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Fresh Milled Cake Balls

These were so fun to make! My kids loved them as did I! We was originally going to make cake pops but didn't have the right equipment to make that happen! So I went with cake balls instead. The ruby chocolate has such a unique flavor, and it is pink!

Also the cake recipe is just my Sunday cake recipe. It is the easiest cake you will ever make that is fresh milled. It takes no time to whip up and bake! I make this recipe for double layer vanilla cakes, or just a summer treat with whipped cream and fresh fruit!

Tip: If you attempt to make these into cake pops, you will need to refridgerate the cake balls for at least an hour before you try to ice them with the chocolate. You really need the cake to harden a bit more before you jab a stick into it.


Fresh Milled Cake Balls

makes 24


4 tbsp melted unsalted butter

1/2 cup pure maple syrup

1/2 cup of milk

2 eggs

1 2/3 cup fresh milled soft wheat flour (a little over 1 cup of grains)

2 tsp baking powder

1 tsp salt

1 tsp vanilla extract

1/4 tsp almond extract


1/4 cup powdered sugar/powdered sucanat

1/4 cup heavy cream


4 bars of ruby chocolate or milk chocolate


Preheat oven to 350 degrees. Mill your grains at the finest setting. Add all the dry ingredients to a large bowl. Add all the wet ingredients to the bowl, melted butter last. Mix together! Bake 18-20 minutes in a round 9 inch cake pan. These are my favorite pans, and my cakes never stick! They pop right out!

Let the cake sit about 5 minutes in the pan. Use a plastic spatula, something that won't scratch your pan, and loosen it from the sides of the pan. Flip the cake out and let it completely cool.

Break apart the cake into a large bowl. Use a whisk or meat mincer to break the cake into a sand like texture.

Mix the binder together and add it to the cake. Stir together well, and it will feel more sticky and tacky. I used a 2 tbsp cookie scoop to scoop the cake into my clean hands and press it into balls. Lay them on a cookie sheet lined with parchment paper.

Begin melting your chocolate. You can use whatever chocolate that you want. I love Hu milk chocolate, or the ruby chocolate for a pink chocolate. I use the double broiler method to melt the chocolate. Boil a small pot of water and put a heat proof bowl on top of it. Break the chocolate apart into the bowl and stir it occasionally until it is melted.

Use a fork and a spoon. drop one cake ball in the bowl at a time. Use the fork and spoon to spin and cover the cake in the chocolate. Use the fork to pick it up and let the excess chocolate drip through the slots. Place it on the cookie sheet that you lined with parchment paper. Top with sprinkles relatively quick before the chocolate sets and hardens again.

You can harden them in the fridge or just leave them out on the counter to naturally set. Time will depend on the temp of your house.

Store in an airtight container for a few days!


Hope you enjoy them!!



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