Mozart Birthday Balls Recipes

COCONUT CAKE BALLS

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease an 8-inch round cake pan with cooking spray and line the bottom with parchment paper.
• Whisk together the granulated sugar, all-purpose flour, cake flour, baking powder, baking soda and salt in a large bowl. Whisk together the egg, coconut milk, lemon juice, vanilla and coconut extract in a medium bowl until combined. Whisk in the coconut oil. Add the wet ingredients to the dry ingredients and stir to combine. Pour the batter into the cake pan.
• Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
• Let cool in the pan for 10 minutes, then remove to a rack to cool completely.
• For the frosting: Beat the butter with a stand mixer fitted with the paddle attachment on medium speed until creamy. Reduce the speed to low and gradually add the powdered sugar, beating to combine. Beat in the salt, vanilla and coconut milk.
• For the assembly: To make the cake balls, crumble the cake into a large bowl with your hands. Mix in the coconut, then mix in the frosting until it's combined. Line a quarter-sheet pan with parchment paper. Roll smooth 1/4-cup-sized balls and place on the parchment. Freeze until firm to the touch, about an hour.
• Melt the white chocolate in a double boiler or a microwave for 30-second increments, stirring after each. Stir in the oil. Add a few drops of food coloring, if using, and swirl it around. Do not mix it all the way together, so that the swirl is still visible. Using two forks, dip the chilled balls in the chocolate to coat evenly, then allow any excess to drip off. Place back on the parchment to harden at room temperature, about 30 minutes. Before it fully hardens, add three chocolate chips to each to look like a bowling ball!

HURRICANE POPCORN BALLS

Steps:

• Preheat the oven to 300 degrees F. Line a large baking sheet with parchment and set aside. Spray a large ovensafe bowl or pot with cooking spray and add the popcorn and rice crackers. Place in the oven to keep warm.
• In a saucepan fitted with a candy thermometer, combine the sugar, corn syrup, soy sauce, vinegar and 1/3 cup water and bring to a boil over medium-high heat, stirring until the sugar has dissolved. Continue cooking until the mixture reaches 260 degrees F. Stir in the butter.
• Drizzle the sugar mixture into the popcorn mixture while stirring with a rubber spatula. Continue stirring until the popcorn mixture is fully coated and cool enough to handle, 2 to 3 minutes.
• Scoop 6 large piles of the popcorn mixture onto the baking sheet and mold them into loose balls using oiled hands. Pack them just firmly enough so that they hold their shape but don't pack them too firmly or you might lose a tooth eating them. While they're still sticky, sprinkle with furikake and then let them set at room temp for about 20 minutes.

HOME MADE "MOZART KUGELN"

Steps:

• Ground pistachio and add into 150 g marzipan and add one teaspoon of maraschino. Mix well to get green paste. Make small balls.
• Cover the green balls with 200g marzipan to make a little bigger ball.
• Melt sugar in a pan (Teflon) until brown. Roast the hazelnut. Add roasted hazelnut into still warm sugar and let it cool.
• When cooled put sugar with hazelnut into blender and make rough mixture of sugar and hazelnut.
• Now cover the marzipan balls with hazelnut/sugar mixture. If it won't stuck, you may use some kind of hazelnut cream (I use Nutella) and then roll the balls into hazelnut/sugar.
• When done, melt chocolate (with some butter) on steam and using toothpick dip the balls into chocolate.
• Keep them in cool place, but not refrigerator.

BIRTHDAY BATTENBERG

Steps:

