I just made my first cake balls. I think the cake was too moist because it hardly took any frosting for them to stick together. Normally moist cake would be a good thing, but I would like to be able to use more frosting so you can really taste it. Should I just use less butter or milk in the cake batter? Since they're scratch recipes, I'm afraid that leaving out ingredients might affect the taste more than it would in a mix. Or maybe I could just cook it a bit longer so it dries out a little?
Any advice is appreciated!
i don't make a lot of cake balls but if i had this problem i would bake as usual and then dry the cake before combining -- cut into cubes and air dry or oven dry
best to you