How about a cinnamon roll cake ball...yum yum yum

Where have I been? I don't remember getting notices that the thread was still going so like they say, OUT of sight, OUT of mind... I guess.

Esq. I apologize that I didn't answer your question, How much apple, about 1 cup. You can also use apple sauce, however drain it well, and about 3tbl of caramel syrup. Of course everything is as they say, to taste. Of course here everything is to taste. I have been using either vanilla cake or nut cake. To the bake apples, peel, mash and strain them so they are not too wet.

We tried both white and dark chocolate and we liked the white better, it brought out the flavor better. We are now selling them as our specials for the holidays.

Not sure where this post will end up, but I for sure have to catch up.

Do you think that $25/doz is too pricey. They are expensive to make and they take a lot of time...don't you think? Just curious. I need to see if I need to revisit my pricing.

Kerrym, Here is a post about pricing.

http://CakeCentral.com/cake-decorating-ftopict-656010.html

this is a great Idea! I usually do plan chocolate with buttercream icing dipped in chocolate. But once I used white cake with icing and carmel coffee creamer and toffee chunks dipped in chocolate. that was good

Made my first cake balls tonight. I just used a box cake with some BC. Questions I have are :
1. Do you put the lollipop stick in right after you dip it or when it has dried?
2. I had the oily spots near the bottom....how can I prevent that?
3. I noticed some people use a toothpick and stuck it in the ball to coat it with chocolate. Tried this and the ball fell off the toothpick into the chocolate. I refrigerated for a few hours...what did I do wrong?
4. I had cracking occur when I tried to stick in the pretzels for legs of the turkey cake ball I was making. Any suggestions?????

Thanks!!!!!!!

Laura

To the peanut butter lovers, you have to try this; peanut butter cake, banana and milk chocolate, Yummy!

I used 200g of pb cake, 100g very ripe banana, and dipped in milk chocolate. If you like it a little sweeter, I'd ad a tablespoon of icing sugar.

This was just a try so a very small batch, only 25 cake balls, but I will definitely be making more.

I am not sure that this was covered previously, but I am wondering about whether cake balls can be frozen or not. I am starting to get orders and want to try to prevent getting backlogged aroung the holidays. I was wondering if the cakes can be baked, cake balls rolled, not dipped in chocolate and frozen. I figured I could defrost them, then cover in chocolate as I need them. Has anyone done this before and how do they taste? How long can you keep them in the freezer? Also, what is the general shelf life for the cake balls???

Thanks for all your tips and advice. I really need it...LOL

ESQ1031 - definitely freeze them! I have frozen them and they come out great. I haven't kept them in the freezer for more than a few weeks, so I willhave to defer to others for that question.

I was about to ask that same question ESQ1031. I'll look forward to the answer!

I think I read previously in this thread that the undipped cake balls can be frozen, but that if you freeze them after they have been dipped in candy melts they crack when thawing. I haven't made them yet, so I am only repeating what op's have mentioned. HTH.

Can you freeze the oreo balls too?

You do need to thaw them prior to dipping or the chocolate will crack. Ask me how I know - LOL! I would imagine shelf life wrapped properly in the freezer would be about the same as any other cake and shelf life out of the freezer should be the same as for regular cake, depending on what you use for a binder.

I have frozen the oreo balls before.

Thank you Humminbird!

I had cracking occur on the balls that were dipped before the frost on the outside subsided....you know, when you bring them out to the counter, frozen...the room temp gets them and causes a frost to appear on the outside...but a few minutes later, as it begins to thaw a bit more(but not thoroughly for sure), the frost disappears? When I did the second round, I waited for the frost to disappear and there wasn't any cracking.

I insert my sticks/toothpicks into the balls/shapes before freezing. Then, when I'm done dipping, I'll go back and twist slightly to remove the toothpicks...no damage and just a tiny hole that can be covered with even the smallest of decorations.

I tried the dipping with the toothpicks and waiting until they were set to take out the toothpick, but instead of a tiny hole, I gotta big hole and a chunk of cake. What was I doing wrong?

Mine were still on the frozen side and I gave 'em a lil' twist right and left(or left and right...whatever)before attempting to pull 'em out. Did you twist the toothpick first?

Nope I just pulled it out, instant gratification. Do you use the toothpick so they get perfectly round and then stick them in styrofoam to avoid pooling? Because that's where I go wrong, the pooling and then my beautiful cake ball become an unbeautiful cake wad

Unfortunately I think the root of my problem is the patience thing. Thanks.

Hey did you all see that Sam's Club now has some sort of a cake ball. They are selling for 25oz for $6/7 It says mini cake with ganache and covered in fondant (I'm assuming pourable). I saw it and thought poop, is there anything that these big chains can't make

I never use toothpicks, just a plastic fork that I have converted into a chocolate dipping fork. (remove the 2 inner tynes) I tap the cake ball on the side of the bowl to remove excess chcolate. My cake balls I think are not as flat as shown on the www.cruffles.com but they do have a flat bottom. During halloween I tried using the toothpick and did not like it because it did leave a big hole that I had to go back to fix and could not make them look so nice.

To go back and answer the question about leakage, on another post someone mention that the reason they leak is the sugar begins to carmelize and shrink the balls much like that of strawberries when you dip them in chocolate.

Mine don't leak for what ever reason, I also don't use the same chcocolate that has been mentioned. I use commercial grade. I can't say for sure this is whats making the difference.

To answer your question about making santa, I would use white cocolate and color it with candy food coloring (oil base, not water base food coloring) instead of royal icing.


Sorry to make this so long

Mine don't wind up with a disc of chocolate from pooling, but I imagine after resting on the parchment a bit, they have a flat area on the bottom...

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1168671

"That name makes me think I just removed trailing dingleberries from my cake!"

LOL! Me too. I call them Cake truffles to my clients to give them a more upscale feel

When I used the toothpick, I put them onto a cooling rack with the toothpick going downaward and as I rested it on the rack, I pulled out the toothpick from the bottm. So the hole is left underneath where it's not seen. This worked great for no pooling, however, when I went to pick them up they were a little stuck... had to pry up with a knife. The bottoms, then, were a little messed up. I might try it on wax paper next time, but I do want to avoid any pooling. It's interesting to hear the different ways that people make these!

Here is the pic of the pumpkins, like I said did not like how they turned out with the toothpick method. The kids loved them, so thats all that counts

Those are sooo cute auntginn

Those are cute! How did you do the indentions?

Yay!!! i made my first batch of cake balls last night. They were an orange flavored cake and i used buttercream as a binder for half of them and a coffee creamer for the other half. I must say i did not like using chocolate chips for dipping. I used a spoon to cover and move the balls and had minimal pooling....so i guess I'm off to experiment some more.