You can even go for baskets, small wooden chest boxes, or even mini decoration cabinets! Yes you can place the cake balls or cake bites in any of these containers for an impressive and different presentation. Your imagination is your guide.
Keep in mind that with big size pieces you will have to consider plates, napkins…etc. You see why I think Cakes are splendid! Is there anything more delicious? These cakes just keep on giving! I hope that these kitchen inspirations are encouraging you to make your own confections tray this Eid. Just in time to get them all done and set and tomorrow you can just arrange your tray. Then be very proud and serve these lovely home-made confections that will please all your guests.
Spenser, in this case I can tell you they really taste way better than they look. The soft inside is a very pleasant surprise too : Thank you for droping by again and for leaving a comment :.
Mind reader? I just made the cake balls yesterday! But ran out of chocolate…what chocolate would you recommend for dipping, as I want the tray to be accessible all day at the table. So a chocolate that dries hard. Sisi thank you for this very good question, everyone will love you for asking : ok the dry hard property is not depending the type.
Using chocolate spreads, or creams is when chocolate remains soft. That is why we melt and temper chocolate. When it dries it becomes hard and shiny. For confections and chocolate coatings you have to go for good quality chocolate and not baking or commercial chocolates. The best chocolates are the Swiss or Belgian grade A chocolates, however these are not hugely accessible for home cooks.
But if you can get hold of them through commercial suppliers then these are the best and they make a huge difference to the flavour and quality.
More readily available chocolates that you can find in the supermarkets which are good for use in these confections are the ones with percentages. You have to go for plain chocolates not the ones with flavourings, nuts, cereals, fruits…etc. Just the chocolates. Do not use the other eating chocolates or chocolates with fillings. Your email address will not be published.
Value is what you get. Cake Balls and Chocolate Truffles Chocolate Truffles are usually confused with cake balls, cookie balls and all sorts of chocolate dipped or rolled balls. Note Cake pops, are cake balls that are mounted on sticks, straws, cookie sticks, wooden sticks or skewers, toothpicks or anything that makes them look like lollies. The Binder Any creamy texture works as a binder. These cake balls must be consumed within 5 days.
As with the Marshmallow pops on this link , you can either leave them plain, drizzle with melted chocolate in contrasting colour, or even rolled in crushed or roughly chopped nuts, crushed cookies, desiccated coconuts, sprinkles, crushed dried edible rose leaves, cinnamon sugar, vanilla sugar, icing sugar or cocoa powder…etc.
If you go for a variety of fillings and toppings you will get a nice assortment of cake balls. You can even have a whole platter dedicated to cake balls if you do not wish to go for an assorted confections tray. This is the white used to make the masterful Hello Kitty pops. Just pop some wafers or bark into a microwave-safe bowl and heat for 30 seconds at a time, stirring after each second increment.
You can also melt the chocolate on a double boiler. Under constant heat, it can dry out. So tall, deep bowls are better then wide, shallow bowls. This contributes to a more smooth result, which makes for a more attractive cake ball. Neat trick: if too much chocolate pools around the bottom of the ball, just take a toothpick and score a line around the base of the ball.
This the sweet and frilly and fancy part. When the candy coating is set no longer wet and glossy , heat up the chocolate again and drizzle it over the top of the cake ball. Bakerella used a squeeze bottle, but you can also just drizzle with a spoon.
Just imagine the endless possibilities! Putting up with imperfect spheres will be fine with me. Hi Colleen, you will have fun making them! The cake pop pan is a great way to make a dozen or so cake pops and easily dip them — and even better if no one is worried about them being perfectly round. They still taste great! Thanks for stopping by and commenting. Have fun with your cake pops.
This is extremely helpful! I just received a cake pop pan as a Christmas gift and it looks very fun to use but I was curious where I would add the frosting?? I kept reading the instructions and I was like …did I not read everything? I love my cake moist and was worried about this problem.
I HATE dry cake. I have made traditional cake pops numerous times and I am so used to making them that way. I usually make them large batches for friends, family, co-workers, etc. I was worried since my cake pan only makes 18, and with the poor comments I have been reading about the pan, I would get frustrated and just want to do them all traditional.
I have not used my cake pan yet and I am still skeptical. I think I will try it out though just to see and experience it. Thanks for all the help! Hi Naomi, thanks for the comment! I agree — for big batches, the traditional way is great. Have a great day! Thanks — Sarah. Thank you Sarah! I used the Fudgy Cake Pop recipe from Nordic Ware along with the cake pop baking pan and followed the recipe exactly except that I went up to degrees for my baking temp.
The second batch, however I shaped into a ball in my hand and dropped into the openings in the pan. A little batter came up through the hole while they baked, but I scraped it off when they came out.
Other than that, they came out perfectly — shape, taste and moistness…like a brownie! Thank you for this post Sarah! Hi Kim — another Coloradoan! Glad to hear they came out — they taste like little yummy brownie bites! Have a great day, thanks for taking the time to comment. I for one LOVE the pan it works soooo much better. BTW I have the as seen on T.
Thanks for commenting! Hi Erin — thanks for commenting. Just be careful with any boxed cake mix as they are typically too light Happy cake-popping! I was wondering the same but with a white cake mix? I saw a polka dot cake on Pinterest that you use these cake balls in the middle..
Do you think I would use just a regular white cake mix? The pan even suggests using a denser cake recipe. The other option is to use regular hand-rolled cake balls I have seen these used in recipes like you are talking about.
Good luck! I got my pan as a gift, and in my haste to tidy up, I pulled of the package and put the pan in the cupboard… no recipe!
I see birthday treats on the horizon. I love my pans. I think they taste more like truffles. I just wanted a simple cake on a stick. I may try Italian Cream Cake, I think that would be dense enough for the pans. When using cake mix, add an extra egg, substitute water with milk, and add one package of pudding.
The reason is they did not rise enough actually only two out of 18 did. Since the recipe did not call for baking powder, I was wondering if you used self-rising flour. My first thought was that you did not as you added salt. So how can you expect a cake to rise if you do not include a rising agent such as baking powder? I understand that cake pop batter needs to be dense, but still… Any thought on that? Hi Nathaly, try filling your cake pop pan cavities fuller using this recipe. I did not have any problem with the cake expanding or rising enough to fill the small round hole.
And as you can see when I used a recipe that included baking powder boxed cake , the cake was exploding out of the top hole when baking. Good luck, thank you! Thank you Sarah. I will make more batter to fill the cavities fuller as you suggest. I already tried to add baking powder, and it was a total failure… I got an volcanic eruption!
Moreover, the cake balls were too soft and contained air bubbles not good to stand on a stick! Shall I add an extra egg to get the cake pops moister, as it was suggested by Lexibug02 January 8 ? Thanks again for your response. Hi Nathaly, I would try it again just filling them — I filled mine as much as I could before securing the top of the pan. Good luck — let me know how they turn out! As you can see, every one of my cake balls rose fine when using the fudgy cake pops recipe , so it should be successful!
I was wondering if there is a recipe out there for flavors other than the chocolate. To make a denser boxed cake, add a packet of pudding dry and an extra egg. However, I have not personally tried it with those modifications. Let me know what you come up with! Good luck. I have the cake pop pan as well as the machine and i hate them. The only thing i find them useful for is denser recipes like brownies.
They suck for regular cake pops they come out misshapen and unless u freeze them the sticks wont stay. I say for regular cake pops hand rolled all the way. Can anyone tell me Miss Caniquik? So I just made handrolled cake pops.
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