Hello all I have a customer that ordered cake balls and she wanted to know if she could have rum cake balls. I told her that I would get back to her bc I didn't know if it would change the texture and make it hard to dip. Anyway I was thinking of making cake balls and brushing them with alcohol but I don''t know if the chocolate would stick or slide off. Also I saw rum flavoring in the store should I just pu that in the batter as the flavoring and leave it at that instead of trying to use real alcohol. I also told her I would look into using other flavors of cake and alcohol like chocolate and Kahlua and maybe lemon and lemoncello I don't know can anyone help? Has anyone tried this? I have the cake pop pan so I plan to use that and then just dip the stick in chcolate then in the cake ball and then dip them in chocolate. I was thinking maybe I could fill a syringe with alcohol and just inject it into the balls. Any help would be great!!!
Well if I was doing it, I think I would go with the rum flavouring and add it to the cake mixture.
Because I don't know what adding actual rum to the cake mixture would do and if it would alter the consistency, and I don't think I would inject the rum into the cake because I think the cake ball would go soggy and it could fall off the stick.
Hi - - why don't you try this? If you can make a cake, you can make cake pops.
how about mixing the alcohol into the buttercream before you mix the buttercream into the cake. that way you have the alcohol flavor throughout the whole cake pop
I do as Lovelyladylibra plus I just add it to the crumbs. Both work. I always use top shelf spirits and liqueur. But I also use very little buttercream so the cake can handle it.
I'm not using cake crumbs. I have the cake pop pan. I just put it in the pan and it makes a ball. So I can't add it to the crumbs. Thanks for the suggestions though.
I have that pan too. Personally I don't like either way, but I've still done it. You can do a few things. You can inject it or you can add it to a filling. Last, a simple syrup taken to over 234 drgrees and then add a reduced rum concentrate reduced to 25%. This sticky mixture should stick to the pop and not add liquid to the chocolate.
You are correct that a wet cake ball would probably seize the chocolate.
Another possibility is to use a thick, ganache on the outside. Ganache can handle the rum.
Thank you so much for your detailed response. I didn't know you could add filling to cake balls. How is that done? I think I like the filling idea. I want to make sure that the filling doesn't interfere with the stick and it doesn't just slide down.
Use a Bismark tip. Or you can use a syringe like the ones used to put stuff under the turkey skin. I got one at BB&B.
If I do them, I'm planning to do them without the sticks, especially for adults who would have the alcohol ones. I'm going to treat them more likea truffle. I'll put them in mini cupcake liners.
Good luck. I'm just putting out ideas. I have your same dilemma. That's why I'm not selling them yet. I like the little machine too, but it limits the ways you can flavor them. That's why it's no stick for me.
I use the cakepop maker by babycakes and I make rum cake balls all the time. I just pour a lil rum in a small ball and roll the cakeball around in the rum quickly. I then pop them in the freezer until the firm up, dip the stick in chocolate pop them back into the freezer and then coat them as I normally would in chocolate. Depending on how long you roll the balls they will soak up some rum and you will definatly taste the rum with the cake so just be aware how long you let them soak up the rum