What consistency should the "batter" be when you roll it into balls? I made some cake balls with some leftover cake pieces (butter cream filling and all) I had in the freezer. I added some other cake scraps that didn't have any butter cream on them because it seemed too soupy and it ended up being a bit thicker than peanut butter. Does that sound right?
depends on your tastes. I always try 2 parts cake to 1 part icing. That usually yeilds me the right consistancy, then I refrigerate the "batter" and scoop into balls, freeze the balls and dip them as needed into the ganache or chocolate.
I compare my preferred consistency to a wad of chewed gum.
lol, yeah, the chewed gum thing is right.
Some people only add enough frosting to get the dough to bind, while others like a bit more mushy texture. I think its all about taste really.
I compare my preferred consistency to a wad of chewed gum.
I have never heard it phrased like that, but it's a good visual and when we're making it, like you said we'll be thinking of that consistency. Thanks for sharing! The good news is that I won't forget that!
Quote by @%username% on %date%
%body%