Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes "Boxwood Shrub" Cake Balls Be the first to rate & review! By Martha Stewart Martha Stewart Website Martha Stewart is a true multi-hyphenate who has brought her knowledge of all things homekeeping to the masses via her television shows, magazines, and social media for generations. Based in Katonah, New York, where she helms her 156-acre Bedford Farm, Martha, the author of 99 books, an Emmy award winner, and America's first self-made female billionaire, founded Martha Stewart Living in 1990 and Martha Stewart Weddings in 1995. Editorial Guidelines Updated on March 5, 2020 Print Rate It Share Share Tweet Pin Email Photo: Stephen Kent Johnson Prep Time: 40 mins Total Time: 1 hrs 5 mins Yield: 30 to 35 In this whimsical decoration for Martha's special Easter cake, a basic vanilla cake is baked, crumbled and mixed with buttercream and formed into balls. The balls are then rolled in green nonpareils to resemble clipped boxwood hedges. Ingredients 4 tablespoons unsalted butter, room temperature, plus more for pan ¾ cup unbleached all-purpose flour, plus more for pan ¾ teaspoon baking powder ¼ teaspoon kosher salt ½ cup sugar 1 large egg, room temperature ¼ cup whole milk ¼ teaspoon pure vanilla extract 1 cup Swiss Meringue Buttercream 4 ounces green nonpareils Directions Preheat oven to 350°F. Butter a 9-inch round cake pan; dust with flour, tapping out excess. Whisk together flour, baking powder, and salt. Beat butter with sugar on medium speed until light and fluffy, 1 minute. Add egg; beat well. Reduce speed to low and gradually add flour mixture, beating until combined. Add milk and vanilla, scraping down sides of bowl as necessary; beat until just combined. Pour batter into prepared pan; smooth top with an offset spatula. Bake until golden and a toothpick inserted into center comes out clean, 23 to 25 minutes. Let cake cool in pan on a wire rack 15 minutes, then turn out onto rack and let cool completely. Crumble cake into a bowl until no large lumps remain. Add buttercream; stir until combined. Place nonpareils in a small bowl. Using your hands, roll half of cake mixture into 1 1/4-inch balls (heaping teaspoons); working with one at a time, roll balls in nonpareils, pressing lightly to adhere. Roll remaining cake mixture into 3/4-inch balls (scant teaspoons) and roll in nonpareils, pressing lightly to adhere. (You should have about 14 of each.) Refrigerate until firm, about 1 hour. Decorated cake balls can be refrigerated in an airtight container up to 3 days. Rate it Print