Cake Balls Are Going To Be The Death Of Me!!!! Aaarrgh.....

Decorating By mocakes Updated 13 Nov 2006 , 7:39pm by RisqueBusiness

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mocakes Posted 12 Nov 2006 , 7:47pm
post #1 of 17

I have been reading and reading and reading some more on cake balls....and finally got up enough nerve to try them. It was like glop! icon_cry.gif Dipping was a nightmare! Not impressed....SO...

I read some more and decided to freeze them and not add so much liquid this time. Better! icon_smile.gif But...

I used the white almond bark on some white cake scraps with some coconut and a little lemon juice and powdered sugar. The cake balls themselves tasted pretty good....but what is up with the almond bark?? yuck! It tastes so artificial! icon_cry.gif I guess next time I should use white chocolate chips?????

But did you notice I DID say....next time? I'm not giving up yet!!! icon_wink.gif

16 replies
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ps3884 Posted 12 Nov 2006 , 7:53pm
post #2 of 17

Glad to hear you're not giving up! icon_biggrin.gif Better luck next time. thumbs_up.gif

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iluvcakes27 Posted 12 Nov 2006 , 7:54pm
post #3 of 17

Almond Bark is pretty nasty... I would try candy melts or like Ghiradella baking chocolate. It's much better then the bark and will get that good hard outer shell that you may not get if you use chocolate chips...Happy Baking icon_biggrin.gif

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mkolmar Posted 12 Nov 2006 , 8:03pm
post #4 of 17

I use ghirdelli dipping chocolate, it tastes sooooo good. I agree about the almond bark--bleck!

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mocakes Posted 12 Nov 2006 , 8:07pm
post #5 of 17
Quote:
Originally Posted by mkolmar

I use ghirdelli dipping chocolate, it tastes sooooo good. I agree about the almond bark--bleck!





Ooooohhh...you're right. I bet ghiradelli's white chocolate would be fabulous! thumbs_up.gif

Thanks for the tip!

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Dana0323 Posted 12 Nov 2006 , 8:08pm
post #6 of 17

OK- The first time I made these, I used candy melts and it went really smooth. This last time, I used white Almond Bark and it was a horrible mess, and they looked like little porcupines, cause the bark kept stringing out, hardening as I was dipping! I'm with the others, no more almond bark!

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chocomama Posted 12 Nov 2006 , 10:26pm
post #7 of 17

You really just need to add a little bit of liquid. I know the recipe calls for a shot or 2 but sometimes I need more or less to get it to a doughy stage depending on the type of cake. And you could always use chocolate chips for dipping, too. icon_smile.gif

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olana11 Posted 13 Nov 2006 , 11:58am
post #8 of 17

Someone posted recently they tried baking them after they shaped them- I tried it and it was great! Hardened up the outer layer just a bit but still moist inside. I usually use choc. chips w/some Crisco.

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Phyllis52 Posted 13 Nov 2006 , 12:16pm
post #9 of 17

Do you think I could bake my vanilla cake/strawberry preserves cake balls a little bit? They taste delicious, but just a little too soggy. If I put too much cake in, I lose the flavor of the strawberry. Anyone have any secrets when they use preserves?

Thanks.
Phyllis

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olana11 Posted 13 Nov 2006 , 12:30pm
post #10 of 17

.....you could try just a few and see how they come out-the post recommended 350 degrees for 10-15 min. I did them for 10 min.

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vickymacd Posted 13 Nov 2006 , 12:45pm
post #11 of 17

I didn't have a problem when I made mine....only problem is I don't like them cuz of their over-sweetness, but family and friends love them.
When I dipped mine, I used bags of choc. chips. Not even candy melts. But what I did do was add some Crisco solid to the chips (about a Tablespoon to one bag). This is the ONLY type of liquid that you ever add to chocolate otherwise it hardens! Good luck.

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Pootchi Posted 13 Nov 2006 , 1:12pm
post #12 of 17

The cake balls I have made, I haven't dipped them at all. I rolled some in powder sugar, some in cocoa powder, and some in colorful sprinkles. It's yummy, colorful and kids love them. the ones in cocoa powder I called them my Make-believe-truffles. It got raves review with my friends!!

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chocomama Posted 13 Nov 2006 , 1:39pm
post #13 of 17

Oh, yeah, chocolate cake balls DO taste like truffles! YUMMY! I added a bit of mint mocha coffee creamer to mine - O M G! icon_biggrin.gif

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mrsw Posted 13 Nov 2006 , 5:40pm
post #14 of 17

Would freezing the cake balls work just as well as baking them for 10 min? I have gotten great feed back for mine but they are a little shall we say "unround"

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olana11 Posted 13 Nov 2006 , 6:02pm
post #15 of 17

I have used both methods(freezing and cooking) they both work well-better than just after the initial bake.

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chocomama Posted 13 Nov 2006 , 7:19pm
post #16 of 17

I am usually so sick of baking by the time my cakes are done that I put the scraps in the fridge overnight, at least, so maybe that's why I haven't had "issues" with them.

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RisqueBusiness Posted 13 Nov 2006 , 7:39pm
post #17 of 17
Quote:
Originally Posted by chocomama

Oh, yeah, chocolate cake balls DO taste like truffles! YUMMY! I added a bit of mint mocha coffee creamer to mine - O M G! icon_biggrin.gif




I cant keep them in the shop when I sample them out!! even have people begging me for more

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