Cake Balls

Baking By Fawnwittwins Updated 5 Sep 2005 , 3:07pm by ThePastryDiva

Fawnwittwins Cake Central Cake Decorator Profile
Fawnwittwins Posted 1 Aug 2005 , 10:21pm
post #1 of 14

I hear everyone talking about cake balls.... What are they?

13 replies
MrsMissey Cake Central Cake Decorator Profile
MrsMissey Posted 1 Aug 2005 , 10:38pm
post #2 of 14

Here is Cookieman's recipe...

2 cups crumbled cake scraps
2 tablespoons confectioners' sugar
2 tablespoons cocoa powder (if cake scraps are not chocolate based)
1/4 cup chopped almonnds (or any other nut you like, or mini-chocolate chips, or M&Ms, you get the idea!)
2 generous shots of amaretto (or any other liquer you may like, a good non-alcohol substitution is any flavored coffee creamer)

Put all ingredients in a mixer and mix on medium speed until the ingedients form a ball. If the mixture seems too dry, add a bit more of the liquid used to make it moist enough to form into balls.

I use a tablespoon cookie scoop to make the balls uniform in size. Roll the scooped dough in your hands to form a nice smooth ball. Allow cake balls to set on a parchment lined cookie sheet for a couple of hours, then dip them in chocolate(following) or roll them in confectioners' sugar or cocoa.

Melt 1 lb. of candy melts and add approximately a tablespoons of crisco to make it a bit more smooth. Also, put the container (in my case, a pyrex measuring cup) of melted candy melts in a very hot (I use amost boiling) water bath to keep the chocolate fluid. dip balls into the chocolate using a spoon and a dipping fork (in my case, a plastic fork with the two middle tines cut out) Don't worry if the dipped balls have a "foot" at the base after drying. You can break some off after they have hardened and once they are in the little cake liners, no one will notice. Also, you can decorate the tops with just about anything, sprinkles, candy confetti, chopped nuts, etc. before they dry. Or after they've dried, pipe designs with royal icing or melted candy melts of differnet colors!

MrsMissey Cake Central Cake Decorator Profile
MrsMissey Posted 1 Aug 2005 , 10:40pm
post #3 of 14

..and here is a picture! icon_biggrin.gif

pooker Cake Central Cake Decorator Profile
pooker Posted 2 Aug 2005 , 12:22am
post #4 of 14

This is perfect timing!!! I have so many cake scraps right now!!!

Ok...question. Is there anything you can use for the liquid besides those mentioned?


KrazyKross Cake Central Cake Decorator Profile
KrazyKross Posted 2 Aug 2005 , 12:38am
post #5 of 14

You can use most anything. I've used the flavored coffee creamers and rum. They both work very well.

peacockplace Cake Central Cake Decorator Profile
peacockplace Posted 2 Aug 2005 , 2:36am
post #6 of 14

I love them! I just made some strawberry and cream cheese ones. Here is a pic of my first ones. They were chocolate and raspberry.
MrsMissey, those look yummy. What size do you make them?

MrsMissey Cake Central Cake Decorator Profile
MrsMissey Posted 2 Aug 2005 , 3:33am
post #7 of 14

...mmmmm, they look delicious! I use the large cookie scoop that Pampered Chef sells. What size are yours?

PolishMommy Cake Central Cake Decorator Profile
PolishMommy Posted 2 Aug 2005 , 8:00pm
post #8 of 14

Wow, those look fancy! I was picturing something a lot more rustic...

vmw774180 Cake Central Cake Decorator Profile
vmw774180 Posted 16 Aug 2005 , 2:40am
post #9 of 14


loree001 Cake Central Cake Decorator Profile
loree001 Posted 16 Aug 2005 , 3:09am
post #10 of 14

I don't know if anyone has ever tried this, but we read this in a magazine @ Christmas time and tried, it's great! They called them Red Velvet cake balls, but we've tried different cake flavors, and its great, although very rich. One baked cake mix per pkg. directions, (or cake scraps to equal a whole cake, I guess), and 1 can of sweetened condensed milk. Mix together well, then make your cake balls. ( We freeze them and then 'dip' as we need them), dip them in white chocolate and they are delicious but very rich.

Niki027 Cake Central Cake Decorator Profile
Niki027 Posted 16 Aug 2005 , 12:40pm
post #11 of 14

Thanks for sharing. I can't wait to make these. The red velvet ones sounds so good too!

Mchelle Cake Central Cake Decorator Profile
Mchelle Posted 16 Aug 2005 , 3:50pm
post #12 of 14

peacock, how did you make the strawberry cream cheese ones. It's sound delicious. mmmmmmm

chikie Cake Central Cake Decorator Profile
chikie Posted 27 Aug 2005 , 1:19am
post #13 of 14

I would like the strawberry and cream cheese recipe, too! Sounds ...YUMMY!

ThePastryDiva Cake Central Cake Decorator Profile
ThePastryDiva Posted 5 Sep 2005 , 3:07pm
post #14 of 14

These are great!. We've made them and covered them with chocolate, chopped nuts and all kinds of assorted things.

We use a gigantic scoop ( I think that is too big) it makes a ball that 2 people can share and we have been told to sell them for about $2.50 to $3.00 a ball!

I make mine about the size of a mini muffin and will decorate them acording to the theme. For me they are a "Poor version of Petit Fours" without the intense

People love them, especially at holiday time.

They are also a great "ADD-ON" to a big order, or an easy, pot luck dinner dessert!

I like the smaller versions as they tend to be super rich!

Quote by @%username% on %date%