I am very pleased to introduce the lovely Helen from The Diary of a Cake Maker for this VERY FIRST Guest Post on PaperCup. I have met Helen a few months ago through mutual Baking Friends on Facebook and I am so happy to have her as part of my BFFOL (Best Foodie Friends On Line). You will love her…and you will love her blog!!!
Barcelona is famous for its bakeries and patisseries, however being a British baker, I am bringing good old British baking to Spanish kitchens. My name is Helen Vass and I am originally from Glasgow in Scotland, but have spent the past five years in Barcelona. Over the past year or so, I have taken to the baking world in a big way and started writing my blog, The Diary of a Cake Maker. The aim of my blog is to share all my recipes and baking adventures with other fellow bakers around the world.
This recipe came from a cake disaster which I had last week. I was given the task to make a wedding cake for a friend and I decided to try a new chocolate cake recipe and added some glycerine to it so it could last longer. I followed all the instructions and waited anxiously for the cake to cook. As it was nearing the end of the cooking time, I was shocked to see the cake had sunk! This was one of the few times that this has ever happened to me and I was shocked! Being a Scottish person, we are known to be thrifty or even stingy and I thought there was no way I could let this cake go to waste!!! I decided to use some of it to make cake balls and this is perfect if you ever have a cake flop!
Sponge cake (any flavour, I used chocolate mud cake)
Buttercream or Philadelphia cream cheese
Chocolate (whatever type you prefer). The quantity depends on how many cake balls you make.
1. In a bowl break up your cake, and rub together to create crumbs.
2. Once you have the cake in crumbs, you can add buttercream or Philadelphia cheese. (In the case of my cake balls, I used a chocolate mud cake which held its shape really well when shaped into a ball. If you are using a cake which is not as moist, use enough buttercream or Philadelphia to hold it together. You will see that it if it doesn’t stick, add a little more. Personally I prefer the Philadelphia as it is not so sweet with the cake, but it’s a case of whatever floats your boat!)
3. Place the cake balls on a baking tray with greaseproof paper.
4. Stick the cake balls in the fridge for half an hour until it holds its shape and is set.
5. In a Pyrex bowl, break up the chocolate into squares: (I used milk chocolate.)
6. Then in the microwave, melt the chocolate in 30 second blasts, stirring in between each interval.
7. Once it has melted, bathe each cake ball and place it on a baking tray with greaseproof paper.
8. Once you have covered all the cake balls with all the chocolate, you can decorate them with chocolate sprinkles, hundreds and thousands or whatever you fancy. I kept mine plain so I could swirl on some white chocolate.
9. Place the cake balls in the fridge until set.
10. If you decide to swirl on some white chocolate like I did, melt it in the microwave as done previously. You will not need much white chocolate as it’s just to do a fine drizzle. Once melted, I put mine in a little plastic food bag as I had run out of food bags. Snip the end of and drizzle on the cake balls any way you like. Leave in the fridge to set.
11. Once set, enjoy with a nice cappuccino and you will be in heaven!