I made cake balls for the firs time and I'm not sure if the inside texture was the way it is suppose to be. I doubled to recipe - 2 cup crumbled cake, 2tbs powdered suger, 2tbs cocoa powder, 1/4 cup almonds and 2 generous shots of liquid coffee creamer. I rolled them, let them dry out all evening and then dipped them in white chocolate. I think the mixture was too wet. How is it suppose to be, more on the dry cake like texture or mushy wet. I think I might have added to much creamer. Does anyone know or have another recipe they suggest. I'm not wild over things dipped in chocolate anyway? Thanks for your input!
I also made them for the first time this weekend. I just put a little bit of the creamer in just to make them a little wet. I then stuck them in the freezer for about an hour before I dipped them into the chocolate. We ate them after they had thawed but I liked them better when they were frozen.
When I use coffee creamer they end up being kind of brownie like. When I use something like marshmallow fluff they end up being more light and fluffy cake.
After they are whipped, before you roll them the texture should be like cookie dough. You really can't follow the recipe with the wet stuff, you just have to add a little at a time until you get it like you want it. After its rolled and dried it should be the texture of a fudge brownie.
Thanks for the help, sounds like mine were too wet! I will try again. They smelled wonderful. It sounds like its a recipe depending on everyones own taste. I think I may try using butter cream icing as my "wet" substance and roll them in powdered sugar. Thanks again, you all are great!
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