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How About A Serious Thread About Cake Balls? - Page 83

post #1231 of 1356
10/14/10 at 8:34am
Quote:
Originally Posted by Auntie_RaRa

With gloves on, I crumble cake by hand.



Ditto
Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
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Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
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post #1232 of 1356
10/14/10 at 8:51am
Quote:
Originally Posted by -Sweetheart-

ya mine doesnt have a number either



Hey ladies (and gents too icon_redface.gif ), this link has the most wonderful info on dishers (or scoops), I love it:

http://bowlofplenty.blogspot.com/2009/08/dishers-aka-ice-cream-scoops.html
Being brilliant is no great feat if you respect nothing -- Goethe
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Being brilliant is no great feat if you respect nothing -- Goethe
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post #1233 of 1356
10/19/10 at 5:16am
How do you package your cakeballs? I will be doing them for gifts for the upcoming holidays..1.2 dozen...1 dozen?
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post #1234 of 1356
10/31/10 at 7:41am
Hey guys, I'm doing some for a school bake sale and need to package 4 to a pack. Anyone have ideas for how to do this? I'd prefer not to do them on a stick, I'm just planning on using the candy cups.

Thanks!
Love is all you need. Well, love AND cookies.
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Love is all you need. Well, love AND cookies.
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post #1235 of 1356
10/31/10 at 8:04am
Great thread! Thanks for sharing.
The grass withers and the flowers fall, but the word of our God stands forever. Isaiah 40:8
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The grass withers and the flowers fall, but the word of our God stands forever. Isaiah 40:8
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post #1236 of 1356
11/1/10 at 6:14am
Pumpkin Pie Cake Balls...........I just finished making these and they are DELICIOUS!!!!! You use a french vanilla cake mix, add 1 small can of pumpkin (15oz.), 1c. water, 1/3c. oil, 4 eggs and 1tsp. pumpkin pie spice. Bake for 30-35 minutes at 350*. I added cream cheese frosting as the binder and dipped them in white chocolate. YUMMO!!! These would be great to have at a Thanksgiving Dinner!! I give them 2 thumbs up......

BTW I only used half of the container of frosting........the pumpkin made the cake really moist!

I made this recipe...really good flavor, but way to moist...they literally fell out of the cupcake liners as they were cooling for that 10 minutes...which would work great for cake truffles, but not for cupcakes to sell to a customer. Also, you had put on there to bake these 30-35 minutes...mine were done in 19 minutes like my normal cupcakes...came out clean when I tested them with the cake tester. I still want to play with this recipe, but any suggestions until then?


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post #1237 of 1356
11/1/10 at 6:50am
I made my first batch of cake balls yesterday but not so sure about them. They tasted good but the actual cake part had a weird texture and didn't taste anything like cake. I crumbled a 9 x 13 cake and used a tub of frosting. Is it maybe because I used to much frosting or is that just how they taste/texture?
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post #1238 of 1356
11/1/10 at 7:10am
I think way to much frosting. You want to use enough frosting to be able to form the bite. A little goes a long way!
Veronica....Auntie to Chris, James, Marcus and Ja'Nae

http://www.facebook.com/LadyDiCakes.Ohio
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Veronica....Auntie to Chris, James, Marcus and Ja'Nae

http://www.facebook.com/LadyDiCakes.Ohio
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post #1239 of 1356
11/1/10 at 7:12am
Recipe I have says 9 x 13 cake with 12 oz. of icing if you are using canned icing...hope that helps.


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post #1240 of 1356
11/1/10 at 7:29am
MamaKarrie, correct me if I misunderstood the question, but when I read "weird texture and doesn't taste like cake" that sounds to me issue with amount of frosting used. Not sure the size of "tub" you used. You aren't trying to ice a cake, just enough to bind the cake crumbs after crumbling. Some cakes are really moist and don't need any frosting. I like to add my flavor to the batter so I don't have very little icing or none at all. I just don't like the mushy texture/taste of some I've tried, but some do. Try cutting back on frosting and see how it turns out. Good luck icon_biggrin.gif
Veronica....Auntie to Chris, James, Marcus and Ja'Nae

http://www.facebook.com/LadyDiCakes.Ohio
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Veronica....Auntie to Chris, James, Marcus and Ja'Nae

http://www.facebook.com/LadyDiCakes.Ohio
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post #1241 of 1356
11/1/10 at 11:51am
Thanks everyone for the replies. I'm now sure I used way to much frosting. It was moist enough where I didn't even need to add frosting so I will try that next time. Thanks! icon_smile.gif
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post #1242 of 1356
11/1/10 at 12:15pm
How far in advance can these cake balls be made? I would lke to start them some time this week for the 20th of November. Can they be froozen and then taken out and left to thaw the night before?
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post #1243 of 1356
11/2/10 at 12:14pm
I have kept tasty little cake balls frozen for weeks, waiting for me to sneak one out late at night icon_razz.gif
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post #1244 of 1356
11/2/10 at 12:29pm
Quote:
Originally Posted by Minstrelmiss

I have kept tasty little cake balls frozen for weeks, waiting for me to sneak one out late at night icon_razz.gif



icon_smile.gif sounds great. Just hope I don't have any problems with sweating in the bags once I take them out to thaw.
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post #1245 of 1356
11/2/10 at 3:37pm
are u putting them in the freezer after u dip them in chocolate??
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