Now I Get What All The Hype Is About! Cake Balls
Decorating By sugarjones Updated 26 Feb 2010 , 3:23am by vickymacd
Ok, so I finally broke down and tried to make cake balls again (first time was an utter failure and disgusted me enough to wait 5 months to attempt it again).
Well, they turned out fabulous! Now I totally understand why everyone here goes crazy over them!
I made 22 of them and planned on including a few in cupcake orders and giving some to my best customers but now I've gone an eaten all but 8 of those damn things!!
I'm afraid that if I put these on the menu, I will not only weigh 250 lbs but I will never have any product to deliver! haha
Guess I'll just make more and try to stay away from them like the plague until I hand them out 
But I just wanted to tell you all that "I get it"! They rock!
jmr531- check out the cake ball thread. Lots of help in there. add only 1 tbsp of binder at a time.
Glad they worked out for you@
sugarjones, Welcome to the Cake Ball Fan Club! 
I usually have to divide them up into separate containers for "customers", "general consumption" and "private stash"!
Have fun playing around with different flavor combinations. 
sugarjones...what flavor(s) did you make?
My first batch was made with my chocolate cake recipe and regular buttercream dipped in regular old chocolate. These are my fave for sure!
The second batch was vanilla butter cake mixed with crushed oreos and cream cheese BC dipped in regular chocolate but I topped them with either nuts, crushed Heath bars or drizzled them in melted peanut butter chips.
I did only need a teeny bit of BC though (maybe 3-4 T). My major malfunction the first time was I added WAY too much frosting and they were a blobby mess (and of course I didn't have more cake to add to fix it!)
I "heart" cake balls! Now, I only need to convince myself that they're gross so I can actually get them out the bakery door! haha
I've made them a couple of times and everyone certainly loved them. Now, if only I could get the chocolate coating to be smooth and uniform!
i was given advise to use paramount crystals and it def did the trick in thinning out the chocolate and getting a nice glossy shine to it
For the longest time I had trouble getting the consistency right as well. I found out I was adding way too much binder/icing. I cut that way back..in fact because my cakes are so moist I discovered I didn't really need any at all. Since then I love the way they turn out...
I still don't get all the rave about cake balls. We've made them at home and I've had some from the French pastry shop. My friends and I don't like them or the WASC cake either, but that's just our opinion.
For the longest time I had trouble getting the consistency right as well. I found out I was adding way too much binder/icing. I cut that way back..in fact because my cakes are so moist I discovered I didn't really need any at all. Since then I love the way they turn out...
I am not a fan of cake balls, but when I take them into work, they go crazy for them. Don't get excited, I work with vultures. I could frosting on ____ and they would eat it.
Anyway, I also keep a bag in my freezer and throw in the cake scraps for cake balls. BUT the best ones I've make are the chocolate ones I made that I also threw in leftover brownies. It was cake with a chewy bite to it. Delicious. So, don't leave out brownies in that bag of cake scraps!
And as far as smooth chocolate, I throw in some Crisco into my chocolate while melting.
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