Now that I have all this lemon cake left over here I thought I would try to make some cake balls. Any ideas about adding flavoring or whether or not it would taste funny dipped in chocolate? I was going to try the recipe here on CC. I have a crumbled 11 x 15" cake. any idea how many cake balls that would end up being?
Thanks for the help....again...lol
Bump I am not a lemon person so don't know Maybe roll in powder sugar. Just a thought
Powdered sugar sound great. White chocolate should be good too.
powdered sugar as suggested or white candy melts (vanilla)
I make my cake balls just smaller than a golf ball and I get about 42-45 from a 11X15
I was thinking of turning them chocolate or maybe using some white chocolate.... I have ganache that I made last week (choc.) do you think I could melt that and use it to dip them in?? 
I always dip lemon in white chocolate candy melts. They are delicious!!!
I get about 50 to 60 per cake mix (Betty Crocker).
imartsy-I think your spice cake would go well with white candy melts (vanilla) I have some carrot cake in the freezer and when I get a chance I am going to make some cream cheese icing and make it into little balls and make the carrot cake ball around that then dip in vanilla candy melts. That way the cake ball would have a cream cheese center!?!? Haven't tried it yet just a thought.
Mom of 4- I have always used candy melts because they don't need to be tempered
This probably sounds strange but I made cake balls w/butter scraps. I poured Int'l Delight Fat Free Vanilla flavored coffee creamer on it. Rolled it into balls, and froze them. I didn't even get a chance to dip them into anything before they were all gone. Everyone at my house tried them and eat them just like that. They said they tasted awesome just like they were.
I use french vanilla coffee creamer to as a binder. Lately, since no one in my house drinks coffee, I have been using the powdered coffee creamer. I mix a small amount at a time and can use as needed for cake balls. That way I don't have to worry about it going bad in the fridge. I also add alittle of the powder to my french vanilla cake mixes.
forgive a newbie's ignorance but how do you make a cake ball out of scraps or a regular cake mix that you're using intentionally for cake balls?? 
The possibilities on this are endless. Once you get the general idea you can modify it to suit your needs and taste.
http://www.cakecentral.com/cake_recipe-2099-0-Cake-Balls.html
Ooooh!!! Thanks so much!! BTW FBCT means something buttercream transfer???
FBCT=Frozen Buttercream Transfer 
We seem to have our own language around here. Let me see if I can help point you in the right direction.
http://www.cakecentral.com/cake-decorating-ftopict-2926.html
By the way--WELCOME TO CC!!
here is some info on FBCT
http://www.cakecentral.com/article12-How-To-Create-a-Frozen-Buttercream-Transfer.html
you're awesome, thanks soooo much for the help (both) and thank you for welcoming me, I'm already addicted and loving it!! 
So what do you all charge for cake balls??? Do you price them individually? Would you wrap them individually or how would you "present" them? I've seen people put lollipop sticks in them and I figure you could wrap them like you would a lollipop - but you could also put them out on a plate..... I dunno -just wondering about pricing them!
I place them in a wrapper-like a cupcake wrapper but the correct size. Usually white but sometimes to match the holiday. I layer them in a 8 inch square box, with covered cardboard between the layers. I find that I can get 42-45 out of a 11 x 15 cake and they all fit into this one box well. I sell them for $15.00 a box. I basically took all my ingredients and x 3 it equalled 14.85 so I rounded to 15.
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