what a good ratio of cake to butter cream, i'm thinking slightly more cake. any suggestion is appreciated! TIA all

I just use enough buttercream to make the cake crumbs into a doughy ball. No presice measurements. It's got to be gooey/sticky enough to make the shape hold.

KimAZ

I would say a lot more cake than binder. Like Kim said, just enough to make it stick together. Depending on what you're using to bind, it can be as little as a few tablespoons.

I just tried these, and I had a sticky gooey mess. They did hold their shape, but after a day they where still soft and fell off the stick. I really did not use a whole lot of buttercream, but obviously tttttttttttttttttttttooooo much. Will try again with way less buttercream I agree with the others much more cake than binder..

more cake it is then lol. thank all very much!

when i use a regular box cake mix, i use about 1-4 Tb of BC for the entire thing ... really depends on how moist the cake is.

I depends on how dry your crumbs are. Bakerella uses a whole can of icing to a whole recipe of red velvet cake. I usually use about that much, but I bake the cake on the long side and let the crumbs dry a bit so they will take the binder. In my experiments the binder really adds the kick of flavor so I like to be able to add a pretty good bit. But I also try to make the flavor, the sweetness, and the moisture separate things so I can control each one.

So for my red velvet the powdered sugar and the cream cheese are separate.

In the coconut the coconut milk, the powdered sugar, and the coconut are separate.

I don't use bc in mine. Too much grease not enough flavor for this application. (I love buttercream on my cakes though!)

Once I get the ratio of powdered sugar to milk to coconut then I do now premix that and then add it to the cake crumbs.

There is an entire thread on making cake balls. I think it is called "How about a serious thread on cake balls" something like that, and it has tons of tips and flavor combos and what not. Or you could just go to Bakerella's site and check out her recipes.

I dont use any binder at all. I just squoosh the heck out of the cake ( think meatloaf) and they roll and dip just great and super moist.

yep. I use the WASC recipe and just squoosh it very very hard... roll and dip. no chilling needed. of course you can add binders for flavor if you like....or if u want it softer....

The sqooshing tech sounds interesting . will have to try that next time.....Metria and deMuralist ty for your reponses as well. Love the site and all the helpfull peeps. BAKE ON !!!!