I am going to try to make cake balls this weekend. I'm going to bake a cake to use tho as I don't have any scraps. Are most cake balls made using chocolate cake or do you all use different flavors? I picked up the chocolate mint truffle and also coconut creamers the other day and would like to use them. Please give me suggestions. I was thinking of an almond/coconut mix like almond joy. What kind of cake?? I'm assuming chocolate cake with the chocolate mint truffle. Any help would be greatly appreciated. I also have french vanilla creamer.

Bump.......please!

You can use ANY kind of cake, doesn't matter. I flavor mine with coffee syrups. Also, in the past, I have added leftover ganache and bc to my mix, they have all turned out great. Its really hard to screw up cake balls. The possibilities are endless with those little things!

so do you have your cake bits and mix in your flavourings, then make them into balls and dip them or something.....

cheers
Jan

I made cake balls using both chocolate and french vanilla cake. I used the coconut creamer with the chocolate. I also put shredded coconut in the mix. Then after I dipped them in chocolate I sprinkled on more coconut. For the french vanilla I used a pumkin spice creamer. But you can use what ever you can think up.

If the flavors of truffles you want are all chocolate, then make choc cake. Sometimes when I make them, I need choc and non-choc flavors, so I make a white cake. Put desired amounts in separate bowls, then the ones that will be choc, put cocoa powder in those before adding liquid. Do you also know not to add all the liquid? Only add enough liquid (or binding agent) to be able to form balls--to much and they will be soggy and nasty.
You can do a search in the forums for cake balls or cake truffles and you will see tons of threads on flavors/ingredients/etc.

i usually bake cakes for cake balls instead of saving scraps. I just bought the mint creamer and will try it too this weekend. I've done a butter cake with the vanilla chi spoce creamer. i've also tried the chocolate cake with the coconut creamer, lots of people liked that one. Can't give you many other tips as I'm not that liberal with flavor combos. when i make the mint choco, i will use the creamer in the cake (half the liquid) also. I read that and it sounded yummy. I'm also going to try baking my cakeballs for 10 minutes after rolling them, another suggestion from this board. good luck!

Mocakes...
I am not sure about the creamer question as I have not yet used them. I have only used the coffee syrups, like Torani's or Davinci's. I have used the white chocolate, butterscotch, Malibu (coconutty flavor), cherry, etc. If you have a business supply store near you they are much cheaper. Where I live, at a regular grocery store they are around 7 bucks a bottle, but at Cash'n'Carry they are under 4 bucks.

Now this might seem like a dumb question......but do you put your cake in a blender or foodprocessor to break it down. The recipe that I have said to put it in a mixer and add ingrediants. Is this correct? How do you all do it?

I have a huge order for cake "truffles" for Christmas so I'm starting to make and freeze them now- some flavor suggestions are s'mores, cranberry-orange (my personal fav so far), and just tried some yellow cake with coconut and marashchino cherries and finely diced walnuts--yummm!

Robin

Yep, it all goes in the kitchen aid
Only till it forms a big ball of doughy yummy stuff

I always combine mine with a fork. I make the crumbs super fine, this way, then I toss the liquid in with the same fork until it forms a ball. I use the fork whether I am doing a couple doz, or 10 doz.
Am I the only one that does it this way?

mdutcher- nope, that's the way I do it too. Gives me a better "feel" for the texture as I mix everything in.

May I ask what type of coating y'all use. What brand of chocolate and what is the best way to dip them? I have never made them so I need help. Thanks ahead of time.

Well, if you are going to dip in chocolate, I would use a good quality chocolate like Ghirardellis, or even candy melts. Steer clear of using almond bark. You can also roll in powdered sugar, cocoa, coconut, nuts, sprinkles, etc. The possibilities are endless! Don't be afraid to experiment with flavors and combinations. For those you want to dip, Wilton puts out a candy dipping tool set that is inexpensive. I haven't tried that yet though as I have used the good ole wooden toothpick method This will work best if the balls are to be frozen before dipping. Just insert a toothpick into each ball, freeze till good and firm, and then dip in your melted chocolate. The toothpick makes it very easy to handle and then place on your rack to set. Just as a "for example" on flavors, I have done triple chocolate, cranberry-orange dipped in white choc.(my personal fav so far), s'mores, and just did a yellow cake base and added coconut, marashchino cherries, finely diced walnuts, and will either dip these in chocolate, or roll in powdered sugar. HTH and let me know if you need more details!

