thanks for the input, seems ive been making them WAY too big!

First, thanks for all the great advice.

Second, question...
for those that use the food processor to make the crumbs, do you also use the processor for mixing in the binder? or would that make it too gooey?

Thanks!

I reckon my balls are too big...I've been using the lavendar handled disher (#40)

ok im making blackforest cake balls today, and carrot cake ones!!!!

Will post pictures when im done!! First day to try out my new scoop!

Ok...I made some Oreo ones with Candy Cane Joe Joe's form Trader Joes.....YUMMY!! The reason why I made them was to test out all of the tips from this thread.
I cut down on my time by at least half using the toothpick dipping technique! I am so excited!! Thanks to all of you that have posted your tips!! Keep them coming!!

ESQ I used the spoon method last time & while they came out smooth on top I had problems w/ them coming off the spoon. then I ended up w/ thin spots in the chocolate where the spoon dragged acrsoss the chocolate as I lifted the spoon

I tried melting milk chocolate chips tonight. they turned out smooth, but the chocolate in the bowl set up WAY too quick. I'm about to go back into the kitchen & see how it'll work w/ the double boiler method & chips.

Cake diva, Will you post the recipe for the black forest cake balls as well, if you don't mind. I would love to try that one. Sounds delish!!!!

All4cake, my scoop is a #40. I think #60 is too big. The #40 fits nicely in the mini cupcake liners too.

Auntginn, I don't know how cakediva did hers, but I would do a Devil's Food w/ Cherry Pie filling (or cherry buttercream if you don't like the pie fillings) & dip in White Chocolate.

I don't know how many people would go for it, but I may try fruit cake cake balls or jam cake cake balls closer to Christmas. I love both of those cakes & they are tradition here in the south

Oh Wow! myDF would love the fruit cake ones. He cannot have Christmas without fruitcake. Thank you Dandelion for the idea. Would you dip those in dark or white chocolate?

auntginn- yea i used chocolate cake, cherry pie filling, and milk chocolate, then i put shavings on top (like the cake would have been)

will have pictures soon

I can see that this holiday is going to be like all the others. Everyone I know will put on another 10 - 12 pounds and lovin it. So many flavors coming up. Forget all that other stuff, give me cake balls.

Auntginn, I think I'll end up going w/ white chocolate. A lot of times I'll pour a simple confectioners glaze over my fruit cake. It kinda balances the bitterness that can sometimes come w/ candied fruit. I think I'll probably finely chop the fruit so it'll be easier to roll & I don't think binder will be needed. But......if I can find a way to make a traditional cake that tastes like fruit cake.... I'll do some recipes analysis & think on that one.

While searching for cake mix fruit cake I came across some yummy looking recipes. Even if you don't follow them exactly (I'll go liquorless to be kid friendly) it gives a good idea! Gotta say I would charge more for them b/c the fruits are NOT cheap

http://womansday.ninemsn.com.au/food/campaign1/23501/christmas-pudding-truffles

http://www.exclusivelyfood.com.au/2006/12/christmas-truffles-recipe.html

http://www.recipegoldmine.com/candytruffle/fruitcake-balls.html


http://allrecipes.com/Recipe/Fruitcake-Truffles/Detail.aspx

Okay everyone I've updated the recipe links! Click on the link in my signature and go to page 6 for the updates!

Has anyone noticed when they melt the candy melts in the microwave that it is thick and clumpy? For example, when you put a spoon in it and scoop a little then pour it back in the bowl it is not a nice 'stream' it kind of 'plops' ? Nice description. lol

Gourmetsharon, I am in no way a pro, ; I've learned so much from this thread and I just kind of winged it on incorporating the binder/icing - I thought the food processor would be a great way to get it distributed very evenly throughout the crumbs - my gamble worked.

I also find it 10x's easier to dip when make cake pops (lolipop sticks). I like the more elegant look of truffles but for now it's just for my kids and they love eating them off of lolipop sticks plus I get the added bonus of them making less of a mess. My 2nd preferred way to dip is using a candy dipper (long skinny handle with thin oval shaped frame at the bottom) 3rd is a plastic fork w/the middle tines removed -push off with a toothpick.

I made some test truffles with a #40 disher-I think they are just too big. I am going to try a #60 next. The number that is on the disher is the # of servings you will get from a quart...therefore, the larger the #, the smaller the size! They are made by Vollrath and can be bought online or any restaraunt supply store.
I took some w/ me on a home visit to my mom's. My 2 older brothers were there & I asked for their honest opinion-they loved them & said "whatever you want to sell them for, you need to double it!".

For those that make them with liquor-do you just use enough to work as a binder?? What combos are popular when using liquor? Sp??

I don't own a #60. But I think I'd get that much more tired of rolling them bad boys out if I did.

This is my first post here are a few yummy cake ball ideas from my website Banana ~cake with chocolate Kailua frosting
strawberry cake ~fresh strawberries and vanilla frosting
Peanut butter~ peanut butter cake and frosting
Red velvet ~cream cheese
Lemon~ lemon cake with vanilla frosting
Orange Sunshine~ orange cake with blackberry buttercream
Cappuccino~ white cake with coffee buttercream
Coconut Rum - coconut cake with a light rum frosting
Lime Margarita~ fresh lime cake with a touch of tequila.
Pink Champaign ~ raspberry buttercream

cakecontessa1, those sound delicious!

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1523534&done=1

my carrot cake balls!


Cakecontessa!! those sound great, do you have anymore that contain alchol??

Those look really good cakediva!
Edna

thanks!

Ok I've read this ENTIRE thread looking for the answer to one question. I want to make cake balls using coffee creamer. I have some awesome flavor coffee creamer in powdered form, my plan is to reconstitute for my binder.

Will the cake balls need to be refridgerated? I know if I use cream cheese as a binder it's a must but if I use the coffee creamer (dry or liquid) what's the general plan?

Thanks! I think I'm going to make the turkey ones for thanksgiving

CakeDiva, those are adorable.

CakeContessa, thanks for sharing, sounds delicious. Now I'll have to make them, because I need another flavor to feed my family's new found cake truffle addiction, lol.