Tiramisu Cake Balls Food

TIRAMISU CAKE BALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x5-inch loaf pan.
• Beat cake mix, water, and eggs in a bowl on low speed for 30 seconds, then on medium speed for 3 minutes. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
• Stir together espresso, coffee liqueur, and brown sugar in a small bowl. Stir together mascarpone, confectioners' sugar, and vanilla in a separate bowl until smooth; stir in espresso mixture.
• Crumble pound cake into crumbs in a large bowl. Stir mascarpone mixture into cake crumbs until no crumbs remain; you may need to use your hands.
• Scoop small balls of the mixture with a melon baller or spoon. Roll into balls; place on a baking sheet. Chill in the refrigerator for at least 2 hours before serving.

TIRAMISU LAYER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
• Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
• Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
• To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
• To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
• To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
• To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

CHOCOLATE TIRAMISU CAKE

Steps:

• For the cakes, heat oven to 180C/ 160C fan/gas 4. Butter and line 2 x 20cm sandwich tins. Melt the butter and allow to cool slightly. Put the eggs, sugar and vanilla into a bowl and whisk for about 8 mins or until the mixture is pale, thick and has trebled in volume.
• Sift the flour, cocoa, baking powder and a pinch of salt over the egg mixture, then gently fold together. Pour the cooled butter around the edge of the bowl and fold in until fully incorporated. Divide the batter between the prepared tins and bake for 10-12 mins or until a skewer inserted into the middle of the cakes comes out clean. Allow to cool in the tins for a few mins, then transfer to a wire rack to cool completely.
• Meanwhile, make the filling. Dissolve the sugar in the coffee and set aside. Put the egg yolks, sugar and Marsala into a heatproof bowl, then set over a large pan of simmering water. Whisk for 5 mins until the mixture is thick and has trebled in volume - make sure the mixture is really thick. Remove from the heat and take the bowl off the pan. Keep whisking until the mixture is cool.
• Melt the chopped white chocolate in the microwave on Low and allow to cool slightly. Meanwhile, beat the mascarpone until smooth, then fold into the egg mixture with the cooled white chocolate.
• Slice the cakes in half horizontally. Place one layer in the bottom of a 20cm springform tin. Brush with the coffee syrup and spread with 3 tbsp of the mascarpone mixture. Scatter with 1 tbsp grated dark chocolate, then repeat until you end with the fourth layer of cake. Cover with cling film and chill for at least 2 hrs along with the remaining mascarpone mixture.
• Remove the tin and put the cake on a serving plate, then cover with the remaining mascarpone mixture. Mix the remaining dark chocolate with the grated white chocolate and press carefully onto the sides of the cake. Dust the top with cocoa.

CAKE BALLS

Steps:

• Bake cake according to directions on package.
• Let cool completely.
• Crumble cake mix in large bowl and mix in container of icing.
• Mix well (I find it is easiest to use hands).
• Refrigerate for approximately 30 minutes or until it will hold together when rolled into a 2 inch ball.
• In saucepan over low heat or double boiler, melt almond bark.
• Roll cake mixture into 2 inch balls.
• Dip balls in melted almond bark and set on waxed paper to dry.

TIRAMISU CAKE

Steps:

