Gingerbread Cake Balls
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- 1/3 cup light brown sugar, packed
- 1/2 teaspoon salt
- 1 cup molasses
- 10 tablespoons unsalted butter, softened
- 1 teaspoon ground ginger
- 1 cu[p granulated sugar
- 1 teaspoon ground cinnamon
- 3 large eggs, at room temperature
- 24 ounces white chocolate, for coating
- 1/2 teaspoons vanilla
- 1/2 cup crushed gingersnap cookies for garnish
- 3/4 cup plus
- 2 tablespoons milk
- 2 cups all-purpose flour
- 2 cups confectioners' sugar
- 2 teaspoons baking powder
- Preheat the oven to 350ºF and grease a 10-inch round cake pan.
- In a medium-size bowl, combine the flour, baking powder, and salt with a wire whisk and set aside.
- In a large bowl, use an electric mixer to cream 8 tablespoons butter and 1 cup granulated sugar until light and fluffy. Beat in the eggs, one at a time. Add 2 teaspoons vanilla and mix until completely combined.
- Slowly alternate between adding the flour mixture and 3/4 cup milk to the wet mixture, mixing until smooth.
- Add the brown sugar, molasses, ginger, and cinnamon.
- Pour the batter into the cake pan and bake for 30 to 40 minutes, or until fully baked. Let cool.
- While the cake is cooling, prepare the icing: With an electric mixer on medium speed, combine 2 cups confectioners’ sugar, 2 tablespoons butter, 2 tablespoons milk and 1/2 teaspoon vanilla extract.
- After the cake has cooled, follow the cake ball method instructions.
- After the cake balls are dipped in white chocolate, drizzle them with fine lines of chocolate and top with the gingersnaps.
- 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.
- 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.
- Next, you will combine the icing with the crumbled cake. Follow the instructions for making the icing and then add it to the bowl. 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.
- 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 a good 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.
- 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.
- After you have rolled all of the scooped-out portions, place the entire tray of balls in the freezer for at least 2 hours.
- 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.
- 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 and move to the next cake ball. Continue to dip each cake ball until all of them are complete.
- You’ll now remove all the toothpicks and “cap.” Using a spoon, take a small amount of the melted chocolate and cover the small holes where the toothpicks were.
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