I’ve been teasing you about these little darlings for too long now. I’ve mentioned them in every other Wedding Bells post, and as promised, I saved the best for last. Although those pictures were pretty spectacular, weren’t they?
During the entire planning process Kelsey knew she wanted a non-traditional cake. After trying the Salted Caramel Cake Balls at Austin Cake Ball the decision was made–they were knock your socks off good, and already white, after all. A good friend of my mom’s, and her talented daughter, are both incredible bakers which as you know, impresses me to no end. They generously offered to do the cake balls for the entire wedding reception, and thus the testing began.
My mom, Kelsey, and myself took an entire sugar filled afternoon–literally–to test frosting, cakes, frosting-to-cake ratios, and the coating. What we came up with was an incredible bite that is rich, deeply sweet, and delightfully salted. We passed along our findings to the master bakers, Madelyn and Mary, who took them and, with their own tried and true family cake recipe, created something so beautiful and so delicious that even me, who almost never indulges in cake at a wedding (I’d much rather the mashed potato or mac and cheese bar), went back for thirds seconds.
While my limited baking skills keeps me from making cake balls as beautiful as they were at the wedding, they’re every bit as tasty. Best part about it? With a free afternoon you too can make these cake balls and then slowly drift into a sugar induced dream state that will inevitably occur because they’re sitting in your kitchen and it’s 1 AM and why wouldn’t you grab one, or three, while you’re on your way to bed?
Oh man, that icing. Get a spoon.
But I’m not.
Take one bite and you’re met with the salty sweet white chocolate shell and a tender, caramel laced center. They’re like truffles, but with substance.
This recipe makes a lot of cake balls, so I encourage you to share the wealth, or you’ll find yourself eating them all. They’re perfect for a party or shower, or, you know, a wedding reception. We stored our leftovers in the refrigerator, and just so you know, a cold salted caramel cake ball is the things poems are written about.
They’re not quick, which I understand is rare around here, but the time it takes to make them is worth every single bite. Of course, you can use your favorite cake recipe, or play around with the icing, but promise me you won’t leave out the sprinkle of crunchy salt on top. Promise me.
They’re just so divine.
Here’s the recipe:
Salted Caramel Cake Balls (Recipe called Mama Ruby’s Caramel Cake from Scratch–Mama Ruby knows what she’s doing)
For the Cake:
- 2 sticks butter
- 3 cups sugar
- 6 eggs
- 1 cup sour cream
- 2 2/3 cups all purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- Preheat oven to 355 degrees. Butter a baking dish and set aside.
- In the bowl of a mixer, add butter and sugar and mix until light and fluffy. Add eggs, one at a time, blending well. Add sour cream. Sift together dry ingredients and add them, all at once. Mix until just incorporated.
- Pour batter into prepared dish and bake for 35 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
- Let the cake cool slightly, then break up into very small pieces. Add to a large bowl and set aside.
- 2 sticks butter
- 2 cups light brown sugar
- 1/2 cup evaporated milk
- 1 teaspoon vanilla
- 4 cups powdered sugar, sifted
- Add butter, brown sugar, and evaporated milk to a medium sauce pan over medium heat. Cook, stirring the whole time, for 2 minutes. The mixture should combine and be very smooth.
- Transfer to the bowl of a stand mixer fitted with the whisk attachment. Add sifted powdered sugar and mix until very creamy. Set aside.
- 1 recipe Mama’s Caramel Cake
- 2 cups Caramel Icing, or more
- 16 ounces white chocolate chips
- Flaky salt, such as Kosher or Fleur de Sel
- Add the icing to the cake crumbs and mix until you are able to mold it. You may need to add more icing if your mixture looks dry.
- Roll the cake and icing mixture into bite-sized balls, a little smaller than a golf ball. Continue until all the cake/icing is used.
- Melt white chocolate chips over a double boiler until smooth. Transfer to a dish and begin dipping the cake balls into the white chocolate, then place on a baking sheet. Sprinkle salt over the dipped cake balls while the chocolate is still melted, then let cool. As it cools, the chocolate will harden into a shell.
- Store in an air-tight container in the refrigerator, or on the counter. Give to friends, take to a party, just don’t trust yourself with the whole batch. This, I know.