Hi all! I'm wanting to try making cake balls for the first time tonight with some leftovers. When you add the liquid creamer, how do you know how much to put in? What should the consistency be?

Have you seen this tutorial? Has pictures!
http://cakecentral.com/article67-How-To-Make-Cake-Balls.html

moist enough to stick together but not soggy. If the mix is too dry they fall apart. I just add a little at a time and try making the balls out of them, when they stick and hold together nicely then your good

Hint, freeze them on wax paper before dipping in chocolate. This makes then a little easier tohold together

They should have the consistancy of wet sand when you are working with the mixture.

Helloooooooo LetThereBeCake07!!
I lived in Hanahan right after I got married (in Charleston, at Lowdnes Grove Plantation). Just telling a friend who is moving to Chas to head on over to Ye Old Fashioned Ice Cream.

OK, sorry for hijacking the thread, but sooo miss the low country!