Recipe: Pumpkin Spice Cake Balls - made with Canna-Caramel!
Halloween falls on a weekday this year (boooo *no pun intended), so you probably have some early festivities scheduled for this weekend. If you want to bring a tasty treat with a light cannabis kick that’ll really impress your friends, we’ve got just the thing for you - these adorably decorated and insanely delicious Pumpkin Spice Cake Balls! Normal cake balls are bound together with super-sweet icing, but we opted to substitute that with a caramel sauce enhanced with our Balance Cannabis Caramels!
Not only does the cannabis-infused caramel add the Limonene and Terpinolene terpenes of our Balance 50mg THC caramel variety (available at retailers across Oregon) for a focused and energized experience, the strain-specific canna-butter - made with Oregon Roots’ popular Dogwalker strain - provides an even head and body high that’s perfect for social events like spooky parties!
This recipe will make about 24 infused cake balls with an approximate THC dose of 4mg each - perfect if you’re like me and can never eat just one cake ball at a time! If you’re completely new to edibles, 4-5mg is generally considered a pretty safe starting dose, but you can also start with half a cake ball if you’re worried about being sensitive to THC. When in doubt on dosing, as with all edibles, start low and go slow on consuming to avoid accidental over-consumption, and if you do find yourself feeling the effects of a THC over-consumption, use the tactics in our blog post to help yourself feel better.
We’ll be featuring a different Halloween dessert weekly until the 31st - check back for more spooky goodies each Wednesday night!
For Cake Crumble
2 cups flour
1 tbsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2-3/4 tsp pumpkin pie spice
2 large eggs
3/4 cup dark brown sugar
1/4 cup granulated sugar
3/4 cup whole milk
1 tsp vanilla extract
1/2 cup vegetable oil
1 cup (about half a can) pumpkin puree
For Caramel Binding Sauce
1/2 cup prepared caramel topping sauce
2 Periodic edibles Balance Cannabis Caramels
2 pkg (24 oz total) orange candy melts (we used Wilton’s brand, available at many large retailers)
4 tsp vegetable shortening
1 small tube (1 oz or so) green icing (we used gel icing, but traditional icing works great too!)
1 oz semi-sweet chocolate chips
24 Bamboo skewers
Preheat oven to 375 degrees F. Lightly coat a 13” x 9” baking dish with non-stick spray to help your cake release after baking. Set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice before setting aside. In the bowl of a stand mixer, blend the eggs and sugars until well combined. Stir in the milk, vanilla, and then the oil in sequence, stirring until incorporated between each ingredient addition. Whisk in the pumpkin puree before pouring the liquid mixture over the dry mixture.
Stir the batter gently with a wooden spoon to combine the wet and dry ingredients almost completely, before switching to a whisk and beating 3-4 good times maximum - it is critical that you do not over-mix the batter at this stage to keep your final cake balls light and moist. Using a spatula, pour the batter into the prepared dish and smooth out the surface.
Bake the cake for 20-25 minutes maximum, until the edged are just lightly golden and the center of the cake is set. Set aside to cool completely - if you get any deeply brown edges, remove them once the cake has cooled so that they do not create large chunks in your cake balls.
While your cake is cooling, create your cannabis-infused caramel sauce - over a gentle double-boiler, melt down your Periodic cannabis caramels until completely liquified. Add the 1/2 cup of non-infused caramel sauce and stir vigorously to re-distribute the active compounds across the entire caramel sauce for even dosing. Continue mixing over heat until the sauce is completely incorporated, about 3-4 minutes. Remove from heat and allow to cool until thickened.
Once the cake has cooled, crumble the entire cake - either by hand or with a pair of forks - until it is uniformly small and soft crumbs. Slowly stream the caramel sauce across the entire surface of the cake crumbles and mix vigorously with a fork to evenly distribute the caramel sauce. Your final cake ball mixture will be the consistency of wet sand, and will hold its shape well when pressed into a ball. Using a cookie scoop or tablespoon to keep your size consistent, scoop balls of cake mixture and roll them into imperfect spheres, pressing gently as you go to hold the mixture together as firmly as possible without being too dense. Place your formed cake balls on a parchment paper-lined pair of baking sheets and chill them completely - either refrigerating for 2 hours, or freezing for 20 minutes, depending on your time constraints.
When your cake balls are near completion on setting, prepare the decorating ingredients - melt your small portion of chocolate chips completely in the microwave or over a double-boiler, set out your bamboo sticks, snip the tip off your green icing (or prepare a piping bag if you’re using homemade icing) and pour both packages of orange candy melts into a heat-safe bowl to be melted later.
Once the cake balls are set, dip the ends of the bamboo sticks into the melted chocolate until the chocolate level extends about 1/4 to 1/2 an inch above where your cake ball will end with the skewer inserted halfway - this will depend on your cake ball size, so test your skewer depth on one cake ball and adjust your dip height accordingly. Once dipped in chocolate, sink the bamboo stick into the top center of the cake ball in a twisting motion until sunk through half the thickness of the cake ball - not only will the chocolate help secure the cake ball to your bamboo stick, it will form the stem of your decorated pumpkin! Repeat for all cake balls and return them to the fridge to chill while you prepare the candy coating.
Melt the whole batch of candy melts in the microwave or over the double-boiler, stirring periodically until completely melted. Quickly stir in the 4 tsp of vegetable shortening, one-by-one, to thin the candy coating out to the right consistency - it should stick to the cake balls well in a single coat, but not be so thick that it creates heavy “glops” of coating when removing the cake ball. Knobby pumpkins may be all the rage this year, but we want our cake balls to have a nice even coating! Remove the first tray of cake balls from the fridge and allow them to come to room temperature while your candy coating cools down slightly, about 5 minutes. Dip the first cake ball vertically into the candy coating and use a spatula or spoon to coat it evenly up to the point of the chocolate stem - avoid twisting the cake ball at this point, as this could force the skewer to dislodge. Gently lift the completely coated cake ball, allowing any excess candy coating to fall away before placing back on the parchment paper. Complete with all cake balls and allow to set slightly before moving on to final decorating touches. If your coating starts to set in the bowl while you’re dipping, simply re-heat for a few seconds to thin the mixture back out and keep working.
Once the surface of the candy coating has solidified to the touch, use your green icing to cover the border of the coating and the chocolate with leaves and curly vines as you desire. Allow icing to set, about 10 minutes, before serving. Best stored in an air-tight container in the fridge for up to 4 days, so you can make these a few days ahead of time if needed.
And you’re done! We hope you love this recipe, and feel free to send us any feedback or tag us in your social media pictures (@periodicedibles) if you try this one yourself!
Enjoy your edibles responsibly, and be sure to store any leftovers in an airtight container clearly marked with *CONTAINS THC* to avoid accidental consumption incidents.