Okay, so I just made my first ever batch of cake balls, and they came out looking nice, buuuuuutttttt -- I'm not sure what the consistency is supposed to be like inside. I added what looked like a "medium puddle" size amount of creamer to me, but now they seem to be too wet inside. Are they supposed to be kinda wettish? I'm using the DH dark choc fudge mix, which comes out super moist anyway. I felt like if I added less then the flavor wouldn't have come through at all.
Any insights would be most appreciated! TIA - Sarah
The first ones I made were too wet also. I found that just a few drops was enough. Especially if the cake is fresh and has not been crumbled and let dry out a day or so. More like a cookie dough-just enough to make it all come together in a ball. Enjoy-they are good! E
Hello sonoma9
I agree with comments already stated...
the amount of liquid added depends on how moist your cake is. If you are adding lots of cream for the flavor, just keep in mind that the flavor should come primarily from your cake; the cream is just an enhancement and serves to bind it all together. The consistency as you mix should be like that of rum balls.
Optionally, if you want to add a more intense flavor, using little liquid, then try adding a shot of your favor liqueur.
enjoy!
ciao
Thanks for the tips! Quote by @%username% on %date%
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