Thanks all for commenting about the shipping! I will be over-nighting these, so hopefully they will get there unharmed.

hey! i made a cinnamon bun truffle, what chocolate do you think I should dip it in???

Maybe something that doesn't overpower the delicate cinnamon flavor.

so white chocolate ou think?

Also I made some chocolate chip cookie dough ones, and I cant figure out a "topping" for it, I tried mini chocolate chips, by they slid down the side

White choc for the cinnamon buns. It'd be pricey, but those mini choc chip cookies would be cute--think they're in the 100 calorie packs. They are like super mini about the size of a reg choc chip. If you don't want to spend that you can make your own. Pipe out some dough & they wouldn't take long at all to bake. Attach w/ a dot of choc after the cake balls have set

dandelion56602- oh I already have the dough rolled and dipped lol, just a drizzle I was thinking of.... but im just going to use milk chocolate.

Ill post the recipe laster (eggless so its safe to eat the dough!)

Hi - I wonder if someone could help me please. (I did start reading this thread but it's nearly 50 pages long!)

I'd like to know if I can freeze cake balls - if so should I freeze them 'naked' or when they've been coated with chocolate?

Secondly, how long do they keep for? I usually make mine with chocolate mud cake with chocolate buttercream and I'm looking to sell them and need a 'use by' date for them

Also, do you temper your chocolate before you cover the cake balls?

THANK YOOOOU!!!

Oh.. Btw.. I just thought I'd post a pic of a batch of mine (I hope that's ok )

cakeyKerry. I usually freeze them naked, but I would like to know if it can be done dipped!

I freeze mine naked too. I would worry about expansion problems, cracking, etc if they were dipped. Can always experiment!

Thanks guys - I think I'll do a trial run, both naked and dipped and see how they work out.

Any ideas on a consume by date? 2, 3 weeks? More? Less? I wouldn't want my customers getting sick!!

I freeze mine naked and dip as called for. I took a food science class and found out in Tennessee you can send your cake bites (or whatever) to a prof at UT and he will analyze it to see if the sugar content is enough to be able to keep it out of the fridge without spoiling. And I think he can give a use by date based on that. You may have something similar in your state. If not, I would see what your local bakeries have to say about their similar products and use that as a guide.

Personal experience story...I have had them on a counter top (tightly sealed) for a week and had no problems. I had a friend get some from me, and freeze them then travel 10 hours in a car with them in a cooler. Time from dip to consumption was 2 weeks. the freezing caused them to sweat a bit but she said she just let them sit at room temp and they ended up drying on their own and being fine. No cracking and no ill effects as to color, taste, or texture-according to her.

I have frozen mine dipped. The only problem I had was condensation spots (like when a car air dries after you wash it). But it didn't affect taste or appearance otherwise. I just drizzled them & trust me untrained eyes would not have seen them anyway.

I'd say 2 weeks in fridge, 2 months in freezer, maybe more. I use almond bark & chocolate wafers to dip

Anyone have Valentine ideas on the burner?

Heres a few cute ideas:

I know these aren't really valentine but I think they would be really cute with a small heart on top (these are Bakerella's by the way):
http://www.cakespy.com/blog/2008/9/30/sweet-surprise-red-velvet-cuppie-truffles-from-bakerella.html

And wouldnt it be cute to shape the cake mixture into a small heart or circle shaped cylinders and when coated (white choc with assortment of pastel colors) to make it look like those valentine message candies? Heres some cupcakes that are cute and scroll down and look at the Feb 4 entry of the carved tree trunk. I could so see that being a centerpiece surrounded by cake balls. Or even the cake balls themselves small tree trunk shapes (lots o work but a few could be it if around a variety).
http://epicute.com/tag/valentines-day/
http://www.slashfood.com/2009/02/07/valentines-day-menu-planner-quiz-at-epicurious/

I could see dark chocolate cake truffles with little red/pink fondant thin heart cutout all over each truffle. Inside being red velvet or strawberry cake. Yum!

Love your ideas, wrightway! I'm sitting here staring at 3 big bags of cake balls which are keeping me from putting much else in my freezer. I had some great Christmas ideas but got sick and couldn't do them, so now's the time!

