Im trying to make cake balls for the first time... and my recipe calls for cake crumbles to be mixed with the frosting... how wet should this mixture be? Right now at room temp its very soft... i am able to make the ball shape... i just am not sure how "mushy" it should be. I guess i could call it a slightly stiff <since i can form it> frosting consistency.
I hope i'm making sense!
Usually 3 spoonfuls of icing is what I use (as recommended in cc) for one cake recipe. It has to be just enough to form the ball other wise it gets to "mushy".
It's hard to judge if you've never made them before. Look at the pioneer woman's pictures:
Try not to make it too mushy ... add a little at a time if you're not sure ... and you can always do a taste test. Eat a wad ... if it's gross and mushy, covering it with chocolate won't save it.
oooh wow... i knew i should have looked here first!
this recipe uses 1 box cake mix and 2 cups of frosting...
thanks for the input!
Like you guys said, yup too wet... but i found a PERFECT use, so all was not lost... i rolled them quickly in the chocolate then put them in the freezer. Once chilled the centers had the consistency of ice cream & were still very tasty! I did not leave them in the freezer to harden completely but I imagine that would make them even better ( I have more in there now to try later). Also I was thinking while they are chilled and soft adding a couple to a scoop of ice cream would be nice.
So yeah thankfully all was not lost... but I have learned my lesson!
Thanks again everyone!!!