Cake Balls: Cake & Frosting Ratios

Decorating By lindseylu8 Updated 27 Sep 2010 , 3:46pm by lindseylu8

lindseylu8 Posted 23 Sep 2010 , 10:33pm
post #1 of 25

Hello, I have attempted cake balls in the past not so successfully icon_sad.gif I know Bakerella advises using 1 cake mix and 1 can frosting but I like to make my own cakes & frostings. So does anyone know what amounts of each I would use of scratch cake & frosting?

Or if not, what consistency are the cake balls supposed to be? Mine were quite wet-maybe the problem. Are they suppose to be just moist, etc?

any help greatly appreciated.

24 replies
Erin3085 Posted 23 Sep 2010 , 10:37pm
post #2 of 25

Well a scratch cake makes 2 8-inch layers...that's where I would start with the cake. And then you could go by how much frosting is in a can...usually 12ozs I think. I would think it would be the same for homemade. I'm not a big fan of the cake balls so I can't really be more help, sorry! But....this is where I would start. HTH! icon_smile.gif

annabanana183 Posted 23 Sep 2010 , 10:41pm
post #3 of 25

I mix in the frosting till I can roll the entire mix in to a ball in the bowl ,, and it doesn't stick to my hands.

Sorry I just eyeball the amount of frosting so cant't tell you how much I use.
Hope this helps,

lindseylu8 Posted 23 Sep 2010 , 10:42pm
post #4 of 25

THank you for the info! That makes sense icon_smile.gif My cake recipes seem to vary so much in the amount of cake they produce. But cutting them down to 2 8" rounds if they were bigger would work perfectly.

Thank you!

lindseylu8 Posted 23 Sep 2010 , 10:43pm
post #5 of 25

thank you anna! I will try a dryer mixture. Mine was def wetter than that.

Ruth0209 Posted 23 Sep 2010 , 10:53pm
post #6 of 25

I use ONLY enough icing so that the cake holds together when you form it into the ball shape. I use a small scoop to make them, just like meatballs.

If you use too much icing they're just gross. They're a little ball of goo that doesn't in any way resemble cake. They should still have a cake consistency when you bite into them after they've been dipped into the chocolate.

I think a whole can of frosting or the equivalent is way too much. Start with about four tablespoons of icing for one batch of cake and see how it holds together, then add a tablespoon at a time.

Erin3085 Posted 23 Sep 2010 , 11:02pm
post #7 of 25
Quote:
Originally Posted by Erin3085

Well a scratch cake makes 2 8-inch layers...that's where I would start with the cake. And then you could go by how much frosting is in a can...usually 12ozs I think. I would think it would be the same for homemade. I'm not a big fan of the cake balls so I can't really be more help, sorry! But....this is where I would start. HTH! icon_smile.gif




I meant boxed oopsie! icon_redface.gificon_biggrin.gif

cakeythings1961 Posted 23 Sep 2010 , 11:11pm
post #8 of 25
Quote:
Originally Posted by Ruth0209

I use ONLY enough icing so that the cake holds together when you form it into the ball shape. I use a small scoop to make them, just like meatballs.

If you use too much icing they're just gross. They're a little ball of goo that doesn't in any way resemble cake. They should still have a cake consistency when you bite into them after they've been dipped into the chocolate.

I think a whole can of frosting or the equivalent is way too much. Start with about four tablespoons of icing for one batch of cake and see how it holds together, then add a tablespoon at a time.




Yeah, my family won't eat cake balls if they have too much icing in them. And canned icing? No. They like them better with my scratch icings.

Although my DD makes these for her boyfriend all the time with my leftover cake scraps, and she always uses canned chocolate icing! She also does something interesting...she uses a mix of cake crumb flavors in each little ball. She crumbles each flavor separately, then adds icing to each. To form a ball, she takes a spoonful of 2-3 different flavors and puts them together in 1 ball.

Someone on another thread said that they actually bake their cake pops (just flattened cake balls) after forming, which improves their texture. But I can't believe you could do this with too much icing in them. I've been meaning to try this but DD keeps taking my scraps!!

lindseylu8 Posted 23 Sep 2010 , 11:28pm
post #9 of 25

Thank you all for the answers. This helps A LOT! My problem was def too much icing. I will start small and go from there.

