Do you ever have the BEST of intentions, and then something happens so that it JUST. DOESN’T. WORK. OUT.
Yeah, me too. But luckily (and by luckily I mean my husband saved the day), this story has a happy ending.
I love to bake, but I don’t love to gain weight from eating things I bake… so I generally try to experiment when giving away food. Luckily I’m a Baptist now so there’s plenty of opportunities for me to bake. I have been eyeing a Key Lime Pound Cake recipe for some time and thought that the spring BBQ at my church was a perfect chance to try it out.
How I found the recipe is kind of weird – and once you hear the story – ironic. I was looking at reviews of my bundt pan and someone mentioned how they had made a key lime pound cake in it. The reviewer talked about how nice it was and how tasty and pretty it was. My baking senses started tingling and I printed out the recipe. What I failed to do was note that the reviewer put straight up butter into the pan to get it to come out. What I also failed to do was take into consideration the 10-cup capacity and the 12-cup recipe.
So. After the extra two cups billowed out and snuck down the side of the pan, I thought, hey, I bet I can still save this. No one will look at the bottom of the cake once I invert it onto a beautiful cake stand!
The title of this post is “Key Lime Cakeballs” – you can see where this is going, right?
I couldn’t get the cake out of the pan. It wouldn’t even budge. I started to worry and Justin (my amazing husband) said: Hey, why not just make cake balls? You can do that, right? Except I had never successfully been able to coat the cakeballs. No time like the present to learn! So he looked into the correct way to do the coating (I had not been adding shortening to my melted chocolate chips) and I figured out a way to make the balls. Somehow the cumulation of everyone in the family working together – me to bake, my father-in-law to buy chocolate chips, and my husband to think outside of the box – we ended up with some of the tastiest cake balls I’ve ever had. And since they’re picky and strange and I’ve never seen anything like it… I decided to post the recipe for you. Enjoy!
Key Lime Cakeballs
(adapted from this recipe)
1 cup softened salted butter
1/2 cup shortening
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 teaspoon key lime zest
1/4 cup fresh Key lime juice
2 cups powdered sugar
3 tbsp lime zest
1 tsp vanilla extract
water, as needed
2 packages Nestle white chocolate chips
5 tbsp shortening
- Preheat oven to 325.
- Mix flour, baking powder, and salt together in a small bowl, set aside.
- Mix butter and shortening in large bowl until creamy.
- Add eggs, one at a time, until just blended.
- Add about 1/3 of the flour mixture, 1/3 of the milk, and repeat until both are fully incorporated into the butter mixture.
- Stir in vanilla, key lime zest and key lime juice.
- Stick your finger in and take a taste because mmm, mmm, mmm!
- Bake at 325 until a toothpick comes out clean. If you bake it in a tube pan (which might be easiest) it will take around 1.5 hours… start testing it at around the 1 hour mark.
- Let cool about 15 minutes in pan, then dump it out and crumble it up so it will cool faster. I just put it in a huge bowl and took a sharp knife to the chunks that I had scooped out.
- While the cake is cooling prepare the frosting. Mix powdered sugar, lime juice and vanilla extract, adding water very slowly until you get sort of a runny glaze.
- Mix the glaze in with the chopped/crumbled cake until well combined.
- Create balls! I used gloves. I got a lot. Probably around 5 dozen, just depends on what size you use. Put them on parchment paper or some sort of baking mat so they don’t stick to stuff.
- Put balls in the freezer to let them firm up a bit.
- While balls are freezing, grab your double broiler (or your glass bowl over a saucepan with water in it) and dump in the chips and shortening. Mix on medium heat until everything is good and melty. Do not boil!! Once it’s melted, it’s good enough. If it starts to get firm, heat it back up until it’s thin. Trust me. Turn off the heat, but keep the pan on the hot burner if you can do so easily. I did, and I think it helped keep the chocolate coating warm.
- Take balls out of the freezer. Make sure that you have a place to put them once they are coated. Think parchment paper or baking mat. Don’t think mouth – that will only work the first dozen times, then it gets more difficult.
- Drop the balls one at a time into the warm candy coating. Here you really need to do what works for you personally… here is what I did: Drop ball in candy coating. Use spoon to cover the ball with candy coating, then pick up the ball out of the candy coating with the spoon and roll the ball onto the edge of a fork. Shake the fork twice to get excess off. Wipe the bottom of the fork off with the spoon, then set the spoon upside down on the edge of the bowl so it can drip. Carry the fork over to the parchment paper, setting the fork down on the parchment paper. Take a toothpick and slide it between the fork and the cakeball so it will gently roll the ball onto the parchment paper. This was the only way I could get the cakeball not to have one side all goopy and gross looking.
- If desired, sprinkle a touch of green sprinkles on top of the cake ball.
- Eat at least 3 and enjoy.
What do you guys think? Does it sound good? It sure tasted good!