can someone please explain the texture of cake balls after you get them made? are they suppose to be wet like/ kinda soggy on the inside?
I think it can be a matter of preference. I have accidentally used too much liquid before and I thought they were soggy, yet some liked them. I prefer them just to be "wet" so to speak. I also guess it depends on what you use for your liquid/binder. If you use buttercream ( I haven't) I feel like it would have a different texture than those made with coffee creamer.
darkchocolate
They should be very moist, but not soggy, no. Personally I never add additional liquid to mine as the cake is already moist enough to bind perfectly all by itself. I once used a very small amount of cherry juice for a cherry coconut combo I did, and I have used bc, again a very small amount, maybe a tablespoon, to a few batches, but othewise I like to use nuts or coconut or fruit peel or something like that to add extra flavor. The reaction when biting into one of these delicacies should be "ahhhhh" , not "ewwww" 
Hope that helps!
Robin
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