FROM THE NEW CAKES AND CUPCAKES COOKBOOK

(Much like a truffle)

1     18.25    ounce cake mix (prepared and baked as directed on the box for a9x13 cake)

1 ½   cups    frosting or cream cheese (choose a flavor that goes with the flavor of cake you made)

1   package   chocolate bark (regular or white)

Wax paper or parchment paper

After cake is cooled completely, crumble into a large bowl.  Mix thoroughly with the frosting. (It may be easier to use your hands to mix this but they will get messy.  Roll dough into walnut size balls.  Place on a pan that has been lined with wax paper or parchment paper.  Allow to cool 2-3 hours or place in the freezer for 45-60 minutes.  Melt chocolate in the microwave according the package directions (this will burn easily).  Dip each ball in the chocolate and allow to cool.

Variations

Any flavor of cake and frosting can be used. The trimmings from cakes  can also be used just adjust the amount of frosting to the amount of cake.

Instead of dipping the balls in chocolate they can be rolled in cocoa, coconut, finely chopped nuts (any kind), sprinkles.  Anything you would like.

If you would like to make a fun treat for your children place a lollipop stick in the cake ball before it is dipped in chocolate.

FROM THE NEW CAKES AND CUPCAKES COOKBOOK

12-14 servings

1          cup     sugar

1          cup     white corn syrup

½         cup     water

2          Tbsp.  butter or margarine

1          tsp.     vanilla

2-3      drops food coloring (your choice, it is optional)

18       cups   popped corn

1 ½     cups   small gumdrops or M&M’s plain or peanut

1 ½     cups   nuts (mixed or peanuts or almonds)

Grease well on 10” tube pan and set aside.  Place popcorn, gumdrops/M&M’s, and nuts in an extra large bowl.  Combine sugar, syrup, water and butter in a saucepan.  Cook on high until sugar mixture begins to boil turn to low and cook until mixture reaches 240-degrees on a candy thermometer.  Remove from heat allow to cool 5 minutes.  Add vanilla and coloring stirring till well mixed.  Pour syrup over pop corn mixture and stir until popcorn is well coated with syrup.  Press mixture into the tube pan.  Allow to cool 5 minutes unmold cake.  Place on a serving plate.  Slice servings with a sharp knife.  This can be wrapped in plastic wrap and frozen.

Brenda will be teaching a Lion House Pies class at the Holiday Fair in Ogden, Utah on Saturday, November 12, 2011. This is an amazing opportunity to learn how the professionals make amazing pies. You’ll learn great techniques to use for your own baking at home. You won’t want to miss this unique opportunity. Come out to Ogden and learn the trade of delicious pie making!!

Come get your NEW Cakes and Cupcakes book signed by Head Baker Brenda Hopkin! She’ll be visiting several locations soon, so stay tuned for…

Dates and Locations:

October 6 and 7, 2011: Chandler, Arizona

October 22, 2011 (11:30am-1pm): GRAND RE-OPENING of VALLEY FAIR Deseret Book

November 12, 2011 (11am – 1pm): Layton, Utah Deseret Book