there is amaretto flavoring from wilton for chocolate

no they have a specific candy coating flavor for it!

um, awesome! Where do you buy it? Michaels, Hobby Lobby? Or a cake supply store?

you can check michaels, but i think a cake supply would have more options, thats what i do when i need an uncommon flavoring

I apologize if this question has already been posted...once my 21 month old and 3 1/2 year old are down for nap, I plan on settling in to read the 80+ pages... Can NOT wait to learn from everyone's experience!

I have a simple home based goodie business, which allows me to indulge my love of chocolate/baking/creativity, *and* I'm able to accomplish most of it while the girls nap, since I'm a SAHM. Anyway, I had someone request cake balls recently, so I'm going to make a sample batch this week. They sound divine, so I can't wait to pop one (or three) in my mouth.

What do you dip your cake balls in? Almond bark? Chocolate chips? Candy wafers (wilton, make n' mold)? What's the easiest to start with?

What's your favorite cake combo? (this one will have to be store bought cake and icing...*hanging head in shame*...) Bakerella has red velvet/cream cheese. Is that the easiest/best to start with?

Any tips for this newbie?

Wow...this started out as a simple question...oops...

if I make brownie pops sunday will they still be ok for the saturday after? So, 6 days?

yes! you can also freeze them if you want!

why not?

what size scoop does everyone use?

i think mine is 1 1/4 inches just over a teaspoon. But sometimes i go for the next size up

I think mine is pretty close to the same.

I found it at a store called Le Gnome. But hey closed here.

Im sure you can fine one online

what is that? like a 60? I had no idea how small they were!

I don't remember where I got it, but I know I did not have to look hard. Maybe Target? or the grocery store (Kroger or Harris Teeter) It is probably just a bit more than a teaspoon, maybe as much as half a tablespoon. Mine doesn't have a number on it. It is also the scoop I use to batter into the mini cupcake tin. Mine is an OXO...http://www.amazon.com/dp/B0000CCY1E/?tag=cakecentral-20

ya mine doesnt have a number either

I think mine is from fox run

They have small scoops at Williams-Sonoma. One is made by OXO and another is made by an Italian Company (I think....its all metal). You could also use a small melon baller.

I've never made a cake ball/pop yet but I thinkt that these could be what you are looking for.

HTH

ok thanks guys ya ive been just doing them by hand and they can get pretty big lol. I usually get the mini cupcake liners to put them in cause they have lots of pretty designs and the last batch i made was smores and they didnt even fit in them a little bit lol. think im gunna go on the hunt for a scoop so they can all be consistintly the same size lol

I just have to thank all of CC'ers. I have been following this thread for a short time and decided to try cake balls for the first time the other day. I had a left over cake layer so I ended up making a chocolate/peanut butter ball dipped in a swirled peanut butter/chocolate coating. My son and all his friends loved them and can't wait to try the new ones I am making today. I am making a boston cream pie ball. Yellow cake with enough vanilla pudding to bind, than I will dip them in milk chocolate. Hope they turn out as well as the first batch.

Thanks everyone.

Don't think you have to stick with cake! I've even thrown in the last of the
brownies in the pan, or even cheesecake!

Pumpkin Pie Cake Balls...........I just finished making these and they are DELICIOUS!!!!! You use a french vanilla cake mix, add 1 small can of pumpkin (15oz.), 1c. water, 1/3c. oil, 4 eggs and 1tsp. pumpkin pie spice. Bake for 30-35 minutes at 350*. I added cream cheese frosting as the binder and dipped them in white chocolate. YUMMO!!! These would be great to have at a Thanksgiving Dinner!! I give them 2 thumbs up......

BTW, I only used half of the container of frosting........the pumpkin made the cake really moist!

babydoll79, those do sound delicious!

ooooo, I love the way these Pumpkin pie cake balls sound. Have to give it a try.

They do sound delish, babydoll!

I finally got around to making cake pops for the first time. I made a scratch banana nut cake with vanilla buttercream. I made vanilla buttercream instead of cream cheese because they were to be shipped. Anyway....while cake pops are very cute they do require a lot of work...too much if you are in a crunch for time and have to make a large amount. I only added roughly 3-4 tbsp of buttercream because the cake was very moist and I was afraid of them coming out like chewed food (like some people have described). They were delicious but I don't think that they will be a common thing I'll make. I can see myself maybe making cake balls or bon bons but not the cake pops.

How do you crumble down the cake? Do you just do it with your hands roughly or place the cake pieces into a food processor to crumb?

At first, I just used a couple of forks and broke up my cake pieces. Now, I like to get in there with my hands...works much faster and you get a good feel of the texture/moistness so you can easily tell how much (if any) binder you need to add. HTH.

With gloves on, I crumble cake by hand.