The price range I have usually seen here is $8-$16/doz. Online they were $24 a doz, last I looked. I have found it is important to figure in the packaging costs as that is about the most expense!! I have sold some at $12/doz-packaged in a candy box with a bow.

If the cake balls are too mushy....cut back on the liquid/binder and try them again!

I am going to bake a cake mix just for cake balls. I am thinking about cutting back on the liquid to make a drier cake to start with...seems like getting the cake to dry takes a long time. I tried a low oven-but then it got too done, too quick! Has anyone done this??

I don't have the problem with mine being soggy, but I also do scratch baking. I use my regular recipe but cook it to done. Once I crumb it I let it sit in the bowl for an hour or so then add my binder. I also do not use frosting. What I use depends on the flavors. But I try to add moisture, flavor, and sweetness as seperate components whenever possible.

ie. for my red velvet ones, I add cream cheese, powdered sugar, and if necessary-cream (it has only been necessary once). For one batch of bites, I get about 125 bites out of one 11x13 cake, I use 6 to 8 ounces of cream cheese and maybe a cup of powdered sugar, it is all eyeballed.

That's a good point - to let the crumbs sit for a while before adding the binder. Not that you want stale crumbs, but I think the drier they are, the better the cake ball will turn out to be.

My most recent creation is the ice cream & cake ball (maybe somebody already invented them, but I haven't seen them anywhere yet.) I freeze melon ball-sized scoops of ice cream, then surround them with cake ball mixture, freeze that, and then dip into the chocolate/candy coating.

For Thanksgivine, I made a pumpkin cake pop of pumpkin ice cream covered in spice cake (mixed with pureed pumpkin as a binder) and dipped in orange-colored candy melts. The green "stem" on top was made with royal icing. I tried to post a pic, but it wouldn't let me.

sounds wonderful and very labor intensive! That may be a great way to get the peanut butter taste the family is looking for though, I home make PB ice cream, so I may have to try it.

I also usually end up baking until there is a slight crust at the edges, which I cut off and let the kids have, so the cake is on the dry side to start with.

I have seen cakers who just use their moist cake and add no binder, but from my perspective that misses a major flavor opportunity.

The ice cream idea sounds interesting. Do they have to stay frozen though? How would you transport those without them melting into a mess?

In reference to cost, I've gotten as much as $18 for 6 pops. These are usually ones that are intricately decorated. My average is $12 for 6. I give a discounted price to police, firefighters and teachers of $10 for 6.

Hey! I was soooo excited to see this thread! I've just started a business specializing in cake pops and it has become an obsession that has infected even my hubby!

Where do I look to find printable recipes for the Cake Pops and Cupcake Pops?????

can anyone tell me HOW LONG you can freeze the undipped cake/frosting combo and/or plain cake?
thanks!

awesome thanks! i wasnt sure how long. I know my sister in law froze their wedding cake for a year so i figured you could do this pretty long.
i have to make some for an event in 2 weeks but im going out of town in a couple days and wont be back until the day before the event so i wont have time to do it then.... thanks for your quick response!

I have kept mine frozen for at least 6 weeks before with no loss of flavor or any other types of problems.

regarding the printable recipes...it is really just cake with binder. Use your cake recipes and start by using your icing recipes (i would not use an enitre recipe of icing for one recipe of cake though) and experiment with the flavors you like, and getting the texture you like.

I have not had time to read the 80 pages of messages in this thread. Forgive me if this has already been posted. I went to the Google doc
https://docs.google.com/Doc?docid=0AWyT_ZcILkBTZGRkNHF6cjNfNWduNzY5YmNm&hl=en&pli=1
And it doesn't make sense--it sounds like it has been translated very badly from some other language into English. I can't figure out how to contact the author (and it wouldn't do me any good if they don't speak English). Has anyone been able to contact the author? Is there a corrected version somewhere? This is extremely frustratin.
Thanks for any help.
Shanter

What happened was some one chaged the language and then changed it back, there is no way of fixing it except to redo the WHOLe thing. The author took combinations from this thread.

ost of the ones written are in the first 5 pages I think. Try reading through there

Wow, such a great site. Thanks to all of you for sharing!!

i was so happy to find this thread!!! you guys have awesome flavor suggestions! i have been asked to make them for two event in the middle of may... i have never made them before and am curious if you can freeze them with fondant flowers and bow ties on them or should i wait to put the flowers and bow ties on? also, is there an good way to get a smooth coating of choc, instead of it being bumpy??? thanks!!!

