Cake Ball Ideas For Tons Of Wasc Scraps?
Decorating By kymscakes Updated 20 Jul 2008 , 2:44pm by bobwonderbuns
I have a request for 10 doz cake balls. I have enough WASC scraps to make maybe 100 doz! I just want ideas to make things that are different and I love the combinations peole come up with here. The only catch is these all must be alcohol free. Any and all suggestions will be most welcome!
Thanks,
Kym
Are there going to be kids? It may not be what you are looking for, but I just made cake ball ice cream cones... they are in my pics... (by the way, I live in Hamburg!)
Do you have any chocolate WASC scraps?? I recently added some BC & cherry brandy flavouring to chocolate cake and put half a glace cherry in the centre of each one, and they were VERY popular!!
There used to be a great thread here on cake ball combos (I had it saved but it must have been lost (?)). Anyway, here are some of my faves:
- hazelnut coffee creamer binder with a roasted almond in the middle
- any type of seedless jam mixed with a little BC as a binder
- stick a mini-marshmallow in the middle of the ball, use a coffee creamer as the binder, dip in chocolate and roll in crushed graham crackers (aka smores)
- use nutella as a binder and roll the ball in crushed hazelnuts
- use a buttercream or coffee creamer as binder, dip in white chocolate and roll in coconut shreds
HTH
OOhh... S'mores! I think I'll make those for camping this weekend!
This is so funny!
I just showed my husband this tread, 3 people from western new your, one from new jersey and one from australia! I love CC!
Ok, love these ideas. I do have a bag of chocolate scraps so I may try the cherry idea.
I love the key lime idea, but I don't know what key lime flavoring is.
Also, must try the smores, love it!
I love to put mini choc chips in white or yellow cake and dip in milk chocolate, it tastes very much like cookie dough, so sinful!
I've seen Key Lime juice (near lemon juice) at Tops... maybe you can make a filling with that? Ski tell us how!
Oops...forgot to mention, the cherry ones were also dipped in chocolate 
I just made cupcake pops this weekend using the WASC recipe (although I substituted the vanilla and almond flavorings for Princess Cake and Cookie Emulsion). I combined the cake scraps (basically took the cake and used the food chopper) with a cream cheese butter cream icing and it was DELICIOUS!
The recipe I used for the icing:
1 stick of unsalted butter - room temp
1 package cream cheese (8 oz) - room temp
1 lb confectioners sugar
1 tsp vanilla extract
1. Place cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment and beat until creamy, about 30 seconds.
2. With the mixer on low, slowly add sugar, scraping down the sides of the bowls as necessary.
3. Add vanilla and increase mixer speed to medium. Blend until frosting is fluffy, about 1 minute.
Used the keylime juice first...too runny then found Dr. Oetker Key Lime at Wegman's.
Cake crumbs, Richs whipped with keylime, alittle keylime juice and tint. freeze. Once chilled scoop and refreeze . take out what you can dip fast, then back into fridge to set up Oh yeah yumba!
Used the keylime juice first...too runny then found Dr. Oetker Key Lime at Wegman's.
Cake crumbs, Richs whipped with keylime, alittle keylime juice and tint. freeze. Once chilled scoop and refreeze . take out what you can dip fast, then back into fridge to set up Oh yeah yumba!
Oooh, key lime creamcheese as a binder would be good.
White chocolate cream cheese as a binder is good too.
I don't like the creamers as binder, can't stand the texture.
Oh I just love this thread!! I throw away so much cake that it is appalling on a weekly basis... I have given it to everyone that I know and they are all sick to death of cake scraps so we have just starting pitching them... I tried cake balls once and had a big ol mess but the little cone idea is genius! Thanks... gonna try that one for sure!
What is the consistency of cake balls supposed to be? I tried them once and they had a weird feeling in my mouth. Kind of, for lack of a better word, granulated cake? Are they supposed to be completely smooth or what?
Sorry if I hijacked this thread, but I figured if anyone knew it would be all of you.
Kathy
P.S. The flavour was good--Italian sweet creme cake, buttercream icing, dipped in white chocolate and rolled in toasted almonds.
Ones I had were more like gooey cake--made w/ creamer. But w/ buttercream it's more of a cakey texture. I've heard of people using canned frosting as well & they don't taste too bad really. I think a little strawberry filling/jam & buttercream or cream cheese frosting would be good w/ WASC. Key lime would be killer too! I've never seen Dr. Oetker key lime here, maybe a curd would work?
the first time i made cake balls, it sort of tasted like a chocolate timbit. but the second time just tasted like wet mushy cake. i love the idea of turning cake scraps into something else but i would also like to know how the texture is really suppose to be like!
I add just enough creamer to bind them, not a drop extra...
the texture of my cake balls is usually like the center of a brownie, not cakey but not too gooey, just sooo delicious!!! Keep trying to get the consistancy right, you can always add more liquid, but boy is it hard to take it away!
Ski, is that key lime flavoring by the lemon juice at wegmans or somewhere else? I was just there, I could kick myself!
I'm thinking Almond and orange go well together. Since you can't use alcohol, that eliminates Grand Marnier. But, you could do something like cream cheese and either an orange flavoring or use actual orange juice and dip them in dark chocolate or white chocolate.
YUUUUUMMMMM!
Ok - on the topic of Cake Balls...
I hate to ask a stupid question - how do you make them? 
I can only assume they are the cake scraps rolled into balls.
My husband hates frosting so he usually gets the cake scraps but in case he doesn't care for a flavor some time - it would be great to know what to do with them.
Thanks
Rox
There's an article here on CC, but you take your scraps, add something as a binder (the article says use coffee creamer or buttercream) then it says freeze them then dip in melted chocolate. I will pop mine in the fridge sometimes.
I think the reason mine have turned out gooey is b/c the WASC & mostly my white cakes are just a more moist cake (at least what I cut away). My chocolate cakes aren't dry, but I only cut away a smidge b/c they rise more level & not as high as my white cakes. I loved the texture of my chocolate, just smooooth in the mouth. I may let my WASC scraps air dry a little before adding my binder next time. I did just retry creamer, but not dipped yet. I sampled & the cinnamon creamer was pretty good in it (I mixed the powder w/ water so I could super concentrate it since I knew I wouldn't use much!) We'll see how they turn out. I tried a few diff combos.
rox00 Where from in WNY? This is like the WNY thread!
http://www.cakecentral.com/article67-How-To-Make-Cake-Balls.html here is the link for cake balls!
Ok, just got back from wegmans, bought the Dr. Oetker key lime filling mis, so now what do I do? I was looking all over for something in liquid form, but didn't mind browsing since I was sans kids! I also want to experoment with a key lime cake for an upcoming order, so I am fairly excited. Problem is, I have never had key lime pie so I don't know what I am going for!
OOOhhh I LOVE key lime pie! It's kind of tangy, tart and sweet all at the same time!
Keylime cake balls need to be very tangy to offset the dark chocolate. You will have to play with the texture. Flavoring should be with the lemon juice and or by the canned fruit isle. I had it already so not sure with W's.
I tried a Keylime cake determined you get a much better product using Lemon/Lime(add some keylime juice) cake then having a Keylime filling. My fav everything right now is Mousse with diff flavs!
Off the subject; WNY gals we need to be thinking about a meetup don't ya think?? Maybe in September after the kids go back to school(that's for you Kris! wink wink)
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