• For the cake batter: Preheat the oven to 350 degrees F.
• Turn an 8-inch square baking pan into a Battenberg pan: first, fold a long piece of foil onto itself a couple of times to a create a foil barrier to divide your pan in half, making sure that the barrier is at least the height of the pan or even a little more. Then, spray the pan and each side of the foil with cooking spray (to help the parchment stick) and line each half of the pan with two overlapping pieces of parchment paper, one going widthwise and one going lengthwise, with enough overhang to come all the way up the sides and then some. Get your scissors out and trim the parchment so that it lays nicely and doesn't curl around the corners and make you go crazy. Sorry, I know this is a lot of parchment paper (I reuse parchment all the time!). Okay, set this aside.
• In a medium bowl, sift together the flour and baking powder, then lightly stir in the salt and set aside. In a large measuring cup, whisk together the heavy cream and sour cream and set aside.
• In a stand mixer fitted with a paddle, cream together the butter, coconut oil and granulated sugar on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating well after each and periodically scraping the sides of the bowl with a rubber spatula. Add the vanilla and mix to combine. Reduce the mixer to medium-low and add the dry mixture and cream mixture in 3 alternating additions, mixing until 80 percent combined.
• Divide the mixture in half. In the first half, add a few drops of yellow food coloring and fold in the sprinkles as you mix until the batter is combined. Pour into one side of the pan and use a small offset spatula or a spoon to carefully spread it out evenly. In the second half of the batter, add a few drops of red food coloring and fold it in as you mix until the batter is combined.
• Pour into the other side of the pan and use a small offset spatula or a spoon to carefully spread it out evenly. Bake until the tops of the cakes are browned and a toothpick inserted into the center comes out with a few crumbs on it; begin checking for doneness at 45 minutes. Let cool in the pans for 10 minutes, then use the parchment wings to lift them out of the pans and onto a wire rack to cool completely.
• Level the cakes and trim off the sides if they're uneven. Halve each cake crosswise to yield 4 equal rectangles that are as wide as they are thick (measure the thickness of the cake once it's leveled, then turn your ruler 90 degrees to measure that same amount on top of the cake and score with an accordion pastry cutter). Enjoy a bite of cake scraps and set these aside.
• To assemble: Knead the marzipan with the blue food coloring to get your desired color, dusting with powdered sugar if it gets too sticky. On a silicone mat (or a big piece of parchment or a counter dusted with powdered sugar, but I strongly recommend a silicone mat so that you don't get powdered sugar all over what will eventually become the outside surface of the marzipan), roll the marzipan out into a rectangle that's about 7 1/2 inches wide by 13 inches long, dusting the top with powdered sugar as needed to prevent sticking, and rolling in a scattering of sprinkles at the end. Trim the edges so they're straight. Brush all over with a thin layer of jam and place a rectangle of pink cake at one end. Brush the exposed surfaces with a thin layer of jam. Squish a rectangle of sprinkle cake right next to it and brush the exposed surfaces with a layer of jam. Stack the other two rectangles of cake on top, brushing with jam, to form a checkerboard pattern. Carefully roll it onto its side, pressing the marzipan all over so that it sticks, then continue to roll until the cake is covered. Trim off any excess marzipan, then decorate with additional marzipan decorations as desired.
• Wrap in firmly plastic wrap and let set in the fridge for a couple of hours. Let come to room temperature and enjoy!

FRIED RISOTTO BALLS

Steps:

• Line a baking sheet with parchment paper. Heat the stock in a medium saucepan over low heat to simmering.
• Heat the olive oil in a medium straight-sided skillet over medium heat until hot. Add the onion and cook, stirring, until it begins to soften but does not color, about 4 minutes. Add the rice and toss to coat in the oil. Add the white wine and cook until completely absorbed, about 2 minutes.
• Ladle in enough stock to just cover the rice. Adjust the heat so the liquid is simmering evenly. Cook, stirring occasionally, until the liquid is almost absorbed. Add the stock twice more in this manner (you may not use all of the stock) until the risotto is creamy and al dente, 16 to 18 minutes from the first addition of liquid. Off the heat, stir in the Parmesan and butter until smooth. Spread the mixture on the prepared baking sheet and let cool completely.
• Once the risotto is cooled, scrape it into a large mixing bowl. Beat 1 egg and add to the bowl along with the fontina and prosciutto (separating any clumps of prosciutto with your fingers). Stir to combine. Line the baking sheet with a clean sheet of parchment. Scoop about 1/4 cup of the risotto into your hands and roll into a ball. Place on the baking sheet. Repeat with the remaining risotto, to get about 18 balls. Refrigerate until just firm, about 30 minutes.
• Meanwhile, heat about 2 inches vegetable oil in a medium Dutch oven to 350 degrees F. Break the remaining 2 eggs into a shallow bowl and beat with a pinch of salt and a tablespoon of water. Spread the flour and breadcrumbs in 2 separate shallow bowls.
• Dredge the balls in the flour, then the egg and finally the breadcrumbs, taking care to coat them completely. Return them to the baking sheet.
• Fry the balls in 2 or 3 batches until deep golden brown, 4 to 5 minutes per batch, letting the oil return to temperature before adding another batch. Drain on a paper towel-lined baking sheet. Serve warm or at room temperature, sprinkled with Parmesan and chopped parsley.