Gingerbread Cake Balls

Recipe reprinted with permission from CAKE BALLS © 2012 by Robin Ankeny and Charlotte Lyon, Running Press, a member of the Perseus Books Group.

Gingerbread Cake Balls

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    1/3 cup light brown sugar, packed 1/2 teaspoon salt
    1 cup molasses 10 tablespoons unsalted butter, softened
    1 teaspoon ground ginger 1 cu[p granulated sugar
    1 teaspoon ground cinnamon 3 large eggs, at room temperature
    24 ounces white chocolate, for coating 2 1/2 teaspoons vanilla
    1/2 cup crushed gingersnap cookies for garnish 3/4 cup plus 2 tablespoons milk
    2 cups all-purpose flour 2 cups confectioners' sugar
    2 teaspoons baking powder


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    • 1

      Preheat the oven to 350ºF and grease a 10-inch round cake pan.

    • 2

      In a medium-size bowl, combine the flour, baking powder, and salt with a wire whisk and set aside.

    • 3

      In a large bowl, use an electric mixer to cream 8 tablespoons butter and 1 cup granulated sugar until light and fluffy. Beat in the eggs, one at a time. Add 2 teaspoons vanilla and mix until completely combined.

    • 4

      Slowly alternate between adding the flour mixture and 3/4 cup milk to the wet mixture, mixing until smooth.

    • 5

      Add the brown sugar, molasses, ginger, and cinnamon.

    • 6

      Pour the batter into the cake pan and bake for 30 to 40 minutes, or until fully baked. Let cool.

    • 7

      While the cake is cooling, prepare the icing: With an electric mixer on medium speed, combine 2 cups confectioners’ sugar, 2 tablespoons butter, 2 tablespoons milk and 1/2 teaspoon vanilla extract.

    • 8

      After the cake has cooled, follow the cake ball method instructions.

    • 9

      After the cake balls are dipped in white chocolate, drizzle them with fine lines of chocolate and top with the gingersnaps.


    Quick Tip: Traditionally, we decorate this cake ball with crushed gingersnaps, but the holiday decorating ideas are endless. Try capping them off with spicy cinnamon candies or candied orange peels.

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