The Wall Street Journal
“Where conventional slices often fall short, the so-wrong-they're-right spheres of decadence offer cake and frosting in every bite.”
“The decadent, dough-like consistency of these yummy treats are so surprising (and satisfying!) that they disappeared within minutes of arriving at the Cosmo office when we decided to do a taste test. Good luck not devouring them before you give 'em to the lucky recipient!”
Food Network Magazine
“Never mind cupcakes. The new bakery trend: cake balls.”
“Move over macarons: These treats are small, Southern, filled with sugar—and may be the next hot dessert trend.”
Market Block Books blog
“OMG!!! This is a sweet and awesome little book. It has lots of great ideas and you don’t need those annoying sticks that end up getting thrown away. So, delicious and economical! Stop drooling and start baking!”
Dallas Morning News
“Robin Ankeny and Charlotte Lyon, founders of Dallas’ Cake Ball Co., have produced a slender, practical volume of recipes that includes detailed instructions with photographs showing how to produce the perfect cake ball every time.”
Stir It Up! Blog on The Christian Science Monitor
“Reading the recipe titles alone made my mouth water and reach for a mixing bowl. … Beyond showing you how to make cake balls, "Cake Balls" provides a fantastic list of flavor combinations and ideas of how to use and decorate with cake balls.”
About the Author
Robin Ankeny was a wine consultant for a number of years before she became the founder of The Cake Ball Company in 2006.
Charlotte Lyon is co-owner and marketing director of The Cake Ball Company. She has a business and marketing background, used to have her own freelance design business, and did advertising for numerous food accounts. Visit them at cakeballs.com.