|I want sprinkles|
I decided to try Bakerella's cake balls. I just made a packet cake as a base - seeing as I would be crumbling it and mooshing it up anyway. Bakerella's website recommends using a 16 ounce can of cream cheese frosting. Once I worked out what 16 ounces is in grams (about 480g), I figured that meant two blocks of Philly + icing sugar + lemon juice. That's pretty much what cream cheese frosting is, in every recipe I've ever used.
However, frosting from a can must be stiffer, as my mix was a bit too soft. Oh well. I'll sort that out next time.
|A bit too gooey|
Then when I was melting the chocolate in which to dip the cake balls, everything went even more wrong. The first ten or so were fine, and then the chocolate seized. Thanks A LOT, Auckland humidity. And this was on a dry day. Note to self - don't even bother trying to melt chocolate at this latitude.
I figured the kids wouldn't care if I gave up on the chocolate and just rolled the rest in hundreds and thousands. Partial success! (the ones dipped in chocolate did have a lovely crunch to the outside of them, though)
|Still got rave reviews from the under-12 crowd|
I also wanted to make some savouries. I grabbed a big bowl, and in went the flour, baking powder, eggs, chopped spinach, and cubed Spam! No measurements - time was of the essence, and this recipe is pretty fail-safe. Greased my mini-muffin pan, threw it all in the oven for 15 minutes at 180°, and made a bunch of crust-less quiches. Yum!