Not really wanting to roll and dip my latest batch of cake ball mixture, decided to try something new. Rolled the mixture between two sheets of waxed paper, about 3/8" thick (use dowels that size and roll the rolling pin on them like with making cookies), put this in the freezer to harden a bit, then found a cookie cutter about the size of an oreo, cut out the circles and used the molds I make chocolate covered oreos with to make cookie shaped cake balls/truffles! Using the molds was alot neater than dipping in chocolate, and alot faster - I did the first layer, let it set in the fridge, put on my little truffle "cookie", then covered the sides and top with more chocolate and let it set. Have any of you done anything different in your use of cake ball mix?

deb

Wow what a great idea, Deb! So far the only different thing I've done for cake balls was to shape them like easter eggs. I know, not that exciting but I do like your idea

I purchase mini flex molds and use the mix in them, but I still have to cover them.

I think someone rolled out their cake ball mixture and froze it, then cut it in squares and diped them. They looked like little Petit Fours. I think I am going to have to try this, thank you for sharing.

havent tried this. Ive jst been making the balls. im curious though of what flavor liquid people are using for them.

OOOH - I like the square petit four idea! They are thicker and would be easier to dip than it is to cover square pieces of cake!

I've used ameretto, vanilla, carmel, hazelnut. They are all really good.

I've used ameretto, vanilla, carmel, hazelnut. They are all really good.

I have used Baileys Irish cream and chopped toasted sliver almonds, before dipping them in dark chocolate. You can't have just one!!! mmmmmm

I've used everything from alcohol (Bailey's, Godiva, Kahlua, etc.) to leftover fillings (caramel, cream cheese, strawberry, etc.) as a binder.

The options are endless!

I too love the petite four idea - a must try for the next bridal shower! Thanks