I need some advice. I have been leaving my cake balls at the shop my friend works at for the customers to try. Well, it generated me an order for 2lbs of cakes balls. Is this an unusual way to sell them? Should it be by the dozen? Also, they will be covered in chocolate, what would you charge?
I though if it was by the dozen, I would charge about $3. But, I have a batch made up now that is only about 12 1/2 oz, w/o the chocolate covering, that I can get almost two dozen out of. Also, do you sell this like candy or like cake? IE; candy by pound--cake by size.
Please help if you have any suggestions!!!!!!!!!
TIA Tabby
I charged 15.00 for a batch of cake balls which was about 45-50 small balls... (giggle) 
ANYWAY!!! Sorry Im in a silly mood today exhaustion kicked in...HAHA and if they want large balls I add $5-$10 depending . They said I wasn't charging enough but that what I charge. Ones that have ordered them have tried making them and said they are to time consuming and theirs just dont taste like mine..lol I don't do anything special except stick my fingers in em! 
Don't know if I helped any but that what I have done. Good luck
I think I would be more apt to sell by the dozen .....treat em' more like cupcakes! Because you can't get the same weight everytime!1 I mean they're hand rolled ...you're not a machine...I would just explain to the person that you would prefer to do it this way...because if you sold them by the pound some people might get 20 and some 25 and you don't want anyone to feel short changed. It would be easier to figure up portions too........if she has a party or whatever and wants to figure 3 per person,e tc....then that would make it a ton easier to figure out how many she needs to purchase as well.
I sell mine by the dozen. I get $7.00 a dozen. They are usually big enough for at least two good bites. And these are one of my most sold items. And depending on what they are for well dictate how I package them.
Okay, I know you guys are gonna probably laugh at this one. However being fairly new to CC, I'm still learning. I've been watching and hoping to figure this one out for myself, but hadn't. 
So......I just gotta ask. What in the world are cake balls? 
Be easy on my ladies. 
- Ellie
I use my tablespoon measurer to scoop them so they are pretty even. I also did one batch yesterday with a kisses maker that was my sons. So my friend and I decided to call them "cake drops" and not use the "kisses" in the name. I put pix in my file. You guys are such a great wealth of info. 
Thanks so much.
Tabby
lol Ok not to change the subject or anything but we sure talk about cake balls alot on here......lol Shame on us we need a new name for them like Hmmm what's a good name ???
We need to come up with a unique cake central logo name for our famous cake balls... Anyone game?
lol@hubby he said "Cake Droppings" 
Uhhhh NO! (and to think he was proud of that)
New name... Hmmmm
Okay, I know you guys are gonna probably laugh at this one. However being fairly new to CC, I'm still learning. I've been watching and hoping to figure this one out for myself, but hadn't.
So......I just gotta ask. What in the world are cake balls? Be easy on my ladies. - Ellie
They are leftover cake made into candy from cake pieces with binder, dipped in chocolate There are many good threads and recipies on CC for these. Hope this explains it. 
I know there are lots of recipes out there but I was wondering which one do you guys use? I have tried 2 different recipes and they were both flops I had to trash them. Please help I would like to make these instead of throwing away all of my cake tops & scraps, I waste so must cake doing this.
Thanks
Jackie
Here is a recipe posted by cmarkins
cmarkins wrote:
Cake balls are very easy to make and taste delicious.
Here is a condensed version of the steps I follow:
1. Bake a sheet cake following directions on the box.
2. Crumble cake into a large bowl.
3. Stir in a can of frosting that compliments your cake flavor.
4. Roll by hand or use a cookie scoop to form balls.
5. Place balls on a cookie sheet lined with waxpaper.
6. Put cake balls into the freezer for 15-30 min. (helps them stay together when dipped in choc.)
7. Dip into melted chocolate or white chocolate one at a time and put on waxpaper to dry. (I use chocolate from DollarGeneralStore called Almond Bark - it's fairly inexpensive and melts nicely in the microwave. Name is misleading, it does not contain nuts)
8. These stay fresh sealed in tupperware for up to two weeks. Finished cake balls can also be stored in a sealed container in the freezer for a few months.
Flavor ideas:
Strawberry cake, strawberry frosting, dipped in white choc.
Choc. cake, choc. frosting, dipped in choc.
Carrot cake, cream cheese frosting, dipped in white choc.
Red velvet cake, cream cheese frosting, dipped in white choc.
Almond cake, white choc. almond frosting, dipped in white choc.
Yellow cake, french vanilla frosting, dipped in choc.
Cherry cake, vanilla frosting, dipped in choc.
Combinations are really endless. My faves so far are carrot cake and almond cake (like wedding cake).
Hope these instructions are clear. It really is a simple process with room for trial and error. The dipping part takes some practice so don't get discouraged on the first batch. The finished product is really worth the effort. I get about 80 cake balls per cake mix using a small cookie scoop.
I am making some this weekend for my daughter's birthday party. Will post a pic when they are done. I also made some for my brother's rehearsal dinner a few weeks ago and they were a huge hit.
Here is the other one that I use.
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!
Well...............
I delivered my order of 3lbs of cake bites this morning. I also showed her my "portfolio" of cakes. She also let me leave a display of cake bites and business cards at the office. She shared them w/ her parents this afternoon and said that she will do all she can to get my name out to everyone she can to get me business. She also said that when her or her family need a cake she will be sure to give me a call.
Yesterday when I left the office after getting the second order I was so excited I just pumped my arm, did a little hop, and said"YES"!!!
I was all smiles when I got home then and today after my delivery.
Thanks everyone here for all the advice and support you share-- and Cookieman for the cake ball recipe that I use.
Tabby
I sell a dozen golf ball size cake balls for ten dollars. I have friends that buy some just to keep in their freezer to have whenever a chocolate craving kicks in
If any of you have the Wilton ball pan, that works awesome for dipping the balls. The pan sits perfectly over a 1-1/2 qt saucepan. Just make sure the water simmers (no boiling) and sit the half ball pan in the pot. The chocolate, candy melts, almond bark (whatever you use) stays melted and the pan isn't too deep to have to dip into. Since you have two pan halves, you can have one with chocolate and one with white.
Okay, I know you guys are gonna probably laugh at this one. However being fairly new to CC, I'm still learning. I've been watching and hoping to figure this one out for myself, but hadn't.
So......I just gotta ask. What in the world are cake balls? Be easy on my ladies. - Ellie
Don't feel bad, I was doing the same thing-trying to figure out what they were by reading the threads also. I usually end up giving all my cake tops and scraps to my DH and the kids with a bowl of buttercream or tossing them out. I'd love to know how to make them 
If any of you have the Wilton ball pan, that works awesome for dipping the balls. The pan sits perfectly over a 1-1/2 qt saucepan. Just make sure the water simmers (no boiling) and sit the half ball pan in the pot. The chocolate, candy melts, almond bark (whatever you use) stays melted and the pan isn't too deep to have to dip into. Since you have two pan halves, you can have one with chocolate and one with white.
Cool idea I'm always looking for some new way to use some of those pans.
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