophie and my sister is Katherine .. okay, I back to the point .. Ah yes, hummingbird cupcakes! Martha reminded me to share my Hummingbird cake recipe that I whipped up last week!

Last weekend for my aunt’s birthday, I wanted to create a cake that would appeal to all of the party guests. In my family it’s sometimes difficult to bake cakes because everyone has their favorites and none of them are the same. I decided on a Hummingbird cake, a cake similar to carrot cake, in hopes that it would please everyone’s sweet tooths. My motto these days is “the easier, the better” and with simple ingredients and only two bowls required, it truly fits the bill.

Because the cake is so rich, it should be served in smaller slices, which make it the perfect option for a birthday gathering.
Hummingbird cake one of my new favorite creations! The cake is also perfect for muffins for weekend guests! To add to the already delicious cake, I made a cream cheese frosting and pipped them to resemble a rose bouquet.

FrillyFabulous Hummingbird Cake Ingredients
-3 cups flour
-1 teaspoon baking soda
-1 teaspoon salt
-2 cups sugar
-3 large eggs, beaten
-1 cup canola oil
-1 1/2 teaspoons vanilla extract
-1 (8 oz) can crushed pineapple
-1 cup chopped pecans
-2 cups ripe mashed bananas
-1 teaspoon salt

Directions
- Heat oven to 350 degrees.
-Combine flour, baking soda, salt, sugar and cinnamon in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened.
-Stir in vanilla, pineapple, pecans and bananas. Pour batter into sprayed baking tray.
-Bake 25 minutes or until a tooth pick inserted in the center comes out clean

Cream Cheese Frosting
- 8 ounces cream cheese, softened
-1/2 cup (1 stick) butter, softened
-1 package (1 pound) confectioners’ sugar
-1 teaspoon vanilla extract

Directions
Beat together cream cheese and butter until light and fluffy. Add confectioners’ sugar and vanilla and beat until smooth.

Hummingbird cake was a success and everyone’s taste buds approved! With a name as lovely as hummingbird cake, how can you not love it?

xo, frillyfabulous

When Life Gives You Lemons …

30 May

Lemonade is a summer time favorite, and with Memorial Day being the kick off to summer, I knew creating a lemonade inspired dessert would complete my picnic menu. With assistance from my fabulous sister, I concocted a Frozen Lemonade Pie …Yum! It’s ridiculously refreshing and super quick to make –I’m the Queen of Quick (yet delicious!) Recipes!- In fact, there are only four ingredients required to create this little gem.

It had just stopped raining (and the sun came out!), when I took this picture and it created a rainbow effect on my picture .. pretty neat, right?

Ingredients
• 1 (14 ounce) can sweetened condensed milk, chilled
• 1 (12 ounce) container whip topping, thawed
• 1 (6 fluid ounce) can frozen lemonade concentrate, keep frozen
• Graham cracker crust

Directions
Preheat oven to 350 degrees F. In medium bowl, combine cracker crumbs, 1/4 cup of sugar, and the melted butter. Press firmly on bottom and up sides of pie plate. Bake for 7 minutes and let cool completely. In a medium bowl, add chilled sweetened condensed milk and cool whip and fold gently. Add frozen lemonade and continue to gently fold. Do not let the mixture become soupy. Pour mixture into the pie crust and freeze overnight.

Happy Memorial Day! I’d love to hear what’s on your Memorial Day menu!

xoxo, frillyfabulous

Rainbow Bright*

25 May

It has been incredibly dreary & gloomy outside lately -Mother Nature, can you be a doll and change this?!- and on days like these all I want to do is hang out in some cozy ‘jams and snuggle on the couch all day. Unfortunately, my job doesn’t believe in “rain days” - I think it’s a perfectly acceptable reason to have a day off work … who can be productive when it’s dark and gloomy outside? Not me!- so I spent my lunch break entire day thinking of ways to brighten the day. I decided on one of my favorite creations… RAINBOW CAKE! This brightly colored cake doesn’t take much effort and brings instant joy

Ingredients

-2 boxes White Cake Mix
-Assorted food colors
-2 containers (12 ounces) fluffy white whipped frosting

Directions

-Follow directions on cake mix and create your batter.

-Separate your batter into the portions and add desired colored food coloring to each of the portions.

-Bake 40 to 45 minutes or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool cake in pan on wire rack, about 1 hour.

-I try to first level each layer of cake with a large bread knife. If the layers are not level, then they will not evenly display when you cut into it.

-Bind each layer on top of each other with frosting.

-Cover cake with frosting and run the flat, straight edge of a knife around the edges of the cake to smooth out the frosting.

- Smile, you just made the happiest cake in the world!

This recipe is perfect for a 60′s theme party, an art-lover’s birthday, anytime you feel like brightening up the dessert table, or just to leave a jolly impression.

Yep, just the thought of this cake made me forget about the weather! SUCCESS!

xo, frillyfab

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