I just wanted to share one of my favorite sites for getting ideas to decorate the cake balls or cake ball pops. The blog author frequently updates her blog with cute new designs. I tried the apple pops and they turned out really cute, I think.

http://www.bakerella.com/category/pops-bites/

I just wanted to share one of my favorite sites for getting ideas to decorate the cake balls or cake ball pops. The blog author frequently updates her blog with cute new designs. I tried the apple pops and they turned out really cute, I think.

http://www.bakerella.com/category/pops-bites/

how do u make cake balls?

Citrella, check out pg 1 on this post. cakesmade4u gives the recipe. Also you can type in "cake balls" in the search and lots of recipes and ideas will pop up.

They are the best thing since sliced bread, haha!Can' ever get enough and my freezer is always full of them and cake scrapes

Good luck

I want to drizzle white chocolate over the dark chocolate on the cake balls. What is the best method for this. I tried putting it in a ziplock baggie with a very very small hole. It was ok, but not great and the chocolate was so hot I almost burnt my self.

Brought them in to work and every one loved them. This is truly "the best thing since sliced bread"

Hmm.. so one person dries her right on the metal rack and has no problems and someone else's hardens to the rack...

Just a recap - how many of you stick them into styrofoam to dry, and how many do another method? I'm making my first ones tonight as a gift for my brother and his fiancee (their wedding is Friday) and I want this to go smooothly!

If I am not putting them on a candy/cookie stick then I let them harden on parchment paper. Once they are all harden they come right off with no problems.

If I put them on candy/cookie I put them on styrofoam to harden.

I'm trying to picture that, onto styrofoam, hmmm. I hope its covered first. hahaha jk

I just place mine on a parchment lined cookie sheet, stick in fridge for a minute until dry, then transfer to cupcake liners.

I like to drizzle a contrasting color of chocolate to mine. I just use my fork, I dip it into the chocolate, allow that first large amount to fall off and then drizzle over the cake balls.

[quote="auntginn"]I'm trying to picture that, onto styrofoam, hmmm. I hope its covered first. hahaha jk

I put my cake balls on styrofoam plates put in the freezer then use a tooth pick to dip in the chocolate or a skewer stick, I place them back on the plate place in the fridge untill it hardens the chocolate, it helps not to stick and easy clean up you throw the plates when you are done... I use them for any chocolate, fondant and gumpaste they never stick...

How far in advance can these be made? Can I make them now for Nov craft shows?
Can they be fzn until then?
I've heard they can become moldy if more than say 1-2 wks - anyone know better?

You can freeze the cake balls ahead of time in zip lock bags not sure with the chocolate on them haven't tried it yet..

Yes, this is true, the cake balls themselves will be fine if frozen and allowed to thaw some before dipping into chocolate. It you freeze with chocolate from my experience, the chocolate will crack when you thaw.

Without freezing, I don't know how long they will last, Mine don't stay around long enough for that. I have too many little hands around me and watching when we make them

When I make mine I take leftover chocolate cake and mix with either icing or ganache until it's the consistency of soft cookie dough and scoop with a cookie scoop. Freeze for a couple of hours and then dip into melted chocolate chips ( I add a little vegetable oil to thin it out a little). Sprinkle with toppings (chopped nuts, coconut or colored sprinkles) or I drizzle a little melted white chocolate if I want them to look fancier. Freeze for a while.

I keep mine in the freezer in a tupperware container. They stay forever. I sell them for $12 a dozen.

Thanks for the info on fzing them. I knew the centers could be fzn - I have some in the fzr right now - just wanted to know how far in advance I can make them so I don't have so much to do at the last minute

Oh yes the infamous puddle.... I was thinking of just dipping them in the chocolate and then putting them in the mini cupcake liners. Besides who doesnt like extra chocolate???

Sounds like a good idea, but what if you want to drizzle another chocolate on top? Won't it get all over the papers. I would like to know as does gottaluvcake, is there any technique to prevent the puddling of the chocolate when you put it down on the waxed paper. These have been a great hit lately. I've been making them almost every day. FYI, I had an 8" cake in the freezer - 2 layers, crumbcoated (butter cake with chocolate buttercream frosting). There was just enough frosting to make the balls and it made 3 dozen!

