selecia Posted 2 Mar 2006 , 7:41pm

I read the recipe for cake balls. But, if you are starting from stratch, as in with a boxed cake, how do you make them? Do you first make a small cake then crumble it, then add the other stuff? What if you just want them plain without the almonds and amaretto (I do even know what that is). They look very pretty, but I'm confused? Thank you all for being so patient and willing to share. icon_smile.gif

50 replies
MomLittr Posted 2 Mar 2006 , 7:49pm

This is a way to use up the trimmings from your cakes (when you level, etc). I am starting to keep my trimmings in the freezer and when I have enough, cake balls!!! I don't see why you could not start with a whole cake, and then just pull it apart.

deb

lemoncurd Posted 2 Mar 2006 , 7:53pm

Edit - Amaretto is a liquor

NEWTODECORATING Posted 2 Mar 2006 , 7:54pm

I am making almost as many cake balls as I am cake now!! I bake cakes just to make cake balls out of! I like to make them small-two bites. I can get 40-45 out of one cake mix.

cmarkins Posted 2 Mar 2006 , 8:08pm

Cake balls are very easy to make and taste delicious.

Here is a condensed version of the steps I follow:
1. Bake a sheet cake following directions on the box.
2. Crumble cake into a large bowl.
3. Stir in a can of frosting that compliments your cake flavor.
4. Roll by hand or use a cookie scoop to form balls.
5. Place balls on a cookie sheet lined with waxpaper.
6. Put cake balls into the freezer for 15-30 min. (helps them stay together when dipped in choc.)
7. Dip into melted chocolate or white chocolate one at a time and put on waxpaper to dry. (I use chocolate from DollarGeneralStore called Almond Bark - it's fairly inexpensive and melts nicely in the microwave. Name is misleading, it does not contain nuts)
8. These stay fresh sealed in tupperware for up to two weeks. Finished cake balls can also be stored in a sealed container in the freezer for a few months.

Flavor ideas:
Strawberry cake, strawberry frosting, dipped in white choc.
Choc. cake, choc. frosting, dipped in choc.
Carrot cake, cream cheese frosting, dipped in white choc.
Red velvet cake, cream cheese frosting, dipped in white choc.
Almond cake, white choc. almond frosting, dipped in white choc.
Yellow cake, french vanilla frosting, dipped in choc.
Cherry cake, vanilla frosting, dipped in choc.

Combinations are really endless. My faves so far are carrot cake and almond cake (like wedding cake).

Hope these instructions are clear. It really is a simple process with room for trial and error. The dipping part takes some practice so don't get discouraged on the first batch. The finished product is really worth the effort. I get about 80 cake balls per cake mix using a small cookie scoop.

I am making some this weekend for my daughter's birthday party. Will post a pic when they are done. I also made some for my brother's rehearsal dinner a few weeks ago and they were a huge hit.

Christie

Helendelk Posted 2 Mar 2006 , 8:12pm

Forget the Bon-Bons I can see us all now sitting on CC site eating our CakeBalls!.. icon_lol.gif

They sound good.. I really like the strawberry with white chocolate... YUMM!!! thumbs_up.gif

cmarkins Posted 2 Mar 2006 , 8:33pm

I agree. Cake balls are even great right out of the freezer (they don't freeze solid). Could be dangerous to have them available all the time though!!! LOL

bakincakin Posted 2 Mar 2006 , 8:35pm

These sound very good and very simple. The kind I make are made out of cream cheese and oreo cookies ground up very fine and then I dip mine in chocolate too. These are very good.

selecia Posted 2 Mar 2006 , 10:34pm

thank all of you for your replies. I appreciate your sharing. I'm still fairly new to baking (can't cook meals yet though) but I will try a cake!! Thank you, I'll post a pic after I try to make the cake-balls....I'm excited!

Helendelk Posted 3 Mar 2006 , 7:01am

Ok I had to go and make some.... Made with Yellow cake, chocolate fudge frosting mixed in covered in hershey kisses and almond bark mix... ... They are yummy and so easy to make.. I coulda been neater about making them but I was playing... MESSY GIRL MESSY!!! Here's a pic of them...
LOL! My DH says put a warning on this pic... Cause it reminds him of something that would go on our much talked about poop cakes.... HAHAHAHA!!!! Maybe I should give me SIL some of these..

Paris?? HEHEHE!! These are real easy to whip up so why wait till Dear ole SIL's birthday gf! Instead of balls make em kinda oblong.. ROTFL!!!!!!!!!!!!!!! Then give them to her and WATCH HER FACE!!!!! OMG FUNNNY!!!!!!!!!!

ok here they are.. they really are yummy... Thanks for bringing them up in the forum!!!
LL

loriemoms Posted 3 Mar 2006 , 10:19am

You know, you guys always seem to read my mind!

My MIL's 75th birthday is tomorrow, and we are driving 10 hours to go to her party...(of course, my DH volunteered me to make the cake) I just finished trimming down two cakes to make a big huge sheet cake and I have TWO large zip lock bags full of wonderful, fresh French Vanilla cake!

My question is, if I make cake balls, will they keep out of the fridge? I was thinking of making up a batch and bringing them with me. (I am nervous enough about the cake surviving the trip in the car! I am bringing an emergency kit with me incase the flowers melt or something! haha)

FunnyCakes Posted 3 Mar 2006 , 12:29pm

I am in the minority on this one. I have never found anyone who actually liked the cake balls. They tolerate them - but no 'wow' factor.

I've tried numerous variations but my testers' think they are little more than 'doughy' balls dipped in chocolate or nuts.

I'm not going to make them again. Instead, I save the scraps and layer them in parfait glasses with various puddings, fillings, and whipped toppings. They'll eat that.

