Those are cute! I would stay w/ toothpicks b/c of food safety & wire. You could brush some colored chocolate on the toothpick if you're worried about appearance

Oooo good thinking dandelion. Thanks!

Cruffles are slowly becoming my favorite thing to make! Everyone loves them and they are so easy to make! Here is my newest creation: The Lemon-Blueberry Cruffle It is my divine lemon cake with my even more divine blueberry cream cheese icing! I was going to do a yellow and blue drizzle on top, but I forgot to buy some :p

Question: How in the world are your cruffles coming out so smooth? My cruffles are perfectly round and not gooshy, but still don't come out as well...

I discovered cb when looking for items for a dessert buffet and I AM HOOKED
It took 3 days but I finally read all 73 pages and loved every minute thanks ladies.

Question: Did we get results on using poured fondant?
Suggestion: I did not see this mentioned but I use the whipped version of frosting and found it to have a lighter texture for binding not too sweet.
Love this thread I am a fan!

on the smoothness, have you tried freezing your balls for a bit before you dip, maybe 30 minutes, although I have totally forgotten mine int he freezer and it still worked. Also the temperature of the chocolate is pretty important. If it is too hot it is thinner and therefore not as smooth.

That is all I can think of, but may come up with other ideas later.

I don't actually use frosting for my binder, I find it too sweet.

I freeze mine about 30 minutes before dipping. Could it be that I use bark coating instead of melting chocolates? I have yet to use melting chocolates, but may do so just to see if there is a difference.

deMuralist, what do you use as your binder? Also, hello to you, my fellow middle Tennesseean!

Hi LaBoulangerie! I had been on this thread a while ago but stopped getting notices and forgot about it till yesterday.

For my red velvet I use just cream cheese with a bit of powdered sugar.

For the coconut I use a mixture that is pretty much like the inside of a mounds bar.

for the almond I use almond paste (my mind is not working this morning, I would have to look that up to be sure)

etc...

I try to keep the flavoring separate from the sweetening to the extent that I can so that by giving the cake bite mixture more flavor I don't have to make them sweeter.

I have tried to get caught up on all the pages here but it is a lot! Love this thread.

WHITE CHOCOLATE ? What do you use when you dip in 'white chocolate'. I think the almond bark and candy melts are actually vanilla flavored. Although I think that would still work fine and taste good I was curious about what others use.

see i never use candy melts, i used white chocolate wafers, or milk chocolate wafers, from bulk barn

I also use chocolate wafers, Merkens, I get them from a local cake supply store.

I haven't had time to read through this whole thread but I'd really like to try making these. Anyone have an idea for Snickers cake balls? I have ingredients left over from a Snickers cake and would like to make them into balls. I have chocolate cake, caramel with peanuts and chocolate buttercream left. I had a nougat flavored filling for the cake but used all of that.

sounds yummy, just add the buttercream a little at a time till you get a consistency that will do a little bit better than just hold together. Freeze em for 30 minutes or so, and start dipping. Hard to go wrong here.

I just made some out of boxed carrot cake and canned cream cheese frosting....now, I realize you all know this is coming but......YUCK! I dunno what kind of cake that was but carrot cake it was not. I'd only made them once before with some left over chocolate WASC and buttercream, but they were too sweet for me, so I thought I'd just grab a box of cake mix and try again.....bad idea!

Too sweet, is the reason I try to separate the moisture from the sweetener (ie. cream cheese is added separately from powdered sugar for my red velvet bites, etc), straight buttercream is too sweet for me unless you are able to adjust the sweetness of the cake or use a less sweet cake to start with. Personally, I never use box cake or canned icing, I am too much of a control freak to let someone else choose my ingredients.

Ok ladies. I need your suggestions. I've just received an order for 4 dozen cake bites for Wed night. Needless to say I do not have time to order shallow pizza boxes for delivery. And I only have a Hobby Lobby at my disposal. What size box would you recommend. I do have a few different size cake boxes at my house. They are all at least 5" deep. I wish I had more notice, but I won't turn down an order b/c I don't have the "right" box

do you think they have pie boxes? or maybe something flowers come in?

have you asked at your bakery in the grocery store, or even at a local pizza parlor?

I will go by Kroger to see if they might sell me a couple of pie boxes. Also, do you put each ball in a paper cup? Others have had plates they wanted them arranged on so I just put them on the plates/platters. If I can't find a small enough box, any tips to keep them from sliding everywhere?

I do usually put them each in a paper "cup". If I have too much space I will put a bit of colored saran wrap down and bunch it up around the individual bites.

Thanks so much

Thanks Cupcakeatheart! That's exactly what I was wanting to do. Maybe coat with peanut butter flavored melts for that Snickers nougat flavor.

That sounds really good!! I have just been sticking to the basics....choc, vanilla red velvet , strawberry and coconut.

Has anyone rolled a cake ball without using a binder? I have some chocolate cake that I ground up and chilled and it is rolling up without a binder. Should I just leave it or should I add my usual ganache to it?

Thanks
Kerry

I am afraid if you add the ganache, it will get gooey. But for me the big flavor bang comes from the binder. I would try to think of a way of adding extra flavor without too much extra moisture...Maybe mini chocolate chips or other crushed candy? this seems like a good time to experiment with it.

I stopped getting updates as well...

But I think I missed out on 20-something pages worth of info! I love the wedding blog that was posted and the packaging website that was posted closer to page 70-something.

I haven't had a chance to read through all 74 pages yet, but I was just wondering...Has anyone tried a Boston Cream version? I would think yellow/butter cake with pudding or custard binder covered in chocolate. I started to read it and this is what came to my mind. Sorry if this is a duplicate...

Jen

hey all im experimenting lol, and was wondering if anyone knew an idea for a TOFFEE binder?

I cannot for the life of me fine the toffee creamer here!

Any ideas?

Can you get Toffee Coffee flavoring like Torani's? Maybe add some to some buttercream.

ok i will see if i can find that!

Well I had luck finding a box. I went by Kroger to ask about a pie box. They were busy and I noticed people loading up donut boxes. So I grabbed a couple and they each easily fit 2 dozen. They would fit 2 1/2 dozen but I'd rather divide the order in 1/2. But I was also wondering about gift boxes (like shirt boxes). They don't touch the box b/c of the mini cups. Just a thought

So, guess I'm off to roll 4 dozen balls after Housewives of NJ