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How About A Serious Thread About Cake Balls? - Page 4

post #46 of 1361
Thread Starter 
cathie_shinnick- oh nice seasonal!
post #47 of 1361
Yes it is , I always get excited when I see the first cartons of egg nog in the grocery store. The last batch that I made was chocolate fudge cake with caramel icecream topping as binder. They never made it out of the house!!!!
post #48 of 1361
Thread Starter 
the egg nog ones... do you dip them... same with the caramel!
post #49 of 1361
Please include advise on what kinds of chocolate to use for dipping and how to dip. I have not made any yet but I want to try these little things - they sound sooooo darn good. I have a nice sized bag of cake pieces in my freezer now I just need to decide what kind to make, what binder to use and then what chocolate to buy for dipping. I am anxious to hear what the Cake Ball Pros have to say.

Wonderful idea Bobwonderbuns!!!
post #50 of 1361
I use the eggnog and caramel as a binder. I dip the eggnog ones in white chocolate flavored with eggnog candy oil drizzled with choc. The caramel ones I dipped in semisweet and drizzled with some melted caramels. I want to try caramel apple combo next.
post #51 of 1361
Thread Starter 
o-m-g... caramel apple sound great!
post #52 of 1361
Thread Starter 
Quote:
Originally Posted by Peridot

Please include advise on what kinds of chocolate to use for dipping and how to dip. I have not made any yet but I want to try these little things - they sound sooooo darn good. I have a nice sized bag of cake pieces in my freezer now I just need to decide what kind to make, what binder to use and then what chocolate to buy for dipping. I am anxious to hear what the Cake Ball Pros have to say.

Wonderful idea Bobwonderbuns!!!




The best kind I find are the melting wafers with a little shortening added to thin it out.

To dip, I use a skewer (if you have a dipping set use it) and I gently tap it to get rid of the acess chocolate, then i rotate them liek they are on a spit till they are dry enough to take off, this gets them perfectly round with no pooling at the bottom!


As for what binder or chocolate... as you can see its endless!
post #53 of 1361
I would love to get that tangy apple flavor for the binder and use a caramel cake.....I guess I will be baking caramel cake tomorrow!!!! lo
post #54 of 1361
Thanks for starting this thread - I'll post my recipes later! icon_smile.gif
post #55 of 1361
Thread Starter 
no problem cookie!

I was thinking apple cake and caramel icecream topping, dipped in milk chocolate and peanuts!
post #56 of 1361
Perfect timing...I am going to try to sell some for the holidays. Does anyone use a scoop for the cakeballs-like a #40-or is that too big?? What are some of the packaging ideas?
How you think when you lose, determines how long it will be until you win.
Gilbert Keith Chesterton
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How you think when you lose, determines how long it will be until you win.
Gilbert Keith Chesterton
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post #57 of 1361
I personally like anything see thru. But for the dozen I found a long and thin clear plastic box from the floral supply store. Its intended for a single rose but holds the cake balls perfectly. I tie a bow on them, label it with the flavor or flavors when mixed and off they go.
Virginia 323.253.8213
www.urbanainez.com
He is the man of my dreams, my prince; He gives me the desires of my heart, He completes me. His name is Jesus
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Virginia 323.253.8213
www.urbanainez.com
He is the man of my dreams, my prince; He gives me the desires of my heart, He completes me. His name is Jesus
Reply
post #58 of 1361
Ok, I really want to try these again cuz the first time I made them they didn't turn out too well. so a few questions....what are you using to skewer the balls? I tried a slender bamboo stick and they fell off! Can you dip more than one ball at a time? And what do you all use to get fine drizzles on these? I used a small squeeze bottle but my lines were too thick. And drizzling from a spoon just doesn't do a neat enough job. Please help this hopelessly cake ball impaired baker. I so want these to turn out.
post #59 of 1361
Thread Starter 
cib- I use the bambo ticks, sounds like your balls werent cold enough.

I use a icing bag to do my drizzles
post #60 of 1361
Quote:
Originally Posted by cgarner

Chocolate cake/bc icing/crushed peppermint (AWESOME!)
chocolate cake/bc icing/crushed thin mints



Thanks again for all these lovely recipes, I was just wondering if you could explain what you mean by crushed peppermint and crushed thin mints? (English is not my first language and I'm a bit confused icon_confused.gif )

And, does anyone have pictures of their cake balls? I'd love to see them icon_biggrin.gif
There is no better therapy than baking a cake - well, perhaps eating it.

Take care of the Earth, it's the only one we've got.
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There is no better therapy than baking a cake - well, perhaps eating it.

Take care of the Earth, it's the only one we've got.
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