what should the consistancy be for the "cake/liquid/whatever else you decide to add" mixture be for cake balls? is it supposed to be gooey, like cookie dough, or just sticky enough that it holds together to form a ball?...i have never made cake balls before and wanted to try making some for the first time to see if its something i want to do with my left over cake....or if i just want to ditch my left over cake scraps...
does any one have any really good recipes or tips on making them? like what kind of liquid to add...?
When I make them I make then with the tinyest (sp?) amount of liquid. If you have a moist cake to begin with you almost don't really need to add liquid. The first time I made them I put to much in there and it was a gooey consistency. I did not like them. Just put enough liquid in the crumbs to be able to make a ball. It's going to take a little practice to get down the amounts so I would suggest making very small batches at one time. That way you can add different liquid amounts to see what you like. HTH.
The liquid is great if you want to add some more flavor to the cake ball. I only put in enough to make it a consistency for rolling into balls - I like 'em a little mushy. For example, a batch I made the other week had about 3 cups of cake crumbs and I only added approx. 5 Tbsp. of hazelnut coffee creamer. I think the amount to add is really a more a personal opinion than a science.
if you freeze your cake scraps once you defrost there will be plenty of liquid in there to ball. if using fresh scraps i just add enough liquid creamer to ball and it doesnt take much. i ball them and then stick them on parchment and bake for a few min at 250 in the oven just to further dry them out because i really dont like them gooey. if you dont want them melty try using candy melts because i had melty problems with cake balls that i used reg chocolate chips on since i had to add shortening to get liquidy enough to roll the cake ball in. candy melts will get thin enough to roll/dip without added shortening and will harden back up nicely.
thanks everyone for your tips...and suggestions...i thought this subject might be a more person opinion or just your own likes...i guess i will just start out by adding a little, and then taste...then add more if i think they need it and so on...
Thanks!!!
one more suggestion...cake balls taste REALLY gross when youve just mushed them together and they are sort of warm from your hands, or if the chocoalte is still melty on them. really do let them set, or bake a little in the oven, and let the chocolate completely harden before taste testing or you will be disappointed lol. i think they are best chilled from the fridge.
Thanks for asking this question! I tried cake balls twice and hated them both times. Now I know why!
First I had added liquid creamer that had a caramel flavoring. They weren't so good. But I read in a forum that many people were not happy with that carmel creamer.
Second time I used canned frosting. I added way too much, they were so mushy I didn't even bother to dip them into the chocolate and waste the chocolate. I tried rolling rice krispies into them to make them crunchier. After about an hour the rice krispies were soggy and had no crunch factor. Again a disaster.
So, I've got some cake I made in the freezer waiting until I learn how to do this correctly. Maybe this times I'll get it!
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