Today i made cake balls. And then i put in the fridge to get them solid. I was wondering if they are supposed to get hard before you put them in chocolate. I tried and they were just to soft. So when you are done and you bite into them are they supposed to be soft in side or solid like cake. Please help i am so excited about making these.
I thought they were supposed to be a little softer than cake, but not mushy. I haven't made them yet...but will be next week. That is what I thought...?
Mine are usually soft in the middle. I always freeze mine for at least 2 hours or more before dipping. If they are a little mushy and not squishy, it's fine. You don't want a squishy cakeball.......... Yuck 
(from experience =)
I've made a couple of batches of these and both times I used creamer in them.
I followed the instructions on here and they came out the way I wanted them.
Slightly soft in the middle, not mushy at all. Froze them for an hour or two and then dipped them in straight chocolate.
Next time I might add a little bit of paraffin wax to the chocolate.
**The key is add a little creamer/frosting at a time. When you think you have enough STOP!!! I added a little to much one time and thank goodness I had some more cake to put in.
I usually add JUST enough buttercream to be able to form a firm ball. It's hard to say exactly how much, so I just add maybe 1/4 cup at a time. I always freeze my cakeballs first.
I stick a toothpick in them, usually working with a dozen at a time since they seem to thaw quickly. I then roll in a bowl of melted chocolate, holding the pick,and using my other hand, take a small cocktail fork and place under the ball with the pick between the tines of the fork. I then slide the toothpick down, leaving the ball resting on the fork. Using the toothpick, I push the cakeball gently onto a waxed paper lined cookie sheet, add any sprinkles or nuts while chocolate is still wet, place in the fridge to firm up for a few minutes, then transfer to mini paper cup holders and store in a box in the fridge.
My cakes seem pretty moist to begin with so I really don't need to add too much bc to bind them together. They are never mushy, just moist.
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