Robin

Robin,
I feel duhhhhmb. The toothpick! I never thought of it! Cake balls just got lots easier for me!
Thanks!

I have made cake balls three times so far and they have only turned out once. I think I'm adding too much liquid. How much should I be adding?

mdutcher- LOL!! Cats...gotta love 'em....looks like we both do!

dana- glad I could help! and don't feel bad, I need a whole big shelf for my duh-prizes!

hi duncansmom- you know, I really don't follow the recipe for these things, I get a feel for how moist the cake scraps are while I'm crumbling them, and take it from there. If the scraps are already pretty moist, I may not add any additional liquid. If I feel it could use a little help I start out with a very small amount of liquid (actually, I haven't used any liquid coffee creamer in mine yet, just cherry juice or mostly icing) maybe 2T for about 4cups scraps, mix it in thoroughly, and only add more if necessary. You reallly need to keep the liquid or icing addition low--just enough to be able to form cake into a ball that will hold together. When I start to roll them, I do not have a problem with them sticking to my hands--they're not gooey. Just moist feeling. HTH!

cranberry-orange (my personal fav so far),

Icingpraises can you elaborate a little on your combos--Think I am making this harder than it is but they sound delicious!

Is it flavors or actual cranberry orange items in the cake?

Hi nasarha and a big welcome to CC!! You won't believe the tons of info. to read and learn from here--hope you enjoy!! Let me see if I can answer you on this flavor/combo question-- On the cranberry-orange: It is actually a cranberry-orange muffin mix (Krusteaz brand)! I just prepare the mix in an 8 or 9in. pan. When cooled, crumble it up, add a small amount buttercream, maybe 2T to start, combine really well, I like to use a fork or two knives, and then roll into balls of about 1in. I then like to freeze them (with toothpicks inserted) and then when ready you can take them out and dip in white chocolate. The s'mores combo: I add about 1 cup graham cracker crumbs to chocolate cake scraps, small amount buttercream (white or chocolate), then form some around a mini marshmallow, squishing together well, so marshmallow can't be seen. Freeze 'em and when ready, dip in milk chocolate. Triple chocolate is just chocolate cake with mini chips, or chocolate icing, and dipped in chocolate. Really the possibilities are endless. You can also use different chocolate for dipping- milk, semi-sweet, german sweet, or dark. I have a whole list of flavors and combinations that I want to try!! I hope all my rambling helped some

Question: How do you get your cake balls off the racks after they have set? I made these for the first time this weekend, and they stuck to my drying rack when I went to lift them off. I had refrigerated them a while to set the chocolate.
However they still turned out great. I made them out of a marbled cake (it turned chocolate when mixed though) I did not put in any buttercream like many of you are doing, my recipe didn't call for that? But I used the powdered sugar and then added some Ameretto liquor! Then dipped them in melted bittersweet 70% chocolate. They were wonderful! My family went nuts!

Hey sweetcakes! Glad yours turned out great the first time . As far as sticking to the rack-- I try to have a minimal "foot" on each ball by letting as much chocolate drip back into the bowl before setting on the rack. I think this helps alot. I had only one occasion when mine stuck and that was when I had made larger balls and excess chocolate on them.

Has anyone ever tried drying them on parchment? Would that work?

every time i have tried drying them on a rack, they stick....i use wax paper and then just trim off any excess after they have set up

Now I'm confussed (which really is not that difficult to do...lol) Some CCer's use buttercream in their cake balls and some use a form of liquid ie. creamers or liquor etc. Now is this by personal preference or recipes that you all have gathered?

Also seems like you are going by the feel/texture of the balls as to how much moisture is going into them...correct?

I guess all in all it is something you have to play with to get to where you want to be in this process!

I'm going to give it a go this weekend so please wish me luck!
Sue

Thank you, Thank you, Thank you for all your help!

I can't wait to try the s'mores idea. Thanks a bunch icingpraises!