Ok, so with all the hype about cakeballs, I had to make them, I used chocolate cake which had mini chocolate chips in it already giving it a very moist consistancy. I added PS and then rum to one batch and irish cream creamer to another. The rum (with chopped pecans) came out very sticky. But, I think this is kind of what I want. When you bite into one of these, you don't want to think you are just taking a mini bite of cake right? I read pages and pages of previous cakeball threads last night and all I can conclude it OMG they are SO GOOD, but no texture description.
So please recall enjoying your favorite cake ball, or better yet, go eat one, or three, and let me know if I am on the right track.
Kym

I would describe it as more creamy, but not goopy. When I make them I put in my KA bowl (with paddle), beat up the cake pieces just until all broken up, add just enough liquid so they will hold a shape but not sticky, put them in the fridge to firm up, then dip in melted chocolate. Hope this helps.

Deb

that is exactly how I did it, in some previous posts, it sounded like people were complaining if they were a little sticky, to me they tasted divine. almost like the center of a slightly undercooked tray of brownies. I am going to make another cake for this purpose tonight, apple cake and I will use brandy as the binder, dipped in white chocolate, we'll see if they consistancy is any different.

ok...I tried making cake balls for the first time yesterday. I don't know if I did it "right" but they were delicious! I used sour cream pound cake and while it was still warm I added chocolate chips and powdered sugar AND BUTTERCREAM icing. I added just enough buttercream to hold the balls together...not too sticky. They were wonderful! I tried another batch with completely cooled cake so the chocolate chips didn't melt and they were wonderful too! I don't think I could mess those up if I tried...it seems like they would turn out great no matter what combination of flavors you used!

When I make these the consistency is like a chewy fudge, maybe not as dense. They are very rich. I use a small ice cream scoop and make them all up, then come back and roll in a ball. I let them dry a couple of hours, then dip in chocolate and then take white chocolate and drizzle finely over the top, you cannot tell they are not the real truffles.

Man This thread is a killer! 1 wk on WW and I am having cake withdrawals!!!! I am definately trying cake balls soon.

I had some leftover cake (white with vanilla caramel creamer already in it and in the frosting) and I didn't want to throw it away so I dumped it into the KA and mixed it up with a little more powdered creamer for extra flavor. I didn't like it straight from the bowl, so I added a softened package of Cr. Cheese. Still didn't like it from the bowl. It was very grainy feeling in my mouth. Somewhat unpleasant. But, things change when they are 'done' sometimes, so I balled them up and froze them for later use. Now I just want to pull out one and try it and see if it's any good or if it's still grainy. I'm like the only person on earth who isn't raving about cake balls. I feel so left out. I'll letcha know if I try one!

Okay, I have never tried these but it sounds so good. How would I make this. Can anyone give me a recipe on how to this from top to bottom. So it is actually cake made into little rounds balls.

Thanks!!

You know "wet cake?" The absolutely divine stuff that sticks to the bottom of the pan? That's what cake balls remind me of. except...more. more flavors, more possibilities.

I recently used chocolate molds to make my cake balls. I used a truffle mold with a rose imprint. Used dark chocolate to make the chocolate shell. Filled with yellow cake mixed with fresh minced strawberries and amaretto. When I popped the chocolates out, I dusted the top with a hot pink luster dust. It looked amazing, and tasted just as fabulous.

Modthyrth - did you take any pictures? Sounds tasty & fun!

Melvira - I haven't had a chance to try them out either, at least you've made some! I've been so busy, but I'm saving my scraps for when things slow down !!!!!!

Okay I'm just dumpfounded. When you say scraps what do you mean. I haven't been baking that long so all this is new to me. I would really love to learn.

I'M SO SORRY I EVER DOUBTED YOU LITTLE CAKE BALLS!!!

I got tired of wondering... so I pulled ONE little cake ball out of the freezer and dipped him in melted milk chocolate (vanilla caramel center) and he was finally set up enough to try... I love him. I want to spend the rest of my life with him. Ok, maybe not THAT good... I mean, sheesh! But it was really awesome! And after it set up it wasn't grainy!! YAY!!!

Kitkatkit: Scraps just means if you trim your cake to make it level, or if you have leftover cake that didn't get eaten!

Kitkatkit....Here's a link to the recipe: http://www.cakecentral.com/cake_recipe-2099-Cake-Balls.html

Happy Baking!