The party was crazy. I have never seen such a group of AMAZING costumes.
I mean these people are bananas.
They went all out.
I even named my first kitty Pumpkin...
Pumpkin Pumpkin Pumpkin.
Well for the HB Halloween Party I made an assortment of cake balls dressed as eyeballs, mummies, and ghosts as well as these adorable pumpkin cakes.
The cake balls were the most time consuming thing I have encountered... I started at 7:00 and had to stop at 12:30 to sleep then wake up and finish the last lot.... I am not gunna lie, I didn't think the effort that it took to make them was worth it but then ALLL night everyone was freaking out about the cake balls. Guess they are a party hit... I mean they are great but nothing like these adorable pumpkin cakes in my opinion!
Cake balls or Cake Truffles are an interesting idea.
They are like eating a cake in one bite.
You have your cake, mixed with your choice of frosting and then covered in chocolate.
People have made some ridiculously cute ones.
Mine.... are a bit.. let's say... free form?! ha ha
No perfect spheres here.
I am no perfectionist when is comes to decorating to this extent.
The eyeballs are cool because there is red velvet cake on the interior, so when you bite through the hard chocolate outer layer with a crack you are left with a soft, moist red bloody cake inside. BUAHHH HA HAAA very SPOOKY!
Emily thought it would be even better with a shot of fake edible blood inside so it squirts into your mouth when you bite into it. Pretty gruesome, Halloween perfection!
Here is the Pumpkin Cake Recipe!
Pumpkin Cake with Cream Cheese Icing:
For the cake:
8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
1 2/3 cups all-purpose flour, plus more for pan
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
dash of Cloves
dash of Ginger
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups sugar
2 large eggs
1 cup homemade Pumpkin Puree, or canned
1/2 cup warm (110 degrees Fahrenheit) milk
Preheat oven to 350 degrees.
In a large bowl, sift together flour, spices, salt, baking powder, and baking soda; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. Add pumpkin puree and milk; beat until combined. Add reserved flour mixture; beat on low speed until just combined.
Pour batter into baby bundt pan or whatever kind of pan you are using. I baked the baby bundt's for 20 mins. Different pans will take different amounts of time.
Cream Cheese Frosting:
1 stick butter
4 ounces cream cheese
1 tablespoon lemon juice
2 cups powdered sugar
1 tsp. vanilla extract
Caramels for leaves
Cinnamon Sticks for stems
Red Velvet Cake Balls: By the Velveteen Baker
For the red velvet cake:
2 1/2 c + 5T cake flour, sift before measuring
1 1/2 c sugar
1t baking soda
1T + 1t natural cocoa powder, not dutch-processed
1 1/2 c vegetable oil
1 c buttermilk, room temperature
2 large eggs, room temperature
2T red food coloring
1t white distilled vinegar
1t pure madagascar vanilla
For the cream cheese icing:
2 1/4 c confectioners sugar sifted
4oz (1/2 a block) of cream cheese, softened
1/4 c mascarpone cheese
4T unsalted butter, softened
1/2t pure madagascar vanilla
For the candy coating:
1 or 2 packages of white, milk or dark chocolate bark (while I liked the way the white chocolate looked, the milk/dark chocolate tasted much better). I recommend getting two packages since the chocolate tends to get messy after a while with crumbs from the cake balls.
Preheat the oven to 350. In a medium bowl, sift together the flour (pre-measured and sifted), sugar, cocoa, baking soda and salt. In a large bowl, gently beat (speed 1 or 2 of a handheld mixer) the oil, buttermilk, eggs, vinegar, vanilla and red food coloring until blended. Add in the dry ingredients slowly and beat (speed of 1 or 2) until smooth. Pour into a lined and greased 9x13 pan.
Bake at 350 for approximately 30 minutes, turning once half way through. Cool in pan for no more than 10 minutes, then transfer to a wire rack to cool completely. Once your cake has cooled, shave off any hard edges of the cake using a serrated knife.
In a large bowl beat the cream cheese, mascarpone, butter and vanilla until smooth. Slowly sift in the confectioners sugar and beat on a low speed until incorporated. Increase the speed until fully blended. Now here's the fun part. Take your cake and crumble it into a large mixing bowl. Add up to two cups of the cream cheese icing and mix with a spatula (or with your hands if you don't mind getting a little messy) until fully incorporated. It will be the consistency of a thick dough. Roll the mixture into balls and lay onto a cookie sheet. Place in the freezer until ready to coat in chocolate.
Before coating the cake balls must chilled, but not completely frozen. Melt the chocolate bark in microwave according to directions on package. Dip and cover one cake ball at a time using either a spoon or a dipping fork and place on a parchment lined cookie sheet. I like to take one or two cake balls out of the freezer at a time, as they are easier to work with that way. You can cover up any mishaps with a second coating (or drizzle) of chocolate once the first layer has hardened.