Are you talking about sports ball type cakes, or mini cake truffles? I make sports ball cakes far enough in advance that they are frozen when I go to decorate them, it makes it easier. Be careful though, because as they thaw they tend to sweat a little.[/img]
Thanks for the welcome!
In the case of the cake balls, I have never made them, but I would assume that the same properties for freezing cakes would apply. I would be careful of freezing them once frosted though, because the frosting might crack. Frosting is also a great baking soda, in that it absorbs freezer odors, even if you don't think you have any.
I do this all the time. If there are cake scraps they get eaten if not frozen 
The day after I make the cake (usually I am to tired from cleaning my mess) I make my cake balls. I use the french vanilla coffee creamer as the binder in mine. I make them out in balls and freeze. After frozen I place them in my seal and store bags and vaccum seal and place in the freezer. When I get a order (or craving 
) I can take out the amount I need and dip. I tried dipping first and them freezing but the choc. draws condensation and the outer shell gets sticky.
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