Midday Fix: S’mores cake balls, prepared by Matheu Hoegen and details about the Camp Out for Kids event

Matheu Hoegen

matheusdesserts.com

Event:
Camp Out for Kids 2016
Thursday, December 1
6:00 p.m. - 9:30 p.m.
Fremont
15 W. Illinois
Chicago

For more information and tickets:

www.campoutforkids.org/chicago/

Vanilla Cake Balls
Yields 32

Ingredients:
1 (15.2 oz.) box yellow cake mix
1/2 cup buttercream frosting
16 oz. chocolate candy melts

Directions:
Crumble the cake into a large bowl. Fold the frosting into the cake crumbs until just incorporated. Using a small cookie scoop, scoop 32 cake balls and roll them into spheres. Place onto a parchment lined baking sheet. Place the sheet into the freezer for 30 minutes.  Melt the candy melts and dip each cake ball into the candy melt coating. Swirl to remove excess. Place onto a parchment lined baking sheet and let harder for 20 minutes. Remove and store in an airtight container. Decorate as desired.

S’mores Cake Balls
Yields 32

Ingredients:
1 (15.2 oz.) box yellow cake mix
1/2 cup buttercream frosting
16 oz. chocolate candy melts
32 mini marshmallows
graham cracker crumbs

Directions:
Crumble the cake into a large bowl. Fold the frosting into the cake crumbs until just incorporated. Using a small cookie scoop, scoop 32 cake balls and roll them into spheres. Take a mini marshmallow and push into the center of each ball and roll the cake around it. Place onto a parchment lined baking sheet. Place the sheet into the freezer for 30 minutes.  Melt the candy melts and dip each cake ball into the candy melt coating. Swirl to remove excess. Place onto a parchment lined baking sheet. While still wet sprinkle with the graham cracker crumbs. Let harder for 20 minutes.  Remove and store in an airtight container.

Chocolate Cake Balls
Yields 32

Ingredients:
1 (15.2 oz.) box chocolate cake mix
1/2 cup buttercream frosting
16 oz. vanilla candy melts

Directions:
Crumble the cake into a large bowl. Fold the frosting into the cake crumbs until just incorporated. Using a small cookie scoop, scoop 32 cake balls and roll them into spheres. Place onto a parchment lined baking sheet. Place the sheet into the freezer for 30 minutes. Melt the candy melts and dip each cake ball into the candy melt coating. Swirl to remove excess. Place onto a parchment lined baking sheet and let harder for 20 minutes. Remove and store in an airtight container.  Decorate as desired.

American Buttercream

Ingredients:
1 cup butter
1 tsp vanilla
1 lb. powdered sugar
2 Tbs milk

Directions:
Whip butter just until creamy. Add in vanilla. Slowly, add the sugar a cup at a time. Mix until sugar is completely incorporated into the butter. It will be very dry. Gradually add in the milk and the whip until creamy.