Tag Archives: cake


Today I want to talk about balls. Cake balls. Well, I guess, they’re really actually cake pops.

This week marks the one year anniversary of my CrossFit gym! Happy Anniversary, Iron Oak CrossFit! We’re having a celebration, so I wanted to bring something personalized and delicious. Enter the cake pop. You’re probably thinking “Woah, woah, woah. How are cake pops PALEO?” You’re right. Let’s be real here, folks. I don’t follow a Paleo diet. I think that’s pretty evident from my previous blog posts about all things sugar. Sometimes you just have to live a little.

Cake balls/cake pops are made with cake crumbs, icing, and a candy coating. I like to put them on a stick for easier consumption. Plus, adding a stick makes them pretty and allows for some creativity with packaging. They can be prepared ahead of time and will store at room temperature for about a week (even longer if refrigerated).

Normally, I would tell you that I baked a cake from scratch and used it for this project, but my schedule was pretty busy this week and I needed to save time. I used box cake mix and premade frosting.

Ingredients (makes approximately 40 cake balls depending on the size of each one):

– one box of cake mix or your favorite recipe for a 9×13 sheet cake
– any ingredients needed to bake the cake (i.e. eggs, oil, water, etc)
– one 16 oz container of premade frosting
– two packages of vanilla candy coating

Additional items needed:

– approximately 40 six inch lollipop sticks (can be purchased at Michael’s or Hobby Lobby)
– 40 3×4 inch treat bags
– curling ribbon
– a small crock pot to keep the coating warm
– parchment paper
– cookie sheet

Let’s get rollin’:

1. Follow the instructions for making and baking the sheet cake of your choice. In my case, I just followed the instructions on the box.

2. Allow the cake to fully cool. Once cooled, break up the sheet cake into your mixer on a low speed.


3. Add the frosting to the cake and mix them together on a low speed until fully incorporated. It should resemble cookie dough and maintain its shape fairly well.


4. Break up the candy coating and place it into the small crock pot. Heat the coating on high until fully melted and then turn the heat to low or warm. Stir the coating until smooth.

5. Line the cookie sheet with parchment paper.

6. Gently roll the cake by hand to form small balls and then place them on the parchment paper. I like to make mine a little taller. Continue rolling until all the cake dough has been used.

7. After rolling all the cake dough, dip the lollipop stick end into the coating (approximately 1/4 of an inch) and insert the stick into the top of the cake ball. This will help to keep the ball on the stick later during the coating process.

8. After adding sticks to all of the cake balls and making sure the coating has solidified, gently dip the cake pop into the warm coating and cover completely. Tap the pop on the side of the crock pot to remove any excess coating. Be careful because the cake ball may roll off the stick if you use too much force. This has happened to me before and I have been forced to eat the “rejects.” Quality control can be a tough process  🙂


9. Place each coated cake pop back on the parchment paper and allow the coating to cool and solidify. Continue coating until all pops have been completed.

10. After the coating has dried and hardened completely, decorate the cake pops however you’d like. In this case, I drizzled chocolate candy coating on each one.

11. Allow any decoration to dry completely.

12. Place each cake pop in a treat bag and tie with a small ribbon.

Now you’re ready to party! Enjoy!


A Piece of Cake

If you’ve been following my blog, you’ll know that I’ve made quite a bit of ice cream over the last few weeks. A good serving of ice cream really needs a little something to make it even better. That something, is pie.

For me, some must have items to have on hand for summer include: mosquito repellent, ice cream and fresh berries. Since it is berry season, I usually have a few pints of berries in the fridge at all times. This week, I happened to have several pints of blueberries.


“Wait, pie? I thought you were supposed to be talking about cake here.”

I got this blueberry pie recipe from my friend Katie. It is SO simple that it could definitely be described as “a piece of cake.”


1 unbaked pie crust
2 pints of fresh blueberries
1/2 cup of softened unsalted butter
1 cup of granulated sugar
3/4 cup of sifted unbleached white flour
1 egg
1 tablespoon of vanilla extract

1. Preheat the oven to 350ºF.

2. Grease a glass pie dish and place the unbaked pie crust in it. Trim the edges if necessary.

3. Fill the pie crust with the fresh blueberries.

4. Beat the butter at a low-medium speed until it is light and fluffy.

5. Add the granulated sugar to the butter and continue to mix for about 1 minute.

6. Slowly add in the flour, egg and vanilla until fully incorporated. The consistency should look like cookie dough.

7. Gently press the mixture on top of the blueberries.

8. Baked the prepared pie at 350ºF for approximately one hour, or until the crust and topping are lightly browned.

9. Cool for 15 minutes before serving. For best results, serve with your favorite ice cream.


Happy Holidays to all!

Wishing everyone a Merry Christmas and the Happiest of  Holidays!

I always get an itch to bake during the holidays…well, I guess I sort of bake all the time anyway. This morning I woke up and decided to bake an Asian Sponge cake. To pretty it up a bit, I used a rose bundt mold. Removing the cake was a bit of a pain, but I think it turned out beautifully. I don’t think I beat the egg whites enough because the cake wasn’t as fluffy as I expected/wanted, but it was my first attempt. Hopefully next time will be much better.

Naked (without a dusting of powdered sugar) :):

Here is the recipe I used:

Asian Sponge Cake:

  • 1 1/2 cups of cake flour, sifted
  • 9 eggs, separated
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon of baking powder
  • 1 cup of white sugar
  • 1/2 cup of water
  • 1/4 cup of vegetable oil
  • 1 teaspoon of vanilla

Preheat oven to 350º F

1. Beat the egg whites until slightly foamy. Add the cream of tartar and beat until stiff peaks form.

2. Gradually add the sugar to the egg whites and continue to beat until sugar is mixed in.

3. In a separate bowl, beat egg yolks slightly and then add water, oil and vanilla.

4. In another bowl, sift together the cake flour and baking powder. Gradually add the flour mixture to the egg yolk mixture and beat until creamy.

5. Pour egg mixture into the egg whites and gently fold until everything is well blended.

6. Pour the batter into a well-greased baking pan and bake until the top is lightly golden brown. I used a rose bundt pan and it took about 30 minutes.

If using a 9 x 13 inch pan, it should be about 20 minutes.

Enjoy! 🙂

Is it really Fall now?

I feel like Texas never really has four seasons. We have “hot” and “sort of hot.” This weekend was full of gorgeous, fall weather. In honor of the long awaited temperature drop, I decided to be festive and bake a pumpkin loaf aka pumpkin pie bread. I used another recipe that I found on allrecipes.com and it turned out great! I did add a bit more pumpkin pie spice because I really like how it provides a little bit more of a bite to it.

I also ran a half marathon this morning and carved a pumpkin. hehe

pumpkin pie bread

The recipe is really simple and easy to follow. If you love pumpkin pie, you definitely have to give this recipe a shot 🙂 Depending on your oven, you may want to turn it down to 325 degrees and bake for a little bit longer. Be sure to keep an eye on it! You don’t want the outside to burn and have the inside uncooked.

Here’s the recipe I used:

  • 3 1/2 cups all-purpose flour
  • 2 teaspoons of baking soda
  • 1 teaspoon baking powder
  • 4 teaspoons of pumpkin pie spice
  • 1 teaspoon salt
  • 3 cups white sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 1 (15 ounce) can of pumpkin puree
  • 1/2 cup water
  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9×5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
  2. In a large bowl, beat together sugar, oil, eggs, and pumpkin. Stir in flour mixture alternately with water. Divide batter evenly between the prepared pans.
  3. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.

Enjoy! 🙂