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!!!

anybody mind if I give myself a little *BUMP* ??

Macadamia or hazelnuts...almonds to the lemon too.

they sound great!!

I was thinking macadamias!
(great minds think alike I guess )

Well I dont know if it has to be a nut but lemon poppy seed is delicious.

pecans?

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!

After I make them into balls I freeze them to make dipping easier

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.

I use the flavored coffee creamers as my binder. You can do soooo much with cake balls

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?

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.

so basically I'm SOL?

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

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!

good luck! Hope it goes well!




I miss the other power girls

I know - I do too...but they had their reasons and I respect them.

Hi Newtodecorating -

I'm a little confused on cake ball dipping with the ice cube tray. Could you explain it a little further? It sounds really good, but I can't picture it.

Are you dipping them all at once?

Thanks,
Phyllis

Boy.....cake balls are on everybody's minds today....lol
I've yet to make any (hopefully this weekend...thats the plan)
I thought I read in posts at some point the someone was putting cake balls in the oven for a little to firm them up....maybe that would help your lemon ones. I don't know what temp or for how long tho....maybe someone could help with that one!
good luck!

Instead of dipping them I have use a ice cube tray as a mold. Line it with choc. , let it set, then fill with the cake ball mixture and top with more choc. They pop right out when you turn the tray over, just like a candy mold.

sundine- I just made some cake balls with yellow cake and mixed in coconut, chopped marashchino cherries, and finely diced walnuts, and will either roll these in powdered sugar or dip in chocolate. Tasted one on the way to the freezer and 'twas so yummy! My yellow cake scraps were already so moist that all I added as far as liquid was a light drizzle of cherry juice. HTH!

Robin

I made cake balls with yellow cake, orange zest and orange liquer. I also made eggnog with eggnog coffee creamer, conf sugar, and a little nutmeg. Mexican hot chocolate with yellow cake, cocoa, conf sugar, cinnamon, ancho powder and cayenne pepper.

I make the yellow with hazelnut creamer and mini-choc. chips and then dip into choc. They taste kind of like marzipan.

hi everyone, well i made cakeballs for the first time tonight, and i didnt follow any recipe either, i just combined all the cake i had and man are they yummy, ... ok first i had quite a bit of dark fruit cake, a small amount of caramel mud cake and a small amount of choc- hazelnut mudcake. so i just combined the lot with some vanilla buttercream( i didnt think they would tast too good with all those flavores) but they are yummo, i call them my christmas cake balls cause of the amount of fruit cake in them.... i froze them also then dipped in white choc..... i am just gonna keep experimenting with these little gems,... whoever came up with the idea is a genious.... YUM

I'm going to try the ice cube tray, it sounds like a great idea.

But has anyone used anything else as a mold when you have a lot of cake balls to make? It's so time consuming to dip one at a time when you have lots and lots of them to dip!

Thanks.

Phyllis

Oh, wow, I love the ice cube tray idea. I just bought some silicone dolphin ice cube trays when I was up at the CIA in October, so I will definitely have a new use for them! Thanks for telling us about using the trays as molds!

Theresa