Hi there, I have some cake and chocolate left over from yesterday so I decided to give cake ball a try, as I'm reading the recipe I noticed that it says to use flavored coffee creamer, buttercream or any other binder and I was wondering, can I use some white chocolate mousse that I made with heavy whipping cream and didn't use because it wasn't the consistency I needed for a filling, it ended up very "watery" but tasty, that's why I want to use it, it'll be a waste to throw it out. TIA
I've only used buttercream as a binder....what about mixing just a small amount of cake and mousse? Just try a few and see how it works.
You can use anything you want as the "binder" for cakeballs, mousse, frosting, creamer, milk, pudding - whatever. Just respect the ingredients (meaning refridgerate, if necessary) and go to town. Roll them in balls ( I use a cookie scooper for consistency and then pop in fridge/freezer prior to dipping) and flip after chocolate dip (less "feet").
Thank you guys so much, I'll make them in the morning and let you know tomorrow evening how they turn out
I make a lot of cupcake pops & I use whatever I have @ that time(buttercream,creamer,etc.) to bind the cake together.
Did you use a mold for the pops or were they free handed?
I use a mini ice cream scoop, the one that's about the diameter of a quarter. Then glove up and roll in your hands. Don't make them too mushy, it's not hard to overdo the liquid/buttercream.
I free hand them,they're very easy to do.
Well, I'm sad because I didn't get to make my cake balls my DH came late at night from work and ate most of my leftover cake! At least he said it was good cake I'll have to wait for next time to try them....
I haven't tried them, but saw a recipe online that called for cream cheese