I went to Dallas Texas to a little specialty bakery and they had "Cake Truffles". I guess cake balls was not fancy enough for them, anyway, the charged $1.00 a piece. they were just cake balls, nothing fancy. I can't believe they charged that much. A cake mix at Walmart is 78 cents. Do you all know how many cake balls you can make with 1 mix??
Anyway, I thought I would share. Some of the combinations sound so yummy. I can't wait to try them all.........

Thank you, when I formed the cake balls I took a skewer and made the indentations then after I dipped them in the chocolate and it was starting to set up I took the skewer and ran it thru the indentations again. I've made these and covered them in fondant and I feel they come out cleaner with the fondant.

goof9j, while a cake mix may only cost 78 cents, you forgot to add in the other ingrediants that make up the cake ball. I don't know about you but I like to have some change in my pocket. I call it "income" and oh yeah theres that issue with rent and utilities and if I don't pay my help, they won't stay around to help. I can no longer afford to be in this for just the fun but I am having fun do what I like to do.

Yeah labor is a huge part of these little puppies. I added my last batch up and it took me a little over 4 hrs to do 75 and that didn't include my clean up

So here is my first cake ball. They were a hit! I didn't think I would get any out of the house because my husband was in the kitchen every two seconds trying to eat another! Thanks everyone for making this thread and contributing. I'm working on some more today.

Ok so my cake balls are super gummy they arent like a cake at all....i hardly used any bc. What else can i do to change the outcome for the next batch?

that's super cute hummingbird! What did you use for the head?

I made some cake balls about a year ago but this has renewed my interest !!!!!

Your probably like me (and most of the people here too) we make our cakes moist, so when you add a binder you in essence are adding more moisture into the cake.

That's why prefer not to use bc as a binder.

really cute humminbird712!! Did you use the Andes Dream cake?

sullymel13....I found Reeces Peanut Butter Whoppers. They were cheap for a lot. Bakerella used candy covered espresso beans, but I don't think my son's PreK would have like that.

cupcakeatheart..... These I just made with the confetti box cake and BC. I have the Andes dream in the fridge. I ended up just taking a choc cake mix box and adding in double mint extract. The filling I am doing the chocolate truffle and found Andes mint cookies to crush up and add in. OH....they smell SO GOOD! I'm about to start the chocolate covered cherry ones now. I think I'm hooked onto making cake balls now!!

humminbird712, those turned out great!

Maybe this has been asked and answered, but here goes. Should the cake for cakebals be fresh, or a little bit stale. Next question, after they have been coated should they be kept in the fridge

Thanks

I use fresh cake (or cake that has been frozen). You don't have to refridgerate. They will last longer if they are, but realize that when you first take them out they may sweat a little (or a lot). Let them sit out in the open for a little while and that should go away. I usually only refrigerate a little to harden.

Auntginn- May I ask where you get your chocolates from? Thanks

For the pooling at the bottom of the cake ball ...just use a toothpick to score around the bottom while the chocolate is still wet. When they dry the pooling pops right off.

I have finally finished this entire thread up until this point. What great reading! Well I'm off to the house to try my hand at cake balls again. Made some a month or so ago and the dipping in the chocolate part turned into a HUGE mess! Now that I have a few tricks up my sleeve thanks to fellow CCers I will try it again.

The tough part isn't going to be if my DS can help or not, it's going to be picking a flavor combo.

I get mine from a commercial bakery supplier/distributor. The brand name is barcolade. It is made here in the U.S. and then sent to distributors. They have different grades of chocolate including choc. coating, which is what Wilton, Merkens, etc call candy melts.

Costco Warehouses uses this brand of chocolate, so if you have a warehouse near you, ask them who their bakery supplier is and maybe you can buy it from them. You will not normally find this chocolate in a cake and candy supply store.

Auntginn - if you avoid using bc - can I ask what you do use as a binder?

THX!

The purpose of the binder is to keep the cake together when forming the cake ball. If your cake is moist enough to form the ball without falling apart you do not need a binder, Most of us are used to using it because that is how we are told to make it.

More often than not I use, fruit fillings, cream cheese, chocolate or caramel sauce, coffee and/or creamer, applesauce, pie fillings. When it comes to binders the skys the limit. In this post I told how I baked some apples and added caramel to that and the cake. They were so... yummy. We are getting lots of orders for the holidays for those.

HTH

Just finished a batch of chocolate eggnog. yummmmmmmmm

auntginn- I tried your fork method, and they stuck to the fork!! What am i doing wrong?

Ive used a skewer for dipping mostly, beacause when ever I try using a fork or spoon, I cant get the ball off nicely and itsa BIG mess.

I need a new method because waiting for the chocolate to dry before i take it off the skewer take way too long, any help?

Cake Diva- What if you drop the ball into the chocolate, scoop it up with a spoon , tap it on the bowl to make it smooth . Then when you drop it on the parchment to dry, use a toothpick to push it off. To prevent the pooling go around the bottom of the cake ball with a toothpick and score the melted chocolate....that way when it dries it will pop right off. I also find that you need to take your time with these treats....when I rush through them they always come out messy. HTH

the scoring might do it.

It just seems to always stick to the spoon

Use the toothpick to push it off the spoon.

What is the trick to keep bits of the cake ball OUT of the white dipping chocolate??? A commercial enrobing machine would be slick!

Or a butter knife to push it off. I've done this w/ the fork & it works well.

I did thaw some balls that I froze after I dipped them. Condensation formed & it took a few hours but they did dry to the touch. They did have some spots where the condensation was but I'll be covering that up w/ drizzles anyway. And dh LOVED them & asked just a few min ago if I had anymore b/c they were "gooooood". I just baked up a spice cake & added 2 tsp pumpkin pie spice to the mix & dipped them in white almond bark