I have heard about cake balls on CC for quite some time but can't find an "Official" Recipe.

Can anyone explain step-by-step how to make cake balls with all the variations? I'm really anxious to try them.

Hi, here it goes....
http://www.cakecentral.com/cake_recipe-2099-Cake-Balls.html

I'll be submitted a tutorial on this later tonight/tomorrow morning but can give you the run down now....

Any type of cake, any type of binder example: butter cream, liquid coffee creamer, liquer, etc. Any type of coating.

Make cake per box instructions, cool, turn out and break up into pieces. Use a fork to fork it to a nice crumb. Add your liquid binder and mix until a doughy consistancy.

Some people freeze here but I do NOT. I take and roll into balls and place on a wax paper covered tray and cover the balls in wax paper and freeze for approx. 2 hours. Others freeze until semi solid mass and then make balls.

Remove from freezer, dip in what ever coating you'd like. I refreeze to set the coating if needed if it's melted chocolate. Remove from freezer and serve or package for gifts/sale/etc.

Now variations.... anything you can imagine!!! I've used Marble cake with Ameretto liquid coffee creamer, and dipped into melted Milk Chocolate chips. Tonight I'm going to be using Marble cake, vanilla caramel liquid creamer, and white chocolate.

Possibilities are endless! have fun with it and experiment

This might help:

http://cakecentral.com/cake-decorating-ftopict-52127-cake.html+balls

http://cakecentral.com/cake-decorating-ftopict-51807-cake.html+balls

http://cakecentral.com/cake-decorating-ftopict-42894-cake.html+ball+recipe

http://cakecentral.com/cake-decorating-ftopict-43170-cake.html+ball+recipe

HTH

Thank you for the information. i tryed them the other night but i think i put to much liqur in mine because i fallowed the direction but it ending up looking like icing. going to try again sometime this week sence i have plenty of cake mixes sence i found them at a local store a few weeks back for 12 for $10 thought that was a deal because most of the stores around here like charging $1.15 or more. hopfuly my next try will be better.

The cake balls recipe has been on the home page of this site since early last week. It's in the latest recipes section, which is right under the newest photos section.

Theresa

Becky,

What is the reason for freezing the cake balls. I just mix cake crumbs with my binder (liqueur, or maybe a bit of rum or brandy, buttercream is a bit sweet for my taste) until just moist enough to stick together, roll into a ball and then dip in chocolate or roll in power sugar.

Tammy

What consistency should it be? I tried it with a small amount of cake scraps but they seem to fall apart. When using leftover BC should I melt the BC first before mixing?

When frozen, how long can it lasts? Is it a good idea to make them in advance for the holiday? I'm planning to give it as a gift in December.

Thank you....

vanz

Tammy,

I honestly don't know why others freeze theirs so I can't speak for them but for me, I found it easier to get the coating to set up quicker. Since the balls are frozen and freezing cold as soon as they get covered in the melted chocolate they start to firm up and freezing again only because it makes it solid (the coating).

Vanz,

I added just a splash of liquid creamer to mine, made a few balls and they didn't want to stay together, so I added another splash to the mixture and put on some gloves and dove in. I mixed it with my hands kneeding it and smooshing it until it was the consistancy of peanut butter cookie dough or really thick brownie batter.... I'll come back and post a picture when I get to that part of my steps tonight to show what consistancy I like mine at.

I've had complaints about them only raves! No one said they were too doughy or anything, mom just said no enough chocolate, hubby's boss said no liquer?!!?!?! he wants some with Gran....moniea? in them for his christmas present lol so we are going to be experimenting this week.... Anyway I hope this better explains the way I do things. Others of course have thier own way of doing things and I guess it's best to just try your hand at it and do what feels right to you.

Becky

Also Vanz,

I have some premade balls in the freezer - UNDIPPED - in a butter bowl, clean, covered with plastic wrap, and then covered with the butter bowl lid. I've heard they will last for quite some time. I'm planning on using my as christmas gifts so they will be undipped for at least 2 1/2 weeks lol. Once dipped I don't know... they don't normally stay around that long, but I do have 3 left in a container sitting here that have been here since ooooooh I guess thursday and they seem fine, soft, and moist, the chocolate got soft but not melty like soft just soft like.... a tissue as weird as that sounds lol...

Becky, I believe you are speaking of Grand Mariner. And yes, it's pronounced in that French-y way Gran Marnyeh or something.

http://www.grand-marnier.com/

http://en.wikipedia.org/wiki/Grand_Marnier

Recipes for Grand Mariner (and ideas)

http://www.coasttocoastflorist.com/product.cfm/iteID/1373

Grand Mariner: Chocolate cake laced with Grand Mariner liquor, layered and iced with Grand Mariner whipped cream, toasted almonds on the sides.

