Yet Another Cake Ball ?

Decorating By jessireb Updated 9 Oct 2006 , 6:15pm by KlyKat

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jessireb Posted 9 Oct 2006 , 1:47pm
post #1 of 12

Can you make cake balls ahead of time and then freeze them? I would like to make up a batch for a bake sale for the Christian Motorcycle Group I belong to.

Also, is there an easy way to cover them in chocolate besides dipping them?

11 replies
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mgdqueen Posted 9 Oct 2006 , 1:52pm
post #2 of 12

I have kept mine in the freezer for a few weeks without being dipped, but not after they are dipped. I think some people just roll them in powdered sugar instead of dipping them.

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jessireb Posted 9 Oct 2006 , 1:54pm
post #3 of 12

I have rolled them in powdered sugar and the powdered sugar gets sticky. I don't like that.

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pooker Posted 9 Oct 2006 , 2:06pm
post #4 of 12

I made some several weeks ago and my MIL put some in the freezer. She just ate them and told me they were better now than they were when I first made them!

She also freezes buckeyes and bon bons when she makes them.

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KlyKat Posted 9 Oct 2006 , 2:07pm
post #5 of 12

I freeze mine and they work out just fine. I don't know of another way to cover in choc except for rolling them. What I have found thru trial and error, is that the "Fork Method" works the best for me. Mine are selling like crazy icon_eek.gif Yippy ki Yah!!! K'ly

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jessireb Posted 9 Oct 2006 , 2:13pm
post #6 of 12

KlyKat,

Do you cover them in chocolate before freezing? I have some butter cake scraps left and I thought I would give them a try with some different flavorings. I saw that Walmart has flavors in with the spices and I was gonna give that a try.

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kaste28 Posted 9 Oct 2006 , 2:17pm
post #7 of 12

Another option for covering them is to use pourable fondant. I always use this because I don't like that candy coating, imitation chocolate stuff. You can set them on a rack and pour the fondant over them, just like you do for petit fours.

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joanmary Posted 9 Oct 2006 , 2:21pm
post #8 of 12

I froze mine (lst try - loved them) before covering them. Took them out and dipped them frozen - stuck a toothpick in them then dipped them then stuck toothpick in styrofoam - worked great. The chocolate wasn't too drippy because the ball was frozen and helped it to harden quickly.

Think you could probably freeze them after also.

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bkdcakes Posted 9 Oct 2006 , 2:26pm
post #9 of 12

I made some last week & used Bailey's Irish cream for the binder...yummy! I passed them out to the teachers & staff at my sons' school & they all loved them! I froze them after dipping & they taste great.

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KlyKat Posted 9 Oct 2006 , 2:27pm
post #10 of 12

The toothpick styrofoam is a great idea!!!!! I had tried using toothpicks but was pulling them out and messing up the CB's.

I've frozen them with and without the choc and they were great either way.

Joanmary and I are in agreement with freezing before dipping. I only take a few out at a time, so they don't start to thaw before I get finished.

HTH. K'ly

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jessireb Posted 9 Oct 2006 , 4:35pm
post #11 of 12

I was trying to melt some pnut butter chips, but that didn't work. I think I will stick to the chocolate for right now. I am going to freeze them first and then coat them. I can put them in individual bags and have them ready to go.

Thanks Everyone you are Life Savers!

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KlyKat Posted 9 Oct 2006 , 6:15pm
post #12 of 12
Quote:
Originally Posted by jessireb

I was trying to melt some pnut butter chips, but that didn't work. I think I will stick to the chocolate for right now. I am going to freeze them first and then coat them. I can put them in individual bags and have them ready to go.

Thanks Everyone you are Life Savers!




I simply mix peanut butter and Bettercream together then mix it in with the cake crumbs. It is wonderful!!!! K'ly

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