Ok so the first time I made cake balls, they were good, I guess...
until I tried somebody else's cake balls and, the outside chocolate was crunchy....good... then the inside was chocolate cake, but it was like a very moist and rich chocolate cake, how did she do it ? and what did I do wrong, I liked mine but I like the more cake texture to them. Did I put to much creamer? cold that be it?

Please help me I would like to try them again and take some for work. Off to bake a cake.....

anyone

I didn't use creamer in my cake balls, I just mixed in buttercream with the left over cake. It was more of a truffle texture inside. Maybe I added too much buttercream. However, there wasn't one cake ball left over though! Everyone loved them.

I have made these several times using creamer or a yummy liqueur (Baileys). It sounds like maybe you used too much creamer. Try adding a little at a time- I usually add a little, mix together and then try making a ball- if it holds when rolling, then it's good to go! If not, add a little more liquid and try again. What kind of chocolate do you dip in? Compound seems to be the easiest- and then be sure to refrigerate- gives them the nice little "snap" when you bite into them. Hope this helps.

I only use buttercream as a binder in mine. They turn out very cake-like, not wet.

I've made cake balls several times several different ways with different things as the binding agent. If you want a the texture to be more cake like just use less creamer. You just need enough to make your cake stick together so you can roll it into balls which doesn't take much. Play around with the receipe a little. You can use creamer, buttercream, peanut butter all sorts of things as binding agents for cake balls. Different flavors of cake are good with different things. Do a search on cake balls and you'll be surprised at how many different ways people on Cake Central have tried them.

I've only made mine with creamer and everyone absolutely loves them. The only thing I would suggest is that you use less creamer than you think you might need. If you put it in the palm of your hand and squeeze it should stay together then you know you have enough. I like the creamers because you can experiment with different flavors, my favorite is still caramel.

The less liquid you use the cakeier it will be.... try using less binder next time.

Or you could ask whomever made them and ask them what amounts they add to their "recipe"

First time I made them, I used a chocolate syrup as the binder with chocolate cake, I called them chocolate cake truffles. I am still experimenting, its whatever I have on hand. I still like the truffles, but people love the lemon with white choclate, raspberry with chocolate cake and so on. I chill mine in the freezer frist for about 5 min then dip in candy melts. I can't keep enough on hand. By the way, did you see the topic on the eyeball cake balls for Halloween?

thank you all again for everyone's input I just got home from work and I will try to make my cake balls for work tomorrow, I hope everyone likes them