Ok, thanks again .

Thanks so much, too, for your answer about the caster sugar. Great advice and recipes overall~
Best wishes....

darthbeader -


I love Mango's as does my family. The thought of a mango cake makes my mouth water. Would you be kind enough to share your mango cake recipe?

Thanks,
Jett

Thank you! I know what I'll be making today.

Here is a cake pop bouquet I made, MY VERY FIRST ONE!!!!

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1720028

Very cute sweetheart! Did you roll those in sanding sugar?

the chocolate ones are chocolate sprinkles, and the blue yes is sanding sugar

I just finished the entire thread. Thanks to all for such wonderful information. I've tried a couple of batches of cake balls, but i'm so excited to try all the wonderful flavor combinations that have been posted here!

Quick question: if someone was looking for an alternative to chocolate to coat the balls (not me personally, since I loooove chocolate), would a glaze be appropriate?

Thanks for the great information.

No canned mango around here. Would it work to use fresh mango & then canned nectar as the liquid? How much of the reserved liquid to you add to the batter?

Deedee-a local baker sells what they call cake balls and they are definitely covered with some sort of glaze it is almost see through. I have not tasted them, they want $2.50 a piece and I cannot bring myself to pay for something I do so well myself.

I've been reading this thread for days....I just now finished!! Awesome tips and flavors everyone. I appreciate your sharing. I've been making cake bites for about a year. Mine have always been on the mushier side - never even thought that that was wrong. I'm excited to try them with less binding and to work on all these different flavors. I just opened a small kitchen and am making them on a pre-order basis. I just made 10 dozen yesterday for the City - they are holding a going away party for someone.

Anyway - there were so many times I wanted to respond to posts, but since you all were on page 77 or so and I was still reading my way through I figured it wouldn't make much sense!

I'll share new stuff as I come across it in the days ahead!

Pam

definitely going to have to try out these!

omg. I ran out of Merkens chocolate and was too lazy to drive across town to get it, so just used Wilton chocolate. It was so hard to work with, I got spoiled. I am driving across town today I have a tier of bites I am making for this weekend and I will never get done if I have to use the wilton chocolate. I could not get it to thin down, so weird.

any suggestions to use for a binder for a mint chocolate cake?

if you can use alcohol...I think there is a mint Starbucks liqueur, thickened with a bit of powdered sugar

edited to add: I seem to remember that there is a list made by one of our early posters that includes most of the suggested flavors from this thread, you might look for that.

edited to add: found it...http://docs.google.com/Doc?docid=0AWyT_ZcILkBTZGRkNHF6cjNfNWduNzY5YmNm&hl=en

Mine tend to be that sort of consistency, but many on here prefer a more cake like consistency. You could just add less binder. There was actually a few recipes with no binder. But for me the binder is what gives it that pow of flavor to balance with the chocolate. I tend to make sure I bake the cake to really done (not sure how to say this exactly) but so that they are a almost dry. And then once I crumb them I let them sit a day. If it is a tad dry it will take the flavor from the binder better.

I freeze the rolled ones until I am ready to dip in chocolate. I only dip as many as I need because they disappear too quickly otherwise. Plus, I like the snap when you bite into a fairly freshly dipped one.

for half a box of cake i didnt actually use much binder, just two small spoonfuls of jam. I think I rather like the nice soft fudgey texture to it. Theres still that slight "cake" like taste to it, but its closer to a actual truffle.

But then again, I like to squash my bread into little tiny cubes and eat it. heh.

Sorry to interupt, but does anyone have the recipe for the baked cake balls? I can't find it anyplace!!

Baked cake balls?

Never heard!

Yeah, I have never heard of baked cake balls either, sorry.

Yes, someone around here earlier this year I think was making cake balls and she didn't like them "raw" as it were so she formed them then baked them for a little while and she said they were awesome. I thought I had it saved but I cannot locate it and it's not coming up in a search!

OH, OH, I found it!! Here's the link I was talking about:



http://cakecentral.com/cake-decorating-ftopict-50502-twist.html+balls

http://cakecentral.com/cake-decorating-ftopict-51807-baked.html+balls

BWB, have you made & dipped the baked ones? I may try them this week.

I'm assuming someone has made this combo, but thought I would ask. Chocolate cake w/ PB as a binder. Would milk chocolate be the best to dip in?

If this combo didn't turn out let me know before I make them

I haven't tried them yet but I'm hoping to this week sometime. I made my first topsy turvy cake the other day and I saved the leftovers for this. I'll let you know how it works.