Cake Balls-Okay To Use Any Liquid?
Decorating By rittenhouse Updated 9 May 2007 , 1:02am by bobwonderbuns
I have about half of a plain chocolate cake left from my husband's birthday. I was thinking of making cake balls from it instead of just throwing it away. We don't have any flavored coffee creamers...and my husband is a fan of Grand Marinier (sp?). I was curious if I could use that as a binder?
Sure can! I believe one of the first recipes posted for cake balls calls for liquer. However there were a lot of people on the boards that did not want to use liquer and tried creamers etc. You can also use buttercream as a binding agent.
Check out this topic that has a recipe (it is in the second post, it is in the quote part of the post) from Cookieman.
HTH, and those sound really good.... do you ship?
http://forum.cakecentral.com/cake-decorating-ftopict-1486-ball.html+cookieman
WOW! Cake and liquers together! This sounds like a great opportunity to experiment with flavor combos.
What do you think are the favorite binders? I tried cake balls only once. I use a caramel coffee creamer and they didn't taste good at all. I later read on a thread that many people don't like that flavor coffee creamer. I gave up on them; maybe I shouldn't have. What tastes best to you (non alcohol?)
You can use anything for a binder. Do you have powdered flavored creamers? Add some of that to the crumb with some plain creamer or buttercream for flavor. That's the nice thing about cake balls -- just play and experiment! You can't do it wrong! 
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