This is a project launched from the need to clean out my freezer, pantry, refridgerator, head, etc.
Not too long ago I made Banana Split Cupcakes. I blogged about that here.
As I was making the cupcakes...I decided to apply my favorite past-time to the idea. My hobby is finding a way to stick things on sticks.
I should start....or rather, go back to this little tidbit....
Most of the time, when I make cupcakes from scratch, I usually half the recipe so I don't end up with 24 cupcakes...this is never a good thing...12 is bad news for me, even when I give most of them away. BUT, when it's a boxed mix, I usually make 12 cupcakes, and pour the other half of the batter in a smaller pan. I bake both the cupcakes and the mini cake. I decorate the cupcakes, and then use the other half of the icing to my batch and add it to the warm cake, mix it all together with a fork, create little cake balls out of the pan of cake...and then go about my business with the cupcakes.
I found out you can actually freeze cake balls, undecorated, for a long time before they need to be tossed. As long as they are in an airtight container, they should be fine for a month or two or three. Freezing these little guys is part of the process to making any cake ball. I learned through experimentation they last much longer than that....
I do this, and then pull out the balls, and decorate as desired whenever the mood strikes.
I had all three flavors of cake balls needed for a banana split, enough sprinkles, and chocolate colors to start a small business....and so I played.
I know one traditional topping is pineapple, but my favorite split has melted marshmallow on the chocolate. I would have added more bananas, but I ran out of stick. You could also take these three flavors, and squish them together into one cake ball, or put each flavor on it's separate stick and make a bouquet....but I'm OK with one big stick of calories.
Thin Mint Truffles #FillTheCookieJar
3 weeks ago