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large quantity of cake balls

post #1 of 19
Thread Starter 

I have to make about 800 cake balls. Is there an easier way to mass produce them? has anyone poured chocolate over a bunch of them instead of dipping each one by one?

 

any suggestions would be appreciated

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post #2 of 19

have you heard of this? I have a friend who makes balls and this is what she uses.  she says it works.  as far as dipping in chocolate, she does it on her own.

http://ediblecrafts.craftgossip.com/cake-ball-roller/2011/03/27/

post #3 of 19
Stupid question time: I thought cake balls were a combination of cake and icing, but this video seems to be showcasing just a slab of cake that gets rolled into ball form-is that right? Every cake ball I have had has been overwhelmingly sweet and contained icing as a binding agent. Is there another way?
post #4 of 19
Quote:
Originally Posted by SPCOhio View Post

Stupid question time: I thought cake balls were a combination of cake and icing, but this video seems to be showcasing just a slab of cake that gets rolled into ball form-is that right? Every cake ball I have had has been overwhelmingly sweet and contained icing as a binding agent. Is there another way?

You still use icing to bind it. Otherwise it would be a crumbly mess. Then you compact it into that shape so you can roll it. 

post #5 of 19
Thread Starter 

I think making this many cake ball will be a one time thing... so not wanting to purchase new equipment, thanks for posting.

 

can't I just roll like 50 of them at a time place them close together on a wire rack and pour the chocolate over?
 

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post #6 of 19
Quote:
Originally Posted by bakencake View Post

have you heard of this? I have a friend who makes balls and this is what she uses.  she says it works.  as far as dipping in chocolate, she does it on her own.

http://ediblecrafts.craftgossip.com/cake-ball-roller/2011/03/27/

Mind. Blown. I hate rolling out individual balls, that would save SO much time!

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post #7 of 19

no then they wouldnt be covered properly. You charge more based on the amount of time it takes.
 

post #8 of 19
Quote:
Originally Posted by motherofgrace View Post

no then they wouldnt be covered properly. You charge more based on the amount of time it takes.
 

Agreed. The bottom wouldn't have chocolate on it. There isn't a shortcut I can think of for the chocolate part. You can make them little by little and freeze them so it isn't so much all at once. 

post #9 of 19

cake balls really do hold well, especially if wrapped individually wrapped and in the fridge. THis means you can make ahead and store them. I wouldn't freeze them or let them get too cold because that will cause cracking when them came to room temperature.  

 

Cake balls really are a bear to make.  And slow too because you have to work with small batches so that they are the right temp. Charge accordingly (especially for an electric warmer for the melts/chocolate. well worth the $15 with the 50% coupon from michaels).  If this is a donation or a one time thing, I'd suggest trying to do some mini cupcakes (those are much less time sucking). 

post #10 of 19

I just did about 150 cake balls a couple of weeks ago.  I found a site that described the technique I ended up using (can't remember, sorry)

 

1.  roll your balls.  Chill

2.  dip bottom half of ball in coating. Let drip.  Place on pan and chill

3.  Put balls on wire rack with enough space that you can maneuver the spoon, then ladle coating, going quickly down the line.  Let set, then carefully remove from wire rack.

 

It worked well for me.  Also solved the "no coating on the bottom" problem.

Linda
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Linda
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post #11 of 19
Quote:
Originally Posted by lcubed83 View Post

I just did about 150 cake balls a couple of weeks ago.  I found a site that described the technique I ended up using (can't remember, sorry)

 

1.  roll your balls.  Chill

2.  dip bottom half of ball in coating. Let drip.  Place on pan and chill

3.  Put balls on wire rack with enough space that you can maneuver the spoon, then ladle coating, going quickly down the line.  Let set, then carefully remove from wire rack.

 

It worked well for me.  Also solved the "no coating on the bottom" problem.


but if you were dipping half to start, why not just dip it all? sounds like extra work to me

post #12 of 19
Depending on the look you're going for you could hand roll them.
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post #13 of 19
Quote:
Originally Posted by motherofgrace View Post


but if you were dipping half to start, why not just dip it all? sounds like extra work to me

I found the overall end result was neater doing the two-stop method.  When I dip/roll the whole ball, I tend to get a mess sliding it off the fork or spoon onto the tray.  This way I didn't have to move each ball until it was set.

Linda
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Linda
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post #14 of 19
Just been showing my partner who is a keen carp fisher the video of the cake ball maker and he wasn't as impressed as I was.. Apparently this is just like a Boilie maker (carp food) and I've looked and it is!

See the link here from a UK tackle shop
https://www.tacklebox.co.uk/bait-making/rolling-tables/#product38000

You can get one for making 24mm 'cake pops' for £30.99

Hehe I guess men are good for something
post #15 of 19
Quote:
Originally Posted by Peanut-Butter View Post

Just been showing my partner who is a keen carp fisher the video of the cake ball maker and he wasn't as impressed as I was.. Apparently this is just like a Boilie maker (carp food) and I've looked and it is!

See the link here from a UK tackle shop
https://www.tacklebox.co.uk/bait-making/rolling-tables/#product38000

You can get one for making 24mm 'cake pops' for £30.99

Hehe I guess men are good for something


The roller is a total rip off of other tools, lol. They just added the words 'cake pops'.

They are meant to work with box mix cakes with no frosting, you knead it into a playdough consistency. A quick CC search on them will find you a ton of bakers who regret spending the money.

 

I have never actually had a really large order for cake balls, it's always cake pops, with the stick. I have done the two dip method that lcubed explained though, it is definitely faster than completely dipping each one at a time. As long as your chocolate isn't too thick, it covers smoothly too.

I keep mine in a crockpot on low to keep it melted and just set up the TV in front of my work station, lol.

 

I do everything in steps when I have such a large order. Make all the cake frosting mixture, then portion each one out, then roll each one, etc. I find if you do them in small batches at a time instead, you end up wasting a lot of time. (at least I do)

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