Cake Balls?

Baking By joejenn06 Updated 17 Apr 2011 , 7:17pm by lauren_cupcakery

joejenn06 Posted 14 Apr 2011 , 4:26pm
post #1 of 22

i just found out about these things yeah im new to the baking world. my ? is when you mix the cake with frosting do you have to use frosting or can you use butter cream?

21 replies
CAC74 Posted 14 Apr 2011 , 5:46pm
post #2 of 22

You could probably use either as far as I know..... but I always use it out of the can because it's predictable. I know exactly how it's going to turn out. I use about 3/4 can of frosting for one cake mix. And don't use any cake mix that has pudding in it. If they are too moist, they won't hold shape. HTH.

ashleyb4 Posted 14 Apr 2011 , 5:47pm
post #3 of 22

Welcome! To most, frosting/icing/buttercream are all the same thing. That being said, you can use whatever you want to bind the cake together. Some use coffee creamer liquid, various types of frostings (cream cheese, buttercream, etc...), and others use nothing, just cake. I like to play around and have made them with peanut butter (nom nom), raspberry sleeve filling, strawberry mousse, a block of cream cheese (great for not too sweet), chocolate bavarian cream, you get the idea. So start playing around! Just be aware if anything will need to be refrigerated (cream cheese). HTH.

joejenn06 Posted 15 Apr 2011 , 10:49am
post #4 of 22

Thank you both guess I'll try it out and see how it goes.

lauren_cupcakery Posted 16 Apr 2011 , 2:18am
post #5 of 22

I have a buisness selling them! You HAVE to use the frosting, and if you need them to put out to sell you preferably may need to use the premade canned frosting. Don't use the whipped kind though or you will be stuck with very thin cakeballs that will not stay together!!


lauren_cupcakery Posted 16 Apr 2011 , 11:29am
post #7 of 22

Thanks Jan H! I never thought about doing brownies because they are sooo gooey!

JanH Posted 16 Apr 2011 , 10:00pm
post #8 of 22

lauren-cupcakery, I don't care for fudge brownies either - sooo gooey.

I prefer cake brownies, with a scoop of ice cream and drizzle of fudge or caramel sauce. icon_smile.gif

(Oh... sorry, was drifting off into dessert fantasy land.....) icon_lol.gif

lauren_cupcakery Posted 16 Apr 2011 , 10:40pm
post #9 of 22

JanH that sounds sounds without ice cream! But cakeballs go great with ice cream or coffee!!!!

jlynnw Posted 16 Apr 2011 , 10:47pm
post #10 of 22

I bought some from Starbucks and thought they were gross. Was that just a bad pop or are they just really sweet overly moist cake goobs in a chocolate shell?

motherofgrace Posted 16 Apr 2011 , 10:53pm
post #11 of 22

The yare awlways like that... Im in alberta, and a friend of mine and I tried every flavor, she got sick!

jlynnw Posted 17 Apr 2011 , 3:46am
post #12 of 22

they look like so much fun. I don't want to spend so much time making something so not worth eating. Does anyone have suggestions for a great recipe? Not to sweet or overly moist?

lauren_cupcakery Posted 17 Apr 2011 , 4:18am
post #13 of 22

Well when they are homemade and not from a fast food chain that doesn't have enough time and doesn't do them all by hand

jlynnw Posted 17 Apr 2011 , 4:43am
post #14 of 22

I totally understand that. I just have this fear of making them thinking that homemade ones will be so much better than the ordered in bulk from who knows where. I had hopes they were extra moist to keep them "fresher" longer. I don't want to spend the time to make them, they do seem to be a process, to have them turn out as bad. I may just not have the taste for them. They are adorable

cheatize Posted 17 Apr 2011 , 5:09am
post #15 of 22

The next cake you make, keep the scraps from leveling and such. Use that, along with leftover frosting from the cake, to make a small batch. No extra money and not much extra time unless you have a lot of scraps. If you do, just use part of them. Trimmings from leveling a six inch cake gets me a dozen or so cake truffles depending on how large I roll them.

SISA Posted 17 Apr 2011 , 5:47am
post #16 of 22

A couple of years ago I made some cakeballs with frosting and amaretto to bind them. However I can't see to find the recipe with the amounts again. Does anyone know the recipe for ones using flavoring beyond just frosting? I have plenty of cake scraps right now so I think I might expeirment but, would like a starting point. Thanks.

motherofgrace Posted 17 Apr 2011 , 5:55am
post #17 of 22

just add it bit by bit.

lauren_cupcakery Posted 17 Apr 2011 , 9:49am
post #18 of 22

Great idea cheatize I never thought of using scraps! Them u r recycling cake and turning it into cakeball pops

JRAE33 Posted 17 Apr 2011 , 12:30pm
post #19 of 22

I just made some cake balls for the first time ever last night. Had some cake (bc with the pudding, not what i usually make but that is what the store had). Mixed the cake with my buttercream and some creamer. They turned out really good. Threw them in the fridge. My kids love them!!

jlynnw Posted 17 Apr 2011 , 3:50pm
post #20 of 22

what would be the approx proportions? I may just break down and do it the real way. I want to make some ducks and bunnies for Easter. I do not like canned icing. Can I use equal weight or cups of my icing?

motherofgrace Posted 17 Apr 2011 , 4:31pm
post #21 of 22

NOOO!! There are no portions becasue it all depends on the moistness of your cake. No matter what binder you use, you should always just add it Tbsp by Tbsp

lauren_cupcakery Posted 17 Apr 2011 , 7:17pm
post #22 of 22

You are EXACTLY CORRECT motherofgrace!! There is no guide book to portions

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