Cake Central › Cake Forums › Cake Talk › Recipes › Cake Balls?
New Posts  All Forums:Forum Nav:

Cake Balls? - Page 2

post #16 of 32
I didn't see an answer to this so I thought I'd ask again:

I have a question to if anyone can answer - what do you make the cakeballs in? what kind of mixer? your KA? And do you use the beater or the paddle attachment? I've been putting them in a food processor.... I just can't fit that much in there so I'd like to be able to do a larger recipe
post #17 of 32
I use the paddle on my KA if there is a huge batch...otherwise, I just crumble the cake into a smaller mixing bowl and mix with a spoon.
Sometimes I wish my hubby were a cookie. Then when he ticked me off I could just bite off his head.
Reply
Sometimes I wish my hubby were a cookie. Then when he ticked me off I could just bite off his head.
Reply
post #18 of 32
I just use a normal mixer to mix the cake. It comesout awesome.
LL
post #19 of 32
I got the recipe for mine from Yellowjacket on this website. They are sooooo goood!!! icon_biggrin.gif Thanks so much to yellowjacket for sharing. I have made a few batches and have kind of come up with the formula that works best for me.
I like to use a regular BC cake mix in triple chocolate fudge. You can use any flavor you want and just play with the flavorings. Bake it in 2- 8 or 9" round pans. Allow to cool completely. Crumble one layer (1/2 of a baked box cake) into a bowl and add about 4 tablespoons of liquid (give or take. I have used Kahlua and Amarretto and hazelnut syrup). Toss cake mix and liquid together to distribute the liquid evenly. Then melt approximately 4 oz of chocolate candy melts and pour over this mixture. You can use a spoon but I prefer to mix by (very clean) hands so I can feel the texture and "wetness". You can add little bits of liquid flavoring or chocolate if they need to be wetter. I find that I easily get a nice ball of "dough" that holds together with the above combo.
Pinch off uniform amounts or use spoon or watermelon baller to get uniform sizes. Roll into nice balls onto parchment or waxed paper. Allow to set in fridge for a few minutes until they are more firm. Melt more chocolate candy melts over low heat or in microwave and use a toothpick to skewer it and dip in chocolate. Place back on waxed paper to set up.
Drizzle any other melts onto tops for decoration or sprinkle with nuts or other fun stuff before they are set.
I find that these get even better if they sit overnight in the fridge. The flavors all marry togehter, and let me tell you, the alcohol is more flavorfull after a night in the fridge!

They are truly a taste sensation. Wouldn't a tower of these be fun for a "wedding cake". They are so cute and "poppable" you just can't stop!

Hope this turns out as well as it has for me. L-L-L-L OVE these! thumbs_up.gificon_smile.gificon_biggrin.gif
post #20 of 32
So I bookmarked this page and finally made mine today. They look like little truffles! icon_smile.gif I think next time, I'll make them larger. My cake scraps were so moist, I made a triple batch....and only needed enough liquid for one. I used Frangelico in a marble cake...although they taste pretty chocolatey and they are sooo yummy!

My question...what do we call these delights to our customers? "Cake Balls" just sounds soooo...unrefined! LOL Maybe something along the lines of bon bons? Cake truffles? Cake bites?
LL
post #21 of 32
They look good. I've read people refer to them as cake truffles. I don't have any customers. icon_biggrin.gificon_biggrin.gif I am learning and make for fun right now. I like cake bites also. HTH
post #22 of 32
I was wondering what cake balls were and thanks to all of you, now I know. What a temptation!
Marie
post #23 of 32
I was wondering what cake balls were and thanks to all of you, now I know. What a temptation!
Marie
post #24 of 32
I've been calling them cake truffles - took them to both hubby's and my work and everyone LOVED them!

Question - would you give this (or other) recipe out to people? After all, they could be potential customers but if they can make the product, they won't order from you....then again, it's just cake balls. LOL
post #25 of 32
Do these need to be stored in the refrigerator or can they be stored at room temperature if using liquor and dipped in chocolate?
post #26 of 32
I made some yesterday to take to a party. Wasn't sure how good they were, until people couldn't leave them alone! One lady called them truffles, and I told her they were cake balls. She giggled and told me to call them truffles - more $! icon_lol.gif I like the "cake truffle" name!

Mine do come out super moist - so I have to watch the amt of liquid/bc I use. I dipped mine in chocolate chips and put a tiny flower on it!
It's hard to be optimistic when your "fat" pants are tight.
Reply
It's hard to be optimistic when your "fat" pants are tight.
Reply
post #27 of 32
I have been playing around with thses as well. I haven't used liquer yet, sounds good. I just bake a cake in a 13 x 9 pan and when it has cooled a little, I add a complimentary flavor of icing until it is a stiff dough consistency. I then do as others, ball them up, freeze. But I dip mine in Chocolate Bark b/c it is so smooth.

DO you think I could add liquer to this mixture? Could ya'll share some combos you have tried? Here are some pix of mine.
LL
post #28 of 32
Oh, I forgot to say that I like to call them Itty Bittys b/c they are so cuteicon_smile.gif

I've added another pic to share
LL
LL
post #29 of 32
They don't have to be chocolate unless you want them to be. I've made strawberry, rocky road, turtles, pumpkin spice, apple cinnamon, etc.

Just fix according to Cookieman's directions (with or without the chocolate/coco powder) and pour into a bowl. Add whatever other ingredients you want like mini marshmallows, butterscotch chips, etc. and mix by hand, not in the blender. Then form into balls and dip away or roll in powdered sugar.

Sorry, no pics because once I fix them they are GONE before I can get a pic.
If you always do the same, you will always have the same.

If you do something different, you will have something different.
Reply
If you always do the same, you will always have the same.

If you do something different, you will have something different.
Reply
post #30 of 32
I tried these for the first time tonight and used some lemon cake scraps. I added pecans because that's what I had, some cocoa powder and triple sec (I love anything chocolate orange flavored). I did use the blender though and what a mess! Next time I'll mix by hand. They tasted good but were really mushy so I dropped them from a cookie scoop onto parchment and put them in the freezer. They frirmed up some and then I rolled them into balls. When I went to dip them in melted chocolate I created a bigger mess. So I thought well, I'll just pour the chocolate over them. By this time they were soft again and flattened out. My husband came in the kitchen at that time and tasted one of "good" ones and promptly spit it into a napkin. I didn't know he doesn't like liquor flavored desserts (he likes to drink though). So, the flattened ones we decided to call Cake Turds. Nice huh? Actually I'm throwing them away and will start over when I make a cake this week. BTW, if you take orders for these what would you charge?

Yvette
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Cake Balls?