Normally, I love the convenience of boxed cake mixes & canned frosting. But for cake balls, I've found that using homemade cake & homemade frosting makes for a firmer, more cake-like texture that I prefer. Also, since I find the cake sweet enough on it's own, I usually substitute heavy cream, applesauce, canned pumpkin, coffee, chocolate syrup, or liqueur for the frosting. All it takes is just enough liquid/wet ingredient(s) to adequately moisten the cake so it will hold it's ball shape; otherwise, it ends up with that typical cake ball consistency that is very much (I'm sorry to say) like eating pre-chewed cake & frosting. I've even used raspberry jam (with white cake, along with a bit of heavy cream) with great success. Frankly, the sky's the limit! :-)

Reviewed On: Feb. 7, 2012

I gave these cookies 5 stars in fairness because I made some alterations based on other reviewers' comments, adding an extra 1/2 cup of sugar, one less egg, & an extra 3/4 tsp. vanilla extract + 1/4 tsp. almond extract. I bet lemon extract would also be a good substitute to add more flavor. I definitely would *not* add an extra egg as someone suggested; even with one less egg than the recipe called for, the cookies tasted a bit eggy. I was very disappointed with the consistency; normally, I roll out my cookies between 2 pieces of parchment paper to avoid adding too much flour. However, this dough stuck like super glue to the parchment, even after chilling overnight! It *really* needed the extra flour (which I mixed with confectioner's sugar to prevent the cookies from tasting too floury) & LOTS of chill time. I finally had to put the dough in the freezer to help things along. My other issue is that the cookies spread. I wanted a dough that would really hold its shape well as the cookies baked, and this wasn't it. I have a great recipe I could have used that doesn't require chilling time & is *super* easy to work with (never sticky), but it spreads, which is why I tried this recipe instead. I really hoped this would be "the one". Oh well. The flavor of the cookies was good, but not "ask-for-the-recipe" good, & the texture was nice: slightly crispy edges & soft, chewy centers. Still, I think I'll keep looking for a better "best" recipe.

Reviewed On: Jul. 5, 2010

This is one of my favorite frosting recipes that I originally got from a co-worker who got it from her mother. I specifically like to use it for filling cupcakes (chocolate ones are the best!) The first time I made it was for St. Patrick's Day cupcakes, so I substituted Bailey's for the milk to make an Irish Cream-flavored frosting. It was yummy! My recipe calls for 2-3 tbsps. of flour, and also 1 tsp. of vanilla extract, although you could also use almond, coconut, lemon, whatever you prefer. Lastly, I believe that those who complained about the grainy texture of the sugar and/or the "greasiness" from the butter did not *thoroughly* cream the butter, shortening & sugar together. You have to cream it for at least 8 minutes if you're using a stand mixer, or 10 min. w/a handheld electric mixer. Also, I don't completely cool the milk slurry before adding it to the creamed butter/sugar; if it's still a little warm (not HOT, but lukewarm), it actually helps to melt the sugar a little bit.

Reviewed On: Jun. 28, 2010