BTW, as a general comment, I've frozen cake balls both dipped and undipped with no problems. Someone suggested several pages back in this thread that the balls should thaw a bit before dipping. I tried that and it solved the cracking problems I was having. Great advice!! Thank you to the person who suggested it.

I made red velvet cake balls last week. LOVED them.. then I made butter cake with cream cheese icing for the binder.. they wer ok, but not like the red velvet.. I think I need to stick to the exotic flavs?

Ok, what on earth did I do wrong? I never heard of cake balls until I came up this forum a couple months ago. I've wanted to try them, and even kept the scraps from cakes a couple times to do them, but never seemed to get to it. So, yesterday I baked a cake and today I crumbled it, mixed in the frosting, put them in the freezer then covered them in dark chocolate. They taste.......... EH . I was expecting something really yummy. Were my expectations too high? Did I do it wrong? (One cake to one can of frosting "I saw someone say to use canned frosting", then covered in chocolate). Did I just use the wrong combination? triple chocolate: cake, frosting and dark chocolate.

I was so excited about this and now........ anyone have any advice or opinion?

What flavor cake did you use? I stay away from canned stuff. You really dont need that much frosting as a binder, I think the consensus so far is to start out with 2-3 TBS at a time. Oh if you did a WASC....yea those are pretty "ho-hum"....but there are many combinations that much better.
Have you tried the oreo truffles (I sell these as Chocolate cookie truffles) - those are great along with NutterButter ones....yummm!

yea I use the WASC, and buttercreme, and its good for those not looking for a WOW factor.

My fave is chocolate mint, chocolate cake, mint frosting!!

(and you need MAYBE half a can at most, but i like making it myself

YES try it again. What was your consistancy like? I liek mine to feel like firm cookie dough.

There are a tonne of flavors to do!

and flavor combination you THINK might be good, probally will be lol

No, the consistency was much mushier than that, definitely NOT like cookie dough. That's a good tip to know, now I can try it with a small amount of frosting and just add as I think I need to. Mine was just mush and never really got hard in the freezer, just stayed sticky.
I don't know if you've tried it, but after you said to try flavors I think sound good, I was thinking maybe trying strawberry cake, vanilla frosting, then dipped in the chocolate. Have you tried that and is it any good? Well, pretty much anything would have be better than what I made today. lol And I was so excited about finally trying it.

you know thats funny, when I did them the first time and followed at "1 cake 1 can" rule, mine were like that as well....

that sounds yummy! There are no limits to the flavors you can come up with! Have you checked out the googel doc? lots on there!

I have submited a few, and I made a few more (1 of which I wont share just yet lol,,, yes its that good!)

Also remember, the binder doesnt have to be icing! you can use creamers, liqour.... anything wet!

I even used a bit of melted butter in one of mine!

Cant wait to hear what you come up with!, post pictures!

Googel doc? What's that? Never heard of it, them, whatever.
Glad I'm not the only one who got those results. And yes, I'll be anxiously waiting to hear what you come with now. I can't get a basic to work and you're teasing me with the "gourment" flavor? lol Good for you.
And post pictures???????? I still have to just get to edible. hahahaha

mmmmmmmm butter. How did you know that's one of my favorite flavors? Butter and vanilla? ohhhhhhh mmmmmmm

hahahahahahahaha. just throw some stuff together and see what happens!!


here yea go!
Google Doc CakeBalls: http://docs.google.com/Doc?doc.....YmNm&hl=en

oops here: http://docs.google.com/Doc?docid=0AWyT_ZcILkBTZGRkNHF6cjNfNWduNzY5YmNm&hl=en

ok oops again, its really hard to understand, SOMEONE, translated it into spanish, and this is what happened.... if you look through the pages here tho, you can find a few

Ok, is your torture intentional??????? LMAO I was anxious to just try and make "cake balls" before. Now, you really have me going and dying to try all kinds of flavors. And I don't even know if I like them yet......
But thank you so much. You've taken me from anxious and excited to finally be making them, to so disappointed in the results, to feeling hopeful once again, and now back to anxious and excited. Of course, if I do get good results, I might just be in lots of trouble with all I'll be making from my scraps. My friends might even get to where they have had enough. lol

oh i dont even use SCRAPs anymore lol, whole cakes baby!!

Now sho sho!! go CREATE!