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How About A Serious Thread About Cake Balls? - Page 9

post #121 of 1356
11/10/09 at 10:06am
Quote:
Originally Posted by auntginn

S. & cream cheese, S & kiwi, is good too. Both are my favorities. Almost anything citrusy works well.



Thx! They would be great with cream cheese & covered with white choc!
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post #122 of 1356
11/10/09 at 10:07am
Please share your tips for keeping cake crumbs from getting into the chocolate.
I do freeze my cake balls and then only work in small batches, but currently, I am debating coating them in a simple syrup and then freezing and then dipping. Any thoughts?? icon_biggrin.gif
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post #123 of 1356
11/10/09 at 11:56am
Can we please discuss refrigeration? Of course something made with just cake and buttercream, coated in candy, should be fine out of the fridge...but what about things with cream cheese and coffee creamer? I imagine these need to be stored in the fridge (I'm just thinking ahead for holiday shipping purposes and storage directions for gift recipients).

Is it just a better idea to make 'shelf stable' cake truffles for shipping?

Great thread, everyone, thanks for your ideas so far!!
"Cake or death?" ~ Eddie Izzard

Free decorating advice:

"It's good to quit while you're ahead, but it's equally important to quit while you're behind." ~ my dad
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"Cake or death?" ~ Eddie Izzard

Free decorating advice:

"It's good to quit while you're ahead, but it's equally important to quit while you're behind." ~ my dad
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post #124 of 1356
11/11/09 at 7:08am
I too am wondering about refrigeration---if someone wanted a cake truffle tree to be a center piece how long could it sit out? I know from my experience b/c my cakes are moist that it doesn't require much binder at all, especially liquid creamer. A lot of times what I will do is take a small amount of buttercream & strongly flavor it so they are shelf stable.

Eszilla, personally for shipping I would do "shelf stable" just b/c you never know the temp on trucks when they get shipped. But pack those babies well or they'll get crushed
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Friends will enhance your life. Everyone else is just an acquaintance
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post #125 of 1356
11/11/09 at 11:29am
Thread Starter 
Anyone have the answers for these ladys??

I refrigerate all because I dont know the answers. The only ones I havent is my brownie ones
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post #126 of 1356
11/11/09 at 11:35am
I refridgerate the ones with cream cheese, have not done any with fruit - but I would do those, too. If made of just icing and cake, there's no need to refridgerate - it's just like have a cake with BC only. The chocolate doesn't need refridgeration.
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post #127 of 1356
11/11/09 at 12:54pm
auntginn, how exactly did u make the ones with the baked apples??? what type of cake did you use and how did you use the apples and the caramel. They sound amazing. I can't wait to try them.

Also for those of you amazing people who made those beautiful trees, what do u charge and for what size?
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post #128 of 1356
11/11/09 at 1:36pm
Quote:
Originally Posted by TNTFundraiser

I refridgerate the ones with cream cheese, have not done any with fruit - but I would do those, too. If made of just icing and cake, there's no need to refridgerate - it's just like have a cake with BC only. The chocolate doesn't need refridgeration.



I use non-refridgerated cream cheese icing out of the tub (ie Betty Crocker) so I don't need to refrigerate.
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post #129 of 1356
11/11/09 at 2:23pm
I know the sleeves of fruit filling don't require refrigeration so those could be used. I'm going to try the strawberry w/ a chocolate cake I just pulled out of the oven since I've never used fruit as a binder.

Another thing is you can use flavored oils to flavor your chocolate & just use buttercream as a binder. I don't know why I've not thought about using cream cheese icing---I use the decorator's crusting bcream here on cc. May try that next time.
Friends will enhance your life. Everyone else is just an acquaintance
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Friends will enhance your life. Everyone else is just an acquaintance
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post #130 of 1356
11/11/09 at 5:27pm
I put a little bit of parafin wax in the chocolate (instead of shortening) like I do when I make buckeyes. Worked great.

This was my first attempt at cake balls, still working on the texture. My DH said they we too creamy, and that I should use a dryer cake. Will try that next time.
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post #131 of 1356
11/11/09 at 6:27pm
What should the consistency be like? I have only tried them once and evryone said they were too soft but not enough flavor. I used chocolate cake with coffee creamer.

Can i coat them with the wiltons chocolate i make pops with or is there a better choice??

So the oreo ones are just crushed mixed with a binder then covered in chocolate?



Thanks for the thread..ive been wanting to make them again.
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post #132 of 1356
11/11/09 at 7:02pm
Thread Starter 
stashie- sounds like you used too much binder, I use moist cakes, it all depends on the amount of binder IMHO.

Shanille21- I find they are best when they are like sugar cookie dough (HTH) Also I prefer using real chocolate, if you want colours, use white and add the colour you want.
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post #133 of 1356
11/12/09 at 12:09am
After visiting Bakerella's site ...again...I just had to try to make something other than balls. Granted, these would look sooooooo much better if given some decorative details and if the cookie saucers were iced smoother but I just had to see if they'd work and what they'd look like...I shared how I did them...maybe someone else would like to make some more elaborate ones?

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1514382
"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
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"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
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post #134 of 1356
11/12/09 at 4:58am
All4cake - those are just too cute! Love them.
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post #135 of 1356
11/12/09 at 5:14am
I have never made these scrumptious cake balls and would love to try to make them, however, I never have crumbs to use. I will have to make a complete cake and just crumble it so I want to know what are the steps to making cake balls.

My understanding is that you crumble your cake and then need some type of binder like frosting or a flavoring to get them to ball up. How much per cake do you use so that they will not come out sticky?

Then you freeze for a few hours and dip into white or regular or dark chocolate.

Did I miss anything? I need to make these for Christmas gifts for family. Instead of buying gifts we bake goodies for each other. I want to try these this year.

Thanks for any help.
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Believe in yourself so that you can be the best.
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