Thanks! I use sugar shacks recipe for the buttercream but the reason I understood it didn't need to be refridgerated was because of the amt of sugar in it. Sugar according to the post acts as some kind of preservative. I'll fridge mine until I take them to turkey day just to be safe. Ok Full house, next question did you refridgerate the turkeys completed? Does it make the pretzels soggy? I'm just being nosey now

Good question, just checked them, pretzels do not feel at all soggy.

Here is a picture of them...

Too cute! Thanks

I would think w/ the powdered that it would desolve when mixed w/ a moist cake. I may have to try that. Sillywabbitz, if you try before I do, let us know if it does & if it's flavorful enough

A friend of mine wants me to make coconut cake pops for her SIL baby shower. I was wondering if anyone had a good recipe.
Also what would you use as a binder...I dont want them to be too sweet because they will be dipped in a white candy coating rather than a dark chocolate. Thanks!!

Thank you FullHouse!!

If you can find it, DH has a coconut mix. If not I would use white mix, coconut extract, & the frozen coconut b/c it's a finer texture. I have also seen a coconut icing. I'd use vanilla or cream cheese binder

Full house, your pops are so adorable. Going to have to do these and fast.

I made some cake balls last night, using scrap nut bread, apple sauce. I added finely chopped walnuts to them. They were awesome!

I know this is probably too late for you to use, but when I do coconut cake bites I use coconut milk as the binder. I find using icing makes them too sweet and not as coconutty.

oh and I do have a great recipe for a coconut cake if you are still interested.

Well deMuralist, I would be if you can post it. Thank you.

Coconut Cake

1¾ cups bleached all-purpose flour (8.75 ounces)
1½ teaspoons baking powder
¼ teaspoon fine salt
1½ sticks unsalted butter (12 tablespoons), brought to room temperature
1 1/3 cups granulated sugar (10.5 ounces)
1 teaspoon vanilla extract
½ teaspoon coconut extract
2 large eggs, brought to room temperature
2 large egg yolks, brought to room temperature
1 Can minus 1/4C of Asian or Thai coconut milk
1 (packed) cup sweetened shredded coconut (6 ounces), finely chopped (I actually usually use unsweetened and dehydrated from the health food store)

Preheat the oven to 350°F, and position a rack in the center of the oven.

1. Combine the flour, baking powder and salt in a mixing bowl. Whisk to aerate and mix evenly; set aside.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Add the sugar and continue beating until the mixture is light in texture, about 2 to 3 minutes (creaming). Scrape down the sides of the bowl, then add the vanilla and coconut extracts; mix to combine. Add the eggs and yolks one at a time, beating well after each addition.
3. Reduce the speed to low, and add the flour mixture in three additions, alternating with the coconut milk. Stop to scrape down the sides of the bowl as needed. Mix just until the final addition of flour is incorporated. Remove the bowl from the mixer and use a large spatula to scrape the sides well and give a final mix to the batter. Gently, fold the chopped coconut into the batter.

Baking times will depend on your oven and what size pans you use, I have used this for cupcakes as well as for cakes and cake bites.

I made Pumpkin Spice w/ Cream Cheese Frosting & Gingerbread w/ 1/2 caramel 1/2 cream cheese frosting to take to work today. I got rave reviews on both of them. Big problem though. What do you do when your boss says she WANTS that recipe? I'm really working on opening my business & would include these in products offered. I told her it's cake & icing dipped in chocolate---which didn't satisfy her. I know this will lead to how much of each, & then step by step instructions of how to do it. DH said I should just tell her I'm in the process of opening a business & I'm just trying out the cake truffles & there really isn't a recipe, which I'm thinking about. But then part of me wants to lead her through a step by step process & then say, but I'll make them for.......

I have given my recipe with instructions, minus any tips on making it easier. But the 2 people who asked are 1. not likely to make them and 2. not people who would pay a reasonable price for them.

I did tell them that I was trying to build a business and would be selling them as soon as my kitchen gets certified as a "domestic kitchen" at the end of this month, and gave them a business card.

p.s. I also forgot to mention before that I try to use liquid as a binder in my cake balls that does not add more sweetness, so for example in the coconut ones I add coconut milk, in my red velvet I just add straight cream cheese very lightly sweetened and thinned with just a bit of milk.

deMuralist,
Thank you for the coconut recipe, it looks delicious!!

I've had some very pushy people start bugging me for recipes and I just tell them that I've developed that recipe over time (which is true, I start with an internet recipe or a cookbook recipe and tweek to my hearts content), so I let them know that there are plenty of pumpkin cake recipes online (or whatever cake they want) and they should look them up and start tweaking because I'm not willing to share my recipes. Some get very, very pushy and I get very adamant, but most respect my point.

I'm planning on making apple spice cake balls with caramel as a binder, but I haven't seen an apple spice cake mix. Has anyone else? Any suggestions?

For apple spice you can start w/ a yellow or white cake mix, add some cinnamon apple sauce in place of the oil & add 2-3 tsp apple pie spice. Sorry, I'm clueless about caramel as a binder unless you want to use DH caramel frosting.

I've been messing with these for a while and have a few questions:

Any tips on how to cover them with non-pareils? I tried rolling them right after they were covered in chocolate, they just became a mess. I tried waiting a little while, and then some places were too dry. HELP!!!

Do you have to coat your white chocolate ones twice? I am finding that my white chocolate ones are a little see-through.

I had to coat my white chocolate 2-3 times. I thought it was because I thinned it too much with oil. I didn't really care for how they looked, hope some others have more tips on the white chocolate.

OK....why is it that my cake truffles leak? I made some oreo ones and they were greasy and leaked at the top where the toothpick was...even after I covered the hole. Someone had mentioned that it may be from the canned frosting that I had used before, but I used cream cheese with these.

Thanks for the great advice, Dandelion56602!

I have had mine "leak" a drop or two before, i assumed it was condensation, at any rate I just left them alone and it dried up.

I too was going to suggest sprinkling them w/ whatever topping you choose. I have not been successful dipping my balls w/ a 2nd coat. Tried it once & the first coat slid right off, so thin or not I'll stay w/ one coat. But I would like some tips though

Keeping my fingers crossed. Worked w/ my main manager yesterday & she didn't mention the recipe. Here's hoping she forgets

I made a tree of Cruffles yesterday for a party, I will post the pics as soon as I get them online. It looked great, but I have to admit that the flavors were less than stellar. Red Velvet is by far the best, and it is really good, but the other flavors were chocolate with a hint of gingerbread and a 5 flavor pound cake. I probably would have thought the chocolate was really good if I didn't have the red velvet right next to it, but the pound cake almost tasted like a rum ball. I may try a white chocolate coating for that one. At any rate they were all gone in less than 15 minutes!

And I got my first order for them, yeah!

deMuralist - I just made your coconut cake it is delicious!! Not too sweet and just the right amount of coconut. Thank you for posting!!
I will use the coconut milk as a binder. Thanks again!!