Devils food with amaretto coffee creamer, dipped in milk chocolate.
And thanks to Ohmygoodies wonderfully amazing and superb tutorial, they actually worked this time!!!!
White cake with cocoa, vanilla coffee creamer and some cream cheese and mini semi-sweet chocolate chips inside dipped in dark cocoa candy melts!
mmm loving these ideas! It's simple, but I took my white/vanilla cake scraps and added that vanilla caramel creamer and then covered them with white chocolate - MMMMMMMMMM!!!! People were hesitant to try them I had four big ones as feet on a catepillar cake) but anyone who did thought they were awesome!
have any of you used the caramel coffee creamer yet?
mine is always the newest one I've tried. This week is chocolate fudge cake with pecans, dipped in dulce de leche and dipped in chocolate. They didn't even get a chance to set before everyone ate them!!! I don't add liqued to scraps as I use a cake wash and it is moist enough to roll into balls.
My top 3:
Red velvet cake with cream cheese filling a little Bailey's as a binder, dipped in white chocolate.
Chocolate cake with Bailey's and heath chips, dipped in chocolate with heath sprinkled on top too.
Strawberry cake scraps mixed with cream cheese filling, dipped in white or milk chocolate.
When you guys say cream cheese...do you mean cream cheese right out of the package or a cream cheese frosting?
Also, with the coffee creamer....does it taste like coffee creamer? Or do you just get the flavoring taste?
And Dolfin...do you use the dulce de leche from the can? Does it get hard before dipping in the chocolate?
I have not tried these yet but I am anxious.
Has anyone ever tried cake balls and not liked them? I've never made them before but I was thinking of making them for a HUGE family get together this weekend for the in-laws. (they are really picky!)
Flavacakes - I made a bunch for my families Thanksgiving dinner. All devils food dipped in milk chocolate, some had cream cheese icing left over from the pumpkin rolls, some amaretto coffee creamer and some with mint choclate coffee creamer. Everyone loved them, even my notoriously finicky brother. It's hard to go wrong with them
What is the texture like with the liquid? Is it soggy?
Not soggy. They're best if served straight out of the fridge or freezer. Kind of a brownie like texture. Just talking about them makes me want to make some more!! : )
Thanks Titansgold!!! Now I'm defintely making these!!! What do you think is best to dip them in? Can you use any kind of chocolate? Like chocolate chips?
I use actual melting chocolate like the kind you can make candy molds out of. It works really well and stays soft and melted even when there isn't much left in the bowl. I have heard of people using chocolate chips, and vaguely remember someone saying something about if it gets too dry while you're melting them that you can add a tiny amount of crisco to help loosen them back up. Anyone know about this?
Oh sorry for posting two in a row, but Heath is a candy bar. It's chocolate with bits of hard toffee in it. Very yummy!
I just mix it all together. That's a cool idea though to form the ball around it. Might be a bit tricky though...
Great thread - it has me thinking about putting cakes balls in with my christmas goodies.
I just mix it all together. That's a cool idea though to form the ball around it. Might be a bit tricky though...
Thank you, I was a little confused. Here I was thinking you actually took all that time to fill each one. If you can mix it all together then that's GREAT!
Putting the "filling" in the center is a good idea...if someone could figure out how to execute it.
I saw Paula Deen do something like that with sweet potato balls. She took masked sweet potatoes and formed them around a large marshmallow, then coated with pecans (or coconut maybe?). Then put them on a sprayed pan and popped them in the oven just long enough for the marshmallow to melt but not burst.
Anyway, maybe you could freeze the cream cheese, scoop it with a melon baller, then "form" the cake/liquid pasty stuff (for a lack of better words) around the frozen filling. Then maybe pop them back in the fridge and coat with chocolate.
This may take the simplicity out of the cake ball experience, but for someone with a little extra time (not I) might want to try it.
I made my first cake balls for a gathering last night. I was skeptical about making them but wanted to try something different for this crowd (notorious picky eaters). The cake balls were gone in less than 15 minutes.
Pumpkin cake with egg nog cream cheese filling, dipped in white chocolate, and dusted with a tiny bit of cinnamon-nutmeg powder.
I made cake balls right before thanksgiving for the first time and ended up selling 18 dozen. I already have about 6 orders for Xmas, and a few in between. I only had one person so far that did not like them when I passed out samples.
The picture of my cakeballs is in my photos.
Sorry! Yes, heath = toffee bits. I prefer those to nuts. You can buy a bag of them next to the chocolate chips and stuff at the grocery stores.
Cake balls are great because the possibilities are just endless! Filling them is a cool idea too but they are sticky/sweet enough for me as is.
In the summertime, I like to do lemon or orange ones.
okay, this is somewhat off the subject, but what do you charge for cake balls? I'm thinking of selling them for Christmas.
Julie
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