Cake balls - recipe
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Prepare
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Serves
25 -
Cook
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Skill
Easy
Ingredients
- 150 g Butter (unsalted) softened
- 150 g Unrefined golden caster sugar
- 3 Egg(s) (free range) beaten
- ½ tsp Vanilla extract
- 150 g Self-raising white flour
- 30 ml Milk (whole)
For the buttercream
- 150 g Butter (unsalted) softened
- 240 g Unrefined golden icing sugar
- 2 tbsp Milk (whole)
- Lemon extract a few drops
To decorate
- 250 g Dark chocolate or milk, white - broken
- Lemon zest
- Chocolate sprinkles
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1
Preheat the oven to 200°C, 180°C fan (400°F, gas mark 6). Grease a 15cm (6″) square cake tin.
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2
In a large bowl, beat the butter, sugar, eggs, vanilla extract, flour and milk together until smooth.
For this step you'll need:
- 150g Butter (unsalted) softened
- 150g Unrefined golden caster sugar
- 3 Egg(s) (free range) beaten
- ½tsp Vanilla extract
- 150g Self-raising white flour
- 30 tbsp Milk (whole)
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3
Spoon the mixture into the tin and bake for 25-30 minutes, or until springy to the touch. Leave to cool on a wire rack.
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4
For the buttercream, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth. Then add the remaining icing sugar with one tablespoon of the milk
For this step you'll need:
- 120g Butter (unsalted) softened
- 1 tbsp Milk (whole)
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5
Once the cake has cooled, crumble the madeira cake into a bowl and mix in the buttercream. If you want to make different flavours, split the buttercream and cake crumbs into seperate bowls and add additional flavours such as lemon extract into the buttercream.
For this step you'll need:
- Lemon extract a few drops
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6
When the buttercream has been mixed with the cake crumbles it will begin to bind together. Dust your hands with icing sugar and then spoon out the mixture and shape with your hands into walnut sized balls. Place on a tray lined with baking paper once shaped.
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7
When the balls have been shaped, transfer to the fridge to cool for a few minutes whilst you prepare the melted chocolate. Melt the chocolate in a heatproof bowl over a pan of simmering water until melted.
For this step you'll need:
- 250g Dark chocolate or milk, white - broken
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8
Once the chocolate is completely melted, remove it from the heat and take the cake balls from the fridge and either drizzle the chocolate over the top of the balls or alternatively using a skewer to pick up the balls, dip them into the chocolate mix. You will need to work quickly as the chocolate will set fast.
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9
Sprinkle the top of the cake balls with decorations, grated lemon zest would look good on lemon flavoured cake balls, and leave to set. Serve immediately or keep in the fridge for a few days.
For this step you'll need:
- Chocolate sprinkles
- Lemon zest