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Not your normal cake pops/ cake balls - Page 2

post #16 of 23
4/9/11 at 10:03pm
Quote:
Originally Posted by CiNoRi

Good ideas!

A thought....Anyone ever try peanut butter or the like, in the mix (i guess instead of frosting)?



This is one of most popular flavors!


I do all, accept 1 with out regular frosting, I use Icecream topping, creamers, peanut butter, cream cheese
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post #17 of 23
4/9/11 at 11:16pm
There is a thread about cake balls that has lots of flavour combo, you might find it helpful as I know I did icon_smile.gif
It's the "How about a serious Thread about cake balls?"
http://cakecentral.com/cake-decorating-ftopic-658476-0-days0-orderasc-.html
Venturing into the amazing world of cake design and having a blast while doing it
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Venturing into the amazing world of cake design and having a blast while doing it
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post #18 of 23
4/10/11 at 12:46am
For liqueur, I do exactly as tryingcake... add it to the baked cake and use as binder. I use a pastry brush to make sure the cake doesn't get too soggy.

I have a plan I haven't done yet... cake balls covered in ganache infused with liqueur and spirits.
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post #19 of 23
4/10/11 at 9:44am
Quote:
Originally Posted by scp1127

For liqueur, I do exactly as tryingcake... add it to the baked cake and use as binder. I use a pastry brush to make sure the cake doesn't get too soggy.

I have a plan I haven't done yet... cake balls covered in ganache infused with liqueur and spirits.




It works. I make a cake ball where the cake is saturated with baileys, then add the melted chocolate to bind. Then I add more baileys to the ganache for dipping. Personally I think Bailey's is yuck - but every time I make these they go fast. Probably the "quickest to go" that I make.

oh, and Kahlua - same deal.
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post #20 of 23
4/10/11 at 3:02pm
tryingcake... so you do dip in ganache? Are they smooth or bumpy? What I mean is, do you go with a bit thicker ganache that may not be completely smooth, or thinner? Like I said, I haven't done these yet. I have dipped in real chocolate, but I like the idea of ganache because it can be flavored.
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post #21 of 23
4/12/11 at 8:52pm
Thanks G-cake.. I will try them dry next time.
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post #22 of 23
4/14/11 at 4:14pm
Quote:
Originally Posted by scp1127

tryingcake... so you do dip in ganache? Are they smooth or bumpy? What I mean is, do you go with a bit thicker ganache that may not be completely smooth, or thinner? Like I said, I haven't done these yet. I have dipped in real chocolate, but I like the idea of ganache because it can be flavored.



You can add 2 T of liquor without a lot of texture change. They dip smooth.
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post #23 of 23
4/14/11 at 5:21pm
Thanks tryingcake.
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