funfetti cake balls

May 9, 2011
Cake.

Cake batter.

Frosting.

Sprinkles.

Digging in with a fork.

...or your hands.
It doesn't get much better than cake.  Just ask Jim Gaffigan.  He's a genius.
If you asked me, I'd like to roll around in some cake.  I'm willing to bet that Jim would partake in cake-rolling, too.
Playing with your food is fun and if you'd like to play around with your cake (which is even more fun) you should make some cake balls.  Funfetti cake balls are serious fun.
Mix together crumbled cake and frosting, roll them into balls, cover them in chocolate... what's not to like about that?  The process and the results are deliciously exciting.

Funfetti Cake Balls
1 vanilla cake (I used my Vanilla Buttercake recipe)
vanilla or buttercream frosting (frosting from a can would also work nicely)
rainbow sprinkes
white chocolate (as always, I use Ghirardelli)
1 teaspoon canola oil


  1. Crumble cake in a bowl with your hands.  Mix in frosting and sprinkles and combine well.  Freeze the mixture for half an hour until firm.
  2. Roll cake mixture into tablespoon-sized balls.  Return to the freezer for another 15 minutes.
  3. Melt chocolate and oil over a double boiler.  Dip cake balls into chocolate and top with sprinkles.  Place in refrigerator to harden. 

vanilla buttercake with fresh strawberry buttercream frosting

Hi spring weather.  You're beautiful.  It's nice to finally have you here in New Jersey.  Please stick around, why don't ya.
Because of you, I had such a nice weekend.  A lazy Saturday spent at the park picnicing and napping, a Sunday at another park playing a ferocious game of co-ed soft ball, and even a brisk evening jog to top it all off.
In between the softball and run portion of my beautiful Sunday, I had lovely Sunday lupper (lunch/supper) with my good friend Naveen. He came over and I set him up with some pretty good eats including a special cake.
I found pints of strawberries for a buy-one-get-one-free deal, which of course couldn't be passed up.  Clearly, I had some strawberries to spare, so I knew my cake should incorporate these pretty, red fruits!
And what pairs best with perfectly ripe strawberries?  Butter.  Butter, butter and more butter.
Hi there, vanilla buttercake.  And hello to you too, fluffy strawberry buttercream.
Vanilla Buttercake with Fresh Strawberry Buttercream Frosting

Vanilla Buttercake
12 oz. butter, room temperature
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk, room temperature (I used 1/4 cup heavy cream and 3/4 almond milk)
1 tablespoon vanilla
3 cups sugar
6 large eggs

  1. Preheat oven to 325.  Generously butter and flour pans.  Tap pans to remove excess flour.
  2. Sift dry ingredients (flour, baking powder and salt) together.  In a measuring cup, combine milk and vanilla.
  3. In the bowl of a stand mixer using the whisk attachment, cream butter until fluffy.  Gradually add sugar.  Beat until smooth (3-4 minutes).
  4. Add eggs, one at a time, beating in between each addition.  
  5. Reduce speed to low and alternate adding flour and milk mixtures, ending with flour.  When there are only a few streaks of flour remaining in the batter, mix the rest by hand.
  6. Pour batter into the prepared pans.  Firmly tap the pans (on counter) to remove air bubbles.
  7. Bake until light golden brown (about 60 minutes.)  Cool in pan for half an hour, invert on rack to cool completely before frosting.
Fresh Strawberry Buttercream
6 large strawberries, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6-7 cups powdered sugar
2 tablespoons heavy cream

  1. In a food processor, add strawberries and cream and pulse until pureed.  Add vanilla and continue until well combined and smooth.  In the bowl of an stand mixer, whip butter until light and fluffy.  Add the strawberry mixture and mix until combined.  Add powdered sugar one cup at a time until you reach the desired consistency.  Frosting should form soft peaks.


quinoa picnic tabouleh

This is a quick and easy dish that looks pretty and tastes fresh.  A perfect addition to your blanket for an afternoon picnic.   I'm praying this spring weather hangs around for a while on the East Coast.   Warm weather food like this make it even more enjoyable.
Quinoa Picnic Tabouleh 
vegan, gluten-free
1 1/2 cups cooked quinoa
2 ripe tomatoes, diced
1 bunch curly parsley
2 tablespoons fresh mint
1 small red onion
juice of 2 lemons
1/2 red bell pepper
1/4 cup of sesame oil (or olive oil)