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How About A Serious Thread About Cake Balls? - Page 90

post #1336 of 1361
I have made chocolate cake and baileys icing dipped in dark choc and then rolled in crushed candy canes for Christmas they were a big hit
post #1337 of 1361
Hi all.

Glad to see more talk about cake truffles. That's what I call mine. I make mine larger than most because I like to offer a little more. I carry sweet potato pie, eggnog, pumpkin spice, carrot, keylime, orange dream, lemon, choco, mounds of joy, piney-coconut, banana pudding, etc. Plus more and new flavors coming. It is tedious but rewarding to hear your clients reaction. Happy Truffling!
post #1338 of 1361

WHAT ABOUT A SNICKERS KIND OF CAKE BALL. I AM FEELING CARMEL-LY AND NUTTY

post #1339 of 1361

Hi all,

I am going crazy trying to draw on the candy coating.  The edible markers do NOT work, I've tried 3 brands......... does anyone know what to do?

Thanks in advance :)

 

post #1340 of 1361

I haven't read everyone's posts, but I'm noticing a lot of y'all talking about coming up with flavors. I have been literally DREAMING about diffferent flavors lately, and once I try them out, they're pretty good. I was shopping around in Hobby Lobby and came across the LorAnn's candy flavoring oils. I grabbed a few and used them to make cake balls with...I got grape, watermelon, blue raspberry, lemon lime, and cherry cake balls, y'all! They were deleicious and super cute. I made them using white cake mix from a box, and then added food coloring for the different colors---like purple for grape, blue for blue raspberry, etc. Then, I made up my own simple butter cream frosting and divided out about a cup per flavor and added a 1/2 dram to a full dram of the LorAnn's oil to the frosting and stirred it into the cake. I dipped them in colored candy wafers and basically, the candy wafer color reflected the cake color---pink for watermelon, purple for grape, etc.

 

Once again, D-Li-Cious!

post #1341 of 1361
I have two great books that let you vary between the box mix, or scratch recipes, which is all I use. The first book is by Dede Wilson, and the second book is by two women last names Ankeny and Lyons.

There are 51 recipes in the first book and over 60 in the second book. They are both called Cake Balls

They are both available on Walmarts website, and the first one is under $11, the second under $15, very little shipping, and lots of great flavor combos.

Just FYI and my 2 cents.
Simply Cakes! Where life's simplest pleasures are made to be eaten-
every day!
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Simply Cakes! Where life's simplest pleasures are made to be eaten-
every day!
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post #1342 of 1361

The peanut butter one sounds amazing!!

Everyday is a cake day My Cupcake Blog - http://www.cup-cakes.com/
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Everyday is a cake day My Cupcake Blog - http://www.cup-cakes.com/
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post #1343 of 1361
Love cake balls
post #1344 of 1361

Hi everyone!  So, I have spent most of my day reading all 90 pages of this thread!  I tried cake balls in the past and didn't care for them, but I'm ready to dig in and give them another chance icon_smile.gif

 

Does anyone happen to know how many cake balls are in one serving?  Say, for a wedding or party, if they are planning for 100 people, how many cake balls should they purchase?

 

Thanks!

 

Karen

"Money can't buy happiness, but it can buy cake and that's almost the same thing!"
www.thecakeboxofjackson.com

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"Money can't buy happiness, but it can buy cake and that's almost the same thing!"
www.thecakeboxofjackson.com

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post #1345 of 1361

Can you put coloring in the candy melts to get a desired color you want?   Like a hot pink?

Mare
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Mare
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post #1346 of 1361
Beagledog, if you thought they were too sweet try this: one of my coworkers uses plain, softened cream cheese mixed with a spalsh of vanilla as the binder to her crumbled cake. Maybe this will help cut the sweetnes, I find premade frostings to be too sweet also.

I also have a friend that uses coffee creamer to bind the crumbled cake (different flavors).

Flavors:
choc cake crumbs with mini choc chips mixed in and a bit of chocolate buttercream, covered in dark chocolate.
Red velvet with cream cheese and a splash of vanilla, covered on white choc and red velvet crumbs.
post #1347 of 1361

mareg, yes, you can add coloring to white melts.  but make sure you get the coloring intended for chocolate, not icing.

post #1348 of 1361
I like making cherry cake and cut up bits of maraschino cherries and use some juice with powder sugar and dipping them in chocolate. I also like chocolate cake and grand mariner. Otherwise I just like adding fillings to them before dipping like Nutella and jam
post #1349 of 1361

how much cake for 7 dozen cake pops??  Starting to stress... 

Mare
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Mare
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post #1350 of 1361

I use a wilton scoop, so mine are about 1" or a little bigger, and I use a doctored cake mix.  I usually get about 30 out of a recipe, so to get 7 dozen, that would be 3 boxes, but you could do 4 to be safe..leftovers are great thumbs_up.gif

"Money can't buy happiness, but it can buy cake and that's almost the same thing!"
www.thecakeboxofjackson.com

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"Money can't buy happiness, but it can buy cake and that's almost the same thing!"
www.thecakeboxofjackson.com

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