I know I have seen this posted before....but could someone please give me a good and easy recipe to make cake balls. Someone posted a picture of some today....and they looked really good!!! That would be a nice thing for customer to sample. Thanks!!!!
traci

Here is Cookieman's recipe...


2 cups crumbled cake scraps
2 tablespoons confectioners' sugar
2 tablespoons cocoa powder (if cake scraps are not chocolate based)
1/4 cup chopped almonnds (or any other nut you like, or mini-chocolate chips, or M&Ms, you get the idea!)
2 generous shots of amaretto (or any other liquer you may like, a good non-alcohol substitution is any flavored coffee creamer)

Put all ingredients in a mixer and mix on medium speed until the ingedients form a ball. If the mixture seems too dry, add a bit more of the liquid used to make it moist enough to form into balls.

I use a tablespoon cookie scoop to make the balls uniform in size. Roll the scooped dough in your hands to form a nice smooth ball. Allow cake balls to set on a parchment lined cookie sheet for a couple of hours, then dip them in chocolate(following) or roll them in confectioners' sugar or cocoa.

Melt 1 lb. of candy melts and add approximately a tablespoons of crisco to make it a bit more smooth. Also, put the container (in my case, a pyrex measuring cup) of melted candy melts in a very hot (I use amost boiling) water bath to keep the chocolate fluid. dip balls into the chocolate using a spoon and a dipping fork (in my case, a plastic fork with the two middle tines cut out) Don't worry if the dipped balls have a "foot" at the base after drying. You can break some off after they have hardened and once they are in the little cake liners, no one will notice. Also, you can decorate the tops with just about anything, sprinkles, candy confetti, chopped nuts, etc. before they dry. Or after they've dried, pipe designs with royal icing or melted candy melts of differnet colors!

thanks for the recipe! I do not drink coffee...does the coffee creamer taste like coffee???? anything else I could use as the liquid????
traci

No, the coffee creamer tastes like whatever flavor you buy, like, the Amaretto tastes like amaretto cream, the french vanilla tastes like french vanilla cream.....I drink coffee but don't use these in my coffee, I just keep a little container on hand for recipes such as this one......of course you could always use a flavored liquor, but since you aren't baking the cake balls if children are going to be eating them, it wouldn't be a good idea to use the liquor.

Hi,
I used the lorann flavors in mine. Some of them are strong, so you may need to go sparingly then adjust to taste. These were so much fun to make!!!

Have fun making yours!
Leslie

WOOHOO!!!
Just made some tonite. They are great!!! I see what I'll be taking to Christmas parties this year. What would someone charge for these?

I seem to be having trouble typing--Hum??? Too much amaretto, maybe??? HeeHee!

LOL Mac!!! Feeling Tipsy?

Your office will love you!
Aren't they delicious?

Leslie

To make cake balls, I simply use the crumbled cake scraps, with a little bit of left over buttercream. I add enough buttercream to hold the mixture together, it really doesn't take a whole lot. I stir it all up, form it into bite-sized balls. I then take the naked cake balls (on a cookie sheet) and cover them lightly with plastic wrap and freeze until firm. Then I dip them in the chocolate of my choosing.

So easy and super good!

I think I will make some this week. I am going to try the recipe luv2cake suggested. Thanks for all the recipes!
traci

Made some more tonite. Used luv2cake's recipe for 1 batch, and used cookieman's recipe--only substituting raspberry liquer for the amaretto. Just let me say--YUM!!! on both. They both have the taste and consistency of truffles once they are covered in chocolate.

I made these for the first time tonight using Cookieman's recipe and they were awesome! I had company over for dinner and they thought they were the best tasting little treat they have ever had...well, my friends went to another friend's house to offer them a sample and they want to order some for their big Christmas party that they always have...about 100-200 cake balls...but I need help!!!

What should I charge??? My husband and I figured out that it costs me $0.42 to make one cake ball. These are the size of an ice cream scoop...like a golf ball...which I think is a good size.

Any ideas out there? Also....how should I package these? In a box or wrapped with cellophane on a plate.....I just have no idea!

Desperate in AZ,

Annette

Hi Annette-
I don't have any advice to offer on pricing, that is my weakest area in cake decorating - I have a hard time deciding on a fair price.

But on packaging your truffles, you could put each one into a mini cupcake wrapper (or some bakery stores sell truffle wrappers) and let the chocolate harden. Then you could place them in either a cake box with some tissue paper or since it is Christmas, you could use a decorated Christmas shirt box with some festive tissue paper.

Congratulations on the order!

OHHHH!

Thank you for the packaging idea...I never thought about that. I really think that would work out quite nicely! Now for the pricing part!

Thanks again,
Annette

I'm trying to figure out pricing, too. One site that I went to (don't remember which one), had theirs priced at $11.95 for 1#, $22.95 for 2# and $32.95 for 3#.

Well Annette, after thinking about it some more, I think that if it costs you $0.42 to make each cake ball then you could double that to get $0.84 each or say $10.00 per dozen.

If you use the recipe that I use, you could still charge the same, but it would be so much cheaper to make.....just a thought.

Brandi