So I decided to try cake balls for the first time this weekend and let's just put it this way, I haven't felt like a complete failure in quite a while, but Sunday fixed that for me. What happened?!?
My cake mix was quite moist and I added some amaretto coffee creamer to the crumbled cake. The first batch, I put the bowl in the freezer until it seemed a bit stiffer (45 min) and then took it out and tried to make it into balls to dip. Seemed to stuck together enough so I tried baking them for 10 min in a 325 oven. Still wouldn't stay together on the toothpick to get dipped.
Someone please tell me how to make this work! 
Hmmmm, not sure what happened but maybe they were too moist? Did you use fresh cake? I mean, just-baked? I always put my leftovers in the fridge for at least a day before I make cake balls and I think that helps them set a bit. As for dipping, try dropping them in the chocolate and then scooping them up with a fork instead of dipping with a toothpick. I know mine would never stay on a toothpick, either, b/c they're so heavy. Just shake them over the dipping bowl before putting on wax paper. HTH!
Didn't add more than 1-2 TBSP creamer, but they were pretty doughy. I thought they needed to be that way to be made into balls. If they are too dry, will they still stick together right?
I'll try putting them in the fridge next time too.
I just had another thought... My cake (ball) scraps are usually a little dry to begin with b/c they come from the corners and sides of the cakes I make so they probably start out a little dryer than if I used a whole cake, kwim? They're a little tough on their own but made into cake balls you'd never know they were scraps!
My cake was actually more like 3 days old, but it hadn't been in the fridge. Note to self, fridge for a day or two and then drying time! Thanks a bunch you guys! 
I just made my first batch the other day. I used the Amerretto coffee creamer as well. I didn't measure the creamer I just splashed it in when it was needed. I mixed with my hands (using gloves) until it was very doughy, like peanut butter cookie dough. I made the balls immediately after mixing it up, laid the balls on a platter covered with wax paper, covered the balls with wax paper and stuck them in the freezer for about 2 hours, took them out and dipped them into melted chocolate chips. Now some of them wouldn't stay on the tooth pick but others would've if I had tried lol. I just picked them up and dropped them in with my hands then used a cereal spoon/teaspoon to roll them around in the melted chocolate and then to scoop them out and put them back on the wax paper line tray. I put them back in the freezer to set up and then packaged them in an air tight container.... what was left of them lol.... they went to work with the hubby and everyone raved about how good they were... no one complained they were too doughy or anything I tried them and they were delish!!! With my left overs that didn't get covered in chocolate, I took an old butter bowl, stacked them in there on each other, covered the bowl with plastic wrap, and then the lid and stuck them in the freezer, where they are still sitting 
I plan to use them for christmas gifts lol. Hope all this rambling helps you in some way shape or form. Also I used very fresh cake with mine, I had made a cake that cracked bad when turned out onto the board so I broke it up and let it set out for about 2 hours without being covered then forked it to death lol
Thanks for the "rambling" Goodies! And yes it did help. Especially the part where you "forked it to death" cracked me up
Well I'm glad it helped 
I plan to do a tutorial on Cake Balls/Truffles maybe submitting it tomorrow.... I have a bowl of cake crumbs - the stage after the fork death - sitting somewhere around here - hubby moved them - and I plan to use them tonight to make some up and will continue taking pictures of these as I make them and over with white chocolate and some in semi sweet chips that way people can see the way I do it and maybe we can get some feedback from others on how they do it.
I've noticed with alot of things, since coming and finding CC, that we all do things differently even for the same exact things. Like me and my best friend, we make monkey bread every year for christmas, well we make it differently although it's still the same lol. She makes her daughter, who is anxiety prone, to beat it to death after it's in the pan, beating all the air out of it, I don't do that lol Although I think it might work as a great stress reliever during the holidays Anyway I'm glad it helped and hopefully my tutorial will prove helpful and useful to someone as well
LOL Monkey bread is.... very simple to make!
You take refrigerated rolls... any kind but I normally get the cheap-o's no buttery chunks in them or anything just regular ol' rolls/biscuits.
Take them out of their package, cut into 4's. Place in a bowl of Sugar and Cinnimon (that's been mixed together) and roll around. Place in a bundt type/angel food type pan, or any pan for that matter. Take a stick of butter and melt it down in a saucepan. Add some sugar and cinnimon to this as well, mix up well but just enough so that the sugar and cin are mixed thru-out the butter. Pour the butter over the dough in the pan.
Bake at 350* for 10-15 minutes checking to see if done. If not continue cooking and checking every 10 minutes until done.
Once removed, sprinkle with whatever sugar and cinnimon mixture (the 1st bowl you rolled them in) is left over, and serve warm. I'm sure you could find an EXACT recipe for this by searching Google or somewhere but this is basically all I do It's delicious and it's gooey and yummy! It's best served warm or hot and you can either leave it in the pan or turn it out and then cover with some icing of some sort, the icing that comes with the cinnimon rolls in the store would be great on this. That's basically all it is is a huge home made cinnimon roll lmao 
AHGG!! What's wrong with me.