I've read where some will tap the skewer/toothpick/candy stick on the side of a bowl to help get of any unwanted (yea right) chocolate.

I would still put the cake ball in the mini liner and drizzle any other color of chocoalte over it. It would be nice to know how the fancy companies do it--the ones who actually sell cake "truffles". There is a place here in Austin where I live...that is ALL they sell. I'm even thinking about putting in an application with them becuse I sure would love to know how they do it.

You know I thought about doing? I have some oreo cookie molds that I got from Spinning Leaf and putting the cake inside the mold and then pouring chocolate on it. I wonder how they would turn out....Any one done that before?

alvarezmom, I was pondering that too actually. I was going to try to get some small cookie cutters too, kind of flatten the cake dough out and use the cutters to make shapes and then dip those in chocolate... But, I need to make some regular ones first and get the hang of it to begin with!

And I was wondering about the puddle too. The elevated cake rack would stop that, but how do you keep the chocolate from drying to it? Can the rack be sprayed with Pam or something?

I would love to talk to some one on CC who actually has there own cake ball business and see how they do it!

Yes like little petite fours... You know I think I'll try it this weekend. I have some that have hearts, and diffrent shapes on the front side.

Funny you should mention Red Velvet. I just baked a cake on my lunch with that so that I can make balls tonight for my boss's b'day tomorrow. Question. What did you use as a binder with the RV. I was going to cover it with Dark Chocolate. Do you think that will be good?

Some years back, maybe before CC (if there really was such a thing, lol) I picked up a recipe with cake scraps and bc. This person mixed together just like we do, but then placed in baking dish and placed in warm oven saying that it would bind it. When I tried it I didn't like the results so needless to say I did nothing until the cake ball topic sufaced again at this site.

Whew! to may a long story short, You can use the cake ball recipe for lots of different ideas. Look at my pics, the baby cake is made with just that. I have a plastic mold of the baby and I filled it with the cake ball mixture and then covered it with fondant. I have done hearts, mini pumpkins, mini wedding cakes, etc. What ever you have a cookie cutter or mold for just about can be used. We also don't have to limit ourselves to the chocolate coating (God forbid a day without chocolate)

As for the puddle, I have always just tapped my lifting fork and allowed the excess chocolate to drip off before placing on the cookie sheet. To me this helps form that slight flat edge so they don't go rolling around and off the counter.

Hmm, I guess a tiny bit of pooling would be helpful. I think what I'll do is set up a wire rack off the counter on two big coffee cans and cover it with waxed paper.. then dip the balls with a skewer and fee the skewer through the paper and wire rack bars, and pull the skewer out - then I'm not touching them at all, they won't stick and there should only be a little pooling if I make sure to let them drip lots.

In have to ask a question again. We hit on the topic of cracked chocolate. I would like to know how long should you keep them out of the freezer before dipping. My last batch a lot cracked. I would love to perfect this as I have two people at work that said they would like to buy them from me.

I did make a new one today. Chocolate cake with peanut butter as the binder (I melted it a little in the microwave) I then dipped it in dark chocolate (melts from AC
Moore) and then drizzled peanut butter melts over it. My family loved them.

My experience is that they do best when just chilled, not frozen. When I dip them while theyare frozen I find they crack on me. I never return to freezer but to the refridgerator.

HTH

Auntginn, thanks. How long do you chill in fridge before dipping. I will definitely try this next time. I need to do about 4 doz for a baby shower next weekend.

Barb, We make them in advance and freeze. Then when we need them we remove from freezer and allow to thaw slightly, 15 minutes should be good. Dip in chocolate and place in refridgerator for about 5 minutes. Remove allow to return to room temp and package.

The reason for placing in the refridgerator is so the chocolate stays shiny, which is the appeal. If we are coating them with lets say coconut or nuts, you can skip that part because the chocolate will not show anyway.

HTH