Friday, April 18, 2014

My Culinary School Adventures


Image by: Freedigitalphotos.net/marin

In the spring of 2014, I applied and was accepted into the Culinary Arts program
at a college here in town.  I am hoping to achieve an Associates in Culinary Arts with a baking and pastry concentration. 

Follow me on this new journey!
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Lemon Cake Balls {Kitchen Mishap}

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Accidents in the kitchen.
They tend to happen from time to time. 

Silly me came up with the idea of combining two separate 
recipes on this blog to see what kind of results I 
would get.

I wanted to combine this recipe for homemade cupcakes…..
with the homemade lemon curd I made for this recipe:
I was going to bake the cupcakes…let them cool…then fill them with 
the lemon curd.  Yummy right??

Well…this was the result:
I cringed when I took these out of the oven.
I'm sure our neighbors heard me as I yelled, "Noooooooo!"
I was so upset!  
I spent all morning working on this idea and it totally flopped!
I blame the changes in altitude level.

The flavors of the cake and the lemon curd worked very well together.
So well in fact that I was not ready to throw in the towel.
As I sat there, contemplating my options, I wondered if 
I would be able to salvage them.

Enter the cake ball idea.
Other wise known as truffles.
Add a stick to them and voila…you have cake pops!
I had some left over candy wafters from Halloween
so I went to work in trying to produce
my first ever batch of cake balls.

I literally had no clue these would be the perfect
salvation for my flopped attempt.
They had me hello.
And I never looked back.
Now I know what to do when I have a mishap with cakes in kitchen. 
Sometimes the worse mistakes turn into the 
best ideas ;)  

Lemon Cake Balls 


(makes 24 cake balls)


Ingredients:
12 cupcakes, cooled and unfrosted (white or yellow kind…either homemade or boxed) 
1/2 cup of lemon curd, make your own or use this recipe on the blog
1 cup of white candy wafers 
1 cup of orange candy wafers

Directions:
1.  Line a baking sheet with parchment paper.
2.  In a medium sized bowl, crumble each individual cupcake until it resembles coarse crumbs.
3.  Take your 1/2 cup of lemon curd and mix it in with the cupcake crumbs.  Continue to mix until well combined.
4.  Scoop a hefty amount of the crumbs into an 1/8 measuring cup and form/shape into balls.
5.  Place the balls on the baking sheet.  When finished, place baking sheet in the freezer for 2 hours.
6.  In separate bowls, melt the candy wafers.  Place each bowl in the microwave on high for 30 seconds. Stir the wafers.  If not completely melted, place bowl back in microwave for another 30 seconds and repeat stirring.  Keep repeating until all the wafers are melted.
7.  With a spoon, place each cake ball inside the melted wafers.  Roll balls around with spoon until completely coated.  
8.  Place balls back on the baking sheet to let the coating set.
9.  Store in the fridge until ready to eat.  



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