I have only made them a few times, and have never used the creamer as of yet...but, I would think you could. I seem to be finding that, if you add things SLOWLY, and go by feel, so you don't make them to wet and gummy, (think rolling texture!) you can almost add anything for the liqued and goodies!
I just mixed up a batch out of the Chocolate layer cake I had in my freezer and added dried tart cherries (rehydrated of course), the 2T of powdered sugar, and Cherry Kirsh (liquor). They smell great! Can't wait to dip them in chocolate! 
Good luck! Lets post pics. when done ok? I'm finishing mine tomorrow evening. Done for the day.
Sweetcakes23
This is a GREAT thread! I have yet to make these but think that I am going to try a couple of combinations for Christmas presents. Keep the ideas coming!!! 
I just made 200 cake balls today.
s'mores
strawberry
spice balls
oreo balls
in the freezer I have
chocolate mint
peanut butter fudge
chocolate fudge
yellow cake marshmellow coconut
champagne balls
like you all said the possibilities are endless. I like making these almost better than cakes. I am getting tons of orders for these. And I am getting $10 dollars a dozen!!!!! One of my largest orders is from a Dr. and he doesn't feel I am charging enough. I didn't even set the price for the $10 dollars. I just said whatever you think they are worth!!!! And in my mind I am thinking---BRING IT ON!!!!!!!!! lol!!!
I made a batch last week using devils food scraps and yellow cake. I used 2 Tsp. of southern butter pecan coffee creamer. I dipped them in milk chocolate and drizzled them with white chocolate. They were beautiful and delicious. (I forgot to take a picture of them 
) I took them to work and they were a big hit.
I am definately making more for Christmas presents.
lu9129, Will you share your "spice" recipe? That sounds very interesting....
Exactly what kind of chocolate are you dipping your cake balls in? I've done the almond bark before, and while other people seem to like that, I'm not that big of a fan of it. I tried using melted chocolate chips and they were horrible. Any suggestions are appreciated!
I like to melt (in a bain marie) some 70% bittersweet chocolate, but any "good" semi sweet or dark will be great over most of these.
Sweetcakes 23,
All I did was use a spice cake mix. I believe it was a BC mix. Then I mixed bc icing. I am dipping them in white chocolate and then sprinkeling them with cinnamon (sp). No big hassle. But mmmmmmmm good!!!!!
Has been one of the bigger requests. I have been thinking of adding raisins? What do you think?
Lu
Okay, this thread had me up all night thinking of the endless possibilities of cake balls! What is everyone's opinion on freezing them after they are complete? I have some cake scraps now and would like to make some cake balls for the holidays and freeze them, but don't want them to have the freezer burnt taste.
Too bad I can't get started on them now...I have to be a school for class in an hour and a half! Guess that means I should get off of here and take care of the kids so that I can get ready.
Hey y'all! I didn't get in here at all yesterday( 
)! Just got back and was so glad to see this thread still going--some great flavors are happening out there!! Lu--you mentioned chocolate mint in your list--I would love to do a mint chocolate chip combo--but not sure what would give the best flavor--add the mint flavor to the "binder" or the coating--what would y'all do?
icingpraises,
I just used chocolate cake mix and added mint flavoring to that. Then I added mint chocolate chips (hershey's) to the mix. But like a fool I put all of my cake balls in a container and then put them in to freeze. I was told today that you can't put mint in with other flavors because the other flavors pick up on the mint and it ruins them. Sooooooo, I will see Tuesday night when I go to put the chocolate coating on them. Also, I am going to use plain chocolate coating on the mint and then just drizzle some chocolate mint for decorating. Am I making any sense??????
Also. I freeze the balls plain until I need them. Then I take what I need out of the freezer, when I need and coat them.
LU
Lu, Thanks for the spice cake recipe. I think the raisens sound good too.
I don't know if the rest of you do this, but today while doing mine, I found that if I put them in the freezer right after rolling them for about 1 hour. They dipped MUCH easier AND the chocolate set much prettier on them as well! I suppose you all knew that already and as usual I'm a day late and a dollar short Hee! Hee!
Just thought I'd share....
Okay, I need to make these for a wine tasting/silent auction and there will be max 150 people. I was thinking of making 4 different types and displaying them like a tree - Am I correct in my calculations that I can get about 30 +/- per "box" of mix or am I making them too big? Thanks in advance for the help
Rebecca
I just bought the Pampered Chief medium cookie scoop for this purpose. When I used that scoop I got 34 uniform sized cakeballs, from one cake mix.
It just depends on how large you want yours. I make mine to weigh out to 5/8. Thats "about" 3/4 of Tbls. in size. Just big enough to pop into your mouth. How large do most people make theirs?
And, I was wondering, does anyone freeze theirs after they dip them? How does that work for you? What happens when you take them out? Does it work better if you thaw in refrig. first? (slowly?)
I'm just wondering....
Thanks!
I haven't made cake balls....yet, but I have made buckeyes almost every Christmas, which is a peanut butter, butter, powdered sugar mixture dipped in chocolate. (Can't make them anymore b'c ds has a severe peanut allergy 
)
They freeze well and they are dipped in semi-sweet chocolate chips that are melted in a double boiler with a little bit of parafin added (1/4 bar for 12 oz I think.)
The parafin helps them hold up better if they get warm and I have kept them frozen for a long time well sealed with no problems. I think they would be similar to cake balls. Can't wait to try them.
So, when they thaw, they don't easily melt? I wonder if the paraffin helps that? How much do you put in when melting about 2 cups of chocolate?
The parafin keeps them from melting (never used candy melts, just chocolate chips so melting may not be a problem with the candy melts). It also keeps them stiff since the pb mixture is quite soft.
I just looked up my recipe and it says 1/2 bar parafin for 12 oz choc chips. I think that is 2 cups. I also think in the past few years I reduced the parafin to 1/4 bar to keep them from being too waxy.
Parfin is sold with the canning supplies.
I made cake balls for the first time but didn't dip them in chocolate, nor did I freeze them. I just rolled them up and sprinkled confectioners sugar on them after they dried a bit.
My husband thinks the texture was too much like raw cookie dough. Is that the way they are supposed to be???? Does freezing firm them up?
My husband thinks the texture was too much like raw cookie dough. Is that the way they are supposed to be????
I thought the same thing!!! I dipped and froze mine and still thought the middle was like cookie dough. Too funny!
Yes, after rolling them, the recipe says to let them sit for a couple hours, but i put mine in the freezer for an hour and then dipped them in a "good" melted chocolate. By being real cold, it made them dip much better too.
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