Cake Ball Question

Decorating By CakesbyBecca Updated 13 Jul 2009 , 11:48am by cylstrial

CakesbyBecca Posted 5 Jul 2009 , 12:31am
post #1 of 7

What consistency should the "batter" be when you roll it into balls? I made some cake balls with some leftover cake pieces (butter cream filling and all) I had in the freezer. I added some other cake scraps that didn't have any butter cream on them because it seemed too soupy and it ended up being a bit thicker than peanut butter. Does that sound right?

6 replies
cakesdivine Posted 6 Jul 2009 , 1:39pm
post #2 of 7

depends on your tastes. I always try 2 parts cake to 1 part icing. That usually yeilds me the right consistancy, then I refrigerate the "batter" and scoop into balls, freeze the balls and dip them as needed into the ganache or chocolate.

Rylan Posted 6 Jul 2009 , 11:04pm
post #3 of 7

It depends. I don't even measure my icing, I just go with what I feel.

I don't think you can go wrong with this as long as you can make a ball out of it.

supermama322 Posted 6 Jul 2009 , 11:19pm
post #4 of 7

I compare my preferred consistency to a wad of chewed gum.

CakesbyBecca Posted 6 Jul 2009 , 11:46pm
post #5 of 7

Thanks! That helps.

three_sets_of_twins Posted 13 Jul 2009 , 10:35am
post #6 of 7

lol, yeah, the chewed gum thing is right.
Some people only add enough frosting to get the dough to bind, while others like a bit more mushy texture. I think its all about taste really.

cylstrial Posted 13 Jul 2009 , 11:48am
post #7 of 7
Quote:
Originally Posted by supermama322

I compare my preferred consistency to a wad of chewed gum.




I have never heard it phrased like that, but it's a good visual and when we're making it, like you said we'll be thinking of that consistency. Thanks for sharing! The good news is that I won't forget that!

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