TRES LECHES PUMPKIN SPICE CAKE BALLS

GHOST CAKE BALLS, they’re ghoul-icious!

This was one of the most exciting baking experiences I've had to date. You see, my friend Jordan Andino, is the awesome chef / owner / personality behind the restaurant FlipSigi. Not too long ago, he opened a location on the Upper East Side (aka. my hood). In hanging out and chatting, we decided that I should use my dope skills to develop a dessert that would be featured as a special exclusively at the Upper East Side FlipSigi. Together, we brainstormed and came up with the idea of these Pumpkin Spice Tres Leches Cake Balls, then I got to work. Fast forward and THEY'RE ON THE MENU (available until November 22nd, 2017 at the UES FlipSigi). GO GET THEM! Don't worry, if you miss the special I have the recipe here for you! Their pumpkin spice flavor makes them oh-so-perfect for Fall. You'll love!

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TRES LECHES PUMPKIN SPICE CAKE BALLS

Yield: 12 Cake Balls

Author: Michelle Williams

Prep time: 10 MinCook time: 30 MinInactive time: 30 MinTotal time: 1 H & 10 M

Ingredients

CAKE

• All-Purpose Flour (1 1/2 cups)
• Unsalted Butter (1/2 cup, melted)
• Baking Powder (1 1/2 teaspoons)
• Evaporated Milk (1/2 cup)
• White Sugar (1 cup)
• Eggs (2)
• Butter Spray

FILLING / FROSTING BASE

• Confectioner's Sugar (1 cup)
• Cream Cheese (4 ounces)
• White Chocolate Chips (1/2 cup)
• Unsalted Butter (1 tablespoon)
• Condensed Milk (2 tablespoon)
• Ground Cinnamon (2 teaspoon)
• Ground Nutmeg (1/2 teaspoon)
• Ground Ginger (1/2 teaspoon)
• Ground Cloves (1/4 teaspoon)

ADD-INS

• Cream Cheese (2 ounces)
• Confectioner's Sugar (1 cup)
• Evaporated Milk (4 tablespoons)

KITCHEN ITEMS

• Stand Mixer
• 8x8 Inch Cake Pan
• Small Microwave Safe Bowl
• Large Mixing Bowl
• Cooling Rack (or wax paper and a plate)
• Rubber Spatula
• Optional: Cake Pop Sticks

Instructions

TO MAKE YOUR CAKE

1. Preheat your oven to 350º.
2. In your stand mixer, cream together your butter and sugar.
3. Add your flour and baking powder.
4. Add in your 1/2 cup of evaporated milk and eggs.
5. Spray your cake pan with your butter spray.
6. Pour your cake batter evenly into your cake pan.
7. Bake until when you stick a toothpick in the center it comes out clean or with a few crumbs—about 30 minutes.

TO MAKE THE BASE OF YOUR FROSTING

1. Fill your microwave safe bowl with your white chocolate chips and butter.
2. Microwave for 1 minute and then mix them together until you have a smooth melted white chocolate texture.
3. In your stand mixer, combine 1 cup of your confectioner's sugar, cinnamon, nutmeg, ginger, and cloves.
4. Add your melted white chocolate chips, condensed milk and 4 ounces of cream cheese.

TO DIVIDE YOUR BASE INTO FROSTING AND FILLING

1. Divide the base for your frosting that you just created into two even parts.
2. In one half, mix in your additional 2 ounces of cream cheese (this is your frosting).
3. In the other half, mix in your additional cup of confectioners sugar and 4 tablespoons of evaporated milk (this is your filling).

TO MAKE YOUR CAKE BALLS

1. In your large mixing bowl, use your hands to crumble your cake into a crumble.
2. Mix in your filling.
3. Use your hands to roll your mixture into 1 1/2 inch balls.
4. Place them on your cooling rack and refrigerate until chilled—no less than 15 minutes.
5. Optional: stick a cake pop stick into each of your cake balls to make them cake pops.
6. Using a small rubber spatula or butter knife, coat your cake balls with your frosting.
7. Place them back on your cooling rack (or wax paper lined plate) and refrigerate for 15 minutes.

Did you make this recipe?

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