These sweet babies were made by accident..
You see, I had homework.
Two of the most inspiring lady food bloggers I know have a wonderful life/cooking podcast, Joy the Baker and Shutterbean. These lovely ladies discuss everything from favorite Trader Joe’s items to where to get the best tights/makeup/shoes (you name it!).
But during last week’s podcast they gave a bit of special homework (You can find the episode here!). A devoted listener of the podcast and avid fan of both blogs suddenly passed away a few weeks ago, leaving her husband writing a note to these ladies about finding a way to remember his wife by her favorite baked dessert. He requested that listeners and readers bake a lemon pound cake with thoughts of his wife and the joy she received from baking this treat.
But, when I attempted to make a vegan version of my favorite lemon pound cake recipe, I ended up with a very sad, collapsed cake with a half baked center. There is no photographic evidence of this little fail because, let’s be honest, there is no amount of lighting or editing that can make collapsed cake look pretty, but I found a way to make that sad little cake work!
Freezing in between steps keeps everything solid, as well as just being torture because, ugh, why aren’t these things freezing faster?!
Dip, drizzle, decorate.
Lemon Pound Cake Balls
- 1 loaf lemon pound cake
- 2 cups confectioner’s sugar
- 1/2 cup milk (dairy or non-dairy)
- 1 cup melted dark chocolate chips
- 1/2 cup white chocolate chips
- 1/4 cup finely chopped almonds
Crumble pound cake in a deep bowl, set aside. Mix confectioner’s sugar and milk in separate bowl, adding more milk or sugar as needed until frosting is thin enough to drip from a spoon. Add 3/4 of cake to frosting mixture and break up larger pieces of cake while thoroughly mixing. Add more cake as needed, to create a mixture that has the consistency of cookie dough.
Line baking sheet with parchment paper. Roll mixture into balls and place on sheet, at least 1 inch apart. Freeze for 30 minutes or until thoroughly set.
While cake balls are freezing, separately melt dark and white chocolate combined with 3-4 tbs. of milk in microwave in 20 second increments, checking and stirring frequently until melted through. If chocolate mixture is too thick, add milk in 1 tsp. increments until desired texture is achieved (make sure it will be easy to dip cake balls in).
When both chocolates are melted, remove cake balls from freezer. Dip each ball into dark chocolate, covering completely and place back onto cooking sheet. Once all balls are covered, drizzle white chocolate over balls and sprinkle with chopped almonds.
Place baking sheet into freezer for an additional 45 minutes to an hour, until chocolate is frozen thorough. Eat and enjoy!