For additional flavor enhancements, whip heavy cream with Grand Mariner, Triple Sec or just plain maple syrup and a touch of vanilla. Your taste buds will thank you for it. Just for fun, when strawberry season is in full bloom, serve strawberry shortcake as dinner.

http://www.cdkitchen.com/recipes/recs/262/Grand_Marnier_Souffle7081.shtml

THOSE should make the boss happy, and perhaps give you more ideas for flavors for the GM. I think an orange creamsicle cake with GM binder, double-dipped in dark chocolate would be divine!

Grand Mariner is black raspberry. You can also use Frambois (red raspberry), Cointreau (orange), Limoncello (lemon), Frangelico (hazelnut) or Amaretto (almond).

Theresa

WOW guys! Yall sure know your liquer Thanks for the tips and ideas and the spelling correction lol. I'm going to stop in the liquer store tonight and see how much a small bottle would be compaired to the large bottle, which was given to the neighbors as a New Year's gift with a price tag of $98.99 so I'm a little worried on that one lol So hopefully I can get a small bottle or maybe a two hitter for under $10.~ lol

On the CAKEBALLS.... The reason I freeze them shown true last night.... I took some pre-frozen ones out and dipped into melted white chocolate (Ghirardelli) and it set almost instantly! But it did get sticky while it sat so I've got them sitting in the freezer still in a sealed container and am praying they won't get messed up when packaged for christmas.

The cake balls I made the other day, I dipped in melted Milk Chocolate Chips, after sitting out for a bit, a few days, the chocolate softened and kinda crusted over and then just popped off in large chunks lol so I'd advise telling gift receivers to keep them in the fridge until ready to eat lol. These sat in a covered bowl at room temp for a few days and turned out like this but were still good and moist and soft and yummy!

I also took some of the PRE-frozen ones last night and rolled them in powered sugar. From the sweating and moisture they put off it made it into a glaze, I sprinkled more PS in the bowl and rolled them around coating them again and when I tasted them it was heavenly! It LOOKED very similar to a Dunkin Donuts chocolate Munchkin (trademark/copyright symbal here) but tasted MUCH better lol. Ok enough rambling off to submit the tutorial

Becky

thanks for the advise. can't wait to see the tutorial. I'm baking a box cake mix to try this. I usually bake from scratch but for this one I think box cake is good for now. right?

vanz

Yes hun I use boxed mix for this all the time. I can't see taking the time to bake it from scratch just to destroy it into crumbles lol.

Submitting the tutorial now! Hopefully it'll be accepted

They sell those little, airplane sized bottles in the liquor stores, for just a couple of dollars each. That is what I buy, except Chambord, which I use often. It is just enough to make my simple syrups for holiday baking. I take the pan of the stove, and add it to the pot right after the sugar and water. It boils away the alcohol, and as the syrup cooks down, it concentrates the flavor. If you want the alcohol, boil the syrup down a little more than normally called for, then add the liqueur, so it doesn't thin your syrup down again.

Theresa

OhMyGoodies, thank you soooo much for taking the time to put otgether the tutorial!! It's already on the site.
I can't wait to try these!

bobwonderbuns:

If you go on the home page, it is right under the "New Articles" section. It's the 1st article.

Isn't he HOTTT???? Thanks!!

cool!! Thank you ma'am

No problem! Glad to help out

Isn't he HOTTT???? Thanks!! [/quote]

Yes, He IS!!!! Denise, have you seen this?

Back to the subject at hand. I make about 400 cake balls a week for the bakery I work in. And they sell like crazy. I package them in 24 count and get $3.99 for them. We are definitley making a profit

The tutorial was great! A baked cake is waiting in my kitchen to turn into balls!

thanks "Ohmygoodies"

I just thought this clarification may help anyone trying to do an internet search.

The liqueur is called Grand Marnier, not Mariner. It is a cognac based liqueur flavoured with oranges & spices.

Their website: http://www.grand-marnier.com/EnInt/?section=home

I have never heard of using maple syrup with a little vanilla. That's a great tip. Sounds like a great dessert to make for Thanksgiving tomorrow.

How much do you charge for cakeballs?

I made a batch yesterday with success & I'm planning to pass it around friends for taste test. I would like to have an idea how much cake balls are sold so I can figure out if I can take orders...

I will definitely make some for gift giving.

vanz

From the label:

Grand Marnier Liqueur is made with Cognac and the essence of wild tropical oranges. Its subtle and distinctive taste can be enjoyed neat, or on ice, and can enhance the flavor of cocktails such as the Margarita or Cosmopolitan.

HTH

Thanks for the tips!!!

I just made a batch last night with french vanilla cake with vanilla toffee caramel creamer and dipped in white chocolate. They are amazing!!!!!! Thanks for the tutorial OhMyGoodies.