Looks like cake balls (including the baked variety) are going mainstream:

http://allrecipes.com/Recipe/Cake-Balls/Detail.aspx

http://www.realcajunrecipes.com/recipes/cajun/cake-balls/509.rcr

http://www.recipezaar.com/57716

http://www.cooks.com/rec/view/0,191,157178-239198,00.html

http://www.recipelink.com/mf/31/29271

(But they don't know about the flavored creamers, yet!)

Edited to remove broken link.

It was inevitable.....today CC, tomorrow the world!!

i have yet to make these, I need to try them. I have been seeing them in the catalogs that are coming in mail for the christmas. Swiss Colony calls them cake truffles.

Luby...
I think I will make yours this year for Christmas! The red velvet ones sound good and festive!

I made a couple batches yesterday for the first time!

Dark chocolate cake, chopped peanut butter chips, evaporated milk for the binder and dipped in dark chocolate melts and peanut butter melts. YUM!

The other batch was dark chocolate cake, chopped macadamia nuts, Irish Cream flavored liquid creamer and dipped in Irish Cream melts and white chocolate melts! YUM too!

...ya just cant go wrong with any combination, huh?
Everyone I've heard of sounds soooo good!!!!!!

I did some last weekend with the scraps left over from a vanilla spice wedding cake. Just mixed the scraps with a bit of the buttercream icing, then packed them into a tiny funnel. They came out looking like fat little Christmas trees, so I dipped them in white chocolate and drizzled with red and green. Voila! Christmas Treets! People literally swooned when they ate them.

...lol...yeah Luby, I will come pounding your door down if they turn out like pooh...lol....they will be fabulous!

So if I make them today will they be okay for Thursday? Or should I make and freeze them and wait to dip them until Wednesday Night?

I made my first batch the other day, frozen, dipped, froze again. I took them out and they softened up nicely the chocolate didn't melt back off but softened nicely as well. Everyone loved them, hubby's boss asked if they had liquer in them so I'm being hinted that he'd like some with (spelling off big time) Gran...monya.... yeah lmao but it's expencive so I think I'll visit him and borrow some out of his bottle lmao. Anyway I've taken photos and plan to do a tutorial but haven't yet, maybe tonight lol. Just another reason to make more cake balls

OhMyGoodies -- DEFINITELY visit the boss and borrow his Grand Marnier liquer if he's asking for cake balls flavored with same You could start a whole new sideline -- flavoring peoples' cakeballs orders with their own favorite liquer!!!

My hubby's boss's favorite is Chambord ... oh my. His birthday is the Saturday after Thanksgiving. I'm afraid I just figured out what I have to do for boss's birthday. Yikes! I don't think I can get over there to steal his Chambord supply in the meantime. Darn it!

i can't wait to make these...yummy!

Sorry no one cared for any of the other recipes

The recipe in "realcajunrecipes" calls for ..."GULF WAX"....what on earth is that

Denise

Gulf Wax is the paraffin you buy to melt on top of jams and jellies. Why in the world they think they have to add that to chocolate chips (as if they wouldn't harden back up at room temperature after dipping the cake balls) is beyond me! Yuck!

ksue
Gulf Wax does the same as Crisco. It smoothes the choc for dipping.

Thanks for the heads-up, I hadn't thought of that -- and still -- yuck!

I know there's wax in a fair number of manufactured foods that we eat, but the thought of intentionally melting a block of that paraffin into some perfectly good chocolate chips, just gives me the willies. After all, we peel that stuff off the top of a jelly jar and throw it away!

I also realize that chocolate chips have something added to them to PREVENT them from melting smoothly, so they can hold their shape in the famous TollHouse cookies ... but still, yuck

I made some the other day (my second time) and they came out so good! I had a chocolate tier that broke on me so...cake balls! I mixed a little coconut buttercream with the cake and added coconut and almonds. I dipped them in chocolate and some I rolled in powdered sugar. Soo good! I have a red velvet cake to do and I think I will try those as cake balls.

The gulf wax is used in quite a variety of applications; candy, canning, vegetables:

http://homecooking.about.com/library/archive/blhelp8.htm

It's edible and harmless, as opposed to say non-toxic like the decorating dusts and chalks.....

Here's another cake ball recipe:

http://www.cakecentral.com/cake_recipe-2099-1-Cake-Balls.html

Jan H... You always put so many great links in your posts! Thanks! BTW, I like your signature....from "The Desiderata", right? ( hope I spelled that right )

We use to use gulf wax all the time in making candy when I was little. It gives it a firmer texture and nice shiney look. We do eat it everyday and maybe don't even know it.

I did some cake balls for my moms birthday. I did chocolate cake crumbles with a little caramel praline liquid creamer and dipped in chocolate. Everyone LOVED them.

PGray315,

Yes, it's from the Desiderata:

http://www.sfheart.com/desiderata.html

Glad you like the links

(I'm on the computer way too much ROFLMAO)

The chocolate one with the peanutbutter chips and the evaporated milk sounds so yummy. Would you have to keep it refrigerated?

That does sound good. I did some with peanut butter and the little peanuts like you put on an ice cream sundae mixed with chocolate cake and they tasted like chocolate peanut butter fudge....YUMMY!

patticakesnc those sound really good. Couldn't you use chunky peanut butter?? Or did you put the peanuts on the outside?? And I would also like to know if the ones with evaporated milk would need refridgerated?

Well... it looks like the rest of cyberspace has finally figured out something we've all known for ages!
At lease we can all say ''we did it first!"

ciao