I've made cake balls before and my husband has jsut raved about them!! he loves them more than the regular cake!!

But the last 2 batches i made have been horrible!! It's like they aren't getting frozen enought after they are covered in chocolate. And i can't think of anything that i'm doing differently. The first batch i thought i might have just had too much icing mixed in, so i made extra sure to use less this last time, and even left them in the freezer overnight! And they still didn't set/freeze properly! My sister wants me to do cake balls for her wedding, but i'm nervous because for some reason they aren't turning out properly anymore!! They are like half cooked cake batter!

Any ideas??

How exactly are you making them?

I've tried a few times and mine turn out kinda gritty, so I'd like to hear any tips also!

I follow the recipe i got from here.


I take the cake scraps, crumble them up, then add icing. It isn't exact because i never have the same amout of cake left over! I'd say after it's done, the cake and icing usually look like really thick brownie batter??

Then freeze them atleast 2 hrs, sometimes over night, then dip in chocolate! Freeze until ready to serve. They just aren't getting hard!

mine don't get extremely hard either but we like them that way so we can take them straight from the freezer and serve them

The original recipe that was posted here awhile back that I follow does not call for them to be put in the freezer. It says to just let them sit out and dry out a bit before dipping.

I also add just enough liquid/filling to bind it all together but am careful to not oversaturate it. Just enough so that when you make a ball, it sticks.

http://www.cakecentral.com/cake_recipe-2099-1-Cake-Balls.html

http://www.cakecentral.com/article67-How-To-Make-Cake-Balls.html

this recipe says to freeze them.

I didn't freeze mine. Just being lazy I guess. I used the liquid coffee creamer, just enough to get the crumbled cake to stick together. They turned out soooo yummy the next day I had to bake a cake just to make cake balls.

I know it says to freeze them, I was just giving you an alternative. I think that one developed later as people starting experimenting. It just seems that freezing just "suspends" or may add to the mushiness once they start to thaw. There are so many ways to do them and there really isn't a right one. It just sounds like you're adding too much binder - in your case, the icing.

The first time I made them they came out to moist - a lot like you're describing (half baked cake). After I rolled them, I put them on a cookie sheet (coud use any pan) and put them back in the oven on 250 for about 10 or so minutes. It dried them up a bit and they were great!!

~Chelle