How About A Serious Thread About Cake Balls?
Baking By motherofgrace Updated 6 Sep 2013 , 2:29am by MBalaska
darthbeader, thank you for the recipes. I have a few questions. How much cocoa do you add for the easy chocolate cake?
And for the orange/lemon cake, do you zest the orange/lemon first and use it? TIA
I can't believe I forgot the most important thing the cocoa lol. You need 1/3 of a cup of cocoa.
You put the whole orange/lemon in the processor, skin and all . Virtually what you do is 1/4 it remove seeds and then feed it into the food processor. It minces the peel up small.
Thanks so much, too, for your answer about the caster sugar. Great advice and recipes overall~
Best wishes....
darthbeader -
I love Mango's as does my family. The thought of a mango cake makes my mouth water. Would you be kind enough to share your mango cake recipe?
Thanks,
Jett
darthbeader -
I love Mango's as does my family. The thought of a mango cake makes my mouth water. Would you be kind enough to share your mango cake recipe?
Thanks,
Jett
Not a problem I use the syrup from the tinned mango to help bind the cake.
1/2 cup mango slices in syrup, chopped
125grams butter/margarine chopped
1/2 teaspoon coconut essence
3/4 cup caster sugar
2 eggs
1 cup dessicated coconut
1 1/4 cups self-raising flour
Drain mangoes over a small bowl and reserve syrup
beat the butter, essence and sugar in a small bowl with an electric beater
add eggs one at a time, beating until just combined between additions
transfer mixture to a larger bowl and stir in mango, coconut and flour , mix well
Pour mixture into a greased pan
bake at 180C for about 30 minutes.
hope this helps
Here is a cake pop bouquet I made, MY VERY FIRST ONE!!!!
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1720028
I just finished the entire thread. Thanks to all for such wonderful information. I've tried a couple of batches of cake balls, but i'm so excited to try all the wonderful flavor combinations that have been posted here!
Quick question: if someone was looking for an alternative to chocolate to coat the balls (not me personally, since I loooove chocolate), would a glaze be appropriate?
No canned mango around here. Would it work to use fresh mango & then canned nectar as the liquid? How much of the reserved liquid to you add to the batter?
No canned mango around here. Would it work to use fresh mango & then canned nectar as the liquid? How much of the reserved liquid to you add to the batter?
sorry for replying late.
You can use fresh mangoes, I only use the juice to bind so you really don't need to buy any, just use buttercream
Deedee-a local baker sells what they call cake balls and they are definitely covered with some sort of glaze it is almost see through. I have not tasted them, they want $2.50 a piece and I cannot bring myself to pay for something I do so well myself.
I've been reading this thread for days....I just now finished!! Awesome tips and flavors everyone. I appreciate your sharing. I've been making cake bites for about a year. Mine have always been on the mushier side - never even thought that that was wrong. I'm excited to try them with less binding and to work on all these different flavors. I just opened a small kitchen and am making them on a pre-order basis. I just made 10 dozen yesterday for the City - they are holding a going away party for someone.
Anyway - there were so many times I wanted to respond to posts, but since you all were on page 77 or so and I was still reading my way through I figured it wouldn't make much sense!
I'll share new stuff as I come across it in the days ahead!
Pam
omg. I ran out of Merkens chocolate and was too lazy to drive across town to get it, so just used Wilton chocolate. It was so hard to work with, I got spoiled. I am driving across town today I have a tier of bites I am making for this weekend and I will never get done if I have to use the wilton chocolate. I could not get it to thin down, so weird.
if you can use alcohol...I think there is a mint Starbucks liqueur, thickened with a bit of powdered sugar
edited to add: I seem to remember that there is a list made by one of our early posters that includes most of the suggested flavors from this thread, you might look for that.
edited to add: found it...http://docs.google.com/Doc?docid=0AWyT_ZcILkBTZGRkNHF6cjNfNWduNzY5YmNm&hl=en
if you can use alcohol...I think there is a mint Starbucks liqueur, thickened with a bit of powdered sugar
edited to add: I seem to remember that there is a list made by one of our early posters that includes most of the suggested flavors from this thread, you might look for that.
edited to add: found it...http://docs.google.com/Doc?docid=0AWyT_ZcILkBTZGRkNHF6cjNfNWduNzY5YmNm&hl=en
I forgot to bookmark that the last time i saw it. actually it looks like a different list, but maybe not. haha.
Since I put some peppermint in the cake itself(half the cake, the other half i added raspberry) I think i might just use some chocolate frosting just so its not over powered with mint.
I think I'm also going to try a butter pecan with coconut, and a butter pecan with a peach mango. I did a cake with the BP/PM and it was really good.
----
i just rolled one half of the truffles. currently chilling in my fridge. Are they supposed to be a sort of fudge like consistency? Or well a soft fudge like? it was really good just tasting it before it was rolled.
I did mine in the food processor like some suggested. I think the cake was really moist to begin with and it need a bit more raspberry flavor. But I liked the texture. Basically like a truffle center.
Mine tend to be that sort of consistency, but many on here prefer a more cake like consistency. You could just add less binder. There was actually a few recipes with no binder. But for me the binder is what gives it that pow of flavor to balance with the chocolate. I tend to make sure I bake the cake to really done (not sure how to say this exactly) but so that they are a almost dry. And then once I crumb them I let them sit a day. If it is a tad dry it will take the flavor from the binder better.
I freeze the rolled ones until I am ready to dip in chocolate. I only dip as many as I need because they disappear too quickly otherwise. Plus, I like the snap when you bite into a fairly freshly dipped one.
for half a box of cake i didnt actually use much binder, just two small spoonfuls of jam. I think I rather like the nice soft fudgey texture to it. Theres still that slight "cake" like taste to it, but its closer to a actual truffle.
But then again, I like to squash my bread into little tiny cubes and eat it. heh.
Sorry to interupt, but does anyone have the recipe for the baked cake balls? I can't find it anyplace!!
Yes, someone around here earlier this year I think was making cake balls and she didn't like them "raw" as it were so she formed them then baked them for a little while and she said they were awesome. I thought I had it saved but I cannot locate it and it's not coming up in a search!
OH, OH, I found it!! Here's the link I was talking about:
http://cakecentral.com/cake-decorating-ftopict-50502-twist.html+balls
http://cakecentral.com/cake-decorating-ftopict-51807-baked.html+balls
BWB, have you made & dipped the baked ones? I may try them this week.
I'm assuming someone has made this combo, but thought I would ask. Chocolate cake w/ PB as a binder. Would milk chocolate be the best to dip in?
If this combo didn't turn out let me know before I make them
I haven't tried them yet but I'm hoping to this week sometime. I made my first topsy turvy cake the other day and I saved the leftovers for this. I'll let you know how it works.
BWB, have you made & dipped the baked ones? I may try them this week.
I'm assuming someone has made this combo, but thought I would ask. Chocolate cake w/ PB as a binder. Would milk chocolate be the best to dip in?
If this combo didn't turn out let me know before I make them
this is one of my top sellers!
I use milk chocolate and I drizzle peanut butter chips on the top!
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