Hi all
I have a few questions regarding cake balls:
1. If I want to make cake balls, what are good substitutes for the liquid coffee creamer as they don't sell it here where I live? I've thought of using condensed milk or melted chocolate or cream. Is that a good idea?
2. If I want to make mint-flavoured cake balls, can I add peppermint extract or creme de menthe to the mixture?
3. Can i process the cake in the food processor instead of mashing with a fork? Is there such a thing as "too fine" crumbs?
Thanks in advance for any help given! 
I'll try to answer!
1. you can use any liquid, it doesn't take much, just a tiny bit. I would think even jam or ice cream topping would work, try what you think will taste good and see how it works!
2. I again think that would work fine, be careful with the extract, it is very strong. (and again, it takes just a little bit of liquid to do them - make sure you account for that when you are flavoring them)
3. I would NOT use the food processor to make the crumbs, that would make them too fine, IMO. Just crmbling the cake with your hands works just fine.
Have fun making them and experimenting - just use a small amount of cake until you know what you are using will work good.
Hello lariest
I almost always use melted chocolate & a shot of liquor.
amounts depend on how moist my cake is... I eyeball it, add the chcocolate & the booze, then test it to see if it holds together.
I have also used my blended on 'grind ' to turn the cake pieces into crumb
hope this helps
ciao
i just made some Bailey's white chocolate truffles. I added a little bailey's when baking the cake, used it as a binder to roll the balls. Then I let them soak in Baileys for a few hours before freezing and dipping in white chocolate. The customer really wanted to taste the Bailey's in the truffles, mission accomplished
i just made some Bailey's white chocolate truffles. I added a little bailey's when baking the cake, used it as a binder to roll the balls. Then I let them soak in Baileys for a few hours before freezing and dipping in white chocolate. The customer really wanted to taste the Bailey's in the truffles, mission accomplished
Wow
Bailey's on Bailey's.... they'll be back for more!
ciao
Hi all
I have a few questions regarding cake balls:
1. If I want to make cake balls, what are good substitutes for the liquid coffee creamer as they don't sell it here where I live? I've thought of using condensed milk or melted chocolate or cream. Is that a good idea?
2. If I want to make mint-flavoured cake balls, can I add peppermint extract or creme de menthe to the mixture?
3. Can i process the cake in the food processor instead of mashing with a fork? Is there such a thing as "too fine" crumbs?
Thanks in advance for any help given!
1) I use premade icing from the store such as Betty Crocker, Duncan Hines, etc. For example, If I'm using lemon cake mix I buy the lemon icing. You can use chcolate icing with choclate cake, cream cheese with red velvet for a festive holiday cake ball or any combination you wish. Simply crumble your cake then start adding your icing. You will need to use at least half of the container. Depending on the type of cake you may not need to use all of the icing.
2) If you want mint flavor I would use peppermint extract
3) I wouldn't use the food processer - you may wind up with more of a mush on your hands. Just crumble with your hands or a fork.
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