Friday, December 17, 2010

Cooking With Saki

Tidings of comfort and joy to you, dear BlogFans! Are you enjoying the holiday season? I know we are, here at the Costa Casa. Christmas goodie making has been in full swing since last week, and I thought since I can't give my beloved readers tasty treats from my kitchen, at the very least I can teach them how to make it their damn selves :)

Jingle all the way to the store, because you will need:
One box of cake mix, any flavor
The ingredients to bake said cake
A tub of pre-made frosting that will taste delicious with the cake you picked
1 bag bittersweet chocolate
Vegetable shortening

Mix up that cake batter - I'm not going to hold your hands on this one, kids. Read the box. Bake your cake in a 9x13" pan according to directions. Cool completely. This is very important. We used funfetti cake. Who doesn't lurve funfetti?
Our helpful friend Charlie Chameleon supervises

Break that cake into pieces in your mixer, and scoop in the tub of frosting. We used creamy vanilla, but the possibilities are endless, really.
All set to mix in the fancy Kitchenaid stand mixer

One more gratuitous shot of the stand mixer. I think I hear angels heralding.

Turn that bad boy on and watch it go. Be sure to scrape the bowl frequently, as this creates quite the sticky mess.
Mmmm....Delicious goopy goodness

Cover this mixture and put it into your fridge. It will get sort of hard, the way cookie dough does. Using a cookie scoop, or any sort of spoon, scoop out spoonfuls of the dough and set them on a sheet of waxed paper. Try to keep them all the same size. When you're all done scooping, rub a tiny bit of shortening onto your hands (gross, I know, but trust me, BlogFans, it's for your own good). Carefully roll the balls between your hands until they're nice and round. *this would be where I would put the picture of the naked cake balls, had I not accidentally deleted it from the camera* Put all of them and the waxed paper onto a baking sheet and stick it into your freezer for an hour or two. When time is almost up, melt your chocolate in a double broiler, adding enough vegetable shortening to make it easy to work with. For us, this is usually 1-2TBL per 1.5lbs of chocolate. One by one, drop the frozen cake balls into the chocolate and then fish out with a fork. Put them on waxed paper or parchment paper while they cool and the chocolate sets. The chocolate will set very quickly on these, since they are frozen, so if you want to add any sort of sprinkles, be like the wind, BlogFans.
Somewhere around the 100th cake ball I begin to detest the smell of chocolate and cake.

Once they are cooled and set, transfer to your fridge. They will keep for about 2 weeks in the fridge in an air tight container.
Sidenote: If your Hubbin' is like mine, consider hiding the cake balls, lest you not have any to share with the neighbors.

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