What I Ate: August 11, 2010 (Austin Cake Ball)

We went to the 2nd Anniversary Austin Cake Ball celebrating Austin Cake Ball's two year anniversary. Cake balls are made with crumbled cake blended with frosting and formed into balls and dipped in chocolate. This results in a dough-like texture instead of anything that resembles a cake. The cake balls from Austin Cake Ball are different - they've worked out the perfect ratios of cake crumbs and wet binder (frosting, caramel, etc depending on flavor and recipe) to make cake balls that taste like moist, delicious cake. (Co-owner Ben worked for Dell for ten years and took his detail oriented approach to flavor and texture development; this is why all their cake balls come out with perfect texture and exactly balanced flavors.)

The cake itself isn't very sweet, but when eaten with the chocolate shell the sweetness level is perfect. Each flavor is excellently executed - our favorites were salted caramel, chocolate espresso, and mojito (excellent lime flavor). We don't normally eat a lot of cake, but we tried each of the seven flavors they had at the event. For future reference, eating two balls is probably the right amount. Unfortunately, for photography, the lighting was very poor (lots of light coming from windows, some colored, some clear, as well as interior lighting of varying color).

They also supplied some savory food which we ate a little of (not easy to eat when full of delicious cake).

Dinner: Hours later (when our stomachs have finally made room for more food), we had kale soup (which Tina made) with bread.

Lunch: We ate tuna fish salad served in dinner rolls.