Every year, our neighborhood has a 4th of July parade and party for the young children. It starts with a community bike ride at the end of the cul-de-sac, and ends at the local park with games and food. The kids bikes were packed (as we were going camping a few days later), so we instead we walked in the parade over to the park with the entourage of kiddos.
The weather this day was pretty cold. Last year it was in the mid 90s, which is extremely rare early July in the Pacific Northwest, but this year it was in the mid-60s. However, you wouldn’t know that based on what Grace is wearing! Kids…
Matthew and Grace participated in a three-legged race (which was a very hard concept for a 3-year-old to understand) and a gunny-sack race.
Grace fell on early in the race (sadness!) and refused to get up and continue, but Matthew was all about trying to win. (Wonder where he got that from…) Just look at that face! Continue reading
I wanted to make an easy July 4th dessert, since we are spending the long weekend with Eric’s parents at the beach. And, since I haven’t made cake balls in quite some time, I thought this would be a perfect opportunity to have a quick tutorial on cake balls.
They have certainly been quite the rage, and while there are many ways to decorate them (balls, pops, etc.), there is really only one way to make them, and that’s what I ‘m going to show you.
All you really need are these:
Any cake and frosting will do, whatever suits your fancy. Bake the cake in a 9 x 13 inch pan, following the box directions. Then, WAIT for it to cool. I usually bake the cake the day before I want to make the balls. (Just cover it with Syran wrap after it cools.)
Break up the cake, with a spatula, in a large bowl. You want finer crumbs, so it’s easier to create the balls.
Then add about 1/2 of a can of frosting to start out. (If you add too much, you’ll have really wet cake balls and that doesn’t taste very good.) Work the frosting into the cake, so there are no traces of frosting. If you squeeze the cake crumbs and frosting together and it doesn’t stick, add a little more frosting. You won’t need more than 3/4 of a can. And a little tip: the whipped frosting doesn’t work as well. I don’t know why, but I haven’t had a lot of luck with it.