How About A Serious Thread About Cake Balls?

Baking By motherofgrace Updated 6 Sep 2013 , 2:29am by MBalaska

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cupcakemkr Posted 10 Dec 2009 , 2:10pm
post #511 of 1361

Here is my cake ball tree unwrapped, actually this is the second - shorter one (I made 2).

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1534752&sub=1535023

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cupcakeatheart Posted 10 Dec 2009 , 3:36pm
post #512 of 1361

ESQ1031...they are card boxes in the sationary section. The ones I got were 2" deep. If you still don't find it let me know

HTH

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truffleshuffle Posted 10 Dec 2009 , 3:45pm
post #513 of 1361
Quote:
Originally Posted by cupcakeatheart

ESQ1031...they are card boxes in the sationary section. The ones I got were 2" deep. If you still don't find it let me know

HTH




are they food safe then? I know giving them to friends wouldn't matter soo much but can you sell something that isn't in a "food box"?

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luvcake Posted 10 Dec 2009 , 3:50pm
post #514 of 1361

What chocolate do you use to cover your cake balls. Because I used that chocolate in the fruit section of the grocery store, the one you dip fruit in and it hardens. But my cake balls didnt come out all smooth like the ones I see on CC. Thanks for the help !!!

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cupcakeatheart Posted 10 Dec 2009 , 3:52pm
post #515 of 1361

I always put my truffles in candy wrappers, put saran wrap around the sides so it doesn't shift and then a cellophane piece in the top of the box. To answer your question, I don't know, but no food is touching anything that's not food safe.

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deMuralist Posted 10 Dec 2009 , 3:57pm
post #516 of 1361

I use almond bark, sometimes alone sometimes mixed with a bit of Giradelli's baking bar and bakers unsweetened chocolate.

I have found the best way to ensure smooth balls is not to use the microwave to heat the chocolate but to do it over, essentially, a double boiler on my gas stove. It allows for maximum control of the temperature of the chocolate. Also the balls should be cool enough to hold together well so that bits of the cake don't get left behind in the chocolate. Also, after watching Bakerella.com do a batch, she taps the ball on the edge of the pan when she pulls it out of the chocolate and that helps the chocolate to flow over the ball smoothly.

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wrightway777 Posted 10 Dec 2009 , 4:14pm
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Love the idea of the truffle/cakeball tree! How much would you charge for this cake ball tree? It has about 100 truffles on it?
http://www.flickr.com/photos/cakesbyashley/2112818141/in/set-72157605359266044/

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cupcakemkr Posted 10 Dec 2009 , 4:28pm
post #518 of 1361
Quote:
Originally Posted by wrightway777

Love the idea of the truffle/cakeball tree! How much would you charge for this cake ball tree? It has about 100 truffles on it?
http://www.flickr.com/photos/cakesbyashley/2112818141/in/set-72157605359266044/




I'd think about $100-125? My short one with approx 45 cb's I sell for $45 just a bow no decorations, yours has all the beautiful fondant work so I'd charge more.

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superstar Posted 10 Dec 2009 , 9:43pm
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Wrightway777 at least $200.00. cupcakemkr, I love that cake truffle tree, thank you for sharing.

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cupcakemkr Posted 10 Dec 2009 , 9:46pm
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I like superstars thinking on price much better - I was feeling guilty...

Thanks Superstar!

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superstar Posted 10 Dec 2009 , 10:18pm
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cupcakemkr, you are welcome, your trees are worth much more than what you have been selling them for.

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aej6 Posted 10 Dec 2009 , 10:41pm
post #522 of 1361

These cake ball trees are amazing!

Can anyone tell me...what do people cover the Styrofoam cone with? I have read through a few pages and couldn't see it anywhere....

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CakesByLJ Posted 10 Dec 2009 , 11:10pm
post #523 of 1361
Quote:
Originally Posted by aej6

These cake ball trees are amazing!

Can anyone tell me...what do people cover the Styrofoam cone with? I have read through a few pages and couldn't see it anywhere....




I cover mine with wax paper; see page 5 of this thread.. icon_biggrin.gif
wrightway777... that tree is gorgeous.. love the fondant top...

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CakesByLJ Posted 10 Dec 2009 , 11:12pm
post #524 of 1361
Quote:
Originally Posted by luvcake

What chocolate do you use to cover your cake balls. Because I used that chocolate in the fruit section of the grocery store, the one you dip fruit in and it hardens. But my cake balls didnt come out all smooth like the ones I see on CC. Thanks for the help !!!




I use Merckens chocolate; the dark chocolate, milk chocolate, and white.. never have any problems with it...

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esq1031 Posted 10 Dec 2009 , 11:17pm
post #525 of 1361
Quote:
Originally Posted by cupcakeatheart

ESQ1031...they are card boxes in the sationary section. The ones I got were 2" deep. If you still don't find it let me know

HTH




Thanks cupcakeheart...found them

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luvcake Posted 10 Dec 2009 , 11:32pm
post #526 of 1361

Thanks for advice!!!

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jocakes Posted 10 Dec 2009 , 11:47pm
post #527 of 1361

Can I add my experiments...choc cake with peppermint mocha coffee creamer, dipped in white choc sprinkled with crushed candy canes.

Choc cake with baileys and dipped in milk choc - these were a big hit!

