Is there a way to make Cake Balls that are not gummy or tight in texture. I just tried one for the first time and I was not impressed.
Some people crumble the cake and spread it out to dry for a while before they make their cake balls. I've never tried it, but it might help. I generally forgo the icing as a binder and use the slightest bit of liquid - Bailey's is my favorite, but it might just be liquid coffee creamer. My cake balls aren't gummy, but they are a lot moister than some I've had (I compensate for that by adding a little shortening to the chocolate covering so that the shell is crunchier), although this may not be the texture you're after, either. I guess there's no way out but to experiment a little bit until you find something you like!
i've read other people on the forums even bake the crumbs slightly before using them. but yes, it's definitely possible but you may have to experiment. i usually use cake mix boxes, throw them into the food processor, and only use maybe 1-2 Tbs of icing. I'll even use tub icing because it's such a small quantity I can't tell.
I too use only a bit of frosting. You really don't need much. I've seen on "how to" videos where they use quite a bit way too much in my opinion. I'll have to try the Bailys, that sounds great!
I never use frosting, just a bit of liquor. They are moist but not soggy or gummy, and taste very high end that way. People often say they are just like a real truffle inside. My scratch cake is also really moist, so it doesn't need much of anything to bind together.