Baking For Others: Cake Bites & An Invitation

Posted by on Monday Nov 1st, 2010 | Print

EVENT: Creative Girl Celebration
VENUE: Thistle & Clover Boutique, Fort Greene
PARTY SIZE: 75
TYPE: A Night of Shopping!
MENU: Sprinkle Cake Bites

You’re invited!

As you might have seen in our newsletter on Friday, we’re so excited to be baking the treats for the clothing and jewelry boutique Thistle & Clover’s celebration of a new book, Katharine Sise’s Creative Girl: The Ultimate Guide for Turning Talent and Creativity into a Real Career. The party is this Wednesday, from 5:30 to 8:30pm in Fort Greene, Brooklyn. It’ll feature jewelry and clothes on sale, lots of “creative girls”–women with awesome careers who are featured in the book–champagne to drink, and our glorious cake bites to nibble on.

The first six NYC-based readers to email us (biggirlssmallkitchen [at] gmail [dot] com) can come join us at this awesome event.
In case you were wondering, Cake Bites are our delicious answer to the cupcake trend. Though they’re quite sweet and quite rich, they’re small–the perfect size for an indulgence. We’ve been making them with yellow cake, sprinkles, and a simple royal icing, but we know there are infinite variations out there on the internet and can’t wait to experiment more.
Hope some of you can make it to the party and try the delicious confections for yourself!

From our kitchen, albeit small, to yours,

Cara and Phoebe, THE QUARTER-LIFE COOKS

**Recipe**

Sprinkle Cake Bites
Makes about 50 bites

Ingredients
2 round yellow cake layers or 1 sheet cake
8 ounces cream cheese, softened
1/2 cup rainbow sprinkles
2 large egg whites*
3 cups confectioners’ sugar
1 teaspoon vanilla extract

Break the cake into crumbs using your fingers or a food processor.

Stir in the cream cheese and ¼ cup of sprinkles. This is easiest with your fingers—but watch out, it’s messy!
Form the cake mixture into balls 1 inch in diameter.
Make the coating by combining the egg whites with the confectioners’ sugar and vanilla extract. It should make ribbons when you lift it with your fork. (Note: the cake balls we serve to strangers are not made with raw egg whites; don’t serve them to pregnant women or on hot days. We sub meringue powder.)
Dip each ball into the coating and set it on a rack. Drop more rainbow sprinkles on top. Let set for 30 minutes to an hour. Enjoy!
Related Posts Plugin for WordPress, Blogger...
Buy the Book: In the Small Kitchen Amazon Barnes & Noble Indiebound
  • http://ducksoven.blogspot.com/ Chelsea

    These are adorable! Cake bites always intimidate me but these don’t look too scary, I’ll have to try them! :)

  • Lily

    I just want to officially recommend that you make these with peanut butter and fluff as the binding agent. I did this once with yellow cake as the base and dipped them in dark chocolate and…there are no words. Also ever popular are lemon cake ones dipped in dark chocolate. I still get requests for those from friends across the country.

  • http://www.thegamine.com The Gamine Girls

    mmm, i think i’ve tasted these somewhere before :)

  • http://otm-inthegalley.blogspot.com/ SeattleDee

    I live on the other coast and can’t join the party in Brooklyn, but I’ll certainly join the cake bite baking party. These will be so tempting/addictive! Yum.

  • http://fashionchampagne.com Fashionchampagne

    oh how very exciting x

  • heidi

    I think these may be perfect for my 1 year old’s b-day party! Thanks!

  • http://feedyoursister.blogspot.com/ elia@feedyoursister

    I love cake balls…I’ve made banana bread cake balls using peanut butter icing, instead of cream cheese, and then covered them in chocolate!! They were delish!!! Check it out:
    http://feedyoursister.blogspot.com/2010/08/balls-or-truffles-either-way-it-tastes.html

  • WildAboutCooking

    You can buy pasturized egg whites; they come in a carton. That way you don’t have to worry about serving raw food. :)

  • casey

     I made these this weekend. 3/4 people loved them, myself included. The person who didn’t like them didn’t like the texture (claimed it was too gooey – but to me, thats the sign of a good dessert!)