More Questions About Cake Ball Flavors
Decorating By playingwithsugar Updated 16 Dec 2006 , 12:09am by mrsw
First I want to say Thanks to everyone who has posted tips and variations for the cake balls.
I will be venturing into the wonderful world of Cake Balls next week, and could use a little flavor coaching.
I will be using boxed mixes, pineapple, cinnamon swirl, caramel, and butter pecan, for some of the cake flavors I will be baking.
The special edition coffee creamers are very difficult to find here - they sell out quickly - so I need some alternative binders to use with these flavors.
I am thinking of pina colada (coconut cream icing with a touch of rum extract) for the pineapple cake, and German Chocolate for the caramel cake, but what about the other two flavors?
Thanks Bunches --
Theresa 
For the pineapple I would try pina coloda mix. I have used caramel, chocolate syrup, rum, fruit juice ect.... Anything that you think would taste good. Let your imagination run wild. They are so fun to make. I am driving my husband crazy because our freezer is full of them.
I just made my first cake balls and put Baileys Irish Cream in them.
Any of the icings work great as a binder too - that is if you don't have some BC lying around . The chocolate cakes are awesome with a little Baileys I have even seen some chocolate or even caramel cream liquers - maybe even some spiced rum on the pineapple ones? Some cream cheese for the cinnamon swirl. Butter pecan hmmm that is a toughie unless you could find the holiday flavored creamers. Good luck and let us know how they turn out
Rebecca
Quote by @%username% on %date%
%body%