Well, 3rd time is a charm. Tonight, I made cake balls for my 3rd time.....I FINALLY got the consistency right! First batch....too mushy, second bash....still too moist, third batch.....just right!
To give an example to those who are still uncertain as to the consistency, while scooping each ball with my small Pampered Chef cookie scoop, I would compare the consistency to how an actual cookie dough feels. Didn't stick to my hands when I was rolling them either.
Oh, and another tip I can offer from the past 2 times, I dipped mine while they were at room temperature this time, right after rolling into balls. The chocolate coating went on so much easier.
By the way, the ones I made tonight were from french vanilla cake scraps, added coconut, powdered sugar and coconut flavored CoffeeMate Creamer. Coating was a 12 oz. bag of Hershey's semi-sweet chocolate chips with 2 Tbsp. Crisco added. Oh, and they are to die for!!! Taste like a Mounds candy bar.
Just thought I would share!
So are cake balls made up from leftover bits of cake? Then what - do you do - mix with buttercream, roll into balls then coat with chocolate or something?
Sorry I keep hearing about cake balls and they sound so scrummy, but not sure how I would go about making them 
cheers Jan x
Sorry, but here in England we don't have cake balls and they sound so good but not sure how to make them...
http://www.cakecentral.com/cake_recipe-2099-Cake-Balls.html
here's a basic recipe but you can substitute and use pretty much anything you want. i was clueless at first too! i made them for the first time on friday with chocolate cake made w/coconut coffee creamer then i added more coconut creamer, chopped pecans, more cocoa and chocolate sprinkles, then i rolled them in cocoa. they were a little too moist so i suggest adding the liquid VERY LITTLE at a time. but they were still delicious and everyone loved them! definitely give it a try, you can't screw it up!
They're a little mushy, depending on how much liquid you add. If you add a little at a time and stop as soon as it starts to look like dryish cookie dough, they won't be mushy. I made some chocolate ones that were mushy but not gross-they were like a truffle. I think it depends on what kind of cake you use also. I made some w/carrott cake and they were much dryer. I guess they dry up if you let 'em sit long enough, I don't know because they never last that long!
I made my first one's last night. I think mine were too wet. They stuck to my hands a little bit and I only let them set for about an hour. So I thought I needed to let them dry longer but from what you said gourmetcakes - you roll them right after. So it must be that I just added too much liquid. My problem was that when I dipped them in the chocolate they would come stick to my dipping fork and sort of tear. So I will try again I have more leftovers. I had some chocolate cake and I put in hazelnuts, espresso powder and some vanilla. I was out of creamer. But the coconut sounds great! I will give it another try. Mine were still good but a little messy looking.
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