Bouche de Noel will be prepared on Tuesday’s new episode of “Jayni’s Kitchen,” Sunflower Broadband Channel 6.

Red Velvet Cake Balls on a Stick

Join Jayni Carey this week as she and guests Lisa Mardsen, Alain Deroulette and Marci Francisco prepare their favorite holiday cakes.

Red Velvet Cake Balls on a Stick

1 18-ounce box red velvet cake mix

1 16-ounce tub cream cheese frosting

1 14-ounce package candy melts (white chocolate or vanilla-flavored)

1 teaspoon shortening

4 dozen lollipop sticks

Prepare the cake according to package directions. Bake the cake in a 13-by-9-inch baking pan. Cool completely.

Divide the cake into fourths and pulse it in a food processor to reduce to crumbs. Pour the crumbs into a large bowl and mix in the frosting, stirring well, until completely incorporated. (At this point, you can you chill the mixture before rolling for easier handling.) Roll the mixture into 1 1/2-inch balls. Place the cake balls on a baking sheet or in a container lined with wax or parchment paper and freeze overnight.

To make the cake balls: Place the candy melts and shortening in a microwavable container and melt in the microwave. Remove the frozen cake balls from the freezer. Dip the tip of each lollipop stick into the candy melts and then press each one into a frozen cake ball, about halfway through. Dip the cake balls into the candy melts to coat. Place the balls on wax or parchment paper, or stick the lollipop sticks into a Styrofoam block.

Store the cake balls in a cool place if serving right away. Place in the refrigerator, or cover and store in the freezer for serving later. Makes about 4 dozen cake balls.

— Red Velvet Cake Balls on a Stick by Lisa Mardsen.

Bouche de Noel

Sponge Cake:
6 eggs, separated
3/4 cup sugar, divided
1/3 cup unsweetened cocoa
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract

1/4 cup confectioners’ sugar (powdered sugar)

Mocha Filling:
1 1/2 cups whipping cream
1/2 cup confectioners’ sugar (powdered sugar)
1/4 cup unsweetened cocoa
2 teaspoons instant espresso coffee powder
1 teaspoon vanilla extract

To prepare the baking pan: Grease the bottom of a 15 1/2-by-10 1/2-inch jelly roll pan with cooking oil or baking spray. Line the pan with wax paper. If desired, brush about 1 tablespoon of melted butter on the wax paper for easy removal of the sponge cake after it is done.

Sponge Cake: Separate the eggs. In a mixing bowl, beat 6 egg whites using an electric mixer. Gradually add 1/4 cup of the sugar and beat until stiff peaks form. Set aside. In a separate mixing bowl, beat six egg yolks and the remaining 1/2 cup of sugar at high speed until thick and light in color. At low speed, beat in the cocoa, salt and vanilla extract until smooth. Using a rubber spatula, gently fold the beaten egg whites into the batter. Spoon the batter evenly into the prepared pan.

Bake the cake in a 375-degree oven for 15 to 20 minutes, until an inserted toothpick comes out clean. Cool the cake in the pan for 5 minutes. Sprinkle about 1/4 cup confectioners’ sugar over a clean rectangular cotton tea towel. Invert the baking pan onto the towel and tap the bottom to release the cake. Carefully remove the wax paper. Roll the cake up using the tea towel (as for a jelly roll) and let it cool completely.

Mocha Filling: Combine all ingredients for the filling in a mixing bowl. Beat with an electric mixture until medium peaks form (do not overbeat).

Unroll the cooled sponge the cake and leave it on the tea towel to fill, or you may transfer it to a clean work surface. Cut about 1/2-inch off the cake on the two long sides to remove dry, uneven crusts. Spread about 1/3 of the Mocha Filling on the cake and roll it up (as for a jelly roll).

Put the cake on a platter and frost it with the remaining filling. Using a fork, run it across the top of the cake with a weaving motion to create a bark pattern. Decorate the top with miniature holiday decorations or figurines. Refrigerate the cake if eating within two days, or freeze it in a covered container to serve later. Serves 12.

Tips for freezing the cake: Place the cake in the freezer uncovered for an hour or so, until the frosting is slightly frozen. Cover the cake with plastic wrap, place in a covered container and return to the freezer. Thaw for several hours before serving. The cake may be served slightly frozen in the center, or completely thawed. Decorate just before serving.

— Bouche de Noel by Alain Deroulette.

— See a recipe for Marci’s Dark Fruit Cake at www.freestatestudios.com/jayniskitchen.