I use my fondue forks to dip with seem to work ok

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aej6 Posted 11 Dec 2009 , 1:59am
post #528 of 1361
Quote:
Originally Posted by CakesByLJ

Quote:
Originally Posted by aej6

These cake ball trees are amazing!

Can anyone tell me...what do people cover the Styrofoam cone with? I have read through a few pages and couldn't see it anywhere....



I cover mine with wax paper; see page 5 of this thread.. icon_biggrin.gif
wrightway777... that tree is gorgeous.. love the fondant top...




Thanks! Sorry I didn't catch it...

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dandelion56602 Posted 11 Dec 2009 , 5:21am
post #529 of 1361

Wrightway, think what you would charge for those things if they were on a cake. I would charge $15 for a small bow & $5-7 for the fondant character, add some for the other few decorations on the tree, the fondant covered board, etc. I think $175-200.

deMuralist, how much chocolate did you use to attach the ball to the tree? I just used about the size of a pea & it held to the cone just fine.

Cupcakemkr, how did you secure your wax paper to the cone? I used freezer paper & then taped it. Then I applied the chocolate to the freezer paper. I think I took a lot of time trying to get the freezer paper tight enough & secure it. I was out of wax paper or probably would have used it

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deMuralist Posted 11 Dec 2009 , 12:47pm
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wrightway777, your cone looks larger than the one that I found at Michael's where did you find it, or is it just an illusion?

danddelion, when I put the chocolate on the bottom of the cake balls, I dipped the back of the spoon in the melted chocolate and then smeared a tiny bit on the bottom of the ball as I pushed them onto the toothpick. I had covered the styrofoam with a green celophane wrap.

I am a newbie to this industry, and not heard of Merkins before any chance it is sold in a brick and mortar store?

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kaddikakes Posted 11 Dec 2009 , 1:15pm
post #531 of 1361

I know this was addressed but I need to ask again. I rolled my cake balls last night, now I need to coat them with choc. These are for a party next Saturday (12/17). Can I coat them this weekend? And if I can, do I just put them in the fridge or the freezer? (My cake balls are in the freezer right now.) Thanks for all the help.

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deMuralist Posted 11 Dec 2009 , 3:19pm
post #532 of 1361

I had red velvet cake balls sitting on my counter in a sealed cake container for 6 days in a cool house and they were just as good on day 6 as on day 1 (if not a bit better), and no one got sick. We were eating them through out the week, and they only got to day 6 because they got eaten.

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CrazyCakes13 Posted 11 Dec 2009 , 3:50pm
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I have done both - left them out and frozen them and then let them defrost. I haven't had issues with either one. The ones that sat out were in a sealed container and I've not had any problems with them. I think you would be fine.

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Kerrym Posted 11 Dec 2009 , 4:09pm
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deMuralist- Could I ask you what recipe you used for your Red Velvet cake balls. I have a request for some and I have never even tried them myself. TIA

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cupcakemkr Posted 11 Dec 2009 , 4:29pm
post #535 of 1361

dandelion - I used glad press and seal to cover the cone then applied melted chocolate to cover - it worked great!

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deMuralist Posted 11 Dec 2009 , 7:15pm
post #536 of 1361

The red velvet cake recipe that I use is http://www.cakemanraven.com/recipe.htm except that I use 2T of cocoa instead of 1tsp. It is fantastic!!!

For a binder I put 12oz. of Cream Cheese, 1C powdered sugar, and 1/2 to 1C of milk (enough to get close to a "frosting" consistency) into a food processor a.

Then I add the binder, a little at a time, to the cake crumbs until it comes to a consistency that I like. How much it takes depends on how moist the cake is on that day, and more likely, if anyone has taken a piece before I got to crumble it up!

It is a very very good combination with Almond Bark as the balls are not too sweet, so they are not quite sweet enough if you use the chocolate combo (bark, Ghiradelli baking bar, and bakers chocolate).

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cupcakeatheart Posted 11 Dec 2009 , 8:24pm
post #537 of 1361

An interesting binder deMuralist, sounds really good. And it's still ok to keep out of the fridge with the cream cheese and milk?

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dandelion56602 Posted 11 Dec 2009 , 9:45pm
post #538 of 1361

Kaddikakes, if you have the fridge space pop them in the fridge, at least for a few days. Then I would take them out a day or two before the event.

Cupcakemkr, don't know why I didn't think of press 'n seal. I don't use it on a daily basis so it's not at the forefront of my brain.

Here are Merkens. http://www.shopbakersnook.com/67.html

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deMuralist Posted 12 Dec 2009 , 2:37am
post #539 of 1361

I usually use Almond milk, but yeah, no problems out of the fridge. How long would you keep an iced cake on the counter in a sealed cake holder? I don;t actually know the answer to that cause nothing ever lasts a whole week in my house. I have teens with constant friends especially when there is cake around!

they won't let us have the Merkins sight:~(

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CakesByLJ Posted 12 Dec 2009 , 1:22pm
post #540 of 1361
Quote:
Originally Posted by deMuralist

I am a newbie to this industry, and not heard of Merkins before any chance it is sold in a brick and mortar store?




I'm pretty sure Kathy carries Merkens at Sweet Wise; or you can order it from www.countrykitchensa.com

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