Ok so I hesitantly tried cake balls for the first time. I was worried with all the post I've been seeing about them being difficult or not turning out right. I remember reading a lot of post saying they were too mushy or gooey. So I was making my little balls and thought, what if I baked them again? I press the balls down to form a cookie shape and baked them at 350 for about 10-15 min. I did frost them with some melted chocolate over top. Now I bring most of my food to work, but let me say when I made these and my husband tried one he forbid me to take any in so he can eat them all! I've only tried this with chocolate cake scraps but it made a brownie-like cookie that was damn good!! Just thought I would share for those who are frusterated and/or sick of cake balls
Great idea! Trying tomorrow! thanks!!!!!
Great idea, who would have thought? I can't wait to try them.
This is a little silly to ask I guess, but did you ice them before or after re-baking? And how did you keep them from drying out, if you don't mind my asking?
I iced them after baking. I don't know with the drying out..they didn't last long enough to find out! but I would assume if you store them in an airtight container like you would cookies they wouldn't get too hard ( they do have a bit of a crunch on the outside.) Or you can store them with a piece of bread, I know this trick works to keep cookies soft.
oh..thats a good idea..i made them for the first time this weekend...everyone thought that they tasted like a fudgey brownie but my mom asked me if i forgot to cook them...lol so she would prolly like them rebaked..haha
I just made some from left over carrot cake, Cream Cheese icing and lemon curd!
Wow, the carrot cake balls almost sound better than chocolate!
Thanks for answering Louie, and I've never heard of the bread trick, it'd be interesting to know the reason behind it. Maybe something about absorbing moisture? I'll have to try it though.
I'm definitely going to try this!! Thanks for sharing!!
Ok, this might be a silly question, but I'd like to try this but I just wanted to make sure I got it right:
-you make the cake balls as usual
-then you rebake them flattened a bit at 350 for about 10-15 minutes
-do you then reshape them into balls, freeze and dip into chocolate?
-or, do you keep them flattened and dip or frost them?
Seems like they wouldn't be cake "balls" if you kept them flattened...and with the rebaking, does that stiffen them up enough to dip them into chocolate so they don't fall apart?
I've done CB the normal way and they are always huge hit (although, I'm not a big fan of them), but I thought this way was interesting so I'd like to try it.
I'm so happy this thread exists! A friend gave me 3 gallong size bags of undipped carrot cake balls left from her daughter's wedding. I tried to dip them, but they're way too soft. Thus, they've been sitting in the freezer for a month as I have not been in the mood to fix them. I do believe next week's tailgate will have carrot cake cookies. Woo hoo!