Best 2 Boxwood Shrub Cake Balls Recipes

Boxwood shrub cake balls are bite-sized treats that combine the flavors of chocolate cake, coconut, and almonds. They're easy to make and perfect for any occasion. Whether you're looking for a sweet snack or a fun dessert to serve at a party, these cake balls are sure to be a hit.

Check out the recipes below so you can choose the best recipe for yourself!

CAKE BALLS

Cake Balls image

This recipe is very versatile and heavily addictive. You can mix and match cake and icing flavors as well as the chocolate coatings. The variations are unlimited, and they can be nicely packaged and given as gifts.

Provided by Allison

Categories Desserts Cakes Cake Pops

Yield 36

Number Of Ingredients 3

Ingredients

1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) container prepared chocolate frosting
1 (3 ounce) bar chocolate flavored confectioners coating

Steps:

Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

Nutrition Facts : Calories 123.6 calories, Carbohydrate 19.7 g, Cholesterol 0.5 mg, Fat 5.2 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 1.6 g, Sodium 143.4 mg, Sugar 14.1 g

"BOXWOOD SHRUB" CAKE BALLS

In this whimsical decoration for Martha's special Easter cake, a basic vanilla cake is baked, crumbled and mixed with buttercream and formed into balls. The balls are then rolled in green nonpareils to resemble clipped boxwood hedges.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 1h5m

Yield Makes 30 to 35

Number Of Ingredients 10

Ingredients

4 tablespoons unsalted butter, room temperature, plus more for pan
3/4 cup unbleached all-purpose flour, plus more for pan
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup sugar
1 large egg, room temperature
1/4 cup whole milk
1/4 teaspoon pure vanilla extract
1 cup Swiss Meringue Buttercream
4 ounces green nonpareils

Steps:

Preheat oven to 350°F. Butter a 9-inch round cake pan; dust with flour, tapping out excess. Whisk together flour, baking powder, and salt. Beat butter with sugar on medium speed until light and fluffy, 1 minute. Add egg; beat well. Reduce speed to low and gradually add flour mixture, beating until combined. Add milk and vanilla, scraping down sides of bowl as necessary; beat until just combined. Pour batter into prepared pan; smooth top with an offset spatula.
Bake until golden and a toothpick inserted into center comes out clean, 23 to 25 minutes. Let cake cool in pan on a wire rack 15 minutes, then turn out onto rack and let cool completely.
Crumble cake into a bowl until no large lumps remain. Add buttercream; stir until combined.
Place nonpareils in a small bowl. Using your hands, roll half of cake mixture into 1 1/4-inch balls (heaping teaspoons); working with one at a time, roll balls in nonpareils, pressing lightly to adhere.
Roll remaining cake mixture into 3/4-inch balls (scant teaspoons) and roll in nonpareils, pressing lightly to adhere. (You should have about 14 of each.) Refrigerate until firm, about 1 hour. Decorated cake balls can be refrigerated in an airtight container up to 3 days.

Tips:

Use fresh, high-quality ingredients for the best flavor.
Make sure the cream cheese is softened to room temperature before mixing it with the other ingredients.
Use a stand mixer or hand mixer to beat the cream cheese and butter until they are light and fluffy.
Add the powdered sugar gradually, beating until the mixture is smooth and creamy.
Stir in the vanilla extract and almond extract.
Use a cookie scoop or a small spoon to drop the cake batter onto the prepared baking sheet.
Bake the cake balls for 10-12 minutes, or until they are just set.
Let the cake balls cool completely before dipping them in the chocolate ganache.
To make the chocolate ganache, heat the heavy cream and corn syrup in a saucepan over medium heat until it is simmering.
Pour the hot cream mixture over the chopped chocolate and whisk until the chocolate is melted and smooth.
Let the chocolate ganache cool for a few minutes before dipping the cake balls.
Roll the cake balls in the chopped nuts or sprinkles.
Store the cake balls in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

These Boxwood Shrub Cake Balls are a delicious and festive treat that is perfect for any occasion. They are easy to make and can be customized with your favorite flavors and toppings. So next time you are looking for a sweet treat, give these Boxwood Shrub Cake Balls a try!