• Position oven rack in center of oven; preheat oven to 350°.
• Butter two 9 x 2 inch round cake pans; dust the insides with flour, tap out the excess; line the bottoms of the pans with parchment paper or wax paper; put the pans on a baking sheet.
• Make the cake: sift together the cake flour, baking powder, baking soda, and salt.
• Using a stand mixer fitted with paddle attachment, beat the butter on medium speed until soft and creamy.
• Add in sugar and beat for 3 minutes.
• Add the eggs one at a time and then the yolk, beating for 1 minute after each addition.
• Beat in the vanilla (don't be concerned if the mixture looks curdled).
• Decrease mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with dry ingredients); scrape down sides of bowl as needed and mix only until the ingredients disappear into the batter.
• Divide the batter evenly between the two pans and smooth the tops with a rubber spatula.
• Bake for 28-30 minutes, rotating the pans at midway point.
• When fully baked, the cakes will be golden and springy to the touch and a thin knife inserted into the centers will come out clean.
• Transfer cakes to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners.
• Invert and cool to room temperature right side up.
• Make the extract: In a small bowl or cup, stir the espresso powder and boiling water together until blended; set aside.
• Make the syrup: In a small saucepan, stir the water and sugar together; bring just to a boil.
• Pour the syrup into a small heatproof bowl and stir in 1 tablespoon of the espresso extract and the amaretto; set aside.
• Make the filling/frosting: add mascarpone, sugar, vanilla, and liqueur in a bowl; whisk just until blended and smooth.
• Using a stand mixer with whisk attachment, whip the heavy cream until firm peaks form.
• Switch to a rubber spatula and stir about ¼ of the whipped cream into the mascarpone.
• Fold in the rest of the whipped cream with a light touch.
• Assemble the cake: if the tops of the cake layers have crowned, use a long serrated knife and a gentle swaying motion to even them.
• Place one layer right side up on a cardboard round or a cake plate protected with strips of wax or parchment paper.
• Using a pastry brush, soak the layer with about 1/3 of the espresso syrup.
• Smooth some of the mascarpone cream over the layer-use about 1 ¼ cups-and gently press the chopped chocolate into the filling.
• Put the second cake layer on the counter and soak the top of it with half the remaining espresso syrup, then turn the layer over and position it, soaked side down, over the filling.
• Soak the top of the cake with the remaining syrup.
• For the frosting-whisk 1 to 1 ½ tablespoons of the remaining espresso extract into the remaining mascarpone filling.
• Taste the frosting as you go to decide how much extract you want to add.
• If the frosting looks as if it might be a little too soft to spread over the cake, press a piece of plastic wrap against its surface and refrigerate it for 15 minutes or so; refrigerate the cake too.
• With a long metal icing spatula, smooth the frosting around the sides of the cake and over the top.
• Decorate the cake with chocolate-covered espresso beans-press them into the filling, making concentric circles of beans or just putting some beans in the center of the cake.
• Refrigerate the cake for at least 3 hours before serving-the elements need time to meld.
• Just before serving-dust the top of the cake with cocoa.
• To serve-let sit at room temperature for 20 minutes, cut with a serrated knife and a gentle sawing motion; serve with coffee or espresso.

TIRAMISU COOKIE BALLS

Steps:

• Mix cream cheese, wafer crumbs and 1 Tbsp. coffee until blended.
• Shape into 36 (1-inch) balls. Freeze 10 min.
• Mix white chocolate and remaining coffee. Dip cookie balls in white chocolate mixture; place in single layer in shallow waxed paper-lined pan. Drizzle with semi-sweet chocolate.
• Refrigerate 1 hour or until firm.

TIRAMISU CAKE TRUFFLES

Steps:

• Heat oven to 350°F. Make cake mix as directed on box, using water, oil and egg whites and adding coffee powder. Bake and cool as directed for 13x9-inch pan.
• Line cookie sheet with waxed paper. Crumble cake into large bowl. Add mascarpone cheese and liqueur; mix well. Shape into 1-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
• In microwavable bowl, microwave candy coating and chocolate chips uncovered on Medium (50%) 2 minutes, then in 15-second intervals, until melted; stir until smooth.
• Remove cake balls from refrigerator a few at a time. Using fork, dip each cake ball into melted chocolate to cover; tap off excess. Return to cookie sheet. Let stand until set. Sprinkle with cocoa. Store covered in refrigerator.

TIRAMISU CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease 2 (9-inch) round cake pans with shortening; line pans with cooking parchment paper. Make cake mix as directed on box, using water, oil and eggs. Pour batter into pans.
• Bake 25 to 29 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• In small bowl, mix coffee syrup ingredients. Set aside to cool.
• Meanwhile, in large bowl, beat mascarpone cheese, 1 1/2 cups powdered sugar, 2 tablespoons cognac and the vanilla with electric mixer on medium speed until smooth. In small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Gently fold whipped cream into mascarpone mixture until combined.
• To assemble, cut each cake horizontally to make 2 layers. Place 1 cake layer on plate; moisten generously with coffee syrup, then spread with about 1 cup of the filling. Repeat with remaining 3 cake layers. Spread remaining filling over top and side of cake.
• Sprinkle cocoa over cake. Arrange coffee beans around top edge of cake. Sprinkle chopped chocolate around bottom edge of cake. Refrigerate at least 3 hours before serving.

