Hello everyone, dumb question. I have to make 150 balls with Amerretto, 150 with no alchol and another well not sure what I will do with them.

My question is can I freeze theses balls after I made them with Amerretto?

Can I freeze theses balls with coffee creamer flavors?

The reason I am wondering is will the cream curdle if I freeze and then thaw.

I know I should know this one but my brain is mush. I suggested to make a few balls for my cousin's Stag and Doe, and now I soooooooooooooooooooo regret the offer.

Thanks all

Sylvie

Sorry, do you freeze them and dip them in melted chocolate afterwards? If you are dipping them in chocolate, don't before you freeze them, do it afterwards.
Sorry, haven't used coffee creamer in them at all. Doesn't appeal to me somehow. The alcohol ones will be fine.
Hugs Squirrelly

SQC MAMA alcohol is always fine LOL...


Princess

Hi, Just thought I would let you know that I have made cake balls with French Vanilla coffee creamer and they turned out great. I used Cookie Man's recipe. I'm not sure what to say about freezing them...I had some extra ones left over that I did freeze and gave them to someone who said they were delicious? I didn't taste them myself though. They were already covered with chocolate when I froze them.

Sue

Not sure what to do about freezing however I have a suggestion or your last batch that you are not sure about...try peanut butter. To be honest I'm not a cake ball fan however I made my last batch with cake scraps and peanut butter that I had melted in the microwave and that was it...can you say YUMMY!?! They were still cake-like in texture but the peanut butter held everything in place just nicely. I also coated them with chocolate and they were great. I have to give credit to someone else on this board though, can't remember who that person was.....

Just wanted to mention, Bulk Barns here in Ontario Canada, have the Neilson Chocolate Candy Melts. Well, I am not so sure that is a good thing because, they are cheaper than the Merckens, they are real milk chocolate and they taste like a Jersey Milk bar. Which means, I tend to eat most of the bag before I actually use them....
Hugs Squirrelly

Can anyone tell me what the recipe for cake balls is? I can't seem to find it doing a search. TIA.

Don't know where it is on this site, but I copied the post Cookieman made on www.r-bdesigns.com
Beginning of Cookieman's post
Here's the recipe as best as I can remember it. The great part about this recipe is that it is so flexible, you really can't mess it up:

2 cups crumbled cake scraps
2 tablespoons confectioners' sugar
2 tablespoons cocoa powder (if cake scraps are not chocolate based)
1/4 cup chopped almonds (or any other nut you like; or mini-chocolate chips; or mini M&MS...you get the idea!)
2 generous shots of amaretto (or any other liquer you may like--a good non-alcohol substitute is any flavored coffee creamer)

Put all ingredients in a mixer and mix on medium speed until the ingredients form a ball. If the mixture seems too dry, add a bit more of the liquid used to make it moist enough to form into balls.

I use a tablespoon cookie scoop to make the balls uniform in size. Roll the scooped dough in your hands to form a nice smooth ball. Allow cake balls to set on a parchment-lined cookie sheet for a couple of hours, then proceed as mentioned in my last post for dipping. You can also just roll them in confectioners' sugar or cocoa if you do not want to use chocolate. Makes about 2 dozen cake balls. (They taste great right away, but after a day or two they are even better as all the ingredients have had a chance to meld together.)

I forgot to mention this in my last post, but I melt 1 lb. of candy melts and add approximately a tablespoon of Crisco to make it a bit more smooth. Also, put the container (in my case, a Pyrex measuring cup) of melted candy melts in a very hot (I use almost boiling) water bath to keep the chocolate fluid. And don't worry if the dipped balls have a "foot" at the base after drying. You can break some off after they have hardened, and once they are in the little cake liners, no one will noitice. Also, you can decorate the tops with just about anything: sprinkles, candy confetti, candy confetti, chopped nuts, etc befor they dry. Or, after they've dried, pipe designs with royal icing or melted candy melts of different colors.
End of Cookieman's post.

Thanks. They sound delicious!

The recipe I use I got from a Day of Sharing at a local bakery. Just break up your cake scraps in small pieces and add just a touch of buttercream (whatever flavor of buttercream that matches the cake you are using) and either squish it all together with your hands (Gross) or put it in your mixer. Roll it into balls and freeze. Than just take out what you need when you need it and dip in white or dark chocolate. Be sure not to use too much buttercream or they will be too soft and mushy. Just a little dab will hold them together. I charge the same as this particular bakery where I learned about them - $5.00 per dz.