Mushy Cake "truffles"

Baking By TheDoughHo Updated 8 Apr 2016 , 4:51am by ypierce82

TheDoughHo Posted 8 Apr 2016 , 3:14am
post #1 of 4

My cake "truffles" (no pop) are awfully mushy after they defrost. Delicious, yes but they do not hold up, especially outside. I had been selling them with a drizzle of royal icing on top but in North Carolina humidity that's not cutting it. I'm wondering if I should throw them all back into the mixer and add more cake, then reshape? OR, for the wedding I have coming up, if COATING them in chocolate and letting that harden will completely solve the handling issue? Any advice?

3 replies
ypierce82 Posted 8 Apr 2016 , 3:31am
post #2 of 4

What are you using to bind them and how much?

TheDoughHo Posted 8 Apr 2016 , 3:39am
post #3 of 4

My homemade buttercream. I add enough to get the "dough" to pull away from the sides.

ypierce82 Posted 8 Apr 2016 , 4:51am
post #4 of 4

Hmmm. I'm not exactly sure what the issue would be. When I make mine, I only add a couple of tablespoons of buttercream as a binder, and I don't put them in the freezer to set up anymore. Sometimes that temperature drop from the freezer to room temp could be the problem. I would add a little more cake and reshape them.

Quote by @%username% on %date%