Fourth of July picnics and barbecues make the perfect excuse to create a fun snack with the kids. I almost always do my fall-back "flag cake." But this year, I'm excited to try a twist on the old "cake ball" recipe! (thanks suzanne) :)
To make the cake balls a little more festive, try using red velvet cake mix. That way, when friends and family bite into your scrumptious snacks, they not only get a mouth-full of yummy dessert, but a tribute the red, white and blue.
recipe and photo from bakerella
Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
Flag Cake
1 angel food cake
1tub cool whip
1 package instant pudding mix
strawberries
blueberries
1. make instant pudding using shaker method (kids can do this)
2. tear up angel food cake into bite size pieces (let kids tear away)
3. mix pudding and angel food cake and dump in 13x9 pan
4. smooth on cool whip layer
5. arrange sliced strawberries and blueberries to form a flag
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