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Robin Ankeny - Cake Balls

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Cake Balls - image 1

Wow! What an amazing experience it was to write this cookbook. From the moment Holly with Hollan Publishing called and asked us to consider writing this book, to seeing our hard work come to life in the pages of Cake Balls, the journey has been a blast.

Our customers often ask for tips on making yummy cake balls, so we couldnt let the opportunity slip by to get everything in print. And, as The Original Cake Ball Company, we wanted to say thank you to our loyal cake ball fans for supporting us through the years. What better way to do that than to offer all of our tips and tricks in a book? We hope you all have hours of fun recreating our tasty treats.

Although there are many people who were essential in helping us to write this book, we would first like to thank our wonderful husbands, Jeff and Erich. They spent many hours looking after our precious kids, while we got creative in the kitchen and then ran to our computers to get it all down. Their undying support is what keeps us going, and we appreciate them more than they will ever know.

We would especially like to thank our children, Jackson, Luke, Elizabeth and Morgan for being sweet and patient kiddos while we have been chasing our dreams over the past six years. We also hope that they are inspired by our dedication and know that their dreams can be realized too if they work hard, stay focused and remain positive.

Our parents are an important ingredient in the Cake Balls mix too. Bobby, Cheryl, Bob, and Betsy, yall are priceless. We hope this book finds you relaxing in a hammock somewhere breezy eating cake balls. An extra special thank you to Gammy Ball (Cheryl) for teaching Robin how to make cake balls years ago and supporting this growing craze over the years. Without you, Gams, there would be no Cake Ball Company.

And, we have to say thank you to all of our friends and CBC family (employees) who have helped to spread the cake ball love across the nation. Our business has grown by word-of-mouth over the years, and the undying support you have given us has helped to make that happen. We love and appreciate each and every one of you and owe you all a big glass of Chardonnay! (Oh, we should probably thank the grapes that make Chardonnay too, as it often helps us to get through the more insane times at work.)

Finally, we need to thank Holly and Alan at Hollan Publishing whose phone call got this ball rolling. And, also Jordana and Krstin at Running Press. Yall have done a fantastic job holding the hands of two somewhat crazy girls who have never authored a book before. We appreciate all of your patience and help.

Cake Balls - image 2

Ounces to gramsmultiply ounces by 28.35
Pounds to gramsmultiply pounds by 453.5
Cups to litersmultiply cups by .24
Fahrenheit to Centigradesubtract 32 from Fahrenheit, multiply by 5 and divide by 9

Metric Equivalents for Volume

U.S.Metric
tsp.0.6 ml
tsp.1.2 ml
tsp.2.5 ml
tsp.3.7 ml
1 tsp.5 ml
1 tsp.7.4 ml
2 tsp.10 ml
1 Tbsp.15 ml
1 Tbsp.22.0 ml
2 Tbsp. ( cup/1 fl. oz)30 ml
3 Tbsp.45 ml
cup (2 fl. oz)59 ml
cup79 ml
cup (4 fl. oz)118 ml
cup158 ml
cup (6 fl. oz)178 ml
1 cup (8 fl. oz)237 ml
1 cups300 ml
1 cups355 ml
1 cups425 ml
2 cups (1 pint/16 fl. oz)500 ml
3 cups725 ml
1 quart (32 fl. oz).95 liters
1 gallon (128 fl. oz)3.8 liters

Oven Temperatures

Degrees
Fahrenheit
Degrees
Centigrade
British
Gas Marks
200
250120
2751401
3001502
3251653
3501754
3751905
4002006
4502308

Metric Equivalents for Weight

U.S.Metric
1 oz28 g
2 oz57 g
3 oz85 g
4 oz113 g
5 oz142 g
6 oz170 g
7 oz198 g
8 oz227 g
16 oz (1 lb.)454 g
2.2 lbs.1 kilogram

Metric Equivalents for Butter

U.S.Metric
2 tsp.10 g
1 Tbsp.15 g
1 Tbsp.22.5 g
2 Tbsp. (1 oz)27 g
3 Tbsp.42 g
4 Tbsp.56 g
4 oz. (1 stick)110 g
8 oz. (2 sticks)220 g

Metric Equivalents for Length

U.S.Metric
inch.65 cm
inch1.25 cm
1 inch2.50 cm
2 inches5.00 cm
3 inches6.00 cm
4 inches8.00 cm
5 inches11.00 cm
6 inches15.00 cm
7 inches18.00 cm
8 inches20.00 cm
9 inches23.00 cm
12 inches30.50 cm
15 inches38.00 cm

Source: Herbst, Sharon Tyler. The Food Lovers Companion. 3rd ed. Hauppauge: Barrons, 2001.

Cake Balls - image 3

2 cups all-purpose flour

cup unsweetened cocoa powder

2 teaspoons baking soda

teaspoon salt

2 teaspoons vinegar

1 cup milk

2 cups granulated sugar

2 eggs, at room temperature

cup vegetable oil

2 teaspoons vanilla extract

Preheat the oven to 350F and grease a 10-inch round cake pan.

In a medium-size bowl, combine the flour, cocoa, baking soda, and salt with a wire whisk and set aside. In a separate small bowl or cup, stir the vinegar into the milk.

In a large bowl, use an electric mixer to blend together the sugar, eggs, vegetable oil, 1 cup of water, and the milk mixture. Add the vanilla and blend until completely combined. Slowly add the dry mixture to the wet mixture until fully combined.

Pour the batter into the cake pan and bake for 30 to 40 minutes, or until fully baked. Let cool.

Cake Balls - image 4

1 cup granulated sugar

4 ounces (1 stick) unsalted butter, softened

2 eggs, at room temperature

1 tablespoon vanilla extract

1 cups all-purpose flour

1 teaspoons baking powder

cup milk

Preheat the oven to 350F and grease a 10-inch round cake pan.

With an electric mixer, cream together the sugar and butter. Beat in the eggs and vanilla.

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