Raspberry Champagne Cake Balls - Dallas News | myFOXdfw.com

Raspberry Champagne Cake Balls

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Thanks to Robin Ankeny from The Cake Ball Company for this recipe.

This cake ball is especially fun to make because it calls for Champagne! Once the top is popped on your Champagne, you will need to drink the rest while you bake the cake. You wouldn't want to be wasteful, right? We use a Blanc de Noir sparkling wine since the flavors tend to complement the raspberries. Enjoy!

For the cake and icing:
1 (18.25-ounce) box vanilla cake mix or our basic vanilla cake recipe
1 cup Champagne or sparkling wine
1 pint fresh raspberries (about 2 cups)
1/2 to 3/4 cup store-bought cream cheese icing or our basic cream cheese icing
For coating and decorating:
24 ounces white chocolate, for coating
Extra raspberries, for garnish
1. Mix together the ingredients for making a vanilla cake, substituting the Champagne for the water, if using the box version, or for the milk, if making the cake from scratch. After the ingredients are fully combined, gently stir in the raspberries.
2. Follow the instructions for baking the cake.
3. After the cake has baked, remove it from the oven and slice it into four quarters. This will help it cool faster, and will give you sections to pick up for crumbling.
4. After the cake has cooled to room temperature, pick up each of the four sections and crumble it into a large mixing bowl using your hands. Continue to crumble the cake until you no longer see any chunks.  
5. Next, you will combine the icing with the crumbled cake. The best way to mix it in is to just use a wooden spoon and some old-fashioned elbow grease. You will need to give the cake and icing mixture a good stir until it is fully combined and has a doughlike consistency.
6. To create a consistent size for your cake balls, we recommend using a cookie scoop to portion out equal amounts of cake ball dough. We think the perfect size for a cake ball is about 11/4 inches in diameter. It is the perfect size to balance the ratio of cake to icing to chocolate coating. We like to scoop out all the portions before we start rolling.
7. Now you can start rolling. Take each portion that you've scooped out and roll it back and forth between your hands until you have a nice smooth ball. Place each ball on a tray lined with parchment or waxed paper.
8. After you have rolled all of the scooped-out portions, place the entire tray of balls in the freezer for at least 2 hours.
9. Before you take your cake balls out of the freezer, you'll need to prepare the dipping chocolate. Warm your chocolate using your preferred melting method.
10. Remove your cake balls from the freezer and spear each ball with a toothpick. Pick up a cake ball by the toothpick and dip it in the melted chocolate. Be sure to coat the entire ball. Then, lift the ball above the chocolate and give it a light shake to let the excess chocolate drip off. Set the dipped cake ball back down on the waxed paper place a raspberry in the white chocolate cap, covering the hole from the toothpick.

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