I read this topic very careful and still DISASTER. I bake my cake ball and the got stock in the wax paper.DUH forgot to put some non stick spray, them I melted the chocolate in the micro but seems to thick, did you add something or is like that?
anyways at the end dip them in white choco and milk choco sprinkle some coconut and to the fridge. I couldn't make some roll in sugar because the didn't stick to it.
Liz
You can add a little Crisco to the chocolate to get it to thin out, but don't use too much or it'll never harden. Just add a little at a time. Not sure about the drying problem, though. I made some last night from Friday's leftovers that had been in the fridge and they turned out fine. I don't use a lot of liquid - just enough to get them doughy - so maybe that's why. And I use a hand mixer to blend everything together b/c I usually start out with cake chunks rather than cake crumbles. I let them sit out for about an hour before I rolled and dipped them and I was surprised that the powdered sugar I rolled them in stuck b/c they already seemed pretty dry but it did. I left them out overnight so the chocolate would harden and this morning all was well so I hope they taste good. I know they did last night!
I had the same problem with the melted milk chocolate chips I used being too thick and then once removed and brought to room temp the chocolate just flaked off. Maybe I used the wrong type of chocolate. I made some last night with Ghirardelli white baking chocolate and have them in the freezer until packaging time to give as a christmas gift, only one friend likes white chocolate and so does hubby, he tried one, only allowed one though lol, and said it was delicious! And it seems to stick better. I rolled some pre frozen un-dipped balls into powdered sugar last night as well and it made it LOOK like a donut hole from a well known place lol. It kinda melted a little.... not really melted but the sweating made it into a thin paste type goooey stuff and then I re-rolled them and they turned out great! Taste AWESOME!!! Good luck keep experiementing
The cake balls with the creamers sound wonderful. I hav enever made these before or any other cake balls. Do you still add the frosting to the cake balls? Or is the creamer enough to make it moist? I feel dumb asking this but I have never seen them or heard of them before. I am always open to new ideas.
Here is a weird thought; what if we made large cake balls and coated them with chocolate(white) and decorations to them to make them look like christmas ornaments?! Dumb? weird?
I learn so much from everyone here.
Thanks, Jen
The cake balls with the creamers sound wonderful. I hav enever made these before or any other cake balls. Do you still add the frosting to the cake balls? Or is the creamer enough to make it moist? I feel dumb asking this but I have never seen them or heard of them before. I am always open to new ideas.
Here is a weird thought; what if we made large cake balls and coated them with chocolate(white) and decorations to them to make them look like christmas ornaments?! Dumb? weird?
I learn so much from everyone here.
Thanks, Jen
Dumb? no Weird? no. Cool? Definitely!!
The creamer is enough to keep it moist. More then enough for some but we seem to like them all gooey soft and moist .
And no none of your post is dumb or stupid I love the thought of the great big christmas ornaments but would think it may be too much for biting and would have to be served on a plate with a fork and knife lol but is a great idea and I may just do that
Okay, here are some tips for all of you having trouble working with and melting you chocolate. I always used to have the same problems until I read up on how to melt it correctly. First, it is best to use bar chocolate because chocolate chips have been made to withstand heat and not melt as easily (think chocolate chips in cookies, they hold their shape and do not melt when baked). You will get a much smoother and creamy chocolate when using the bar. If you melt your chocolate in the microwave, chop it into little pieces so it melts quickly and evenly. Melt on medium power in 30 second intervals, stirring in between until smooth.
When melting on the stove top, use low heat. Do not put a lid on your pan or the condensation may drip into your chocolate causing it to seize. If this happens, remove from heat and whisk in 1 teaspoon of light vegetable oil for each oz. of chocolate.
Also, I too have had problems with my cake balls being too moist and doughy. I ma not sure what I am doing wrong but now I no longer make them with liquid. I add frosting to the crumbled cake and mix throughly, then roll into balss. This works much better for me. Hope all this helps! Good luck to you all 
I've been making them for a couple of years now and I have used cake scraps and freshly baked cake. I don't think it matters which you use, it's all in the amount of liquid/binder you use. Each "pile" of scraps will be different if you think about how much liquid went into the cake to begin with (or how "old" it may be).
I just add a little at time, about a tsp., until it's the consistency I want. JUST enough to start forming balls and staying as a ball. Too little and they fall apart, too much and they are too sticky/doughy.
I've used liquors, cream cheese icing, caramel filling, strawberry jam, cream, etc. The possibilities are endless.
And I usually always use candy melts. They just tend to melt less after you've made them (in the summertime) and hold together pretty well.
Good luck to all the cake ballers!
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