Tag Archives: lemon and white chocolate

Spring Marbled Cake Balls

I wanted to make something bright and fun for spring. What is better than spring colored cake balls?!? The first few times I made cake balls were with my sister. I had never really heard of them before, but we made some pumpkin cake rolls several years ago and I was hooked! I’ve tried several different kinds of truffles and dipped balls. This is my very first solo cake ball though. I am still working on my ball rolling technique.

I wanted to make plenty for all my peeps at work so I baked 4 cakes! Yowza! I also know that these are pretty large, but they aren’t very rich so you can definitely eat a full one. I made my favorite White Chocolate Buttercream and added some Meyer lemon zest and juice. So it ends up being perfectly light and fresh! 

You can definitely adjust this recipe based on how many you want to make. You can divide 1 box white cake mix into 2-4 different colors. You can get 12-24 cake balls out of one cake based on how big you want them.


  • 2 boxes White Cake Mix
  • 1 box Blue Velvet Cake
  • 1 box Pink Velvet Cake
  • To make them you will need Butter, vegetable oil and water.
  • Yellow And Green food coloring. I prefer Wilton Icing Colors


  • 1 1/2 Cup Salted Butter, softened
  • 2 Meyer Lemons, zest and juiced
  • 1 tsp Salt
  • 1 1/2 Cup White Chocolate, melted
  • 3-4 Cups Powdered Sugar
  • Optional: 1-2 tsp Lemon Emulsion

Coating:  2 packages Almond bark

Decorations: Sprinkles, colored candy melts, or whatever tickles your fancy!

Bake cakes according to package directions. I recommend using clear glass pans to reduce the amount of browned edges. Let cool until room temperature.

In seperate bowls break up the different colored cakes into fine crumbs. I used my hands by taking a large piece of cake and moving my hands in circles getting closer and closer. (Maybe it’s time to upgrade to a video blog). Anyways, you’re smart people. You can figure out how to take a whole cake into little crumbs. Remove any browned pieces that won’t crumble and dispose of them into your mastication receptacle. (Maybe I have had too much wine)

To make the frosting. Beat the butter until it’s smooth. Add lemon zest, juice, salt and 1 Cup powdered sugar. Beat until well mixed. Once the melted white chocolate is cooled so that it is just warm to the touch slowly drizzle it into the frosting while beating it consistently. Add the rest of the powdered sugar one cup at a time until you reach your desired consistency. Beat for 3-5 minutes to get your frosting nice and fluffy.

In your cake crumb bowls add 1/2 Cup frosting at a time. Use your hands to mix it in. You will know that you have enough frosting in there if you make a small ball and press your thumb down in the middle and it stays together and doesn’t break apart at the edges.

To assemble:

Take equal parts of each color cake and roll into a ball. I used about 1 Tbsp of each color. Line a cookie sheet with wax paper and place the rolled balls on the cookie sheet. Place in the fridge for at least 15-20 minutes.

In a small crockpot or a large bowl melt the almond bark. Use a fork to dunk the chilled cake balls in the almond bark, gently toss around until fully coated. Place back on the wax paper. Add sprinkles or desired decorations immediately. I dunked 3 balls and then decorated them. And so on and so forth. After a few minutes they should be hard enough to be able to be moved onto your serving tray or storage container.


Meyer Lemon White Chocolate Chip Cookies

So I found a bag of Meyer Lemons at the grocery store completely randomly. I had heard about Meyer Lemons and I didn’t really know what they were, but they were giant and beautiful so I had to buy them! I found out later that they are a cross between a lemon and some sort of bitter orange. I love the taste of these! It’s a very mild and almost sweet lemon flavor. Delicious!

This particular bag of lemons have taken me on another journey. I decided that I was going to see if I could grow a tree from the seeds. I am very into gardening at the moment, and I also love a good challenge. After extensive research on the interwebs I decided to go for it! I had some seed pods left over so I soaked them and put some seeds in there. I actually got 2 seeds to sprout! Wow! One was definitely strong and there was a root coming out the bottom of the pod so I bought a cute little pot and my little tree is doing pretty well so far! I know that it could take like 5 years to see if this tree will even bloom and get fruit. But what the hell? It’s an adventure to me!

I took these with me to an all day management meeting and the whole batch was almost gone by the end of the day! They are immediately addicting. Beware! Hahaha

*Note- if you can’t find Meyer Lemons then a large lemon will definitely work


  • 1/4 cup White Sugar
  • 3/4 cup Brown Sugar
  • 1 cup Butter, softened
  • 1 package Jello Lemon Instant Pudding Mix
  • 1 Tbsp Vanilla Extract
  • 1/4 tsp Lemon Extract
  • 2 Eggs
  • Freshly squeezed juice of one Meyer Lemon
  • Finely grated rind of one Meyer Lemon
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 1/2 cups Flour
  • 1 Cup White Chocolate Chips

Preheat oven to 350 degrees.

In a stand mixer mix the sugars and butter until it forms a grainy paste. Add the pudding, vanilla and lemon extracts, and eggs. Mix well. Add the fresh lemon juice. Mix well until it’s smooth.

Add the baking soda, salt and flour. Mix until you have a thick cookie dough. Use a big spoon or your hands to mix in the white chocolate chips and lemon rind.

Use a cookie scoop or a small spoon to measure out cookie dough into 1 inch balls on a cookie sheet. Bake for 12-15 minutes until the cookies are slightly browned on the edges.

Happy summer everyone!

White Chocolate Lemon Cheesecake

If you have ever had me bake for you then you have undoubtedly had one of my cheesecakes. This is hands down my favorite dessert and I am incredibly picky about the quality of a cheesecake. I love making them and it can be tricky to get the timing down, that is one thing you just need some trial and error based on your oven.

photo (2)


  • 2 cups crushed Nilla Wafers
  • 1/4 cup softened butter
  • 1 tbsp lemon zest


  • 16 oz Cream Cheese
  • 16 oz Sour Cream
  • 1 cup sugar
  • 3 eggs
  • 2 tbsp lemon juice
  • 2 tsp lemon peel
  • 2 tsp Vanilla Extract
  • 2 tbsp Heavy Whipping Cream
  • 2 tbsp All Purpose Flour
  • 11-12 oz white chocolate- You can either melt most of it and blend it into the filling or you can mix chips into the filling. I always like to add some texture by putting some of the chocolate chips on top.


Preheat oven to 350. Soften the butter in the microwave for about 15 seconds. Mix the butter, cookie crumbs and lemon peel in a bowl. Press into the bottom of a 9 in springform pan. Bake for about 10-15 minutes. Cool in fridge while you prepare the filling.


Beat cream cheese, sour cream and sugar till smooth. If you are melting your white chocolate go ahead and add this now. Add eggs and mix well. Add flour, vanilla, lemon juice and peel, and cream. Mix well. If you are not melting the chocolate then mix the chips in now with a spoon. Pour the filling over the crust. Sprinkle some chocolate chips on top. (In the picture I also sprinkled lemon peel, but it didn’t look so cute after it was baked.)

Here is the tricky part. You need to bake for 30-50 minutes based on your oven. Your cheesecake should crack on top and brown slightly around the edges. Also, if you give it a little shake it should barely jiggle. I also suggest baking on an oven sheet just in case your pan doesn’t completely seal.

Let the cheesecake sit in the over for an hour after baking and then move it to the fridge to cool for about 4-5 hours.

The end result should be a rich creamy cheesecake with a light crumbly crust. Let me know how yours turns out!!!