Okay, so I tried these infamous cake balls...I think they are kind of gross...the only thing I can think is that I did something wrong. I mixed cake scraps with a bit of flavored creamer. They ended up being really goopy and just wet. How do you dry them out a bit? I only added like a tbls or 2 of creamer to quite a bit of scraps. Then I rolled them in cocoa, cocoanut, sprinkles and powdered suger. Everyone at my family get together thought it tasted like raw cake...Can someone tell me what I did wrong. I think they may have tasted better as a truffle...if I would have dippe them in melted chocolate or something. Help...please! 
WEll i dont use creamer. I think that would be too much liquid. I usually will flavor with a bit of alchol and then just but a few tbs of buttercream in it. just enough so that they will keep thier shape when you roll them. I then chill then and then dip them in melted choc. I have not rolled them in cocoa. YOu dont have to chill them but it makes them easier to dip.
i have made some cake balls, i just add a little bc icing, and little liquid cream and coconut or pecans and then freeze them and then i dip them into white chocolate, and so far the family really loves them ( i tried the peppermint moch coffee cream and i didn't care for them much.) good thing i didn't make many.
Can i use the chocolate pieces sold by wilton at joann's to melt and put over the cake balls? And can you just melt it in your micro or do you have to do something special?
I've heard to uses coffee creamer and I've heard BC, which one is better to mix with the cake scraps?
These are for my sons bake sale at school and I'm a little nervous because of all the good and bad stories I've heard in the forums.
Thanks,
Shelleylynn
I put a flavored cake wash (flavored simple syrup) on my cakes so I don't add any liqued to my scraps just roll them into balls and roll in powdered sugar or dip in ganache. They seem to have the texture of a brownie. Haven't had a chance to chill them cause the kids eat them before I even finish dipping them. I'm thinking of making a cake specifically for cake balls and then probably add the liqued creamer for flavor. Also want to try rolling in some kind of crushed nuts or candy after dipping in ganache.
I have made these many times and everyone seems to like the versions I make using melted chocolate. I haven't tried the ones made with b/c icing yet. I usually crumble up my cake scraps and let them sit uncovered for a little while as this gives the cake a chance to dry out just a little. I only use coffee syrup, but have not tried creamer. I mostly use liquor like Godiva Chocolate Cream, Bailey's, Kahlua, etc... A few tablespoons is all it takes but I also crumble up a whole cake mix when I do mine. I "toss" the cake scraps with the liquid first to distribute evenly. I will then add 2-3 ounces of melted chocolate candy melts (Wilton or Make n Mold work fine) to the mix and squish and mix with my clean hands. I can feel the texture better that way anyway. You might find it helpful to set aside a cup or so of your dry cake scraps so if you accidentally get too much liquid, you will have more "dry" ingredients to firm them up a bit.
I then roll them into about a 1 inch ball or so and refrigerate uncovered for about an hour or so. I find that this process not only firms them up but allows a little of the "wetness" to dissipate.
I then dip them again in melted chocolate candy melts and decorate with different colored candy melts or other stuff. I made some cute ones for Halloween with the cute sprinkles that Wilton makes. I forgot to take a picture but they were a big hit at the party I took them to.
I think I have a picture of some I did for a baby shower in my photos somewhere.
Hope this helps!
So, the texture should be like crumbled up cake or smooth like cookie dough???
Thanks very much mlparker,
I think I need a combo that has no liquor in it because of the kids at the bake sale in school.
Anybody have any ideas????? Please!! I have to start them tomarrow.
Thanks in advance!!!
I made them with liquid creamer and dipped in chocolate and didn't like it at all. The texture was too mushy for me but other people liked them.
I tried it again but mixed the scraps with buttercream and dipped them in chocolate and loved it. Texture and taste was so much better. Just enough bc so they hold together into a ball and then freeze them before dipping so they don't loose their shape. HTH
THANK YOU SO MUCH ZORAYA!!!
That is what I needed to hear!!!!!!
Shelleylynn
I have made lots of these and everyone LOVES them. I add a couple tablespoons of sugar,and if it is a yellow or white cake and I want chocolate I will add a couple tablespoons of cocoa and a little bit of half and half and i mix it in the mixer until it all sticks together then I make my balls and let them set a couple of hours to dry a little, then I will dip them in white or dark chocolate , I have also used Wilton candy melts.m I have used coffee creamers , jams Peanut butter and nuts and chocolate chips. Good luck I hope you can get them to turn out because they are wonderful..
Thanks all for the ideas. It sounds like I need to let the scraps dry out a bit and let them sit after I roll them into balls...I still want to try them with the candy melts...I think they could taste like bon bons...Anyway...I try them again next time!!!
~Aimee
I use the coffee creamers. It doesn't take much. I read someone in the forums describe the texture as if you took a brownie and rolled it into a ball. That is a good discription of mine too. They get rave reviews and I just made some tonight for a order tommorrow. I have given up useing scraps for them. I get so many request I just bake a whole cake 
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