I don't know if this question had been asked yet...I haven't had a chance to read through all 41 pages yet (but I will!) With the smores and rice crispies cake balls, has anyone tried mixing the krispies or graham cracker chunks in with the cake? I know with the graham crackers especially they might "dissolve"or at least soften with the moisture, but wouldn't you still get the taste? That way you still get the smooth ball on the outside? Just an idea. Haven't had a chance to try it yet. TIA

I am having problems with my dark chocolate!! (I used the Melt n Mold sold at AC Moore.) What is happening is the chocolate dries chalky ...no nice sheen. What are you all using for dark chocolate? This has never happened before.

I just went to a class yesterday to get my kitchen certified as a domestic kitchen for resale purposes. A lot of the time was spent on discussing food safety. The concept is that most baked desserts are fairly shelf stable at room temperature because there is so much sugar in them. There is a test they can do on the product to test the "water activity" and it can tell you if it is safe to leave it out on the counter for any period of time. He said that almost every one of the frostings he had tested were safe. I may send him a cake ball after Christmas break (he is a prof at UT) to see what he has to say about it.

Has anyone used a liquor based simple syrup as a binder for their cake balls? I made a hazelnut and an espresso cake and wanted to use a simple syrup with Frangelico and Khalua. I am not sure how this would turn out and am curious if anyone has experience with it. What ratio sugar to liquor would you use???

Any help would be greatly appreciated.

-Jackie

Good morning,

I apologize if this question has been asked previously , as I haven't read every page of this thread (yet). But if anyone would so kind as to explain/tell me how these are made, I'd really like to try to make some! I've seen so many great sounding/looking combinations.

TIA

I know! There's so many pages! Check out pg 39 (post near the bottom) has a link to a Google Document with instructions and suggested flavour combos. Short answer is that cake balls/truffles are cake and icing combined, then dipped in chocolate. Yummy!

Pagea, check bakerella.com lots of ideas, recipes, and tips and easier to navigate than this thread.

ESQ, I just made chocolate cake balls with a chocolate icing that I made with Creme de Cocoa. I used the creme de cocoa as the liquid the thin the buttercream, essentially 2 tablespoons or so. taste is yummy in a rum ball sort of way. In other words you know there is liqueur in there.

Thank you so much CrazyCakes13 and deMuralist! I'm very appreciative.

I just made these last night, and OMG! I used chocolate and white cake scraps, mixed with marshmellow creme, dipped in chocolate and rolled in chopped walnuts. They were a big hit. Wow are they good. I want to try some with Bailey's Irish Creme and Kalohla.

Too bad I've already mixed up my cake balls - Creme de Cocoa sounds so good - I might just have to bake a cake so I can make them for a party this weekend!

Well, after reading the entire thread on cake balls, I was "forced" to try my hand. As I was reading through everyone's ideas,I jotted things down on my sticky pad and made my list of "want to try"'s. I started with a german chocolate cake and a lemon cake. I baked each according to the directions on the box and let them cool completely and uncovered overnight. The next evening, I broke the cake up and put it in my kitchenaid and used the wire whip attatchment to crumble. That worked GREAT!! SO with the chocolate one, I added about 1/2 can of pecan coconut frosting and used my hand to mix it into a sugar coolkie dough-like consistency. I don't have scoops as some of you do but I did have a round coffee scoop in the back of the drawer and it worked well, made the balls about the size of a cherry tomato or large grape, basically two bites worth after being covered in chocolate. I used some chocolate almond bark with a handful of milk chocolate chips and two squares of unsweetened chocolate as my coating. Used the toothpick method and found that as the chocolate cooled, it made the balls heavy and occassionally they wanted to jump off the pick. I was going to get fancy and drizzle dark chocolate over them but it was getting late. With the lemon cake, I just mixed a brick of cream cheese with roughly 1/2 cup of powdered sugar and mixed it in the lemon crumbs. Covered them with white almond bark and a little sprinkle of light yellow sugar. They were quite good. I'm going to experiment with other flavors this weekend and I want to thank all of you for the helpful tips and ideas, the generosity on this site is amazing.

Sorry, I'm not sure if my email notification is acting up on this topic. I used the cricut cartridge called TAGS, BOXES and More. The specific box was the one looks like a heart at top when it closes. I put one cakebite in the box. I was able to do 2 up on the cricut expression. The size I do believe was 6.0 or 6.5. I will post a picture little later. I did buy the SCAL and purchased a font from a lady is has about 45+ boxes (way more than the Cricut cartridge) some are really cute.

My favorite Christmas cakebite by far has ben my peppermint flavored. Used peppermint extract in my batter and dipped in white chocolate. It is very rare that I use "binder" for mine. They are already very moist and scared they might be to moist. I tend to add all my flavoring to the cake batter. It the method that works best for me so far. I have tried some others and the amount of icing was really to sweet for me and to "wet".

Someone asked about chocolate. The type of chocolate I use is Merkens. I notice a difference with the chocolate when I use paramount crystals instead of oil to thin it. I plan to pay closer attention...who knows maybe my eyes are playing tricks on me..lol

I made a bunch of "cake truffles" for everyone at my office and thought I'd share the shapes and flavor combinations. I put them in a square box and cut up some egg cartons to make nine holders for the nine different truffles. (Lined with food-safe tissue paper so that the cake balls did not actually touch the egg cartons.)

