How About A Serious Thread About Cake Balls? - Page 87

For the turtle cake truffle, I used chocolate cake, finely chopped pecans, and caramel sundae syrup. I then dipped in chocolate and sprinkled a few more pecan pieces on the top. When I sell them at the market, I'm thinking I might put a whole pecan on the top of the truffle instead of the sprinkles.

The pistachio one was made with yellow cake (could use white, no biggie there), pistachio pudding mix, and vanilla non-dairy creamer. I dipped in white chocolate, and sprinkled more of those pecan pieces over the top. I was debating between pecan or walnut, couldn't remember what nuts went on the top of pistachio torte, lol.

Here's the link to the pictures of them http://cakecentral.com/gallery/2035831/2036548

Finally got to the end of this only took all weekend...lol

I make cake balls by the 100's I bake at least 10 cakes each time and cruble them and toss in freezer & make them into balls when i have time and if i have enough time when making them I freeze the balls I have until I need them it really took the dread out of orders to just go pop 12 out and cover them as needed.

has anyone every tried that cake ball maker yet? i wanted one it rolls 21+ cake balls for you in seconds but is very expensive.

i want to try out these flavours as i want to offer more then the basic devils food with chream cheese frosting i tried vanilla at request but they didnt like it as much as my original one.

I did at first use bakerella's 1:1 ratio and i personally dont like them at all but every one abolutly loves them! and actually when i got the texture more right and less mushie my grandma asked why they werent as moist lol i guess they like it that way.

I want to try that cooked on maybe that will be how i will like them.

i curently sell my plain ones off stick 9/12 in a celo bag tied with ribbion.

the only real problem i seam to have is keeping them in stock or ppl getting enough lol I made 500 for an order and was contacted later to let me know everyone liked them so much that the person that ordered didnt even get any they put them down went to grab something else came back 10 min later and they were gone

I am making wedding cakes and trees with them too but still trying to figure out how much fit on every size and design for quotes.

Excuse me, who is in charge of the google docs for this thread? I had a complaint that someone couldn't access it and when I went to access it I found it to be in two different languages. Can someone look into this please? Thanks!!

I have tried making cake balls three times and the coating always looks awful and amateurish. Also, it was way too thick of a shell.

Yesterday, I went to a local bakery and they had larger sized cake balls (Golf ball sized) and they were a PERFECT ratio of coating to cake. Does anyone else make theirs larger? Any tricks to these since they're too large to put on a stick to dip with?

So, I've tried peanut butter chocolate cake balls a couple of times times (using chocolate cake and peanut butter as the binder), and my husband complained that there wasn't enough peanut butter taste for him. This last time, when I ate one, I felt like a dog trying to get the peanut butter off the roof of my mouth.

I finally solved the issue! I made a peanut butter cake, and then added cocoa powder to the cake crumbs, and used a bit of ganache as my binder. They were perfect! Yippeeeeeee

Mango, I make mine using a cookie scoop. They end up about an inch and a half to 2 inches (maybe a little smaller than a golf ball) across. I dip mine using a chocolate dipping fork, but I don't see why a popsicle stick wouldn't work?

I honestly had never heard of cake balls until coming here recently. I kept reading about cake balls and decided to figure out what they were (besides balls of cake).

I made my first cake balls last weekend. I had yellow cake w/ almond extract, and as I didn't have liquid coffee creamer, I just warmed up some milk and dissolved French Vanilla powder creamer (the only flavor that I had). I used Baker's Square Semi-Sweet chocolate.

That combo came out really good. My family and my boyfriend's family absolutely loved them.

Mine where about golf ball sized -- I really wasn't sure how big to make them, so I just kind of went with it.

Is there a standard size in which they are typically made?

Also, I'm not really used to trying to roll stuff in melted chocolate. I've done oreo truffles before, but I had the same issue -- There tends to be an excess of chocolate going around the ball, so they look rather messy instead of neatly done. I don't know the best way to cover them, so I've just been rolling with large spoon and fork; using the fork to get on the wax paper in hopes of draining excess chocolate. But alas, that didn't work. Any suggestions on how to make them less "messy" looking?

Augurey, if you go to youtube and search cake balls and cake pops, there are several videos showing how people do it. Someone earlier in the thread said they used a plastic fork with the tines broken out (and that's actually what my dipping fork looks like). You rest the ball on the fork (don't stab it) and when you pull it out of the chocolate, tap the fork against the side of the bowl and the excess chocolate will sort of "sheet" off. Then, I press the fork down on the waxed paper and use a toothpick to sort of push the ball off. It's not perfect most times, but it's not too horrible.

yum these all sound so good I'm gonna have to try some of these out!

So I finally got around to making the white chocolate cranberry balls, and can I just say DIVINE!!!! White cake crumbs, white chocolate pudding mix (dry, not made), chopped up craisins, with some of that canned cranberry sauce as the binder. Dipped in white chocolate. YUMMMY

I have a few questions. Has anyone tried to coat the cake balls using the candy melts? I have found that the melted melts are too thick and it is very hard to get a smooth coating. I have made peanut butter balls before and have just used melted chocolate squares mixed with a little paro wax for shine. Can I use the white chocolate squares and if so, can I add coloring? Also, can the coated cake balls be frozen. I would like to make some for my sons wedding and if I can't make them 2-3 weeks before the actual wedding, it will be nearly impossible for me to make them as I will have 12 house guests staying with me from the week before the wedding. Thanks so much

I coat them in candy melts all the time. If they're a little too thick, you could add come shortening and your cake balls will be easier to coat. This has the added advantage of giving the coating a little crunch. I've never used white chocolate, so I can't tell you anything about that, except to say that there are special colors for chocolate and candy-making. They're oil-based - chocolate and water just hate each other!

JennasNonna, I completely agree with Marianna. To thin the melts, add shortening or melted parafin a little at a time to reach a good dipping consistency. You can color white chocolate with CANDY colors, NOT icing colors. That said, Americolor makes an additive that you can use in your chocolate that will allow your icing colors to be used and you don't have to buy the candy colors. I bought some but haven't used it yet so can't say how well it works. As far as freezing - ABSOLUTELY! They freeze beautifully - dipped or undipped. I freeze mine all the time. I personally try not to leave them in the freezer more than a couple of weeks because I don't think they are quite as fresh tasting, but they freeze GREAT! Have fun!

By George, you're right, Dani1081! I just looked it up - it's called Flo-Coat. I've got to get some of that, because I have a hard time getting my hands on oil-based colors. I've already ordered a little stockpile of cake things on the internet to pick up the next time I go see my family in the US, so I'll definitely be adding that to the list.

I used the Flo-Coat and it worked TERRIBLY! Not only did I have to use the whole bottle, it did not say to mix the color and Flo-Coat together before adding it to my chocolate. Common sense should have told me to do that, but I didn't, I just added both the color and Flo-Coat to the chocolate and it messed it up. I had to use so much shortening to try and smooth it out and it still was a mess. So sad and a waste of money.

Is Bailey's the same as Kahlua? Might be a stupid question.
And how much for a batch of cake? Thanks in advance.

Lucia