On a Roll
The cake ball ladies share their recipes for success
What do two women who majored in parks and recreation and business know about making cake balls?
Turns out, Robin Ankeny and Charlotte Lyon know more than most people do about the petite pastries. They are credited with starting the cake-ball craze, which expanded waistlines across the nation after they opened their Dallas store, The Cake Ball Company, in 2006.
Now, the women have brought their expertise to the baking masses in another way, with their new cookbook, Cake Balls: Amazingly Delicious Bite-Size Treats, which offers 51 recipes, as well as tips on everything from decorating to packaging. (The authors will be in town Saturday to sign copies of the book at Barnes & Noble Lincoln Park.)
For our uninitiated (and most likely thinner) friends: Basic cake balls are made by crumbling cake, blending the crumbs with frosting, rolling the mixture into balls, then coating them with chocolate.
But the book features more than just your average cake ball. From the celebratory birthday cake (with cream-cheese frosting and colored sprinkles) to the seasonal pumpkin spice (elegantly topped with roasted pumpkin seeds), the recipes run the sweet-tooth gamut.
As caffeine lovers with chocoholic tendencies, we’re partial to the Chocolate Buzz, a recipe that includes coffee in the baking mix.
With or without the java, these cake balls are sure to jolt any dessert platter.