How About A Serious Thread About Cake Balls?
Baking By motherofgrace Updated 6 Sep 2013 , 2:29am by MBalaska
baycheeks1- wow just what I was thinking!!!
Or $5 for 6...I'm doin a craft show on tuesday and thats how I'm sellin them
Question...is PB drizzle PB that has been warmed and just drizzled on top?
i did that this time, and even warmed uop it was sooo hard to sqeeze out. So next time im trying peanut butter chips and melting them down... plus I heard they will set better too 
HTH
Ok...that sounds cool...Yeah I'm sure once the chips sit, they will get hard like when they were chips...
I've only made 5 flavors...but I think those are the best ones to have...Vanilla, Chocolate, Red Velvet, Choco-Hazelnut and Choco-PB...choco-hazelnut is probably the best ones ever...
Wow! I love this post. Chocolate Mud are my best sellers. Closely followed by Chocolate Orange brandy. Chocolate Raspberry, Rocky Road, Strawberry Delight, Lemon Curlers, Coconut Macaroons, Pina Colada, Vanilla Carmel and the list goes on. Each weekend we have a special on 1 flavor (depending on what the cake orders were like for that weekend) The price is slightly lower. But that's just so I can sell more and my freezer doesn't get over stocked, haha. rofl fat chance with cake balls.
Rocky Road sounds tasty...so choco cake with marshmellows, and sliced almonds?...That would be lovely...
So I just sat down to take a break from making cake balls ALL day and look where I ended up!!! haha
Anyway, I have been making the following:
Red velvet cake/cream cheese icing
Chcolate cake/coconut peacan frosting (duncan hines for german chocolate cakes)
Chocolate cake/bc icing/crushed peppermint (AWESOME!)
chocolate cake/bc icing/crushed thin mints
chocolate cake/peanut butter
cookie dough
cheese cake
oreos/bc icing
toffee cake/ cocoa bc icing/ crushed toffee
auntginn- wow all of those sound great, do you mind listing how you make those?
bobwonderbuns is going to post a link to our recipes when i get them all written down!
cgarner- Amazing!!! also the toffee one do you still dip it in chocolate and then put the toffe on it?
On my thin mint one I use plain bc.
On the toffee one I do dip it in chocolate. The crushed toffee pieces are mixed in with the cake and icing.
All of mine are dipped in chocolate. I must say, I didn't think the peppermint would be good but it is so amazing. It is dipped in white chocolate.
My favorite combo is chocolate cake, eggnog binder
Yes it is , I always get excited when I see the first cartons of egg nog in the grocery store. The last batch that I made was chocolate fudge cake with caramel icecream topping as binder. They never made it out of the house!!!!
the egg nog ones... do you dip them... same with the caramel!
Please include advise on what kinds of chocolate to use for dipping and how to dip. I have not made any yet but I want to try these little things - they sound sooooo darn good. I have a nice sized bag of cake pieces in my freezer now I just need to decide what kind to make, what binder to use and then what chocolate to buy for dipping. I am anxious to hear what the Cake Ball Pros have to say.
Wonderful idea Bobwonderbuns!!!
I use the eggnog and caramel as a binder. I dip the eggnog ones in white chocolate flavored with eggnog candy oil drizzled with choc. The caramel ones I dipped in semisweet and drizzled with some melted caramels. I want to try caramel apple combo next.
Please include advise on what kinds of chocolate to use for dipping and how to dip. I have not made any yet but I want to try these little things - they sound sooooo darn good. I have a nice sized bag of cake pieces in my freezer now I just need to decide what kind to make, what binder to use and then what chocolate to buy for dipping. I am anxious to hear what the Cake Ball Pros have to say.
Wonderful idea Bobwonderbuns!!!
The best kind I find are the melting wafers with a little shortening added to thin it out.
To dip, I use a skewer (if you have a dipping set use it) and I gently tap it to get rid of the acess chocolate, then i rotate them liek they are on a spit till they are dry enough to take off, this gets them perfectly round with no pooling at the bottom!
As for what binder or chocolate... as you can see its endless!
I would love to get that tangy apple flavor for the binder and use a caramel cake.....I guess I will be baking caramel cake tomorrow!!!! lo
no problem cookie!
I was thinking apple cake and caramel icecream topping, dipped in milk chocolate and peanuts!
Perfect timing...I am going to try to sell some for the holidays. Does anyone use a scoop for the cakeballs-like a #40-or is that too big?? What are some of the packaging ideas?
I personally like anything see thru. But for the dozen I found a long and thin clear plastic box from the floral supply store. Its intended for a single rose but holds the cake balls perfectly. I tie a bow on them, label it with the flavor or flavors when mixed and off they go.
Ok, I really want to try these again cuz the first time I made them they didn't turn out too well. so a few questions....what are you using to skewer the balls? I tried a slender bamboo stick and they fell off! Can you dip more than one ball at a time? And what do you all use to get fine drizzles on these? I used a small squeeze bottle but my lines were too thick. And drizzling from a spoon just doesn't do a neat enough job. Please help this hopelessly cake ball impaired baker. I so want these to turn out.
cib- I use the bambo ticks, sounds like your balls werent cold enough.
I use a icing bag to do my drizzles
Chocolate cake/bc icing/crushed peppermint (AWESOME!)
chocolate cake/bc icing/crushed thin mints
Thanks again for all these lovely recipes, I was just wondering if you could explain what you mean by crushed peppermint and crushed thin mints? (English is not my first language and I'm a bit confused 
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And, does anyone have pictures of their cake balls? I'd love to see them 
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