Wednesday, October 2, 2013

Pumpkin Spice Cake Ball Recipe

First of all, Happy Fall! This is my favorite time of the year, and I have eagerly been anticipating the cooler weather, joyous family time, and (of course) baking! We're starting off the season at the England house with Pumpkin Spice Cake Balls... Yum!

They are super easy to make, but it's a little bit of a process. I recommend planning to make them over two days.
It begins with baking a pumpkin spice cake...

In a large bowl, blend the left column of ingredients (flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, and cloves):

In another large bowl, cream together sugar, oil, and applesauce:

Add pumpkin and vanilla:

Add eggs and whisk well for about a minute:

Slowly add the dry mixture to the wet mixture, making sure to blend them well as you do.

Pour into a greased 12x18 pan and bake in a preheated oven at 350 degrees for about 35-40 minutes, or until you can stick a toothpick in the center and pull it out clean.

When it's done baking, set cake out and let it cool completely and fill your house with that amazing pumpkin spice aroma.

If you aren't into cake balls, you could stop here and frost the cake. It would be perfectly delicious just like this.
Or... it's time for pumpkin cake balls!!

Once the cake has completely cooled, crumble it up into very fine crumbs in a large bowl:

Add about 1/3 of the vanilla frosting (and some extra cinnamon or other spices if you'd like to taste more over the overbearing chocolate we're about to coat them in):

Roll the cake/frosting into about 1 inch balls, and set in a pan. Place them in the fridge overnight.

Place 1/3 of the orange candies in a microwave safe bowl, and microwave for about a minute, then stir. Keep microwaving in 30 second intervals and stirring until candies are melted. Add a tsp of Crisco to the melted candy to help keep it smooth.

Take just a handful of cake balls out of the fridge (don't take them all out, because you don't want them to get too warm while you work), and prepare the pumpkin "stems" and "leaves." I cut off about 1/4 of an inch of pretzel sticks to use for the stems, and a little sprinkle of green sugar for the hint of some leaves.

One at a time, place the cake balls in the melted candy, and roll them around until they are coated.

Place the cake ball into a cupcake liner, gently stick the pretzel into the top, and sprinkle some green sugar around the base of the pretzel:

Continue the process until you've made little pumpkins out of all of the cake balls.

Keep refrigerated, and enjoy!

1 comment:

Ms. Megan said...

Oh. My. Goodness.
These look utterly divine Mandy!!!