Bettercreme In Cake Balls???

Baking By fievel Updated 19 Jan 2011 , 1:52pm by ZlatkaT

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fievel Posted 29 Mar 2009 , 3:11pm
post #1 of 6

I was wondering if anyone uses bettercreme icing to make their cake balls. I have some left over cake scraps and bettercreme icing and was going to make the cute chickie cake pops that bakerella made but figured I should check and see if that works first. TIA!!!

5 replies
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2txmedics Posted 29 Mar 2009 , 3:24pm
post #2 of 6

I'd like to know also on cake balls, in a few days Im going to try making a cake ball tower for honeys bday...I will post it...but I have no idea how to make the cake balls...other than cake, break it up,

and maybe roll cake with b/c?...and any flavor u want int it...freeze or put in refrig. someone did say for tree tower to put a toothpick in them...so you can dip them, then stand them on a stryofoam and you wont have the flat side....other than that Im lost...lol

and is Better cream...different than Butter Cream???

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fievel Posted 29 Mar 2009 , 4:18pm
post #3 of 6

Here is a basic tutorial for cake balls http://bakerella.blogspot.com/2007/12/red-velvet-cake-balls.html

Betterecreme is a non dairy product used to make whipped frosting. I'm just not sure if it is sturdy enough to hold up in a cake ball.

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all4cake Posted 29 Mar 2009 , 4:32pm
post #4 of 6

I haven't tried it...just tossing out a thought on it....if the bettercreme is mixed with the cake trimmings, it wouldn't be any less durable than the cake balls made using cake trimmings and non-dairy creamer liquids or the addition of liquers. Mix it all together, form balls and dip them in a chocolate or candy coating that will provide some semblance of a firm shell around it...like chocolate covered cherries...that would work, wouldn't it?

edited to add...they may need to be frozen first...

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Puglady Posted 19 Jan 2011 , 8:25am
post #5 of 6

I have made cake balls only twice and it was MANY years ago. Strange thing is I found the recipe on this site and it called for using any flavored non-dairy creamer as a binder. I've searched this site like crazy and don't see the original recipe or chat post. I have used non dairy creamer and then when I didn't have any on hand I also used flavored syrup (the stuff you use for coffee).

Anyone else heard of using this as a binder instead of frosting?

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ZlatkaT Posted 19 Jan 2011 , 1:52pm
post #6 of 6

Fievel, I don't want to change your subject, but would you share where can I get Bettercreme in MD? I moved from CA, where it was available, here I cannot find it. Thank you.
I don't have an answer to your Q, but I think it might work with just a little enough to glue the "cake" together to be pliable. (??)

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