BASIC CAKE BALLS

Steps:

• Bake the cake as directed on the box, using a 9-by-13-inch cake pan. Let cool completely.
• Once the cake is cooled, get organized and set aside plenty of time (at least an hour) to crumble, roll, and dip 4 dozen cake balls.
• Crumble the cooled cake into a large mixing bowl. The texture of the cake causes it to crumble easily. Just cut a baked 9-by-13-inch cake into 4 equal sections. Remove a section from the pan, break it in half, and rub the two pieces together over a large bowl, making sure to crumble any large pieces that fall off. You can also use a fork to break any larger pieces of cake apart. Repeat with each section until the entire cake is crumbled into a fine texture. If you have large pieces mixed in, the cake balls may turn out lumpy and bumpy. You should not see any large pieces of cake.
• Add three-quarters of the container of frosting. (You will not need the remaining frosting.) Mix it into the crumbled cake, using the back of a large metal spoon, until thoroughly combined. If you use the entire container, the cake balls will be too moist.
• The mixture should be moist enough to roll into 1 1/2-inch balls and still hold a round shape. After rolling the cake balls by hand, place them on a wax paper-covered baking sheet.
• Cover with plastic wrap and chill for several hours in the refrigerator, or place in the freezer for about 15 minutes. You want the balls to be firm but not frozen.
• If you're making a project that calls for uncoated cake balls, stop here and proceed to decorate the cake balls, following the project instructions.
• Place the candy coating in a deep, microwave-safe plastic bowl. These bowls make it easier to cover the cake balls completely with candy coating while holding the bowl without burning your fingers. (I usually work with about 16 ounces of coating at a time.)
• Melt the candy coating, following the instructions on the package. Microwave on medium power for 30 seconds at a time, stirring with a spoon in between. You can also use a double boiler. Either way, make sure you do not overheat the coating.
• Now you're ready to coat. Take a few cake balls at a time out of the refrigerator or freezer to work with. If they're in the freezer, transfer the rest of the balls to the refrigerator at this point, so they stay firm but do not freeze.
• Place one ball at a time into the bowl of candy coating. Spoon extra coating over any uncoated areas of the cake ball to make sure it is completely covered in candy coating. Then lift out the cake ball with your spoon. Avoid stirring it in the coating, because cake crumbs can fall off into the coating.
• Holding the spoon over the bowl, tap the handle of the spoon several times on the edge of the bowl until the excess coating falls off and back into the bowl. This technique also creates a smooth surface on the outside of the cake ball.
• Transfer the coated cake ball to another wax paper-covered baking sheet to dry. Let the coated cake ball slide right off the spoon. Some coating may pool around the base of the ball onto the wax paper. If so, simply take a toothpick and use it to draw a line around the base of the cake ball before the coating sets. Once the coating sets, you can break off any unwanted coating.
• Repeat with the remaining cake balls and let dry completely.
• If you have extra candy coating left over, pour it into a resealable plastic bag (and then snip off the corner) or into a squeeze bottle and drizzle it over the tops in a zigzag motion to decorate.
• You can make the cake balls ahead of time and store them in an airtight container on the counter or in the refrigerator for several days.
• Tips
• The cake balls will be easier to roll if you wash and dry your hands periodically during the rolling process. Dry your hands completely each time, and make sure you don't get water in the candy coating, as it can make it unusable.
• You can use a mini ice cream scoop to get uniform-size cake balls.
• If you don't need or want to make 48 cake balls, simply divide the cake in half for 24 cake balls or in quarters for 12 and freeze the remaining cake for later use. Remember to reduce the amount of frosting proportionally.