Would anyone be willing to share their cake ball recipes with me? I tried the one in the recipe section and got a little creative. Choc cake with Bailey's Irish Cream, Choc cake with mocha, choc cake with oreo cookie crumbs, choc cake with cinnamon, and choc cake with almond flavoring. They are all in the freezer. Am I on the right track?
I would really like a solid recipe, I am just kind of winging it.
I could use the extra income for the holidays, and you all seem so nice and always willing to help! Any reply will be appreciated.
Thank you! 
Here is a link to help get you started!
http://www.cakecentral.com/cake-decorating-ftopicp-142415.html#142415
I made cake balls for the first time last night. I pretty much just combined what I thought would be good. Started with chocolate cake. Added some powdered creamer, add some cream cheese and some almond extract. Mixed it all up. They are in the freezer right now. I still need to dip them in chocolate. I also tried a batch using evaporated milk instead of cream cheese, but the powdered creamer I used was a bad combination with the cake, so I ened up adding some chocolate syrup, some powdered sugar, and some almonds. It was ok. (I don't like chocolate). We'll see how they turn out once I dip them in chocolate. One of these days I'm going to try to take a chocolate cake mix it with fudge and then wrap that around carmel then dip in chocolate. These are so easy to make and you can pretty much use what you have on hand.
here is what I do and suggestions given to me:
Cake Truffles
You take your left over cake (any kind- even spice cake- I've even mixed complimentary flavors) and crumble it up into a bowl. Add enough buttercream (flavored or plain) (not much) until you can form balls. That's it. Now there are 40 million variations:
add nuts, raisin, coconut, etc
dip in ganache or candy melts (and then you can still roll in nuts, raisin, coconut, etc)- (refrigerate balls before dipping)
add liqueurs before adding the buttercream (you won't need as much BC)
As you can see you are only limited by your imagination.
Someone on another board dipped them in orange candy melts and painted pumpkin faces on them at Halloween
*************************************************
This is TOO easy! Save up, in the freezer, your cake trimmings. When you're ready to make truffles, thaw the trimmings, crumble them in a bowl & add enough buttercream frosting to hold them together. Drizzle this mixture with almond extract & mix well. Form into 1" or smaller balls & let set for a few minutes. Coat cake truffles with; melted chocolate or Candy Melts.
Your finished candies can be dry dusted with pearl or luster dusts, for added glamour....Super Pearl dust looks great on white coated truffles, Antique Silk luster dust looks gold on Chocolate.
Keep in mind that the cake flavor will affect the finished flavor! Chocolate, white, yellow, & marble cake can all be combined, but if you have lemon cake trimmings, the lemon will be noticeable. Experiment with different cake flavors & extracts! Let me know if you come up with a yummy combination- I'll add it to this page, with your name.
This is going to impress your family & friends, I guarantee it!
Tracy's Note: Fall 2004 I've been playing with flavors myself, and here's what I've done....
Snickerdoodle cake, mixed with a bit of cinnamon buttercream, coated with white almond bark plus a few discs of cocoa candy melts & cinnamon (the spice).
Pumpkin cake, mixed with a bit of cream cheese icing, and coated with orange Candy Melts flavored with cheesecake oil flavoring added.
Maple cake, mixed with my buttercream, and coated with a mixture of white & cocoa candy melts (like 70/30 white to cocoa), with maple oil flavoring added.
Dark Chocolate Cake, mixed with some cream cheese buttercream & hazelnut flavoring, coated with dark cocoa Candy Melts.
Carrot cake, mixed with cream cheese icing, and coated with a mixture of orange & white Candy Melts (about 30/70 orange to white) with cheesecake oil flavoring added.
Milk Chocolate cake; mixed with a bit of my buttercream and almond extract, and coated with light cocoa Candy Melts.
French vanilla cake, mixed with my buttercream & almond extract, and coated with white almond bark.
Clary coats lemon cake trimming with white chocolate, and says "It is double yummy!"
Dawn says, "Guess what else you can add? Kahlua- Bailey's (When you use liqueur, you need very little buttercream)- nuts- raisins- whatever your heart desires. I cover mine in ganache. But you can also use the candy melts. A friend did some at Halloween in orange and piped little faces on them. We call them cake bites. A lot of people call them cake balls, but I just can't say that out loud.
Leana,
You mentioned "cheesecake oil flavoring". Where did you find that? I've never seen it.
Yvette
Oh My Gosh! What great ideas! I can't wait to try all of these recipes. The chocolate cake mix, mixed with fudge and wrapped around carmel also sounds very good!
Thank you very much for your time and suggestions. I will let you know how they come out.
Have a great day! 
- You mentioned "cheesecake oil flavoring". Where did you find that? I've never seen it. - I bought mine off e-bay which was good price. Sugarcraft sells them. I would do a search and look for the best price. Not all flavors taste great with frosting.
Lorann oils - you can also use in frosting for flavor. They are great>
http://www.lorannoils.com/Products.asp?CategoryID=3&SubColumnName=Flavorings
other sites;
http://www.ccwsupply.com/cakedec/flavor7.asp
http://www.fancyflours.com/site/search_advanced.html?mv_session_id=ZQQYKTGv%3A71.139.29.54&search_clear=1&criteria=lorann+oils
http://search.ebayexpress.com/ps/_Food-Wine__lorann-oils_W0QQ_nkwZlorannQ20oilsQQ_fxdZ1
http://shop.bakerscatalogue.com/landing.jsp?go=DefaultSearch&ref=ti&term=lorann&utm_source=google&utm_medium=ppc&utm_term=lorann&utm_content=Lorann&utm_campaign=BrandTerms&gclid=CK7Dpp2IzocCFRzkYAod43noHQ
Quote by @%username% on %date%
%body%