So I want to put a cake ball inside a cupcake for a surprise. I was going to just use a doughnut hole pan, but I've come to realize that the doughnut holes and cake pop pans/makers are just too big for the cupcake itself.
So I'm going to make my own, smaller cake balls (I did a little research since it will be my first time).
But I have a few questions! (HELP! lol)
1) I saw something about freezing the cake balls before placing them in the cake batter to bake. Thoughts? Pros? Cons? Supposedly it keeps the ball from floating to the top as they bake? What does the condensation do to the cake/cupcake as they thaw? (I don't want a mess or mush!)
2) I saw two methods - One using frosting to hold the cake ball crumbs together, and another using cream cheese for baking polka dots into a cake. What do you guys use? I really do not want to use the frosting and bake the frosting. I like the idea of the cream cheese though... What else would work? Sour cream (for a little less calories and cholesterol)? What bakes best while not drying out the cake ball? Or making it mush?
Any experiences and input would be greatly appreciated! Thank you :-)