And cakeythings-the mixture of flavors sounds good.

I did these once with a peanut butter mousse filling mixed with chocolate cake and dipped into melted chocolate. I used too much filling (again) but they worked as balls and nothing more (no shapes). They tasted amazing! I think I will try fillings as well as frosting in my next cake ball adventure

Lita829 Posted 23 Sep 2010 , 11:33pm
post #10 of 25
Quote:
Originally Posted by Ruth0209

I use ONLY enough icing so that the cake holds together when you form it into the ball shape. I use a small scoop to make them, just like meatballs.

If you use too much icing they're just gross. They're a little ball of goo that doesn't in any way resemble cake. They should still have a cake consistency when you bite into them after they've been dipped into the chocolate.

I think a whole can of frosting or the equivalent is way too much. Start with about four tablespoons of icing for one batch of cake and see how it holds together, then add a tablespoon at a time.




Them (the cake balls) being a gooey mess was my concern. Thats why I haven't made them yet. Thank you for the tip on using only 4 Tbsp of frosting per batch of cake. I'll start there.

I am assuming that scratch cake and frosting will work like boxed/canned. Hmmmmm....a reason to get into the kitchen and experiment icon_biggrin.gif

crisseyann Posted 23 Sep 2010 , 11:49pm
post #11 of 25

I add ONLY enough binder so when I clench a tablespoonful of the cake in my hand, it stays pretty much together. Sounds gross, but that's how I tell. Some cakes (such as my banana or chocolate) I don't add any binder as they are moist enough. HTH. icon_smile.gif

JessDesserts Posted 23 Sep 2010 , 11:56pm
post #12 of 25

I tried making cake balls this week a few times , none of which were successful.
The first 2 times, I used scratch cake and bc but I definitely added too much frosting.
So, the 3rd time I tried with a cake mix and canned frosting. I only used about 1/4 of the can, not much more then that. I definitely got the right amount of frosting because they werent wet and gummy. However, Im just not a fan of the actual taste.

I would love to get them right with what im, comfortable with, but im a little discouraged so it might have to go back to the bottom of the list.

cookiemama2 Posted 24 Sep 2010 , 12:22am
post #13 of 25

Could you run the cake and a couple of tbsp of icing through a food processor?

cakeythings1961 Posted 24 Sep 2010 , 12:39pm
post #14 of 25
Quote:
Originally Posted by cookiemama2

Could you run the cake and a couple of tbsp of icing through a food processor?




I'd be afraid it would turn to mush....but maybe just a few pulses?

Debi2 Posted 24 Sep 2010 , 2:50pm
post #15 of 25

The first time I tried making cake balls I mixed them in my kitchen aid and it was just like cakeythings1961 said....they were pretty gooey and mushy. I wouldn't recommend it.

hodges Posted 24 Sep 2010 , 3:26pm
post #16 of 25

I haven't tried it yet, but I'm anxious to try making cake balls with brownies-- I've heard you really don't need any icing mixed in as they are so moist--and you end up with a little brownie cake ball-- I'm also not too crazy about the cake ball taste, but I think I'd like the brownie one-- will have to try it in between cakes icon_lol.gif

didavista Posted 24 Sep 2010 , 3:48pm
post #17 of 25

Some one on here, sorry don't remember who, suggested just smooshing the cake without adding frosting...I tried that last week for the first time and personally liked that much better. Before, no matter how little of frosting I added I just didn't like the texture.

imagenthatnj Posted 24 Sep 2010 , 3:58pm
post #18 of 25

I don't think you need any frosting with brownies. If they're moist enough, you can do without the frosting.

After all, you have to remember that they make cheesecake balls too. No frosting required.

