How About A Serious Thread About Cake Balls?
Baking By motherofgrace Updated 6 Sep 2013 , 2:29am by MBalaska
KHalstead- wow those sound so great!! I will add them to my list to try!!
but how do you make sleeve fillings?
The sleeve fillings are just the fillings that come in a plastic sleeve that are premade you can get them at most cake/candy supply stores, sometimes I've even seen them in the regular grocery stores near the fruit displays (people use them for pies too)...and you can also order them online at various places.
HTH
Oh my - the trees are gorgeous! I just made a pistachio Cardamom cake and had plenty leftover. I just used BC to bind and ghirradelli white choc to coat. UNBELIEVABLE! Took them to our doctors offic & they called me later to RAVE. Not sure how to attatch a photo...
we have been approched to publish our combos... just want to make sure everyone is ok with that!!!!
I'm wondering what this means. Do you mean the Cake Central collection in Google doc, just like those for gourmet cake flavors and cupcake recipes, or something else?
If you mean another publication, either web-based or hard copy, who has approached you? I'm not sure the above statement is enough for a release of everyone's intellectual product.
Just wondering....
Awesome Cakes by LJ, Are these up against a cone or totally on their own? And did you use a pic of some kind to hold them in place? Sorry for the questions, I make the same thing with strawberries and now you have peacked my interest for displaying them
Thanks everyone.. 
I did not sell these, so cannot offer any advice there, but making them is super easy.. That is a standard 4" candle stick base, a styro cone hot glued on ( I think the left one is about 12" tall). Cover the styro with wax paper; I used melted chocolate to glue it on, then paint the whole thing with melted chocolate, and attach the truffles with toothpicks and a tad of chocolate to adhere it to the cone. Don't put too much chocolate when attaching, or it is more difficult to remove to eat.. It takes quite a few to cover, I am sure over 75, maybe up to 90.. But so festive... worth the effort...
dawncr- yes its for the google doc with the gourmet flavors!
Let me know when the google doc is up and running so I can update my recipe links (in my signature.) Thanks all!
im working on it, we just keep getting more and more ideas!
dawncr- yes its for the google doc with the gourmet flavors!
Cool. I *love* those CC Google docs.
I have them bookmarked, I think, but I usually just find a post by fiddlesticks, then click on the links in her signature.
One question I have: Do most people who make cake specifically for cake balls use a standard mix or an extended/doctored recipe? Does it matter whether the cake is light/fluffy (standard mix) or more dense (doctored)?
I want to try a set using a DH Orange cake mix that's been sitting in my cupboard for a few months. Mix the cake with Gran Marnier and maybe a little cream cheese, then dip in Dark Chocolate and garnish with a little bit of candied orange peel.
dawncr- yes its for the google doc with the gourmet flavors!
Cool. I *love* those CC Google docs.
I have them bookmarked, I think, but I usually just find a post by fiddlesticks, then click on the links in her signature.
One question I have: Do most people who make cake specifically for cake balls use a standard mix or an extended/doctored recipe? Does it matter whether the cake is light/fluffy (standard mix) or more dense (doctored)?
I want to try a set using a DH Orange cake mix that's been sitting in my cupboard for a few months. Mix the cake with Gran Marnier and maybe a little cream cheese, then dip in Dark Chocolate and garnish with a little bit of candied orange peel.
Just click on the link in my signature -- that brings you to ALL of them from ALL the threads that have them! 
When you sell cake balls in a dozen what do you package them in? I know one person said the clear containers but I don't know where to get those around here...any other ideas...
I wondered about using a treat bag-with a styro piece cut to sit in the bottom. It could be covered w/ a food safe, colored saran or wrap, etc. Then stack up the cake balls-like a mini tower ie: a dozen. Tie off w/ a ribbon. I haven't actually tried this-to know if the bag is tall enough, etc. Just a thought rolling around in my head!
i like using the WASC as my base. But if you want you can just use your box, the best thing about cake balls is ANYTHING GOS!!
Lovemesomecake, what kinda places do you have around you? Cake supply store, Michaels, Floral shop or floral supply store, Big Box Warehouse store???? Why even some fast food places or a donut shop might carry some and let you buy some from them
I have Michaels and Hobby Lobby but I've never seen the clear containers there... What is the cost of each container? (average)
Can anyone tell me why my cake ball pops aren't as smooth as the ones on Bakerella?? I can never get them near as smooth as hers.
Lovemesomecake, what kinda places do you have around you? Cake supply store, Michaels, Floral shop or floral supply store, Big Box Warehouse store???? Why even some fast food places or a donut shop might carry some and let you buy some from them
I have Michaels and Hobby Lobby but I've never seen the clear containers there... What is the cost of each container? (average)
For me anywhere from 15 cents to $1.00 depending on where I buy to size.
kentuckyjode- is it the actual cake ball, or just the chocolate that isnt smooth?
Yes Pancake, they have and I read that some people freeze the finished product. I personally do and will not.
Luvmesomecake, you may want to check out an online site to order some containers. Try Uline products. I know they carry them. I guess it will just depend on your budget.
Still haven't read all of this thread but here's a few pics of my cake ball trees from a couple of years ago. One of my favorite flavors is Chocolate Cake with crushed (or should I say smashed) Almond Joy candy bars inside. I eat the almond on top of the candy bar while I make the balls - just gotta take care of the cook!
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