CiNoRi Posted 8 Apr 2011 , 7:27pm
post #1 of

I was just thinking this morning...

I normally make my cake pops using the usual cake & frosting mixture.
(FYI: Id like to stay so that they don't have to be refrigerated) At Christmas I made rum balls for the first time using brownies and rum... and got to thinking that i could do that for my pops (please correct me if you dont think that would work)...

Do you all use other combinations other than the usual cake/frostings to make yours?

I'm trying to come up with some different more unique possibilities.

Thanks!!!

22 replies
langranny Posted 8 Apr 2011 , 7:43pm
post #2 of

let's see, how about Raspberry liqueur and chocolate cake, pineapple cake and coconut rum, lime cake and tequila, the possibilities are endless (and sound yummy!)

CiNoRi Posted 8 Apr 2011 , 7:51pm
post #3 of

Good ideas!

A thought....Anyone ever try peanut butter or the like, in the mix (i guess instead of frosting)?

RedRoxx Posted 8 Apr 2011 , 7:59pm
post #4 of

I recently did red velvet cake and Baileys. icon_smile.gif everyone loved them, but omg they were a pain in the assssssss to make. Anyone have tips on doing these with liquor? Granted, my cake was SSSUUUPPPEERRR moist with out the booze, as I baked the box cake mix with a can of cherry cola, sooooo it was a bit out there.

CiNoRi Posted 8 Apr 2011 , 8:56pm
post #5 of
Quote:
Originally Posted by RedRoxx

I recently did red velvet cake and Baileys. icon_smile.gif everyone loved them, but omg they were a pain in the assssssss to make. Anyone have tips on doing these with liquor? Granted, my cake was SSSUUUPPPEERRR moist with out the booze, as I baked the box cake mix with a can of cherry cola, sooooo it was a bit out there.




Not sure if it helps... but when i did my rum balls... i made a full pan of brownies <1 box mix> and only added like a 1/4 c of rum.... they seemed to have the same consistacy as the cake balls do...

So Id guess if that cake is that moist ad maybe a few tsps at a time while mixing.

deedee1120 Posted 8 Apr 2011 , 9:08pm
post #6 of
Quote:
Originally Posted by CiNoRi

Quote:
Originally Posted by RedRoxx

I recently did red velvet cake and Baileys. icon_smile.gif everyone loved them, but omg they were a pain in the assssssss to make. Anyone have tips on doing these with liquor? Granted, my cake was SSSUUUPPPEERRR moist with out the booze, as I baked the box cake mix with a can of cherry cola, sooooo it was a bit out there.



Not sure if it helps... but when i did my rum balls... i made a full pan of brownies <1 box mix> and only added like a 1/4 c of rum.... they seemed to have the same consistacy as the cake balls do...

So Id guess if that cake is that moist ad maybe a few tsps at a time while mixing.



I would try adding the alcohol into the batter, instead of trying to add it after. Just replace some of the liquid with alcohol. I've never tried it though, so i'm not sure on how strong the flavor will be after its baked.

ginger6361 Posted 8 Apr 2011 , 9:24pm
post #7 of

I made a batch of cake balls for my daughts class, but they seemed awfull guey. Fudgy. Not cakey.. Is this how they are supposed to be? Can wait to try liquor in them..

CiNoRi Posted 8 Apr 2011 , 9:26pm
post #8 of

Mine come out fudgy, not sure if that's norm but I get rave reviews! icon_smile.gif

AmysCakesNCandies Posted 8 Apr 2011 , 9:36pm
post #9 of

I make triple chocolate brownie balls, dipped in dark chocolate.... a glass of milk along side is highly recommended!

robbemorka Posted 8 Apr 2011 , 9:40pm

CiNoRi,

I tried devil's food cake (a really rich, dark chocolaty cake with coffee) with peanut butter, and it turned out great! I recommend the crunchy peanut butter with little peanut-pieces!!

