What recipe do you guys find that works the best for cake balls, frosting or coffee creamer? And the 2nd question is what texture shoud the mix be before rolling them into balls? I made them before but I don't remember a darn thing. With each kid a little bit of my memory goes away =)Thanks for your help, Kristen

I prefer buttercream mixed w/ it b/c the texture is more cake like & less gooey. But some like a "softer" texture. If you want different flavors you can add flavors to some buttercream before adding it to your cake. I add just a little at a time just until the cake starts sticking together when you stir, so it will stick together when you roll into balls. It's really easy to add too much creamer.

Thanks for posting this question. I haven't made cake balls (or "cake truffles" as they're called on other sites) yet, but I'm planning to make some for a wedding anniversary dessert buffet in February. My question is whether you all stir the mixture by hand or use a stand mixer. It seems the mixture would be more efficient, but I'm not sure if it would combine the mixture too thoroughly and mess up the texture of the finished product.

I usually use a fork to mix mine

I crumble my cake with my hands or a fork, then mix in icing. Creamer doesn't work as well for me.

Love using the creamers for cake balls for a few reasons. The people I've served them to like the texture when there is just a small amount of creamer (just add enough so the crumbs stick together); there are lots of great flavors to choose from; using creamer doesn't add the extra sweetness that buttercream will.

I like to follow the directions for mixing using the article on CC:

http://www.cakecentral.com/article67-How-To-Make-Cake-Balls.html

But I will usually use a mold because I can't get the balls to look nice. So I pour the mold about 1/3 full of chocolate, put in a lot of the cake ball mixture, then fill the rest of the mold with chocolate and tap on the counter to remove air bubbles. Works great because it looks professional and you can use a chocolate transfer sheet for the occasion.

Snowshoe, I like using my small cookie scoop, think it's 1T equivalent. Then I usually roll, but they are all uniform in amount