Tag: White Chocolate

Skinny Mummy Cake Balls

Easy Halloween cake balls made light by using a box cake mix, egg whites and fat free Greek yogurt – no no butter required!

Madison is having a Halloween party in school and I’m in charge of bringing the cupcakes, so I thought cake balls would be perfect for 4 year olds – and less mess than icing on cupcakes. For an easy Halloween theme I decided to go with mummies and I think they turned out pretty darn cute. These are super easy – if I can make them so can you!

Cake pops were made popular by the very talented Bakerella^[1] who I’m actually going to meet next week, I’m so excited! Her cake pops are just darling and if you ever buy her books she’s got tons of ideas. The traditional method of making cake pops is by crumbling cake with frosting and forming them into balls. My skinny version is so much quicker – I simply use a cake pop pan.

I played around with a few cake pop pans and machines out there and
realized they are not all created equal. After testing out several, I had the most success with the Nordicware cake pop pan^[2], which is only about $17 at Target. I actually own two so I can bake them both at the same time.

These are FAR lighter than traditional cake pops, but
you’ll still need some self control as they are dipped in white chocolate. Candy melts (available at Michael’s) were used to coat the balls. They usually melt perfect for me but this time it was a little thicker than I liked so I had to add a drop of oil to thin it out. I may play around with other brands of white chocolate to see which melts the best.

One tip from making these several times: if you don’t need to decorate so many cake balls you can bake them all and decorate what you need, then freeze the rest. Then thaw them to use for another day.

Skinny Mummy Cake Balls
gordon-ramsay-recipe.com
Servings: 48 • Size: 1 cake pop • Old Points: 2 pts • Points+: 3 pt
Calories: 102.5 • Fat: 4 g • Carb: 15 g • Fiber: 0 g • Protein: 1.4 g • Sugar: 7 g
Sodium: 68 mg

Ingredients:

16.5 oz package yellow cake mix
6 oz plain fat-free Greek yogurt (Chobani)
1 cup water
2 large egg whites
baking spray
48 oz Baker’s white chocolate (20 oz calculated in n.i)*
mini chocolate chips for the eyes
1 wooden skewer

Directions:

Preheat oven to 350°F. Lightly spray a the cake pop pan with baking spray.

Combine the cake mix, yogurt, 1 cup water and egg whites in a large mixing bowl and beat until combined. Place the batter into a pastry bag or large ziplock bag with the tip cut off.

Pipe the batter into the prepared cake pop pan and bake about 18 minutes (I rotated the pan after 10 minutes to be sure they baked evenly). Let it rest 5 minutes before opening the pan.

Place the cake balls on a wire rack and repeat with remaining batter. Using a scissor, cut the seam off the balls.

Refrigerate the cake balls for about 45 minutes, this helps the chocolate stick to the cake.

Melt some of the chocolate in the microwave according to package
directions, careful not to over heat the chocolate. If it’s too thick
add a drop of oil to thin out. Use the wooden skewer and insert into the cake ball, then dip in melted
chocolate. Let the excess drip off then place each ball on parchment or
wax paper.

Place remaining chocolate into a piping bag and drizzle onto the tops of the balls to make a criss-cross effect to resemble a mummy wrap.

Place the mini chocolate chips over the chocolate for eyes and set aside to dry.

Makes 48-50 balls.

*I weighed the chocolate on each ball to calculate the nutritional info. Although the recipe calls for 48 oz of chocolate, not all of it will be used, but you will still need to buy extra so you have enough to coat the cake balls. I calculated 0.4 oz of chocolate on each cake ball.

References

^{^} Bakerella (www.bakerella.com)
^{^} Nordicware cake pop pan (www.target.com)

Sweetie tray bake

Ingredients

For the cake:

200g butter
200g caster sugar
4 medium eggs
200g self-raising flour
1tsp baking powder
Zest of 1 medium orange
2-4tsp orange food colouring

To decorate:

200g white chocolate
Smarties, M&Ms, Maltesers, Haribo, Dolly mix, sugar strands, chocolate buttons

The kids are going to love this delicious orange and white chocolate tray bake covered in melted chocolate and a variety of their favourite sweets.

This tray bake is really easy to make and only takes 25 mins to cook and 20 mins to prepare.

It is best stored in an airtight container and eaten within 3 days. This tray bake should serve 6-8 people.

