So, cake balls. I first saw cake balls on Bakerella (Mine don't come out that pretty though). I also first saw matcha in cake form on Bakerella as well.
For the Cake
1 stick butter
1 1/2 cups all-purpose flour
1 1/2 cups sugar
2-3 Tbsp matcha
1 1/2 tsp. baking powder
1/2 tsp salt
3/4 cup milk
1 tsp vanilla
Egg replacer for 1.5 eggs (this is one reason why I use egg replacer for this recipe)
1. Preheat the oven to 325 degrees.
2. Grease the pan with Baker's Joy. I used a 9 x 9 pan because it was a new toy I got for Christmas (thanks, Michelle!).
3. Mix the flour, matcha, baking powder, and salt in a bowl and set aside.
4. Cream the butter and the sugar.
5. Add the eggs and vanilla and mix thoroughly.
6. Alternately add the flour mixture and the milk to the butter mixture.
7. Pour the mixture into the pan and bake for 25 minutes. (Baking time is dependent on what pan you're using.)
8. When the cake is finished and cooled, crumble it up into a mixing bowl.
9. Mix in some frosting. I used a cup of Tofutti cream cheese frosting for this particular batch.
The handle of my spatula couldn't take it and snapped off. This Pyrex spatula has served me well, I've had it for 10+ years.
10. Depending on the consistency, you may need to chill the cake and frosting mixture before forming them into balls. I didn't have to in this case, the mixture was thick enough that I could start forming balls right away. I use a tablespoon scoop to form these suckers.
11. Pop the suckers into the fridge. It's easier to dip them in chocolate when they're cool and firm.
12. Melt chocolate. I used dark chocolate wafers and melted them in a metal bowl over a pan with water. Dip the cake balls in the chocolate and put them on wax paper to harden.
Lessons learned:
I've made cake balls a few times and this really is very simple, but also time consuming.
There is no exact ratio for how much frosting to how much cake, it all depends on your preference.
I also have used different chocolates for dipping (dark chocolate, white chocolate, mint chocolate, and milk chocolate) and they all react differently. White chocolate is very difficult to work with and seizes easily. I now stay away from using white chocolate to dip, but that's just me personally. I've also used chocolate chips and they tend to result in a thick coating. You can thin it out by adding a little oil or shortening to the chocolate.
I find that hand-dipping these works best for me. I've tried using a fork and spoon, the little dipping doodads, etc. I'm just way too clumsy with those. I dip the bottoms of these, let it cool, then dip the rest of it. If you find a method that works for you, go with it.
The Beater Blade performed beautifully. I'm not sure how it would fare with cookie dough, but it's great with cake batter.
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