OK. I have seen so many cute cake balls in CC, I just had to try it. WHAT DID I DO WRONG?? I followed directions exactly. Balls came out nice. covered in chocolate. Decorated a little. ATE ONE! Are they supposed to taste like uncooked cookie dough?? It was like eating un done fudge or cookie dough or something.... nothing like a piece of cake! Doughy like. I did not like at all and am now afraid to even serve them. Is this how they are supposed to be?? Maybe it's just me? HELP!!!

Sounds like you used too much binder. Mine aren't doughy.

I think they do taste a bit like cookie dough and I don't add any binder at all but I think if you add some nuts or mini chocolate chips it gives them better texture. We all love them but we love cookie dough also.

You probably added too much icing to the cake. I did that the first time I made them and they were disgusting. I noticed that someone on here only adds a few tablespoons of buttercream to a bowl of cake crumbs. It should be just barely enough to hold the cake together in a ball shape.

i agree. add the icing or whatever you use for binding a little at a time. stop, take a wad, and taste it. it shouldn't be mushy. my first time i made it, i tried a little before coating it in chocolate. it also tasted like cookie dough, but i plowed through. melted chocolate, as wonderful as it is, can't save it if it's too wet.

one member said that she kept her mushy ones frozen. she said the frozen ones tasted like ice cream.

I don't use any binder in mine and they hold together just fine.

Thanks all. I did use almost he whole can of frosting, per the receipe. I will have to try it again another day. These wil be dumped unfortunately!! They at least looked good!! LOL

It also depends on the cake that you use and the binder. I've had some that turned out really nasty--although my chocolate cake with custard and fudge turned out great. Everyone loves it.

I did some with pumpkin spice cake and cream cheese icing that were perfectly awful. They should have been good, but they just weren't.

I seem to have the best results with white cake and chocolate cake.

I just recently did cake balls for the 1st time to use as "meatballs" on a spaghetti cake and they were absolutely gross! I will have to try again with less frosting. I was so excited to be trying them and then so disappointed because they were yucky.

I had the same problem and I have yet to make cake balls since. What kind of consistency should I be aiming for with the cake + icing? I expected to be able to roll the balls using a melon ball maker so I added a lot of icing

I don't use any binder IF i do it's only left over ganache or a splash of liqour

I do not use frosting as binder (too sickly sweet). I use either a little bit of cream cheese glaze (beat room temp cream cheese with some PS and a little milk) or other things like homemade caramel sauce to a chocolate cake or lemon custard. Anything that i may use as filling I would use as cake ball binder. But in small amounts.

Alot also depends on who's eating them. My friend makes cake balls with a whole can of icing per 9x13 cake, and the people that she gives them to love them. I, on the other hand, think they are WAY to sweet.

I like to make mine with a liquid binder and I only put enough to hold the cake together. My personal favorite is strawberry cake with margarita mix as the binder. My coworkers call them "addictive".

I've learned that less is more. Now I add the frosting by the tablespoonful until the mix is where I want it.

If you use frosting for the binder, canned frosting is way to greasy. Just whip up a batch of your own - makes a world of difference!

these are WESOME BUT FATTENING! MY NIECE MADE THEM FOR THANKSGIVING---SHE DOES ALOT OF CATERING WHERE SHE WORKS---SHE USED LEMON CAKE AND LEMON FROSTING WITH WHITE ALMOND BARK---GREAT! AND i TRIED GERMAN CHOCOLATE W/GERMAN CHOCOLATE FROSTING ALSO GREAT--ALSO USED CHERRY CHIP CAKE WITH CHERRY FROSTING AND USED MILK CHOCOLATE COATING---EVERYONE LOVED THEM---GODD LUCK!

I am so glad to hear I am not the only one having problems with it. What kind of consistency should it be?? In the photos from Paula Dean ( i used her receipe) it looks like cake...not gooo! Don't know if I really want to try it again, but the little dog pops in CC looked so cute I was hoping I could do it right!!!

http://cakecentral.com/cake-decorating-ftopict-658476-.html This is a thread on cake balls. Lots of ideas, problem solving, etc.
You can always check out Bakerella.com
There is a video of Bakerella on the Martha Stewart site making cake pops with Martha

I use chocolate cake with peanut butter & honey as a binder. The peanut butter cuts the sweetness a little. Red velvet with 1/2 a can of cream cheese icing is also very good. I agree that a whole can of icing is WAY TOO MUCH...too gooey & too sweet!

Ooohhh...I never thought to use honey as a binder....I bet that's absolutely heavenly with something like spice cake....

I think they are yuck...sorry!
But I added a half of a can of frosting!

Maybe with less icing they would be better. I think its a texture thing with me, way too smooshy for me.
I bought the wilton brownie pop molds and then I don't need to add the icing.

Try Nutella with chocolate cake - very good!

This thread is making me want to go home and start making cake balls. My mind is going into overdrive with all of the yummy flavors you can make.

I made cake balls/pops for the first time last night and I thought they were a little mushy...I figured I had used to much binder because the cake was already sooooooooo moist. I'm going to try them again tonight with only a couple of tablespoons of the binder and see how they turn out.

Cookiemoma2, can you let us know how the mold works out? Will you bake cake, or brownie? And if they were sturdy enough to dip. I may go that route. Thanks

OK... so I just finished my cake balls.... I'm also a first timer... I did Green Velevet cake (S. Patty's Day) and I made my usual buttercream... and use it as a binder... so far so good... I could have used less buttercream.. I used 16 oz. as per pakerella... but as you know red velvet is moist so I could have used less...
anyways... I used a mellon ball tool and it was perfect... they tasted very very good..

**Please Note***
I used Chefmasters Green Food Coloring... (2 tblsn.) wayyyyyyyyyyyy too much.... too green AND AND lmboooo my hubby said to me this morning... babe they are great but this morning when I used the bathroom... it looked like something HULK would have done (GET IT!) hahaha he said green green green... so less is more.. .(sorry if I ruined ur appetite.,.. I thought it was hilarious...)

Now on to my problem.... I used white chocolate morsels with some HR Shortening and... it's like the coating is lumpy... u will see when I post the pics... I wasn't able to cover them in a way that looks smooth... dunno why.... so to fix it... I took some regular chocolate and just drizzled is sorta like a chocolate bombom... so that hides the lumps somewhat... but I wanted them to look really coated so it looks like a chocolate candy ball and they get surprise when it's cake inside... any pointers???