Cake Ball Coatings

Decorating By shelbur10 Updated 22 Dec 2006 , 4:14am by strawberry0121

shelbur10 Cake Central Cake Decorator Profile
shelbur10 Posted 15 Dec 2006 , 1:30pm
post #1 of 18

I have only made cake balls a couple of times, and have dipped in chocolate, but I was wondering what else works. I have heard of rolling in powered sugar or cocoa. Do these stay nice looking or does the moisture from the cake seep through the sugar? Can you roll in coconut? I'm making some tonight for gifts and would like some different options, the chocolate is a bit much for some people. TIA!

17 replies
jamiesue Cake Central Cake Decorator Profile
jamiesue Posted 15 Dec 2006 , 1:36pm
post #2 of 18

I did powdered sugar the first and only time (so far) that I made them b'c I ran out of time, they did kind of melt the sugar the longer they sat. I would do it right before serving next time.

JoAnnB Cake Central Cake Decorator Profile
JoAnnB Posted 15 Dec 2006 , 5:48pm
post #3 of 18

Coconut, crushed nuts, cookie crumbs, cocoa, all will work. The sugar and cocoa will melt, so at the last minute you need to give them another roll in the powder.

patticakesnc Cake Central Cake Decorator Profile
patticakesnc Posted 15 Dec 2006 , 5:52pm
post #4 of 18

I bet grahm cracker crumbs would be great. I have been trying to think of new things to use as well and I plan to try this.

shelbur10 Cake Central Cake Decorator Profile
shelbur10 Posted 15 Dec 2006 , 5:58pm
post #5 of 18

Thanks for the great ideas! I'll have fun getting creative with these!

Cakerer Cake Central Cake Decorator Profile
Cakerer Posted 16 Dec 2006 , 2:09am
post #6 of 18

ooohhh....how about a cake (white, angelfood, etc) w/cheesecake pudding crumbled w/a dash of cherry liquer rolled in graham cracker crust....or better yet, put a cherry in the center of the cake ball!!!! mmmmmmm...

sugarspice Cake Central Cake Decorator Profile
sugarspice Posted 16 Dec 2006 , 3:24am
post #7 of 18

I know one thing I don't like-dipping in white almond bark. Tastes waxy and artificial in the mouth-ug!

patticakesnc Cake Central Cake Decorator Profile
patticakesnc Posted 16 Dec 2006 , 3:31am
post #8 of 18

sugarspice that is good to know. I was going to get some of that too! Glad I didn't.

shelbur10 Cake Central Cake Decorator Profile
shelbur10 Posted 16 Dec 2006 , 4:29am
post #9 of 18

I am trying to roll my cake balls in coconut, but it's not sticking...the cake balls are plenty moist, but only a little coconut is sticking, they're nearly naked! What can I do?? Please help! icon_cry.gif

shelbur10 Cake Central Cake Decorator Profile
shelbur10 Posted 16 Dec 2006 , 4:40am
post #10 of 18

bump...any cake ball experts out there?

Cakerer Cake Central Cake Decorator Profile
Cakerer Posted 20 Dec 2006 , 2:35pm
post #11 of 18

How fine is the coconut? I'm thinking it would need to be super fine/thin to stick.

shelbur10 Cake Central Cake Decorator Profile
shelbur10 Posted 20 Dec 2006 , 2:49pm
post #12 of 18

What I actually ended up doing was melting a can of store bought frosting, dipping the cake balls in that, then rolling in coconut. They turned out great.

playingwithsugar Cake Central Cake Decorator Profile
playingwithsugar Posted 20 Dec 2006 , 2:58pm
post #13 of 18

Sugarspice -

Instead of using almond bark (which I would never use, anyway), try getting some high quality white chocolate chips - Ghirardelli, Bakers, Guittard - and add an ounce of cocoa butter to it as it is melting.

You will definitely taste the difference. It is not waxy at all.

Theresa icon_smile.gif

gakali Cake Central Cake Decorator Profile
gakali Posted 20 Dec 2006 , 5:51pm
post #14 of 18

Can anyone tell me if cake balls need to be kept in the fridge or freezer? Or can they be kept at room temperature? I saw a couple of recipes for cake balls on this site....do you have a favourite? Thanks!

SILVERCAT Cake Central Cake Decorator Profile
SILVERCAT Posted 20 Dec 2006 , 6:42pm
post #15 of 18

I was wondering what else you can use as a coating besides melted chocolate!

strawberry0121 Cake Central Cake Decorator Profile
strawberry0121 Posted 21 Dec 2006 , 2:20pm
post #16 of 18

Cakerer:

I made the ones with a marachino cherry in the middle! I haven't dipped them or tried them yet but I used a Darn Good Chocolate Cake, the cherry juice as a binder and will dip in chocolate. The first ones I made were kind of dry, but the second ones were great. They were nice and smooth. They are kind of big, but that's ok, I guess.

Cakerer Cake Central Cake Decorator Profile
Cakerer Posted 22 Dec 2006 , 4:00am
post #17 of 18
Quote:
Originally Posted by strawberry0121

Cakerer:

I made the ones with a marachino cherry in the middle! I haven't dipped them or tried them yet but I used a Darn Good Chocolate Cake, the cherry juice as a binder and will dip in chocolate. The first ones I made were kind of dry, but the second ones were great. They were nice and smooth. They are kind of big, but that's ok, I guess.




What will you be dipping them in? White or Milk Chocolate? That sounds heavenly....I have got to take time to make these things!

strawberry0121 Cake Central Cake Decorator Profile
strawberry0121 Posted 22 Dec 2006 , 4:14am
post #18 of 18

Milk Chocolate. I thought the white would be overpowered by all of the chocolate.

Quote by @%username% on %date%

%body%

 

About

CakeCentral.com is the world's largest cake community for cake decorating professionals and enthusiasts.

Privacy Policy Terms Of Use

Newsletter Subscribe

Follow Us On

Contacts

Phone: 866.878.3133
Email: [email protected]
2004 - 2025 © Cake Central Media Corp. All Rights Reserved.