Cake Balls - Can you please post any hints/tips for making these and also any flavor combinations you have tried? THANK YOU!

I must say that this recipe has been floating around on the BB for some time now and I have been wanting to try them to take to a "get-together", but I never like to try a new recipe last minute,  just in case it doesn't come out.  So I have put off trying them, but curiousity has finally gotten the better of me.  I have just mixed up my first batch, just plain chocolate with chocolate frosting and I will dip them in chocolate almond bark (did you guess I like chocolate yet)?  They are in the freezer as we speak, I will be dipping them next, but I did taste them before placing them in the freezer and I can tell you, I KNOW I am going to like them even more when they are dipped in the almond bark. 

As I was forming them into balls, I remembered seeing some suggestions about ways to dip them and got to wondering if a thread was ever done for different tips in making these.  I did a search and couldn't find one.  If there is already one, please feel free to post the link, it would be very much appreciated.  However, if you made these before and have any hints/tips, please also feel free to post them, as I KNOW I will be making them again.

Then I got to more thinking, about different flavors I would use next time.  I was even wondering if anyone tried the funfetti cake mix and icing (that's the one with the sprinkles already in it).  So, again, if there is already a thread, please feel free to post the link, it would be very much appreciated.  Or, if you made these before and have any favorite flavor combinations, please please also feel free to post them.

Now, I am not sure who orignally posted the recipe and if anyone knows who that was, I would love to give them proper credit.  But I am posting the recipe that I follows:

THANK YOU for posting! 

I am anxious to see what others have to say.

Take care!

Karen

BUMP . . .

along with Karen . . . I too, am looking for different flavor combination ideas!

I had copied and pasted a variety of posts on cake balls awhile back. Sorry if it looks confusing, I C&P all related posts together under one subject when I save them and don't always save who the poster was. A lot of it looks random, but it's comments, one after the other, from the posts on the same thread. I hope you can make sense of it! Here they are:

Lemon Cheesecake Balls
posted by katemarie_ia

1 (8 oz) pkg cream cheese, softened
1 (6 oz) can frozen lemonade, thawed
1 lb powdered sugar
1 (13 1/2 oz) box graham cracker crumbs
1/4 c finely chopped pecans

Cream the lemonade, cream cheese,and sugar by hand. (Mixer tends to overbeat.)
Add crumbs and nuts.
Shape into small balls.
Chill.
Makes about 50 cheesecake balls. Freezes well

Question...do you serve these frozen? You could, but I served them at room temp. and think they are way better that way.

This recipe just couldn't be easier. I read all the reviews and followed others' advice. 1) Trim off the edges of the cake to make it easier to crumble. 2) Mix in the frosting when the cake is still warm. 3) Use a cookie scoop to round your balls. 4) Freeze the balls for at least 2 hrs so they're firm enough to handle (plus it makes the chocolate dipping that much easier). 5) Use a skewer for dipping and since the balls are frozen, the chocolate hardens pretty quickly. It was a hit with all my coworkers. Definitely a keeper!

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Other suggestions if you want to dip use a spoon NOT a toothpick as with a toothpick they seem to fall apart.  Make sure they are frozen makes them easier to dip - but again spooning the coating over works great.

these are just to name a few choices available.  But the mik chocolate cake mix and frosting mix well they are great for any chocolate lover!....

I'm relatively new to the ToH groups and I've never seen this recipe before so I'm glad you posted it. I am definitely giving this a try! I have a lot of church and school events that I can make these for and it sounds easy enough. Yeah!! Thanks again!

Shannon

Here's a Cake Ball tip:

Make them small.  When I made them they were much too large for one person to eat-because they are such rich desserts.  I would suggest making them about the size of a ping pong ball. 

And I also think that using homemade Buttercream frosting makes them taste MUCH better! 

Buttercream Frosting

1/3 c softened butter/margarine

3 c powdered sugar

3 T milk

1 1/2 t vanilla (sometimes I use almond extract) 

Beat all ingredients together with a mixer. 

Karen, I'm so glad you are doing a thread on cake balls!  These are always a hit no matter where I take them!  Even DD's dorm!  Many requests!  I have made so many combos!  Choc cake, white frosting, dipping in white dipping choc or sometimes choc dipping choc.  Another fav is spice or carrot cake with cream cheese frosting in white dipping choc.  Choc cherry cake with white frosting and choc dipping. 

They freeze well.  I use my inch cookie scoop and freeze on wax paper for a couple hrs on cookie sheets before dipping.  They are the perfect size.

I too have not yet tried these but would like to soon.  I have one question, do you have to refrigerate or freeze them AFTER dipping them?

 OK! That does it! I am going to have to break down and make these things! Now to decide on a flavor! lol

Thanks for starting this thread, Karen! I think it's a great idea! All the ideas and hints in one place? Great idea!! 

 Hmm! I wonder about white or yellow cake with peanut butter frosting and white almond bark! I might be onto something  here!! :O)

I made these balls last Sep. for a reunion I made red velvet cake with cream cheese icing.  Made them again at Christmas.  Everyone went crazy over them, and wanted to know how to make them.

I have also made them with german chocolate and icing.  They were also very good.

Also have made white and yellow cake mix and used Smuckers sugar free strawberry ice cream topping instead of icing.  Also good.  I have only dipped ones I have made in the almond bark_white cho.

 bump to find later.

NancyMD:  THANK YOU SO MUCH!!!!!!  That is a lot of information.  I sometimes do the same thing as you when a recipe has many variations to it, some of my "recipes" are 3 or 4 pages long because of it.  I have copied all of this for my recipe book.

Shannon (ScottsGrace):  Just wait until you try them, you will LOVE them.  I thought they would be just OK since it's a boxed cake and canned icing, but they are OK and then some

China:  I agree on making them smaller.  I forgot to post that when I was making them, I rolled one as big as it said, the size of a golf ball and when I looked at it, I thought it was way too big.  I agree about the size of a ping pong ball or even a tad bit small (maybe the size of a two-bite brownie).  And a girl after my own heart, I like homemade frosting better too -- handn't thought about buttercream though, but I will try your recipe next time.

Patty:  I had to do a thread.  After tasting them once, I am hooked.  Thanks for your suggestions.  I agree about freezing them first, I got busy and mine were in the freezer for a few hours too and they were so easy to coat with chocolate.

Chrleezangel_OH:  If I am not mistaken, I read somewhere NOT to put them in the refrigerator because something happens to the chocolate coating, but I can't find thread anywhere now.  I could be wrong though.  I left mine on the counter in an airtight container, BUT it is cold here now, and I don't know if they would hold up in summer.  Maybe someone else can answer this better.

Kay:  You won't be sorry!!!!  That sounds like a great combination to start with.  Let us know how they turn out.

Thanks for sharing everyone.  If anyone else has anything to add, please feel free!

Take care!

Karen

Thank you heaps

Thanks Karen.  I'll just wing it!