Cake Balls

Baking By cindy6250 Updated 30 Oct 2005 , 12:40pm by cindy6250

cindy6250 Posted 28 Oct 2005 , 4:44pm
post #1 of 9

I made my first batch of Cake Balls last night and they are fantastic.
I used Amaretto in these, but was wondering what other types of Liqueurs
anyone uses in theirs....

8 replies
briansbaker Posted 28 Oct 2005 , 4:50pm
post #2 of 9

I used Amaretto the first time too.. They were wonderful, but kiddos couldn't eat them. The second time around I used coffee syrup caramel flavor. I bought it at Albertson's, also I used Semi Sweet Chocolates instead of Candy chocolate. They were even BETTER!

cindy6250 Posted 28 Oct 2005 , 4:52pm
post #3 of 9

That sounds good....Is coffee syrup in the coffee aisle? I've never heard of it

llj68 Posted 28 Oct 2005 , 7:40pm
post #4 of 9

I have never used alcohol in my cake balls. Just don't like the flavor it imparts. I usually use peanut butter, any jams, sometimes left over filling or icing, peanuts, mini chocolate chips. If I find that they aren't coming together nicely, I will add the tinest bit of melted butter---I've only had that problem once, though.

The possibilities are almost endless.


SugarCreations Posted 29 Oct 2005 , 11:50pm
post #5 of 9

What are cake balls? I have some left over cake when I level them could I use this? Where do I get a recipe?

booberfrog Posted 30 Oct 2005 , 12:01am
post #6 of 9

I'd like to know where to get the recipe also!
I was going to take leftover cake, buttercream and nutella and make balls and dip the in candy melts.
Is that basically how they are made?

MrsMissey Posted 30 Oct 2005 , 12:16am
post #7 of 9
Originally Posted by SugarCreations

What are cake balls? I have some left over cake when I level them could I use this? Where do I get a recipe?

Here is the link to the recipe:

vitade Posted 30 Oct 2005 , 12:21pm
post #8 of 9

I know I don't follow the majority here but wanted to add, just as a note, what to expect as a result. Because when I was making these I had a different vision in mind and was totally thrown at the result. SOOOO just a heads up on what to expect. They turn out like truffles. Not donut holes. Does that make sense?

cindy6250 Posted 30 Oct 2005 , 12:40pm
post #9 of 9

Vitade, I agree with your assessment. I think that is why I liked them so much...They are very rich. I took them to work and everyone who got one had a fit over them. Couldn't believe they were made from cake crumbs.

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