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Cake Balls - suggestions wanted

post #1 of 26
Thread Starter 
Hi!

I'm going to try the Cake Balls recipe today and I need some pairing advice. I have lemon cake scraps and french vanilla cake scraps. I'm going to add chopped almonds to the french vanilla ones. What kind of nut would go good with the lemon? I'm thinking macadamia nuts, and leaving out the cocoa powder, but I'd really like input!

TIA!!!
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post #2 of 26
Thread Starter 
anybody mind if I give myself a little *BUMP* ?? icon_lol.gif
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post #3 of 26
Macadamia or hazelnuts...almonds to the lemon too.

they sound great!!
post #4 of 26
Thread Starter 
I was thinking macadamias!
(great minds think alike I guess icon_lol.gif )
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post #5 of 26
Well I dont know if it has to be a nut but lemon poppy seed is delicious.
Darlene
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Darlene
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post #6 of 26
pecans?
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Life's too short to drink poison- Alton Brown
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post #7 of 26
Thread Starter 
Well I made them using macadamias. I'm sure they will taste good but man are they a gooey mess. I didn't have any liqueur so I used cream, and I used extra powdered sugar in lieu of the cocoa powder, and I don't know if it's because my cake scraps were super moist but these things are gooey and I can't imagine how they're going to "set".

HELP!
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Exercise hard, eat fiber, die anyway.

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post #8 of 26
After I make them into balls I freeze them to make dipping easier
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post #9 of 26
What else can you use in making the cake balls if you don't want to use the cocoa powder? I have some yellow cake scraps that need to be made into something soon.
post #10 of 26
I use the flavored coffee creamers as my binder. You can do soooo much with cake balls
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My 14 year old golden fur baby. If you think this is funny you should see the rest of the baby album!
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post #11 of 26
Thread Starter 
NEW - I used regular cream to bind, and almost 3 times as much crumbled cake as the recipe calls for (I kept adding it till I was out of lemon cake), and they're still gooey. I want to just roll them in powdered sugar, not dip them this time...but I'm afraid they're just going to absorb. What did I do wrong?
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Exercise hard, eat fiber, die anyway.

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post #12 of 26
I don't follow the recipe anymore. I have done them sooooo many times and different ways. One thing I have found is I don't use even close to the amount of liquid it calls for. Depending on how moist my cake is and how much powdered sugar I add it needs very little liquid to form a ball.
My 14 year old golden fur baby. If you think this is funny you should see the rest of the baby album!
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My 14 year old golden fur baby. If you think this is funny you should see the rest of the baby album!
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post #13 of 26
Thread Starter 
so basically I'm SOL? icon_cry.gif
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Exercise hard, eat fiber, die anyway.

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post #14 of 26
not completely.... I don't think you can just roll them in powdered sugar, I think if they are very wet it will just absorb into the cake ball.
Freeze them and dip, or fill ice cube trays with choc. and then turn upside down on a cooling rack to line them with choc. freeze for a sec. then fill with your cake ball mixture and put a layer of choc. on top to seal. pop them in the freezer for awhile. They will pop right out and look very smooth and perfect.

You know the lemonade thing....given lemons make a lemon zest cake icon_lol.gificon_lol.gif
My 14 year old golden fur baby. If you think this is funny you should see the rest of the baby album!
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My 14 year old golden fur baby. If you think this is funny you should see the rest of the baby album!
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post #15 of 26
Thread Starter 
icon_lol.gificon_lol.gificon_lol.gificon_lol.gificon_lol.gif
or lemon curd - which is what I do when life hands me lemons!


I will let these sit out overnight and see how they are in the morning. I am taking them to a neighborhood picnic tomorrow so I will be sleeping with my fingers crossed!
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