CAROB-GINGERBREAD TEDDY BEARS
Gingerbread cake, cream cheese frosting, carob coating. Used a mold to form teddy bear heads. Candy eyes (the kind you can buy in bulk) and an upside-down heart sprinkle as a nose.

BUTTER PECAN POTTED POINSETTAs
Butter pecan cake and lots of pecan chips, caramel frosting binder. Molded in a small garden pot mold. White vanilla candy-melt coating. Piped on poinsetta on top (vanilla buttercream).

WHITE (CHOCOLATE) CHRISTMAS POLAR BEARS and SNOWMEN
White chocolate cake, vanilla frosting binder. Dipped in white chocolate. These were simple balls (with ears added for bears) and piped-on details. (I wanted to do fondant carrot noses and scarves for the snowmen, but ran out of time.)

COOKIES FOR SANTA, LEFT BY THE TREE
Crumbled sugar cookies with vanilla frosting binder. Molded in a waxed-paper-lined paper cone cup. Dipped in green candy coating. White candy stars on top. Piped-on ornaments.

CINNAMON GIFT BOXES
Cinnamon swirl loaf cake, vanilla frosting binder. Molded inside a small square cookie cutter. Dipped in green candy coating. Piped-on red vanilla buttercream ribbons and bows.

ALL LIT UP LIKE A CHRISTMAS TREE! (Non-alcoholic)
Eggnog cake with vanilla frosting (with a little rum flavoring added to the frosting). Molded in a tree light candy mold. Dipped in yogurt coating. (These were my favorite!)

COCONUT SNOWBALLS
Coconut cake with vanilla frosting (with a little coconut flavoring added to the frosting). No coating; rolled in powdered sugar.

RUDOLPH THE RED-NOSED REINDEER
Brownies (no binder needed) molded into deer heads. Cocoa lite candy coating. Candy eyes as above, and a round red candy nose. Antlers were like Bakerella's (alphabet pretzels that I found at my local Meijer grocery store--used F, Y, and S pairs), but dipped in butterscotch coating.

RED VELVET SANTA HATS
Just like Bakerellas.

I don't have photos yet, but will soon. (But not of the prettiest ones; those were all given away!)

I hope I do this right. Here is a picture of favor boxes I did for a recent bridal show. I ran out of room on the table so I put the cake on top of the favor boxes. Each box had a cake bite and brides were able to take a box. I used really think cardstock for the boxes.

Great display Auntie!

Thanks ENDIMION for such a detailed description of your flavors, they all sound yummy! Did you come up with the cake flavors or did you pick them out off the cakecentral recepie file? Thank you!

I love the little boxes Auntie!
Edna

endymion.... thank you for all those flavors... WOW, they sound so good~!

AuntieRa_Ra... Gorgeous display.. It looks like you must do a lot of those cake bites... way to go~!

Would appreciate some advice here.....

I am doing a wedding next weekend - vanilla cake with custard filling.
Asked to do some cake balls with the cake and thought to mix the cake crumbs with some of the custard filling. But, also want to give it a bit of
a liquor taste as well..
Can anyone suggest what I might add with the custard filling as a binder??

Charmaine, what flavor is the custard. Also I would consider putting the liquor into the cake crumbs first then adding just bit by bit the custard filling. As noted before it is sometimes not actually needed as a binder and the liquor would have more flavor. I am thinking French Vanilla Kahlua.

Auntie, your stuff is beautiful, do I understand you correctly in that you actually made each box?

I am finding that my cake balls work best when I can add the "binder" in 3 separate parts. One part is the punch of flavor-in the red velvet that would be cream cheese. The second part is the sweetness. Since I have adjusted my cake recipes so that they are not very sweet at all I sometimes have to add some powdered sugar in this step-especially if using a dark chocolate dipping chocolate. The 3rd part is the moisture-in the red velvet cake it is unsweetened almond milk rarely more than a 1/4 C. I find that the 3 part binder gives me the most control and the best flavor in the end.

Manotas, on one occasion I have actually had cake balls on my counter for 6 days (there were a lot of them-I had made them for a visitor with a major sweet tooth), and they were just as good on the 6th day as they were on the first.

tortitas, for the flavors, most of them were my own whims but I do (haphazardly) read the CC forums, so some of the ideas surely came from here!

I know I found the carob and yogurt wafers online, and then figured out how I could use them for a couple of the cake balls. As I said, the one dipped in the yogurt coating was actually my favorite... seemed a little less over-the-top sweet than the others.

And I discovered a new favorite cake recipe for the eggnog cake. I surfed online to find it... have never been too good at navigating the CC recipes.

Purposefully avoided using anything that would need refrigeration, since some of the boxes were going to sit at the office for hours or days before the recipient opened it...

I'll attach my photo, but remember these are my "uglies" (leftover after giving away all the pretty ones).

I love seeing creative cake truffles.

I did eggnog for my dd's MDO Christmas party. I just made a yellow cake w/ Lorann eggnog flavor & eggnog creamer. I also added some of both to the canned cream cheese frosting. b/c it thinned it I just added ps until it was back to normal consistency. Now back to finish off that batch to take to my hairdresser tomorrow.