dkelly & jjandhope,
There is an article at the bottom of the home page with the directions of the cake balls. Many of us have come to know and love and some of us sell. They are sooo delish.
But to answer your question, simply they are left over cake scraps that you bind with another product to be able to form a ball and then coat with (usually) chocolate.
The skies the limit on the possibilities.
And welcome to the wonderful world of Cake Central.
once you have the scraps and binder together, covered, and in the fridge, how long will it keep??
My batter has been covered in the fridge since Sun night and it's friday so you think I'm good??
Oh sure...... I have had some in the fridge from last weekend. My granddaughter looovvvesss helping with my projects and cake balls are one of her fav things to do.
So needless to say, I leave them for her, when she comes on the weekends. I have never had a problem with them
Thanks Virginia! Oh and btw! Love your signature!! 
Hey Pam! I got them at Walmart, at the end of the aisle with the icecream. The regular cones and sugar cones were right there too. The name brand is Joy and the pic on the front shows them actual size.
I think I retain chocolate too!!!! 
Does anyone have a pic or instructions for the ice cream cone cake balls? They sound so cute. The bakerella cupcakes are adorable too! I have my first batch of cake balls ever in the freezer right now. I am making lots of practice cakes...we cant eat them all, and this is a great use! Thanks everyone!
I think on page 2 of this post there is a link from foxymomma for the tutorial on the ice cream cone cake balls. There's a pic on there and there's also a pic in my photos. Lots of fun!
Khalstead, how does the coffee creamer taste in there? I imagine you like it or wouldn't use it. I was just unsure of how it would taste.
Sorry, I didn't get back to ya sooner
The coffee creamer is awesome in them, there are so many flavors. Most times I use the powdered ones just because they have a longer shelf life and then add a splash of milk to moisten the cake scraps enough that I can roll them into a ball. My most orders cake truffles are chocolate cake with vanilla/carmel coffee creamer in them, and white cake scraps with a pecan praline coffee creamer. I basically don't even measure, I shake on enough creamer to coat the cake scraps with a thin layer of powder and stir, roll into a ball and taste it to see if the caramel flavor comes across enough and then go with it. I do dip mine in chocolate/candy melts.
Someone on another thread mentioned William sonoma's cakes and confections and i checked them out..There is a really cute idea of ghosts and pumpkins on a stick..cakeball idea!!! here's the link..http://www.williams-sonoma.com/products/sku6894620/index.cfm?pkey=ccakes%2Dcookies
Hi guys
I was wondering, if I could use the silicon baking mini pans to mold a cake ball into a specific shape. I have a heart, a bear, and a star. Would I be able to coat the pan with chocolate and then add the cake ball?? does any body have any tip or ideas for me please
I am not sure about the chocolate and silicone pans, however IMHO I would think it would work since it sounds like making a filled candy.
Here is what I do for baby showers. I have this mold that is plastic and cannot be baked. I make the cake ball mixture and fill in the cavity, then chill for about 4-6 hours. When it is firm, I remove from the mold and then cover in fondant. You can see it in my pics. It has worked well for me.
HTH
thanks auntginn I think I'm gonna try it...cute baby.
I looked at your signature and your screen name, its kinda funny cause I have an aunt named Virginia..lol
Someone on another thread mentioned William sonoma's cakes and confections and i checked them out..There is a really cute idea of ghosts and pumpkins on a stick..cakeball idea!!! here's the link..http://www.williams-sonoma.com/products/sku6894620/index.cfm?pkey=ccakes%2Dcookies
These are very cute! I think you could do them the other way on the stick, like the cuppie pops. They are $26 for 6 of them!! That's a little more than $4 apiece!! 
Does that shock anyone else? How much do you all chg for your cake balls? 
Someone on another thread mentioned William sonoma's cakes and confections and i checked them out..There is a really cute idea of ghosts and pumpkins on a stick..cakeball idea!!! here's the link..http://www.williams-sonoma.com/products/sku6894620/index.cfm?pkey=ccakes%2Dcookies
These are very cute! I think you could do them the other way on the stick, like the cuppie pops. They are $26 for 6 of them!! That's a little more than $4 apiece!!
Does that shock anyone else? How much do you all chg for your cake balls?
Very shocked indeed ! I wish i could get 4.oo a peice but i think that is wishful thinking.
I had heard of cake balls some time back, and never made any of them...just kinda ate the cake! But then I saw this thread last week and I was like hmm cake balls, then went to bakerella.com...and saw her creations....I was like I'm making a cake just to make cake balls! I made them and they were gone that same day...so freakin good!!! I will post pics of the ones I make a lil later on...whoever came up with this idea is one of the most creative people ever!!!
Virginia, really really like your tag line!!
I know that the op said no chocolate and this idea might not be appropriate for her but since it's close to Halloween I thought I'd show y'all my bloodshot eyeballs--I just made some little black dots out of fondant for the pupils...
http://home-and-garden.webshots.com/photo/2169258490054976741XWjJNm?vhost=home-and-garden
I set them in little fluted candy wrappers so they were really lookin' atcha. 
I'm in El Sereno, its by cal state, next to S Pas.
That is just too funny!!! We should definitely do that.
Take a look at Wilton's Cupcake book, there is a chocolate cup with fruit on top. The chocolate is painted into the silicon cupcake shape. I made these and painted the chocolate into the mold, a few minutes in the freezer and then removed from the mold with no problems.
On a separate note, try using parchment paper on the bottom of your pans and you won't experience that breakage again.
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