Debi2 Posted 24 Sep 2010 , 4:10pm
post #19 of 25

I actually like the idea of making the cake balls without the frosting. Can't wait to try it that way. Sure would cut the calories icon_biggrin.gif I love the brownie and cheesecake ideas too. Geez...I have such a sugar addiction!!!! Help me! ha ha icon_lol.gif

poohsmomma Posted 24 Sep 2010 , 4:18pm
post #20 of 25

I just made some without frosting-just waiting for them to freeze before I start dipping.
My cakes are pretty moist. In fact, I crumbled up the cake and put the crumbs in a sheet cake pan and let it sit out for several hours, letting it dry out a little before I scooped.

imagenthatnj Posted 24 Sep 2010 , 4:18pm
post #21 of 25

Cheesecake balls from the Daring Bakers group.

http://www.tasteandtellblog.com/2008/04/daring-bakers-april.html

lindseylu8 Posted 24 Sep 2010 , 10:05pm
post #22 of 25

oh love the brownie idea! Im a frosting lover so I do want to add some frosting, BUT will also try w/out frosting to compare how they shape.

Has anyone else tried them w/ a filling instead of frosting? I really liked the taste of choco cake balls w/ PB filling. yum

tokazodo Posted 24 Sep 2010 , 10:45pm
post #23 of 25
Quote:
Originally Posted by hodges

I haven't tried it yet, but I'm anxious to try making cake balls with brownies-- I've heard you really don't need any icing mixed in as they are so moist--and you end up with a little brownie cake ball-- I'm also not too crazy about the cake ball taste, but I think I'd like the brownie one-- will have to try it in between cakes icon_lol.gif




I like this idea. I made some cake balls earlier this week. I had a bunch of scraps so I tried a few different combos. I added flaked coconut, and some coconut flavored syrup (like at the coffee shops for flavored coffee). I added some to vanilla cake and some to chocolate cake. I rolled the balls and dipped in white chocolate and chocolate so I had vanilla white chocolate coconut cake balls and chocolate coconut cake balls. I sprinkled some coconut on top before the chocolate set.

I also did the same with some pumpkin spice. I added 1/2 tsp of pumpkin spice to some vanilla and then some chocolate cake. After dipping them, I rolled out some MMF scraps of yellow, orange, red and brown. I just mushed them together and cut small leaves and placed on top of the pumpkin spiced cake balls.
I took them to work and they all thought I was the heat!
The pumpkin spiced cake balls were very good.
The only thing I didn't like about this was the added icing. I would like to try them again, and omit the mixed in icing. I think it made them too sweet. I am wondering if the cake will be moist enough to stick to itself. (I mashed it in the kitchen aid)

I hope you all find this helpful!
tokazodo

Lita829 Posted 25 Sep 2010 , 4:38am
post #24 of 25
Quote:
Originally Posted by tokazodo

Quote:
Originally Posted by hodges

I haven't tried it yet, but I'm anxious to try making cake balls with brownies-- I've heard you really don't need any icing mixed in as they are so moist--and you end up with a little brownie cake ball-- I'm also not too crazy about the cake ball taste, but I think I'd like the brownie one-- will have to try it in between cakes icon_lol.gif



I like this idea. I made some cake balls earlier this week. I had a bunch of scraps so I tried a few different combos. I added flaked coconut, and some coconut flavored syrup (like at the coffee shops for flavored coffee). I added some to vanilla cake and some to chocolate cake. I rolled the balls and dipped in white chocolate and chocolate so I had vanilla white chocolate coconut cake balls and chocolate coconut cake balls. I sprinkled some coconut on top before the chocolate set.

I also did the same with some pumpkin spice. I added 1/2 tsp of pumpkin spice to some vanilla and then some chocolate cake. After dipping them, I rolled out some MMF scraps of yellow, orange, red and brown. I just mushed them together and cut small leaves and placed on top of the pumpkin spiced cake balls.
I took them to work and they all thought I was the heat!
The pumpkin spiced cake balls were very good.
The only thing I didn't like about this was the added icing. I would like to try them again, and omit the mixed in icing. I think it made them too sweet. I am wondering if the cake will be moist enough to stick to itself. (I mashed it in the kitchen aid)

I hope you all find this helpful!
tokazodo




OMG...they sound AMAZING!!!!

lindseylu8 Posted 27 Sep 2010 , 3:46pm
post #25 of 25

tokazodo-those sound amazing! Thanks for the idea.

I did brownie balls this weekend and they were SO good. The brownies were def moist enough to omit frosting. They rolled into nice balls. I made them into mini cupcakes using the PB cup mold and everyone thought they had mini cupcake wrappers on the bottom LOL. Thanks for the brownie idea

Quote by @%username% on %date%

%body%