I've compiled a simple spreadsheet with some of the ideas for cake balls that have been posted in the forums. I know I didn't get all of the ideas, but this is a start to get people inspired with new combinations! Enjoy...and be sure to post any new combinations you might try...
Thank you WarEagle for the spreadsheet. I am new to cake balls and you have given me a ton of options to try!
wow, that's a lot of combinations! I never thought of peanut butter. Last week, I added almond extract to chocolate with chocolate coating and another batch was peppermint extract to chocolate rolled in icing sugar - the favorite was peppermint 
Thanks WarEagle, I've been wanting to make cakeballs for a long time, just never did. With all this great information it won't be too long now. I also have scraps coming out of my ears.
Kat
now that the weather is getting cooler I'm about to get up to my elbows in balls again. 
I give them as gifts to the ladies at my church who watch/teach my children. God bless those dears.
mommachris
Thanks so much for the spreadsheet, it was so nice of you to share it. I have a few bags of frozen cake just waiting to become balls and now I can try different flavors. Just one question please-can you give approximate amounts of the cake & binder. I can't seem to make them right-sometimes we like them & sometimes we don't. I think its a matter of how much binding I use, but can't figure out the right consistancy. Any ideas?
Antilucifer, I struggle with the amount of binder, also. The original recipes I saw have one tub of frosting per cake mix, but I haven't tried that because it seems like too much...guess I'll have to try it with some cake I will have left over from a wedding cake I'm doing today.
Any other ideas from anyone?...or tips???
Antylucifer, I struggle with the amount of binder, also. The original recipes I saw have one tub of frosting per cake mix, but I haven't tried that because it seems like too much...guess I'll have to try it with some cake I will have left over from a wedding cake I'm doing today.
Any other ideas from anyone?...or tips???
This is great! Thanks so much for doing this spreadsheet. I was going to make cake balls (my first time ever) with cake scraps but was feeling overwhelmed with all the suggestions and different ways to do it. This will help out so much
Thanks again.
awesome spreadsheet!
I finally made some (1st try) last night. Used
1. orange marmalade cake w/ a few T of orange marmalade as a binder; 2. lemon butter cake w/ a bit of strawberry IMBC as a binder: both of those dipped in white chocolate; 3. red velvet cake w/ some choc. rasp. ganache as a binder and dipped in chocolate. I was really surprised at how much they were liked. Only 1 person felt they were too sweet. Everyone else adored them. You can imagine how many of those things I made w/ leftover torted layers of cake and ALL of them were gone by the end of the shift.
I can see how if you use too much binder they'd get soggy. I used just enough binder to keep the cake crumbs together. But I do need a better way of dipping as they didn't come out as smooth as I'd like.... any tips on that last step???
Thanks, y'all! eatdessert1st, those combos sound great! I made some last week, too, and took to the bank where I used to work...everyone loved them and asked for a price list...but I have no idea what to charge...anyone got ideas?
I have a bunch of bon bon candy molds, and I used those instead of dipping.
I put a small amount of chocolate in the bottom of the mold, rolled my cake into small flattened balls and pushed them into the chocolate, then topped with more chocolate. After they hardened in the fridge, I drizzled with either white or dark chocolate...everyone thought they were fantastic!
A tub of frosting??? No way!!! LOL We make tons of custom cakepops, and it takes very little binder or they come out simply nasty. It depends on the recipe and whether or not I wait for the cake to cool completely before I throw it back in the Kitchenaid bowl with the paddle attachment. Chocolate cakes tend to need more binder than most others, but most flavors require about a tablespoon or two. It also depends on what you are using for a binder. The key for us is to blend it until it just starts to form a ball and stop immediately.
Now I have a question, being that I've not spent a lot of time here: Where is this spreadsheet? I don't see a link to the file for some reason! This is the second spreadsheet I've looked for and both not found, so it must be something I'm not aware of. or I'm blind! LOL
AThank you! Well, it's true...I didn't look at the date. I probably still would've asked, though...not knowing the threads become defunct over time. Now I'm wondering why the useless threads aren't purged with the file? Lol ;)
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Thank you! Well, it's true...I didn't look at the date. I probably still would've asked, though...not knowing the threads become defunct over time. Now I'm wondering why the useless threads aren't purged with the file? Lol
Don't worry about the thread being old... it shows that you're using the search function. If/when you still would've asked your question, you would've most likely received responses to utilize the search function anyway.
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