Great thread! i made some this weekend with chocoalte ganache and they were quite tasty, dipped in milk chocolate. The problem I am having is in the coating. I want a crisp coating on the ball so that when you bite into it there is that little bit of crunch, sort of like biting into a soft centered chocolate. Is this possible with cake balls? Any ideas or suggestions to achieve this?

Yes, tripletmom, if you want the chocolate crunchy, add 1-2 tablespoons of shortening to your melted chocolate. That's worked for me. I'm sorry to say I have no hard and fast rules - I just figured it out by trial and error, but I think I usually add 2 tablespoons to a pound of chocolate for the coating.

I'm sorry - it's probably already in here somewhere....but it's a long topic!
Why do some say not to feeze cakeballs? I have frozen them in the past with no noticiable problems. What problems have others of you experienced by freezing them for too long?

The biggest problem is the chocolate coating cracking (say that three times real fast!). I generally let mine thaw about 20 minutes or so before dipping them - that seems to help a lot, although it doesn't totally clear up the problem. Some people don't freeze at all, but in the hot climate I live in, if they´re not REALLY cold, the chocolate won't set up.

Whew! I just spent the last couple of hours making test batches of different flavors. Using a cinnamon apple cake, I mixed with caramel sundae topping for a caramel apple ball. I also cut up mini marshmallows, and mixed them in with chocolate cake and marshmallow creme as the binder. I rolled those in ground graham crackers. I mixed some International Delights mocha mix in with chocolate cake and used chocolate ganache as the binder. Last but not least, I tried doing the cinnamon roll mix that was posted by someone a few pages back (thanks for that one, it sounded so yummy), but I think I put too much butter in it. I'm too tired to keep going with other tests, but I have plans for tomorrow to do a white chocolate cranberry ball and a p.butter chocolate ball. I also am thinking about doing a pistachio ball, using some dry pudding mix in with the crumbs before adding the binder. Has anybody else tried something like this? I figure it might get more flavor into the ball without adding too much binding agent and getting mush.

Q1 - I'm sure i 'may' have read it in here somewhere.. but has anyone tried to make cake balls /cake pops with a carrot cake ?

What would your suggestions be, my carrot cake recipe I use for cupcakes) is amazingly moist would that affect the chocolate coating? and i would probably add zesty lemon cream cheese frosting.

Q2.
How long would you keep a cake ball/pop out that had been mixed with cream cheese?

Thanks in advance

In answer to your first question, SUNSHINEMOLLY, I've made cake balls with carrot cake, but not pops. The recipe I used was the citrus carrot cake that I think I got from the recipe section here. Great stuff. The truffles were delish, but I only bound them with buttercream and covered them with white chocolate. I'm like you - I never know how long cream cheese will last outside the fridge, but I certainly would use it as a binder the next time, even if I had to refrigerate them.

After tasting all the flavors of balls I made this weekend, general consensus was that the pistachio cake balls dipped in white chocolate were the best. Even my husband, who was eagerly waiting for the chocolate peanut butter ones put the pistachio at the top of the list! I absolutely love using the dry pudding mix to put the flavor into the crumbs before adding binder.

For next weeks farmers market, I'll be making just 3 flavors to sell, the pistachio, turtle, and chocolate mocha. Those were the ones at the top of everyone's favorites list, and each week following, I'll switch out flavors. I'm thinking I'll sell them for $1.50 each, because as one of my testers said, I can always lower my price, but it's hard to raise them.

Oh, lord, pettmybunny, all the flavors you've suggested sound absolutely delicious! I've gotta give some of these a try!

Petmybunny, what do you put in your turtle cake pop? Sounds yummy!