Yield: 17 ounces
Ingredients
• ¾ cup flour
• ½ teaspoon of cinnamon
• ½ teaspoon baking soda
• 5 tablespoons butter, room temperature
• ¾ cup white sugar
• 1 egg, room temperature
• ¾ cup of mashed ripe bananas
• 1 teaspoon vanilla
• ¼ cup milk
1. Preheat oven to 350°F (175°C). Grease and flour a 9 x 9 inch cake pan.
2. Sift together the flour, baking soda, and cinnamon. Set aside.
3. In a large bowl, cream together the butter and sugar. Beat in the egg and vanilla until combined, then beat in the mashed bananas.
4. Add the flour mixture, scraping down the sides if needed, and mix until combined.
5. Add the milk and beat until smooth. Pour the batter into the prepared pan.
6. Bake in the preheated oven for twenty to thirty minutes, or until top springs back when lightly touched.
7. Allow to fully cool before crumbling for cake balls.
Yield: 27 ounces
Ingredients
• 1½ cups flour
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ½ cup cocoa powder
• ½ cup butter, room temperature
• 1 cup white sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla
• ¾ cup strongly brewed coffee
1. Preheat oven to 350°F (175°C). Grease and flour a 9 x 13 inch cake pan.
2. Sift together the flour, cocoa powder, baking soda, and baking powder. Set aside.
3. In a large bowl, cream together the butter and sugar. Beat in the eggs one at a time and add vanilla until combined.
4. Alternate adding the flour mixture and strongly brewed coffee, scraping down the sides if needed, and mix until combined.
5. Bake for twenty to thirty minutes, or until top springs back when lightly touched.
6. Allow to fully cool before crumbling for cake balls.
Yield: 18 ounces
Ingredients
• 1 cup flour
• 1 teaspoon baking powder
• ½ cup of butter, room temperature
• ¾ cup white sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla
• 1½ teaspoons finely grated lemon zest
• ½ cup fresh-squeezed lemon juice
1. Preheat oven to 350°F (175°C). Grease and flour a 9 x 9 inch cake pan.
2. Sift together the flour and baking powder. Set aside.
3. In a large bowl, cream together the butter and sugar. Beat in the eggs one at a time until combined, then beat in the vanilla and lemon zest.
4. Alternate adding the flour mixture and lemon juice, scraping down the sides if needed, and mix until combined.
5. Bake in the preheated oven for twenty to thirty minutes, or until top springs back when lightly touched.
6. Allow to fully cool before crumbling for cake balls.
Note
If you prefer a more subtle lemon flavor, replace half of the lemon juice with water.
Yield: 30 ounces
Ingredients
• 1½ cups flour
• 1 teaspoon baking powder
• 3-ounce package of strawberry-flavored gelatin
• ¾ cup of butter, room temperature
• 1¼ cups white sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla
• 1¼ cups of strawberry puree made from frozen strawberries
1. Preheat oven to 350°F (175°C). Grease and flour a 9 x 13 inch cake pan.
2. Sift together the flour, baking soda, and gelatin. Set aside.
3. In a large bowl, cream together the butter and sugar. Beat in the eggs one at a time until combined, then beat in the vanilla.
4. Alternate adding the flour mixture and the strawberry puree, scraping down the sides if needed, and mix until combined.
5. Bake in the preheated oven for twenty to thirty minutes, or until top springs back when lightly touched.
6. Allow to fully cool before crumbling for cake balls.
Yield: 27 ounces
Ingredients
• 1¾ cups flour
• 1½ teaspoons baking powder
• ¾ cup butter, chilled
• 1½ cups white sugar
• 8 egg yolks, chilled
• 1 teaspoon vanilla
• ½ cup milk, chilled
1. Preheat oven to 350°F (175°C). Grease and flour a 9 x 13 inch cake pan.
2. Sift together the flour and baking powder until there are no lumps. Set aside.
3. In a large bowl, cream together the butter and sugar. Add the egg yolks one at a time to the butter and sugar mixture. Stir in the vanilla and beat until combined.
4. Add the flour mixture in thirds, alternating with two additions of the milk, mixing just until combined. You will start and finish with the flour. Pour the batter into the prepared pan.
5. Bake in the preheated oven for twenty-five to thirty minutes, or until top springs back when lightly touched.
6. Allow to fully cool before crumbling for cake balls.
Ingredients
• 1 pound white mini marshmallows
• 2 tablespoons water
• 2 pounds powdered sugar
• ½ cup shortening
1. Grease a microwave-safe bowl with the shortening and melt the marshmallows with two tablespoons of water in the microwave. Microwave in thirty-second intervals, stirring after each until fully melted.
2. Grease the bowl of a stand mixer as well as the dough hook attachment with shortening.
3. Sift ¾ of the powdered sugar into the bowl and add the marshmallow mixture. Mix on low speed until it starts to come together.
4. Once it starts to pull away from the sides, generously grease your hands as well as a countertop with the shortening and knead the remaining ¼ cup of sugar into the mixture. Knead until it is smooth and pliable.
Ingredients
• 2 egg whites
• 2 pounds powdered sugar
• 2 teaspoons lemon juice
1. In a standing mixer, fitted with a whisk attachment, start to whisk the egg whites and lemon juice on medium speed.
2. Slowly begin to add powdered sugar a little at a time until it is fully combined. Keep adding the sugar until it resembles a thick frosting and forms a peak when the whisk is removed. Not all of the powdered sugar will be used. To thin down the icing, add water a teaspoon at a time until the icing is fluid.