I know how you feel mocakes, I wasted all of last night and they aren't even good. DId yours have any flavor? I used almost the same ingredients you did.
How in the H@*#
Hi mocakes!! I haven't had a chance to make 'em yet, but several people have suggested to freeze them about a hour or so before you dip them so they will stay together. I can't wait to give them a try.
Hope that helps, ~Denise
Not sure if guys tried this recipe I have below.
Make sure you FREEZE before dipping this will help out alot
here is a recipe I use and a few other girls I know.
You take your left over cake (any kind- even spice cake- I've even mixed complimentary flavors) and crumble it up into a bowl. Add enough buttercream (flavored or plain) (not much) until you can form balls. That's it. Now there are 40 million variations:
add nuts, raisin, coconut, etc
dip in ganache or candy melts (and then you can still roll in nuts, raisin, coconut, etc)- (refrigerate balls before dipping)
add liqueurs before adding the buttercream (you won't need as much BC)
As you can see you are only limited by your imagination.
Someone on another board dipped them in orange candy melts and painted pumpkin faces on them at Halloween
This is TOO easy! Save up, in the freezer, your cake trimmings. When you're ready to make truffles, thaw the trimmings, crumble them in a bowl & add enough buttercream frosting to hold them together. Drizzle this mixture with almond extract & mix well. Form into 1" or smaller balls & let set for a few minutes. Coat cake truffles with; melted chocolate or Candy Melts.
Your finished candies can be dry dusted with pearl or luster dusts, for added glamour....Super Pearl dust looks great on white coated truffles, Antique Silk luster dust looks gold on Chocolate.
Keep in mind that the cake flavor will affect the finished flavor! Chocolate, white, yellow, & marble cake can all be combined, but if you have lemon cake trimmings, the lemon will be noticeable. Experiment with different cake flavors & extracts! Let me know if you come up with a yummy combination- I'll add it to this page, with your name.
This is going to impress your family & friends, I guarantee it!
Tracy's Note: Fall 2004 I've been playing with flavors myself, and here's what I've done....
Snickerdoodle cake, mixed with a bit of cinnamon buttercream, coated with white almond bark plus a few discs of cocoa candy melts & cinnamon (the spice).
Pumpkin cake, mixed with a bit of cream cheese icing, and coated with orange Candy Melts flavored with cheesecake oil flavoring added.
Maple cake, mixed with my buttercream, and coated with a mixture of white & cocoa candy melts (like 70/30 white to cocoa), with maple oil flavoring added.
Dark Chocolate Cake, mixed with some cream cheese buttercream & hazelnut flavoring, coated with dark cocoa Candy Melts.
Carrot cake, mixed with cream cheese icing, and coated with a mixture of orange & white Candy Melts (about 30/70 orange to white) with cheesecake oil flavoring added.
Milk Chocolate cake; mixed with a bit of my buttercream and almond extract, and coated with light cocoa Candy Melts.
French vanilla cake, mixed with my buttercream & almond extract, and coated with white almond bark.
Clary coats lemon cake trimming with white chocolate, and says "It is double yummy!"
Dawn says, "Guess what else you can add? Kahlua- Bailey's (When you use liqueur, you need very little buttercream)- nuts- raisins- whatever your heart desires. I cover mine in ganache. But you can also use the candy melts. A friend did some at Halloween in orange and piped little faces on them. We call them cake bites. A lot of people call them cake balls, but I just can't say that out loud.
I tryed just last week using hazlenut creamer and I loved them. If you add coconut in the mix they almost tast like almond joys just I use walnuts
Hmmm, I have made cake truffles many times now and I have never had a problem with the cake being too dry and not sticking together in fact the complete opposite. But I also add an extra egg and an instant pudding mix (dry) when I make all my cakes. They are very moist when it comes to crumbling that I do not add ANY liquid or icing. I add mini chocolate chips, cocoanut and chopped pecans and just recently added dry coffee creamer (vanilla caramel). If your cake crumbles are too dry then try adding a liquid coffee creamer or add the egg and pudding when you make your cake. I hope this helps.
As fas as dipping, melt the chocolates and drop your truffle in the melted chocolate. I use Wilton's candy forks to roll it around in the melted candy and scoop them out and place them on parchment paper. I tried using a cookie grid but they stuck to the grid when they cooled and had to pull them off tearing part of the candy off.
Best of luck to you
Does anyone know the answer to the storage question?? I'd like to make some for a craft show I am entering and I would like to make them as far in advance as possible. Thanks!
Just make the cake truffles = freeze and when ready to use dip in chocolate.
You can bake a month ahead and freeeze
Awesome! I wish you all could see my freezer - out of four shelves, three have mini cake, cake scraps, cupcakes and now truffles! All out meat etc. is stuffed into the very bottom bin!
I think the secrect is to find the right amount of liquids to add, based on prference, and how well they hold together.
I make mine with cream cheese and oreo cookies. I really like using the mint oreos. I put them in the food processor until the cookies are like sugar, then I mix them with the cream cheese, roll them into little balls and then freeze them. After they're firm, I dip them in chocolate. Yummo.
I made a chocolate cake added some chocolate bc icing and dry vanilla caramel coffee mate. After mixing it all together, it was like raw cookie dough!! I used a cookie scoop to form balls and even tried rolling them more so they would form a tighter ball.
