Usually moist cake is a good thing! However, I'm noticing that when I make cake truffles (cake pops without the stick), my cake seems to be too moist, so that I need almost no binder to make the balls. Which means the main flavor is the cake and the added flavor gets lost. I then end up adding too much binder, which makes the balls too wet.
Bakerella says to use 1 box mix and 1 can of frosting. I'm using 1 box mix, but I find that I need only about one heaping tablespoon (if that) of frosting to get the cake crumbs to bind, which is hardly enough added flavor. And forget about using more wet binders like coffee syrup or pie filling ... a teaspoon!
Any ideas? Anyone else experiencing this?
I never use a binder. I love them without it. My cakes are also very moist and so I don't need it. I've never tasted one with the binder, so I don't have anything to compare it to. But my cake balls are delish!
If you're really set on having the binder, you could add some flour to your mix to dry it up a little, or cook it a little longer. HTH
You might try using flavored powdered coffee creamer so the extra moisture wouldn't be a problem but you'd get flavor.
I don't really need a binder, either, and I'd never use frosting - way too sweet in my opinion. I use different liquors with mine - Bailey's, Kahlua, Grand Marnier, etc. Just a little bit, but it gives it awesome flavor.
I use flavored oils in the chocolate/candy melts.
I'm thinking I'll try adding flavors to the cake when baking and just add dry ingredients like nuts, coconut, etc. when rolling out the balls. Or I'll try the liquor or candy melt oil ideas.
I don't really care so much about the binding which I don't seem to need either, but I like flavor combos. I guess for certain combos, I'll just bake the cakes longer as suggested.
Thanks everyone who replied.
And if there are any other CCers out there who do use binders and have any suggestions, I'm all ears....
When you crumble your cake, you can add some flour to make it less moist. I've done it before when I added too much binder.
Thank you! Someone else also mentioned flour. I'll definitely try it next time I'm in a "bind" :
My cakes ar every moist. Honestly, I cringed when I read Bakerella uses canned icing. But I don't use icing in mine anyway, so I really don't need to worry about that.
Anyway, I break up my cake, add my flavoring of choice and add the melted chocolate. Sometimes they are very soggy and I have to let them sit for a day or so to dry out (Mine never hit the fridge - leave them on the counter under a paper towel to keep the no-see-ums away). But they always do dry out and they are always awesome... at least according to the people who eat them. I don't like chocolate - so I don't know.