I am pretty new to these forums and have learned so much from all the great people here who are willing to share their knowledge. I ran across several threads that discussed "cake balls", so this week I made four different cakes so that I could practice some of the things I have learned here. I made the extras into cake balls and they turned out pretty tasty, so now I thought I would share with all of you.
I used my Weight Watchers scale to measure each piece at just under 1 oz. so they were uniform sized balls. I added 1Tbs. of liquid to each cup of cake crumbs as suggested in one of the forums. Here are my combinations:
WHITE ALMOND SOUR CREAM CAKE--softened cream cheese frosting
BAILEYS IRISH CREAM CAKE--Bailey's Irish Cream Liqueur
DARK CHOCOLATE KAHLUA CAKE(4 cups crumbs)--2 Tbs. heavy cream,
2Tbs. Frangelico Liqueur, and 1/4 cup mini semi sweet chocolate chips
SHUBOX COCONUT LAYER CAKE(4 cups crumbs)--2 Tbs. heavy cream,
2 Tbs. Kirsch(cherry liqueur), and 1/4 toasted, finely chopped pecans
I hope you enjoy these ideas half as much as I have enjoyed all the things that you have shared here on CC.
Thanks Lilybird
Thanks Lily! I'm going to print this and try it next time I do cakes, which will probably be oh say tomorrow...
i agree these sound delish, thanks for posting
Thanks for reading my Cake Ball recipes. Makes me feel like I am one of the bunch now!!! As for the Weight Watchers scale, I was going to put in my post that it has never been used for dieting, but I didn't know if I could be that blunt or not. I was laughing as I weighed those calorie laden cake balls thinking how appalled my leader of the past meetings would be. And just wait until they get dipped in chocolate!!!!! Lord that little scale will be just mortified!!!
Thanks again
Lilybird
I LOVE CAKE BALLS!!!
I could just kiss whoever came up with that idea 
(ok maybe not-want to avoid a lawsuit and all-lol)
they are so versitile-I made ones with chocolate cake, mini chocolate chips, raspberry coffee creamer and covered them in chocolate-YUMMY!!!
and tomorrow im taking carrot cake leftovers and making cake balls with cinnamon cream cheese-covered in white chocolate!!! MMMM...
I've tried cake balls twice now and I'm still having problems. Hopefully you all can help. My problem is with getting the chocolate to melt enough. I've tried the microwave and a double boiler. The chocolate just doesn't get liquidfied (is that a word) enough for me to roll the balls around in it to coat. The thickness causes my cake balls to want to come apart. I would love to know what I'm doing wrong so I can correct it and try all these wonderful combinations you all have. Sorry this is long, but
I can really use you help.
lilybird, your flavors sound wonderful!!
Gale, you can add a tbsp. of shortening to your chocolate to get it a little thinner. I melt in the micro first, then keep over a pot of simmering water to keep warm as I dip.
Instead of rolling them around in the chocolate, try using a dipping fork. Break the middle two tines off a plastic fork, then set the cake ball on top of the fork and generously spoon chocolate over it. Then tap the fork a few times against the edge of the bowl so the excess runs off and the chocolate smoothes.
I roll my cake balls with plastic gloves on to get them nice and smooth and I also chill them in the freezer for a few minutes, seems to solidify them a bit and decrease the crumbs. But don't dip completely frozen or the chocolate may crack as they thaw. But that can always be covered up if you drizzle a contrasting color icing over the balls once the initial coat sets.
Good luck!
My favorite thing about your post is that you used your Weight Watchers scale. Ironic and hilarious!
Your combos sound great! Everyone I know who has ever tried one just adores them.
Have you tried coating them in a chocolate shell yet?
I agree...when I saww that you used your weight watcher scale...I almost bust into laughter....love it...damn the scale 
Yum!! Those sound great - I have a bunch of cake scraps calling my name so I'll have to try these
I thought I would post the dipping chocolate recipe that I have come up with as it works well for me. It dries shiny and you can handle the candy without it leaving fingerprints.
6 Oz. of good semi sweet chocolate chips
3-4 Oz. of good chocolate candy melts
2 Tbs. of butter
1/4 of a bar of food grade paraffin wax
I melt the wax in my little "antique" double boiler. I melt the chips and butter together in a little glass bowl. Then I stir the chocolate carefully into the wax and keep it warm over the water. This way the wax doesn't splash up on the sides of the pan. Its a pain to clean up the wax otherwise!!!!!
QUESTION--When you make these cake balls, should the mixture that you form into balls be crumbly or more like playdoh? When I made mine, I used 1 cup of crumbs to 1 Tbs. of liquid and they were smooth when I formed them into balls. The cakes were very moist and the centers were almost like cream centers when I was done!!!!!
Thanks everyone
Lilybird
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