I remember reading one post that said NOT to freeze these before dipping in chocolate!!! What to do....what to do....
I will try to freeze next time. The balls kept falling apart. They were too moist, I guess. It was kinda like eating raw cookie dough dipped in chocolate.
I also tried peanut butter ones. Mixed peanut butter with crumbled cake and a little bc icing. The taste is good...it's just hard to get past the dough-ie taste and texture.
But I won't give up yet....
I just made my 2nd batch with devil's food chocolate cake, then I threw in some chopped pecans, and used melted down Werther's caramels (mixed with a little milk) as a binder. They are soooooo good. They taste like a turtle brownie. I only wish I had some mini chocolate chips to throw in there as well. I'm going to try dipping them in chocolate later today (if there are any left to dip
Anybody try them with malibu rum (coconut)?
i live in a dry county but i have some malibu i snuck in! lol
can't wait to try this!
ok so I finally made them and they are delicious! I used devils food chocolate cake, chocolate/caramel creamer, melted caramels, choc chips, crushed pecans and threw in some coconut! I dipped half in chocolate and rolled the other half in powered sugar. They were so good! I only had one. There are a few left still but I don't forsee them being there come morning! If I keep this up I am going to have to go shopping for some new jeans! Mine aren't going to fit much longer!
Congratulations, Jenn, aren't they awesome? Our recipes are very similar and my family and friends are crazy about them
I used devils food chocolate cake, chocolate/caramel creamer, melted caramels, choc chips, crushed pecans and threw in some coconut!
Hey Jenn1978...how much of the melted caramel did you use? Did you freeze them before dipping?? Those do sound divine!
I won't give up either
You're right, SueW,
I can't stop thinking about them....I don't want to give up on them yet!!!
I've never put buttercream frosting in mine......just cake crumbles, a small amount of milk or creamer and a dab of powdered sugar. Put them in ziploc bags in the freezer and pull them out when I want to dip them and take them to work. Everyone loves them.
I've only made them a handful of times but I REALLY want to start experimenting with coconut, nuts, etc for the holidays. These would be nice gifts or HUGE sellers, in cute Christmas bags, I think.
SueW, if the consistency is right but you don't get a good flavor try adding the dry creamer (go easy at first). They have so many great flavors like vanilla cinnamon, vanilla caramel... just don't add too much the first time because the flavor is intense. I had to add more cake to calm down the caramel taste. I used a yellow cake with chopped apples and bit of cinnamon and applesauce instead of the oil in my cake batter. After crumbling I added chopped pecans and the vanilla caramel creamer and then dipped then in white chocolate. I bet macadamia nuts would be good instead of pecans but do you think white chocolate chips would be overkill,LOL
I don't know if this has been said or not, but you can crumble your cake by hand. I grate my cake scraps across a cooling rack, into a bowl! Works great!
thanks for the tip, I bought the powdered creamer last night so i will give it a try. Maybe I am not using enough cake scraps? White chocolate chips could never be overkill
Made my first cake balls last night/ this afternoon. Had leftover cake from grandson's bd. Before this thread, hadn't heard of making them with BC but that is just what I did. Froze them overnight (too tired after bd cake and bringing granddaughter home with me to finish) then dipped them today. Used the toothpick in styrofoam method. Worked great - tasted divine. Trying not to eat them all.
I made some this weekend (baked especially to make them) used bc in some, malibu in others, choc chips in the rest - UGH to all of them! They were way to rich my poor hubby was so unhappy (he'd been dying to test them). The dipping was a nighmare too
I don't know if anyone has mentioned this one before...but I just tried one of my cake balls...yellow cake with Kahlua and a tiny bit of whole milk....dipped on chocolate....YUM!!!!!!!!!!
OK, I guess that everyone has a diferent experiece with cake balls, when I make mine the consistency is perfect, never to dry, never to soft, I found that tha putting them in the freezer doesn't help, at least to me, since the consistency of my cake balls is good i just dip them in the chocolate with the dipping tool and instead of removing the tool from the bottom I just flip it around and as I lift the tool from the ball I make a circular motion, it work great, I don't get that "hat" efect underneath and at the same time they look nice on the top, I discovered that when I freeze mine and dip them in chocolate the chocolate hardens quick and at the same time it makes the dipping tool stick to the ball making hard to take it away, that's why I just make sure I don't freeze them or they are to cold. I just made some yesterday to take to my son's school and they turned out great and they loved them. I used yellow cake, Torani Dulce de Leche syrup and a couple tbls powder sugar and YUM YUM !!!
I made these to sell in the bakery were I work. It was all I could do to get them counted and packaged before they were all gone.
Simply crumbled our cake scrapes. Mixed peanut butter and Bettercream together, mixed that with the crumbles, froze them, dipped in almond bark then drizzled with white almond bark. SOOOOO EASY!!!!
I used the fork method for dipping mine. K'ly
ShabbyChic_Confections - Thanks for your technique....I recently just started making them and found that freezing them made the chocolate harden too quickly. I like the flip over method too. Thanks for sharing.
Oh, and congrats on your weight loss....keep it up and stay away from your yummy cake balls!
KlyKat, how do you get that "messy" look to your drizzle?? I have been using a squeeze bottle to decorate with a "design" with candy melts, but I like the look of those.