Hi Girls,
I'm from MD too....but am not a PA resident.
Cake balls are a scrumptious little tidbit made from cake scraps (or a cake made especially to use for them).
There is a recipe in the recipe section here on CC. I follow it loosely.
Basically they're just cake scraps, mixed with some powdered sugar and some type of liquid to make them a doughy type of texture. Or some people just mix cake with some buttercream until they're the right texture. Roll them in balls and dip in chocolate, or cover with powdered sugar or cocoa if you'd like.
So far my favorite is chocolate cake, powdered sugar, hazelnut creamer dipped in chocolate candy melts.
Whoops, not that it matters but I meant to say I am "now" a PA resident!
I made some for the first time a couple weeks ago. I had red velvet cake and chocolate cake. I put all of the scraps in my KA along with some leftover bc frosting, chocolate ganache, AND liquid Davinci's white chocolate coffee syrup. I made them like it said, let them sit out for a while, then rolled them in powdered sugar...holy crackamoly!!! They were AWESOME!!! I could NOT stay out of'em! I probly got about 10 of them little dudes down before I had to put them in a box and tape it shut. I know its not what the recipe calls for but I thought what the heck, why not try all my leftover stuff....geez, were they good!!!!
Hi Girls,
I'm from MD too....but am not a PA resident.
Cake balls are a scrumptious little tidbit made from cake scraps (or a cake made especially to use for them).
There is a recipe in the recipe section here on CC. I follow it loosely.
Basically they're just cake scraps, mixed with some powdered sugar and some type of liquid to make them a doughy type of texture. Or some people just mix cake with some buttercream until they're the right texture. Roll them in balls and dip in chocolate, or cover with powdered sugar or cocoa if you'd like.
So far my favorite is chocolate cake, powdered sugar, hazelnut creamer dipped in chocolate candy melts.
Whoops, not that it matters but I meant to say I am "now" a PA resident!
I'm from PA too... your cakes are amazing!! how long have you been doing this??
Cake "truffles" are catching on like hotcakes...(hah! I made a punny 
) here in my neck of the woods! I first made some for my daughter to take to work and now I have orders and may have created a monster! Let me share a flavor with y'all that was simply awesome- don't believe I've seen it mentioned in here yet- Cranberry-Orange dipped in white chocolate. Probably my favorite so far, and will be a big hit for the upcoming holidays I'd say.
Cake truffles Rock! (and Roll 
)
Robin
I'm making champagne cake tonight for a birthday cake. I'm going to make enough batter to have cake left over so I can make cake balls. Maybe I'll put a little champagne flavor in the white chocolate. The cake itself will have real champagne. I have to start making balls and freezing because orders are rolling in. Co-workers that have never bought anything want them too.
madicakes-we knew what you meant!
Has anyone tried the new Baileys with a hint of caramel? It is sooooooooo good and I bet it would make really good cake balls! I'll let you know, that is if I don't drink all the Baileys before I get around to making the cake balls 
I tried making cake balls today...they were not good. Is the center suppose to be creamy like a truffle? Mine had bits of cake and a really gross texture.... Somebody explain the what the texture in the middle should taste like...PLEASE!!!!!!!!!
Can these be made for shipping to people or do they need refrigeration?
Well I didnt refrigerate mine and they are still good they should be fine as long as they dont have anything in them that should be put in the fridge. Also I am pretty sure you can ship them as long as its not going to be hot out or anything my mom ships fudge so that should be fine. And as for the texture they should be like the texture of cookie dough I just added a little liquid at a time till it was the texture of cookie dough it takes awhile to make it right so just keep mixing it till its like that.
I made these for the first time today. Used chocolate cake and vanilla carmel coffee creamer. My question is this: what kind of chocolate do you use to dip them in? I melted almond bark, but it was too thick, should I have cooked it a little longer to make it thinner. Or do candy melts work better...or what??? They are good, but the coating is too thick...I just want a thin shell...thanks ahead!!
Hi Candy120...
I had the same problem with the white almond bark...yuk! 
I used white chocolate chips, peanut butter chips, mint chocolate chips, and some others and they all did fabulous! I put in about a tablespoon of crisco to make it coat better.
I will never use almond bark again!!! 
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