Marianna46 Posted 8 Apr 2011 , 10:22pm

CiNoRi, I just made some with peanut butter, dried mango (re-hydrated) and rum. The peanut butter and mangos were just things that I happened to have around, and I always wanted to put peanut butter in some. I ALWAYS put liquor in my cake balls - sometimes it's the only thing besides cake! This particular combination came together very nicely with my yellow cake.

Deedee1120, if you put the alcohol in your cake batter, all the alcohol will cook out, but it might leave the cake with a very nice flavor.

G_Cakes Posted 8 Apr 2011 , 10:46pm

I have done them with liquer but add it to the chocolate or candy melts instead of the cake balls themselves.

I find when you add it to the cake and bake it the alcohol gets baked out.


I also dont like the fudgey or gooey cake ball so i do my cake balls dry and squeeze them into tight balls and freeze them, this way when you bight into one its like cake and not gooey.

HTH

tryingcake Posted 8 Apr 2011 , 11:50pm

Any flavor cake, any flavor icing, any flavor liquor. Your imagination, or lack of one, is your only stopping point.

babycakes77 Posted 10 Apr 2011 , 3:04am
Quote:
Originally Posted by G_Cakes

I have done them with liquer but add it to the chocolate or candy melts instead of the cake balls themselves.




How do you do this? Do you add just a little bit like a tbsp to your candy melts or do you add more? Liqueur doesn't make the candy melts or chocolate seize?

tryingcake Posted 10 Apr 2011 , 4:35am

I add the liquor to the cake, mix it up, then add the chocolate.

motherofgrace Posted 10 Apr 2011 , 5:03am
Quote:
Originally Posted by CiNoRi

Good ideas!

A thought....Anyone ever try peanut butter or the like, in the mix (i guess instead of frosting)?




This is one of most popular flavors!


I do all, accept 1 with out regular frosting, I use Icecream topping, creamers, peanut butter, cream cheese

CakesHeaven Posted 10 Apr 2011 , 6:16am

There is a thread about cake balls that has lots of flavour combo, you might find it helpful as I know I did icon_smile.gif
It's the "How about a serious Thread about cake balls?"
http://cakecentral.com/cake-decorating-ftopic-658476-0-days0-orderasc-.html

scp1127 Posted 10 Apr 2011 , 7:46am

For liqueur, I do exactly as tryingcake... add it to the baked cake and use as binder. I use a pastry brush to make sure the cake doesn't get too soggy.

I have a plan I haven't done yet... cake balls covered in ganache infused with liqueur and spirits.

tryingcake Posted 10 Apr 2011 , 4:44pm
Quote:
Originally Posted by scp1127

For liqueur, I do exactly as tryingcake... add it to the baked cake and use as binder. I use a pastry brush to make sure the cake doesn't get too soggy.

I have a plan I haven't done yet... cake balls covered in ganache infused with liqueur and spirits.





It works. I make a cake ball where the cake is saturated with baileys, then add the melted chocolate to bind. Then I add more baileys to the ganache for dipping. Personally I think Bailey's is yuck - but every time I make these they go fast. Probably the "quickest to go" that I make.

oh, and Kahlua - same deal.

scp1127 Posted 10 Apr 2011 , 10:02pm

tryingcake... so you do dip in ganache? Are they smooth or bumpy? What I mean is, do you go with a bit thicker ganache that may not be completely smooth, or thinner? Like I said, I haven't done these yet. I have dipped in real chocolate, but I like the idea of ganache because it can be flavored.

ginger6361 Posted 13 Apr 2011 , 3:52am

Thanks G-cake.. I will try them dry next time.

tryingcake Posted 14 Apr 2011 , 11:14pm
Quote:
Originally Posted by scp1127

tryingcake... so you do dip in ganache? Are they smooth or bumpy? What I mean is, do you go with a bit thicker ganache that may not be completely smooth, or thinner? Like I said, I haven't done these yet. I have dipped in real chocolate, but I like the idea of ganache because it can be flavored.




You can add 2 T of liquor without a lot of texture change. They dip smooth.

scp1127 Posted 15 Apr 2011 , 12:21am

Thanks tryingcake.

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