Comments on: Devil’s Cake Balls

By: Candy

Candy — Sat, 19 Jun 2010 02:35:34 +0000

Dakota – you and Sarah can hang out and read the dictionary together. Look up sarcasm AND plagiarism. I didn’t plagiarize, as I adapted the recipe and gave credit to the original website. Those are in fact, my photographs and there was no stealing involved. I never once said it was MY recipe. I’m also not embarassed nor did I make a mistake, and I’m sorry that you don’t have a sense of humor and decided to waste your time trying to make a point. DUH, cream cheese, butter, sugar, cake, etc. OBVIOUSLY IT’S NOT HEALTHY and only a moron would need clarification.

By: dakota

dakota — Sat, 19 Jun 2010 01:41:12 +0000

Sorry Sarah’s right, The way the paragraph is laid out, it does not show intended Sarcasm. You may have meant it to be sarcasm. Or you may have been too embarrassed to admit your mistake and put the blame on Sarah. One of my pet peeves is when people without a sense of humor try and be funny then get mad when others don’t get it. And then there is the plagiarism you recipe is just about word for word and picture for picture the same as the original recipe you just use chocolate cake instead of red velvet. Yes you put where you got the original recipe. But, it still is plagiarism when you copy it almost word for word. Come up with something original

By: Ali

Ali — Thu, 17 Jun 2010 03:51:14 +0000

I just made these; they were delicious!! I never bake and these were actually easy to make. And they are sooo moist, almost like flourless cake. Thanks for the pictures and amazing recipe.

By: ceallaig

ceallaig — Wed, 16 Jun 2010 09:59:41 +0000

These sound wonderful! I am wondering tho, can you use any other flavor frosting for the ‘binding’, or is the cream cheese frosting a different consistency/stickiness? ( I’ve only used it rarely, on the odd carrot cake I’ve made). Between this and a decadent sugar cookie recipe I found, I’ll have some goodies to try while I’m off work next week.

By: Kaninfisk

Kaninfisk — Wed, 16 Jun 2010 05:37:08 +0000

Oops, forgot the link. My bad :P

http://kitchenspice.cmcontent.com/CMSPages/PortalTemplate.aspx?aliaspath=%2FLanding-Pages%2Ftruffles

By: Kaninfisk

Kaninfisk — Wed, 16 Jun 2010 05:36:17 +0000

Hi, I really enjoyed reading your recipe and wanted to tell you how to fix the problem with your chocolate. You need to temper it. That means heating the chocolate to a certain degree, cooing it to a certain degree and then heating it again. This will give the chocolate that nice “crack”-sound, when you bite it. Here’s a link to a site that explains how to temper chocolate and it has a handy little chart for the different kinds of chocolate and their temperatures :) Happy chocolateering :D

By: Laura Manzo

Laura Manzo — Wed, 16 Jun 2010 04:52:14 +0000

I always add a bit of wax to the chocolat it helps harden it plus gives it a nice sheen.

By: Nell

Nell — Wed, 16 Jun 2010 04:04:03 +0000

This is my first time to your site… this recipe is so ridic in inspired me to tweet. And I’m sort of tweet-resistant (new to twitter). YUM. drooling. seriously.

By: Taylor

Taylor — Wed, 16 Jun 2010 02:18:47 +0000

I made these and they are so good but one tip – NEVER add water to melted chocolate! It will harden and thicken right away! Add vegetable oil to make it thinner!

By: grace

grace — Tue, 15 Jun 2010 22:02:13 +0000

The reason the chocolate didn’t set as hard as you think chocolate should be is because you have to “temper” it to make sure you get that crisp break in the chocolate. Tempering entails melting the chocolate slowly and cooling it slowly, holding it the whole time while working with it between 70 and 80 degrees. If chocolate ever bypasses the small temperature zone it likes, either getting hotter, or cooler, it looses its temper-ing and the result is a matt finish on the chocolate that never sets to hard (unless you freeze it and eat while it’s still frozen). Putting chocolate in a fridge: bad idea if you want the shiny chocolate crisp shell feel. It causes condensation, and messes up the chocolate. Honestly if you’re not an experienced chocolatier, it will be incredibly difficult for you to get a perfect chocolate finish. Using “real” chocolate as opposed to chips will not change your outcome. It’s the procedure, not the ingredients, that are important.

By: Six Neat Things » GMAT prep and other stuff

Six Neat Things » GMAT prep and other stuff — Tue, 15 Jun 2010 21:14:56 +0000

[...] my gosh! May try these at my next shin-dig! [...]

By: Pam Kellogg

Pam Kellogg — Tue, 15 Jun 2010 15:58:22 +0000

Oh, I have got to try this! Thank you so much for sharing!

Pam

By: Candy

Candy — Tue, 15 Jun 2010 15:55:19 +0000

Jim – Thanks for the tip :)

Autumn – ditto

Jessica – That’s great that your dad likes Devil’s food cake. I hope he enjoys them!

By: Jessica

Jessica — Tue, 15 Jun 2010 13:06:18 +0000

My dad’s favorite kind of cake is devil’s food with cream cheese, so I plan on making these for Dad’s Day this weekend. Jim is correct about the shortening, I use it whenever I need to put a chocolate shell on something. It also gives it a bit of gloss.

By: Autumn

Autumn — Tue, 15 Jun 2010 05:41:55 +0000

Sarah, you are an idiot.

By: Jim

Jim — Tue, 15 Jun 2010 04:57:25 +0000

In the past I have found that when melting the chocolate, if you add a tablespoon of shortening they harden a little nicer.

By: Candy

Candy — Mon, 14 Jun 2010 20:58:48 +0000

You’re welcome Vanessa! :)

By: Vanessa @ Mom's Menu Planner

Vanessa @ Mom's Menu Planner — Mon, 14 Jun 2010 20:27:40 +0000

These little cake balls look so good. Thanks for sharing!

By: Candy

Candy — Sat, 12 Jun 2010 00:04:57 +0000

C.J. – You are exactly right. The drier the cake mix the better consistency. Good luck! :)

By: C.J.

C.J. — Fri, 11 Jun 2010 21:45:52 +0000

These look so ridiculous that I can’t wait to try them. I am thinking that a dryer box mix would have a better texture for the balls than a moist home made cake. Great idea. Thanks for the hint on the frosting may try the bark stuff.