Easter Egg Cake Balls

Making 

Making cake balls is super easy. Bake a cake in a 9x13 greased pan. Any flavor. When the cake comes out of the oven pour it into a large bowl and shred the cake into fine crumbs. Add between 1/2-3/4 cup of frosting (compliment the cake flavor. Ex. Chocolate cake=chocolate icing, red velvet cake=cream cheese icing, etc). Let the cake and icing mixture cool to room temp and form into 1"-1 1/2" balls. (I formed these into ovals since I wanted them egg shaped) Place on parchment lined baking sheet and freeze 6-8 hrs or overnight. Heat chocolate or use Wilton Baking Chips and coat the cake balls. Return to parchment sheet. They will set up pretty quickly as the frozen cake adheres to the warm chocolate. They will stay in the refrigerator up to a week or so or freeze and take them out when you  need them. For these I used the leftover baking chips to decorate/drizzle over the "eggs".

I had the pleasure of making both the bride's and groom's cake for a wedding this past weekend. Bride's cake was a White Vanilla Velvet Cake with Raspberry filling and a Vanilla Buttercream icing. Groom's cake was a Dark Chocolate Cake with a Whipped Chocolate Ganache Filling and a Chocolate Butter Cream.

Cornelli lace cake

This cake was made for our Church's anniversary celebration. Vanilla cake with raspberry filling and a cornelli lace technique. Adding a red ribbon border brightens it up. The logo was done with a sugar sheet and added that morning. I've found that if I use the sugar sheets the day before they tend to bleed. Either way make sure that the sugar sheet is placed on frosting that has set up and hardened; less bleeding.