Cake Balls

Decorating By lu9129 Updated 10 Nov 2006 , 3:08pm by Wendoger

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lu9129 Posted 10 Nov 2006 , 5:59am
post #1 of 7

When you add your flavoring for your cake balls, if it is the extracts do you still put the 2 tablespoons? Would you cut back on some of the flavoring if it of good quality? Not imitation stuff?

Thank you,

Lu

6 replies
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tyty Posted 10 Nov 2006 , 6:09am
post #2 of 7

I don't add any extracts or flavoring to cake balls. The added flavor comes from coffee creamer or liquor.

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pinknlee Posted 10 Nov 2006 , 6:17am
post #3 of 7

Can you make cake balls without the coffee creamer or liquor? Could you use 1/2 &1/2 or milk?

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tyty Posted 10 Nov 2006 , 6:27am
post #4 of 7

I guess you could, but it's not in the recipe.

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o0lilnikki0o Posted 10 Nov 2006 , 6:31am
post #5 of 7

i added peppermint to chocolate, and made them mint chocolate cake balls!!!!

they were AMAZING!

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tyty Posted 10 Nov 2006 , 6:40am
post #6 of 7

Sounds yummy! Did you use mint extract or flavor? I have been making them for about 2 weeks. I've done choc/walnut/rum, german choc, champagne, amaretto, orange, caramel, hot mexican chili. I want to try sweet potato, lemon etc.

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Wendoger Posted 10 Nov 2006 , 3:08pm
post #7 of 7

Yeah, I probly wouldn't use any kind of an extract. I'm sure milk would work just fine if all your looking for is to get them a bit gooey. The possibilities are endless for making cake balls. We have an espresso machine so we have tons of different coffee syrups...thats what I use. I have also added leftover frosting and ganache. They NEVER turn out bad...experiment for yourself, see what works, let us know! icon_wink.gif

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