I'm not as experienced as these other fantastic people here, but I made some last week using leftover WASC cake and made 3 types of cake balls. For the first, I added a little buttercream with orange flavoring and orange food coloring. The second was made with seedless raspberry jelly and a little red food coloring. The third I added cocoa to a little buttercream. I covered them in either dark or white chocolate, and drizzled the opposite color chocolate on the tops of them. They turned out great, and I wound up selling 3 dozen to a friend who was hosting a tea on Sunday. She said everyone raved about how good they all were.
I haven't tried the sweetened condensed milk yet.
I think the key to cake balls is just to experiment with different flavors. I make tons of different flavors, and try to cover then in something different. Here's the cake balls I have on hand right now:
-carrot cake mixed with cream cheese frosting covered in white chocolate
-chocolate cake mixed with espresso flavoring and caramel syrup covered in dark chocolate....I call this a carmel mochiatto.
-white cake with white chocolate raspberry creamer covered in white chocolate.
-banana cake mixed with whipped cream icing covered in white chocolate.
These are just samples, I also like to cover in sugar, cocoa, jimmies, etc. HTH!
Quote by @%username% on %date%
%body%