can someone please explain the texture of cake balls after you get them made? are they suppose to be wet like/ kinda soggy on the inside?

You only need just enough liquid/moisture to get the crumbs to hold together when you roll it in a ball.

I think it can be a matter of preference. I have accidentally used too much liquid before and I thought they were soggy, yet some liked them. I prefer them just to be "wet" so to speak. I also guess it depends on what you use for your liquid/binder. If you use buttercream ( I haven't) I feel like it would have a different texture than those made with coffee creamer.

darkchocolate

I've made mine with Buttercreme, and I think they have a resemblence in texture to Truffles. Everyone that's had them has raved over them. Someone told me they taste like gourmet candy!!

They should be very moist, but not soggy, no. Personally I never add additional liquid to mine as the cake is already moist enough to bind perfectly all by itself. I once used a very small amount of cherry juice for a cherry coconut combo I did, and I have used bc, again a very small amount, maybe a tablespoon, to a few batches, but othewise I like to use nuts or coconut or fruit peel or something like that to add extra flavor. The reaction when biting into one of these delicacies should be "ahhhhh" , not "ewwww"
Hope that helps!

Robin

thanks for ur help...ronda