Confetti Cake Balls and a Giveaway

It’s time for the Dede Wilson giveaway part 2. Today I am celebrating the release of  her new book, Cake Balls.

This is  a wonderful comprehensive guide and very easy to use. After covering fundamental techniques and tutorials, Dede provides basic recipes for both cake flavors and “binders” (frostings, ganache, pastry creams). She also offers tips on how to make cake balls from a mix if you are short on time. Then comes creative recipes such as Crème Brûlée Cake Balls,  Disco Cake Balls and Cranberry-Toffee-Walnut Cake Balls. And lastly, some really fun ideas on how to turn cake balls into Christmas Trees, Teddy Bears and Fairy Princess Ballerinas.

Following Dede’s recipe to the letter I was not disappointed. The cake recipe was delicious on it’s own. The finished product was a sweet and pretty treat.

I brought these to a Labor Day barbecue yesterday. Some of the other guests were snitching them off the platter before the steaks were even cooked on the grill.

Confetti cake balls are simply fun. Fun to make and fun to eat.

Now for the giveaway. One of you who comments below will receive your own copy of Cake Balls. Make sure you leave your comment by Monday, September 10th, 2012 bu 11:00PM E.S.T. and a winner will be picked at random.

There is also still time to enter to win Dede Wilson’s other great new book A Baker’s Field guide to Doughnuts.

Recipe ©2012 by Dede Wilson and used by permission of The Harvard Common Press
From Dede Wilson’s Cake Balls

Place in a single layer in an airtight container and refrigerate for up to 3 days. Bring to room temperature before serving.

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 4 large egg whites, at room temperature
• 1  1/2 cups whole milk, at room temperature
• 1/2 cup (1 stick) unsalted butter, at room temperature, cut into small pieces
• 1  1/2 cups sugar
• 2 teaspoons pure vanilla extract

6. Bake for about 30 minutes, or until a toothpick inserted in the center shows a few moist crumbs when removed. The cake might just begin to brown along the edges. Let cool completely in the pan on a wire rack. The cake is ready to use. Alternatively, double-wrap the pan in plastic wrap and store at room temperature for up to 1 day before proceeding.

• 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at room temperature, cut 
•      into small pieces
• 5 cups sifted confectioners’ sugar, plus extra as needed
• 4  1/2 tablespoons whole milk, plus extra as needed
• 1  1/4 teaspoons pure vanilla extract

In a large bowl with an electric mixer on medium-high speed, beat the butter until creamy, about 2 minutes. Gradually add 1/2 cup of the confectioners’ sugar, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Add the remaining 4 1/2 cups confectioners’ sugar, the milk, and the vanilla, and beat on high speed until silky smooth. The frosting is ready to use. It is best if used immediately, but it may be refrigerated in an airtight container for up to 4 days. (Bring to room temperature and rebeat  before using)