Monday, February 28, 2011
Wednesday, February 16, 2011
Sunday, February 13, 2011
Chocolate Covered Strawberry Cake Balls
makes about 40 1-inch balls
1 box Duncan Hines strawberry cake mix, prepared and baked
1 1/2 cups cream cheese frosting (homemade or 1 can of prepared)
6 ounces high quality white, dark or milk chocolate (I often use Ghiradelli or Lindt)
additional pink food coloring if desire (I used a drop for a more pink look)
sprinkles, decorations, etc
Prepare cake batter and bake as directed. I often use a 9 x 13 cake pan as I find this is easiest.
Once cake has cooled, scoop it out of the cake pan and into the bowl of an electric mixer. Add frosting and mix on low to medium speed until a pink dough forms. This can also be done by hand, but may not be mixed as well and will take longer. Refrigerate for at least 2 hours, or overnight.
Roll in 1-inch balls and place on parchment paper laying on a sheet pan. Freeze the balls for at least 1 hour. Right before removing, melt chocolate in a double boiler or the microwave (if in the microwave, melt in 30 second increments until melted completely). Using a fork, dip balls in chocolate and gently flip it around, just until coated. Lift it out with the fork, allowing any excess chocolate to drip off. Decorate as desired, refrigerating immediately after for at least a few minutes.
We like these best chilled, but they can also be kept at room temperature.
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