Tag Archives: spring baking

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.


Key Lime Cupcakes

Look at me being on top of things! I’m getting some St. Patty’s Day recipes up on the blog so you can make an Irish feast for your friends and family! Last year I made some Lucky Leprechaun Treats Click here for the recipe! Those are pretty fun, especially if you have kids and love Lucky Charms! Yum!

Here’s what I learned making these cupcakes:

Key limes are adorable.

Key limes are a super duper pain in the ass to work with.

Do not try to juice them in a juicer. Because that rind is super bitter.

Likewise, maybe zesting them was a big mistake (also a major pain in the ass)

So I have adjusted the recipe below based on what I think will help make them better than what I ended up doing. If you have any other adjustments or suggestions please let me know!!

Also, if you know how to make a confetti cake, let me know!! I tried putting green non-pariels in the batter and they just disintegrated and that is how I ended up with green cupcakes. Totally appropriate for the holiday, but not the effect I was hoping for.

The order that you want to make things in is curd filling first, you can make this a day or two ahead if you want. Then cupcakes and then frosting.

Makes 24 cupcakes.

Key Lime Curd:

  • 10 Key Limes, juiced
  • 1 Regular Lime, zested
  • 1/3 Cup Sugar
  • 2 Egg Yolks
  • 3 Tbsp Butter, cubed
  • 1 tsp Cornstarch


  • 1 Box White Cake Mix
  • 1 Package White Chocolate
  • 1/2 Cup Milk
  • 1/2 Cup Vegetable Oil
  • 4 Eggs
  • 2 tsp Vanilla Extract
  • 1 Cup Sour Cream
  • Add some confetti wizardry or green food coloring if desired


  • 1 Cup Salted Butter, room temperature
  • 6 oz White Chocolate, melted
  • 4 Key Limes, Juiced
  • 1/4 tsp Salt
  • 2 Cups Powdered Sugar
  • Green food coloring and sprinkles if desired

To make the curd:

  • In a small dish stir together the sugar and lime zest. Let it macerate for about 5 minutes, this will help release some of those fragrant oils from the zest. In a small saucepan add the sugar, zest, butter, juice and yolks. Over medium heat cook for 12-15 minutes gently stirring constantly. The butter will melt and the  sauce will start to thicken. Stir in the cornstarch. Remove from heat and let cool for 5 minutes stirring occasionally. Push the curd through a mesh sieve.Transfer to a glass jar. Cover with plastic wrap so that it touches the top of the curd. Let it come to room temperature. Chill in the fridge while you make the cupcakes.

To make the cupcakes:

Preheat oven to 350.

In a stand mixer combine the cake mix and pudding mix. Add the milk and oil. Mix well. Add the eggs and vanilla, mix well, scrape down the sides of the bowl. Add the lime juice and sour cream, mix until just combined. Add in your sprinkles or food coloring. Use a cookie scoop to fill your cupcake liners 3/4 full. Bake for 20-22 minutes until a toothpick inserted into the cake comes out clean.

Once the cupcakes have fully cooled use a filling tip and pipe in the lime curd to the center of each cupcake. If you don’t have a filling tip you can cut out a hole in the middle of the cupcake and spoon in the curd.

To make frosting:

In a medium mixing bowl beat the butter with an electric hand mixer until smooth. Add 1/2 cup powdered sugar and the lime juice. Melt the chocolate 30 seconds at a time, stirring in between each segment. Once the chocolate is fully melted let it sit for a minute or two until it’s just warm to the touch. Slowly beat in the melted chocolate. Add the salt and the rest of the powdered sugar. Beat for 3-.5 minutes until your frosting is light and fluffy.

To add the green swirl add green food dye to the side creases in your piping bag. Use a spatula to fill the bag with frosting. I used a Wilton 1 M tip to pipe the rosettes.

Meyer Lemon Creme Brûlée 

Whenever I go to a nice restaurant I hope to see two things on the dessert menu: a really delicious chocolate cake or Creme brûlée. Those are hands down my two favorite desserts at restaurants. If I had a pretty heavy meal then I will usually be in the mood for a Creme brûlée. They are so creamy and refreshing. They are also so decadent! Making them at home is pretty easy once you get the hang of it. And torching them yourself is downright fun times!

We’re headed over to my parents house tonight for another round of food battles and board games. Last food battle was scallops. Levi and I were the hands down winners with our wonderful bacon wrapped scallops. Tonight we are doing a Ravioli Battle! So stay tuned for some good ravioli pictures on our instagram @squishycupcakesblog and we’ll definitely be posting some recipes. My parents are hoping to take us down, but I’m pretty confident that my lasagna ravioli and chicken and artichoke ravioli will once again be victorious!

This is the second time we’ve tried making Creme brûlée at home. I’m still trying to perfect the custard to be perfectly smooth. But the taste is spot on! Especially with this lemon flavored treat. Because what is better than Creme brûlée? That’s right……Creme brûlée flavored with fresh meyer lemon zest and meyer lemon juice. By now most of you know my obession with meyer lemons. They are just so perfect for baking. They have that lovely tangy lemon flavor without all the puckering sourness! Give me lemon flavored treats any day and I will be a happy girl!

Here are some of the tips I have learned so far:

  • Patience is key. Let that cream cool down before mixing it with eggs.
  • Get a good strainer. This helps ensure you’ll get a consistent texture.
  • Don’t get any water in your ramekins.
  • Allow plenty of time for prep and cooling

This recipe should fill 4 6oz ramekins.


  • 2 Cups Heavy Cream
  • 6 Tbsp Granulated Sugar
  • 4 Egg Yolks
  • Zest of 2 Meyer Lemons
  • Juice of 2 Meyer Lemons
  • 1 Tsp Vanilla Extract or scrape out 1 vanilla bean pod
  • Top with granulated sugar and fresh berries

Preheat oven to 325.

In a medium saucepan over low heat mix together the cream, vanilla (drop in the empty pod as well), lemon zest and lemon juice. Slowly heat stirring constantly for about 7-10 minutes. Your cream should get a little thick and coat the back of the spoon, but not boil.

Remove from heat and let cool for about 10 minutes.

In a medium mixing bowl whisk together the egg yolks and sugar. Whisk until thickened and light in color. Slowly strain in the cream mixture whisking consistently. Add the mixture back into the saucepan. Cook over low heat whisking frequently for 10 minutes. Again it should be very hot, but not boiling.

I use a small strainer and a ladle to evenly pour the liquid into the ramekins. this helps get out any egg whites that may have snuck into your custard. Take a roasting pan and add 1 inch boiling water. Place the ramekins in the water. Bake for 35-45 minutes until the top is just slightly browned, the custard jiggles just a little and when you insert a knife it comes out clean.

Remove from oven, let cool for 20-30 minutes. Cover and chill in the fridge for at least 2 hours.

Top with granulated or super fine sugar. Use a handheld torch to slowly melt and brown the sugar. Rumor has it that you can also do this under a broiler. Let cool, top with some fresh fruit and enjoy!