SherisEdibleDesigns Posted 3 Mar 2006 , 12:34pm

I make mine so many different ways but the best way I found was from a recipe someone posted on this site awhile back.

I was red velvet cake scraps, cocoa powder, a little powdered sugar and sugar free french vanilla coffee creamer ( the liquid stuff) for an alcohol free delicious cake ball!! I use nuts in these but you can omit them. I don't follow the measurements as you will find you'll need to add more of each. I just add enough liquid to my cake crumbs to make moist enough to roll into a ball. My DH LOVES these!

ps3884 Posted 3 Mar 2006 , 12:45pm
Quote:
Originally Posted by loriemoms

My question is, if I make cake balls, will they keep out of the fridge?




I've had no problem leaving them out of the fridge. It all depends on what you use to bind them. If you use a coffee creamer that required refrigeration, then I would refrigerate the cake balls too. But, I have made lots with other binders that went over really well. Most often, I add extracts to bc (made with crisco) and use that as the binder.

selecia - Several times I have baked a cake simply to make cake balls. Just bake as normal, let cool, and crumble. What has worked best for me is to freeze the cake balls before dipping them, it makes it a little easier to work with when dipping in melted chocolate.

lemoncurd Posted 3 Mar 2006 , 1:26pm
Quote:
Originally Posted by FunnyCakes

I am in the minority on this one. I have never found anyone who actually liked the cake balls. They tolerate them - but no 'wow' factor.

I've tried numerous variations but my testers' think they are little more than 'doughy' balls dipped in chocolate or nuts.

I'm not going to make them again. Instead, I save the scraps and layer them in parfait glasses with various puddings, fillings, and whipped toppings. They'll eat that.




Neither did we. I threw them out. They were not good. I'd rather spend the time making a real truffle.

cmarkins Posted 3 Mar 2006 , 1:36pm

Made with just cake and frosting, they keep well in any airtight container for up to two weeks.

To embellish for a rehearsal dinner, I have also put a small royal icing flower on top of each in the bride's color. Makes a nice show. Everyone thought they had come from a bakery.

SOME people don't like cake balls that are too wet. I usually don't use a whole can of frosting. About 2/3 to 3/4 of a can may be enough for a good consistency depending how much cake you are using and whether or you add extracts or not. I like just enough frosting to keep the cake balls together when I dip them. The recipe is very flexible. Don't be afraid to experiment.

lemoncurd Posted 3 Mar 2006 , 1:53pm
Quote:
Originally Posted by cmarkins

Made with just cake and frosting, they keep well in any airtight container for up to two weeks.

To embellish for a rehearsal dinner, I have also put a small royal icing flower on top of each in the bride's color. Makes a nice show. Everyone thought they had come from a bakery.

Like some of the posters, I do not like them too wet or gummy either. I usually don't use a whole can of frosting. About 2/3 to 3/4 of a can may be enough for a good consistency depending how much cake you are using. I like just enough frosting to keep the cake balls together when I dip them. The recipe is very flexible. Don't be afraid to experiment.




They weren't wet and gummy, just way too sweet.

cmarkins Posted 3 Mar 2006 , 2:38pm

LORIEMOMS

Hope the cake makes the 10 hr. drive okay. Enjoy your trip and let us know how the cake balls turned out.

Christie

parismom Posted 3 Mar 2006 , 3:14pm
Quote:
Originally Posted by Helendelk

Paris?? HEHEHE!! These are real easy to whip up so why wait till Dear ole SIL's birthday gf! Instead of balls make em kinda oblong.. ROTFL!!!!!!!!!!!!!!! Then give them to her and WATCH HER FACE!!!!! OMG FUNNNY!!!!!!!!!!





WATCH HER FACE LOLOLOL! I love it!!!! I am cracking up!!!

Helendelk Posted 3 Mar 2006 , 9:29pm

Well I sent my balls to work with DH.... He just sent me an email for 3 different orders for next week. How much are you guys charging for these things??? One of the orders they want little flowers on top...
lol wont buy my cakes but throw my balls out on the table and they go crazy for them.. HAHAHAHA! Any ideas how much to charge for them????

gailsgoodies Posted 3 Mar 2006 , 9:34pm
Quote:
Quote:

wont buy my cakes but throw my balls out on the table and they go crazy for them.



icon_lol.gificon_cry.gificon_lol.gificon_cry.gif ROFLMAO!! icon_lol.gificon_cry.gificon_lol.gificon_cry.gificon_lol.gificon_cry.gif

NEWTODECORATING Posted 3 Mar 2006 , 9:38pm

You guys crack me up! I don't know how far off base I am but... My cake balls are 2 bites worth, about 1 1/2 inches in diameter. I can get 40-45 out of one cake mix. I charge $15.00 for one cake mix worth. I have had several orders at that price!

Helendelk Posted 3 Mar 2006 , 9:46pm

MY SIDES ARE HURTING FROM LAUGHING SO HARD!!! icon_cry.gificon_lol.gificon_cry.gif

KittisKakes Posted 3 Mar 2006 , 9:50pm

The last time I made cake balls they looked funny. I added a chocolate liquer to the mix. After I dipped them and let them sit for a bit, they became all spotty. Like the liquer was sweating out of the ball. They tasted pretty good, but look pretty gross. I haven't tried it since. Any one know why it did that? What chocolate do ya'll cover your balls in?

Helendelk Posted 3 Mar 2006 , 9:52pm

I used chocolate almond bark and a few handfuls of semisweet chocolate chips...and melted them together and put in a dash of almond extract in it..

NEWTODECORATING Posted 3 Mar 2006 , 10:03pm

I use liquid french vanilla coffee creamer instead of liquer, and Merkens choc. melts

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