This sweetie tray bake would make the perfect birthday cake and you don’t have to be neat when it comes to decorating – you could even get the kids to help you. From dolly mix to crunchy Maltesers, you can top this tray bake with pretty much anything you fancy.

Swap the orange for lemon or try making a chocolate orange tray bake instead by substituting some of the flour for cocoa powder instead – the possibilites are endless!

Step 1

Preheat the oven to 180°C/350°F/Gas Mark 4 and line a small square baking tin (9in x 9in) with greaseproof paper.

Step 2

Mix all of the wet ingredients together with an electric hand whisk. Once combined add in the flour, baking powder, orange zest and orange food colouring and mix again.

Step 3

The mixture should be smooth and orange in colour. If you’re not happy with the colour of your cake mix add in some more food colouring and beat with a wooden spoon.

Step 4

Pour the mixture into the tray and bake for 20-25 mins until golden. Turn out onto a wire rack and leave to cool. Once cooled, cut the edges off the bake using a bread knife. This will show off the colour of the sponge inside.

Step 5

Place your cake onto your chosen serving plate or board. Next, melt the white chocolate in a microwavable bowl and spoon over the cake and leave to cool.

Step 6

Spoon the rest of mixture on top of the cake letting it run down the edges. Giving your cake two coats of white chocolate will make sure there are no crumbs. Leave to cool a little, but not too long as you don’t want it to set.

Step 7

Cover in different sweets like M&Ms, Smarties, Haribos and leave to set on the side or in the fridge until it’s ready to be served.

Equipment

Small square tray, 9in x 9in (1in/3cm height)
Greaseproof paper
Spatula
Bread knife

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Fruit Pizza

Need a colorful dessert idea for Mother’s Day? Try these lightened up white chocolate cookie bars topped with cream cheese frosting and fresh fruit. The perfect dessert for Spring or Summer!

I brought these to my daughter’s class party yesterday and shared a photo on my Instagram^[1] and everyone wanted the recipe, so here it is! You can use any fruit you like, I usually use my favorites and try to keep it colorful but if you don’t feel like cutting fruit, just use berries! You may notice some of the photos pictured here don’t have white chocolate chips, that’s because I tried it both ways and liked it better WITH the white chocolate, but if you’re not a fan of white chocolate you can leave them out and increase the sugar slightly. The recipe below and nutritional info includes the white chocolate.

Fruit Pizza
gordon-ramsay-recipe.com
Servings: 30 • Size: 1 bar • Old Points: 3 pts • Points+: 4 pts
Calories: 140 • Fat: 5 g • Carb: 24 g • Fiber: 1 g • Protein: 2 g • Sugar: 17 g
Sodium: 72 mg • Cholesterol: 10 mg

Ingredients:

2 cups all purpose unbleached flour (Gold Medal)
1/2 tsp baking soda
1/4 tsp salt
1/8 teaspoon ground cinnamon
2/3 cup granulated sugar
2/3 cup brown sugar, unpacked
1/4 cup melted unsalted butter
2 large egg whites
1/4 cup unsweetened apple sauce
2 tsp vanilla extract
2/3 cup white chocolate chips or chopped white chocolate

For the Frosting:

8 oz 1/3 less fat cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla

To Assemble:

1 large mango, diced
3 diced kiwis
1 cup sliced strawberries
1 cup blueberries
1 cup raspberries

Directions:

Preheat oven to 350°F. Lightly spray a 9 x 13 inch non-stick baking pan with cooking spray.

In a large bowl, combine the flour, baking soda, salt and cinnamon and stir to blend.

In another bowl, whisk the sugars with the butter, egg whites, applesauce and vanilla until light and fluffy.

Fold the dry ingredients into the wet ingredients with a spatula in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out. Fold in the white chocolate chips.

Spread the batter onto the baking pan using the back of a measuring cup to smooth evenly.

Bake 14 to 16 minutes, until the edges are golden and a toothpick inserted comes out clean. Don’t over-bake or your bars will be dry. Let it cool completely on wire rack.

Meanwhile, prepare the frosting; in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended.

Cut the bars into 15 large squares (5 cuts by 3 cuts with the knife). Then cut each square in half diagonally to create triangles. Spread the frosting in a thin, even layer over the surface of the cookie, leaving a small margin around the edges. Layer the fresh fruit over the frosting. Store in the refrigerator until ready to serve.

References

^{^} my Instagram (instagram.com)