oooh, I may try the cookie dough ones. I LOVE cookie dough & have used it in a filling for a cake---all I do is omit eggs from my recipe. I'm wondering if the consistency of the recipe is different than a normal recipe. Is it firmer?

All4cake, I have always loved the white/light blue combo & thought a great time to try it instead of your traditional green/red. I think the colors are more elegant

Barb & pattycakes, there were 61 balls & the cone is 9" high w/ a 12" circumference at the bottom & it decreased 1" every 1" you wnet up on the cone (hope that makes sense). I measured the circumference every 1" up on the cone. I ended up using about 1 ball less than the circumference every layer. So, when the circum. was 12" I used 11 balls, 11" circum I used 10 balls etc. I was going to put a silver gumpaste star on top, but my kids were driving me nuts so it didn't happen. If the lady or anyone else shows interest I'm going to charge $65. That would be $1/per ball & the cone was $2 + tx & the parchment & chocolate to cover the cone & toothpicks used. Do you guys think that would be enough?

I bought 3 cones of various heights this weekend each with a 3 1/2 btm diameter...is this too small??? It was the only size they had.

I made my first batch of cake balls last night and brought them in to work. They were a huge hit and gone in minutes. I did chocolate cake, nutella and dark chocolate (some with mint flavouring). I am hooked can't wait to try more flavours. This site is the best.

A few questions.
For a BC box cake I added about 1/2 cup of Nutella. Mine were very fudgy. I read that you need enough to get the balls to hold together but my cake was moist enough to do that on its own. I even left the crumbs out on the counter for several hours to dry them out a bit.

Also, how do I get my chocolate for dipping to be very thin. I used chocolate chips and melted them in the microwave. Though the chocolate seemed smooth it went on thick, wouldn't drip off and I had to scrape it off with a spatula. They certainly were not smooth looking.

What is chocolate bark? I have seen it referenced on this thread.

Thanks so much.

Dandelion- i think that price is right on!!! I have been trying to figure out how much i am going to charge for my 3 tree centerpeice...YIKES!!

kirigami: you can try chocolate almond bark. I used that last night and mine turned out really smooth (for the most part unless the ball broke in the chocolate :/). I found it at walmart next to all of the rest of the baking chocolate.

P.S. It tastes great too HTH

one site offers 100 to a tower for 300.00...

So I made Macsmom's Chocolate covered cherry, Andes Dream and eggnog cake balls this weekend........amazing trios for Holiday gifts. I'm thinking about adding a pumpkin spice ball too.

I tried all sorts of dipping trials and the one that worked best for me (with minimal pooling) was dipping with the ball on the fork, letting it drip and then slidding it off with a toothpick. But I haven't tried rolling them, was worried it would look smooth.

When you all are adding shortening to the chocolate, how much are you added? I also tried this, but it didn't worked like I'd hoped.

sorry Dandelion i meant the bottom diameter, the length of the bottom of the cone. I cant wait to try spice cake!!!

Scroll down to near the bottom, in the right side column of items...

http://www.carriescakes.com/cakes.php?style=9

Dandelion - I think that price is right on too. Maybe a topper would just finish it off.

I haven't seen cone base diameters more than 4" or so. Where would we get those 12" ones?

Hey everyone....loving this thread!! Question...has anyone used the coating bark (chocolate and white chocolate) from Walmart?? I wanted to know if that would be good to try with these cake balls.

sorry guys .... a 12" circumference is about 3.5".

Cake Diva- I made the cookie dough truffle too!!! They were a hit with the family. I thought that they were a little too sweet...I think next time I will dip them in Dark chocolate. I also made the oreo truffles with mint oreos...those were awesome!!

I love this thread!! It came at the right time ...I am in the process of having my house inspected so I can start a cake ball business.

Normita, I use the White Almond Bark from Walmart mostly for all my white b/c it's a truer white than candy melts. It works fine.

Cupcakeatheart, I don't add too much shortening. Maybe 1-1 1/2 tsp for about 10-12 oz. If you use the candy melts or the almond bark you shouldn't have to use shortening. I've never used chips but may play around with it to see how it goes.

no no...scroll up a bit...it's called a truffle tower...and when you click onit to open the image larger, it states cake(as opposed to candy truffles)...4th image above the croquembouche

http://www.carriescakes.com/cakes/80.jpg

Normita I use the Walmart coating bark too. It works really well. In fact I just used them on my cake balls that I made into turkeys

Lauren251, those are CUTE!

Thanks all4cake They were a lot of fun

Lauren, those turkeys are adorable~!

Cute turkeys!!

Just a quick question...for those of you not using cake scraps for cake balls. Do you use boxed mix like DH ? I am reading all of the yummy cake flavors that I know I have not seen in boxed mixes...just curious.....I'm new .

Ok so I made cake ball reindeers on lollipop sticks like I saw on Bakerella. Chocolate cake with nutella and dark chocolate coating(chipits). The problem was all the balls fell off the sticks while the kids were eating them. Resulting in more than a few tears. I want to be able to sell these for Christmas but I need them to be a lot more stable.
Does anybody have any suggestions for me?
Thanks

Geez oh pete -- five pages went by with NO NOTIFICATIONS!! Is anyone else having this problem??????