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How to Dip Cake Balls? - Page 4

post #46 of 63
9/29/06 at 10:11pm
Congratulations, Jenn, aren't they awesome? Our recipes are very similar and my family and friends are crazy about them thumbs_up.gif
~~~Theresa~~~
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~~~Theresa~~~
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post #47 of 63
9/30/06 at 7:47am
Quote:
Originally Posted by Jenn1978

I used devils food chocolate cake, chocolate/caramel creamer, melted caramels, choc chips, crushed pecans and threw in some coconut!



Hey Jenn1978...how much of the melted caramel did you use? Did you freeze them before dipping?? Those do sound divine! icon_smile.gif
"Character consists of what we do on our 3rd and 4th tries..."
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"Character consists of what we do on our 3rd and 4th tries..."
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post #48 of 63
9/30/06 at 8:11am
Hi mocakes,

I won't give up either icon_smile.gif It sounds like you and I tried the same ingredients. Mine weren't mushy this time, they just had NO taste at all. I keep reading how awesome they taste and I want in on that icon_wink.gif
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post #49 of 63
9/30/06 at 8:27am
You're right, SueW,

I can't stop thinking about them....I don't want to give up on them yet!!!
"Character consists of what we do on our 3rd and 4th tries..."
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"Character consists of what we do on our 3rd and 4th tries..."
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post #50 of 63
9/30/06 at 8:33am
I've never put buttercream frosting in mine......just cake crumbles, a small amount of milk or creamer and a dab of powdered sugar. Put them in ziploc bags in the freezer and pull them out when I want to dip them and take them to work. Everyone loves them.

I've only made them a handful of times but I REALLY want to start experimenting with coconut, nuts, etc for the holidays. These would be nice gifts or HUGE sellers, in cute Christmas bags, I think.
For whatever is born of God overcomes the world. And this is the victory that has overcome the world - - our faith. 1John 5:4
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For whatever is born of God overcomes the world. And this is the victory that has overcome the world - - our faith. 1John 5:4
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post #51 of 63
9/30/06 at 8:44am
SueW, if the consistency is right but you don't get a good flavor try adding the dry creamer (go easy at first). They have so many great flavors like vanilla cinnamon, vanilla caramel... just don't add too much the first time because the flavor is intense. I had to add more cake to calm down the caramel taste. I used a yellow cake with chopped apples and bit of cinnamon and applesauce instead of the oil in my cake batter. After crumbling I added chopped pecans and the vanilla caramel creamer and then dipped then in white chocolate. I bet macadamia nuts would be good instead of pecans but do you think white chocolate chips would be overkill,LOL thumbs_up.gif
~~~Theresa~~~
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~~~Theresa~~~
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post #52 of 63
9/30/06 at 9:20am
I don't know if this has been said or not, but you can crumble your cake by hand. I grate my cake scraps across a cooling rack, into a bowl! Works great!
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post #53 of 63
9/30/06 at 10:13am
Samsgranny,

thanks for the tip, I bought the powdered creamer last night so i will give it a try. Maybe I am not using enough cake scraps? White chocolate chips could never be overkill thumbs_up.gif They sound SO delicious!!!!!

SueW
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post #54 of 63
10/1/06 at 8:20pm
Made my first cake balls last night/ this afternoon. Had leftover cake from grandson's bd. Before this thread, hadn't heard of making them with BC but that is just what I did. Froze them overnight (too tired after bd cake and bringing granddaughter home with me to finish) then dipped them today. Used the toothpick in styrofoam method. Worked great - tasted divine. Trying not to eat them all.
Cake...it's not just for breakfast anymore!
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Cake...it's not just for breakfast anymore!
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post #55 of 63
10/2/06 at 9:09am
I made some this weekend (baked especially to make them) used bc in some, malibu in others, choc chips in the rest - UGH to all of them! They were way to rich my poor hubby was so unhappy (he'd been dying to test them). The dipping was a nighmare too icon_cry.gif might try cookies instead
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post #56 of 63
10/5/06 at 6:35pm
Thread Starter 
I don't know if anyone has mentioned this one before...but I just tried one of my cake balls...yellow cake with Kahlua and a tiny bit of whole milk....dipped on chocolate....YUM!!!!!!!!!!
Kate
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Kate
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post #57 of 63
10/5/06 at 6:57pm
OK, I guess that everyone has a diferent experiece with cake balls, when I make mine the consistency is perfect, never to dry, never to soft, I found that tha putting them in the freezer doesn't help, at least to me, since the consistency of my cake balls is good i just dip them in the chocolate with the dipping tool and instead of removing the tool from the bottom I just flip it around and as I lift the tool from the ball I make a circular motion, it work great, I don't get that "hat" efect underneath and at the same time they look nice on the top, I discovered that when I freeze mine and dip them in chocolate the chocolate hardens quick and at the same time it makes the dipping tool stick to the ball making hard to take it away, that's why I just make sure I don't freeze them or they are to cold. I just made some yesterday to take to my son's school and they turned out great and they loved them. I used yellow cake, Torani Dulce de Leche syrup and a couple tbls powder sugar and YUM YUM !!!


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post #58 of 63
10/5/06 at 7:10pm
I made these to sell in the bakery were I work. It was all I could do to get them counted and packaged before they were all gone.

Simply crumbled our cake scrapes. Mixed peanut butter and Bettercream together, mixed that with the crumbles, froze them, dipped in almond bark then drizzled with white almond bark. SOOOOO EASY!!!!

I used the fork method for dipping mine. K'ly
LL
Life's journey is not to arrive at the grave safely in a well preserved body, but rather to skid in sideways totally worn out, shouting..."Holy Smokes, What a Ride!"
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Life's journey is not to arrive at the grave safely in a well preserved body, but rather to skid in sideways totally worn out, shouting..."Holy Smokes, What a Ride!"
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post #59 of 63
10/5/06 at 7:14pm
ShabbyChic_Confections - Thanks for your technique....I recently just started making them and found that freezing them made the chocolate harden too quickly. I like the flip over method too. Thanks for sharing.

Oh, and congrats on your weight loss....keep it up and stay away from your yummy cake balls!
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post #60 of 63
10/5/06 at 7:17pm
Thread Starter 
KlyKat, how do you get that "messy" look to your drizzle?? I have been using a squeeze bottle to decorate with a "design" with candy melts, but I like the look of those.
Kate
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Kate
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