Hi all!

I have a question about some cake balls I am making. They are chocolate with chocolate icing infused with amaretto.

Well I was having DH test the cake to determine if theere was enough amaretto. He kept saying no (lol, alcoholic j/k). Well by the time I had added about 4 shots in, I realized I had made a big mistake. Now the cake is too moist and won't even roll into a ball.

I have it in the freezer right now to try to stiffen it up, but does anyone have any other successful methods?

I really don't want to have to throw out a whole batch and start over.

Sounds like the best way to salvage the batch you're working on is to add more cake.

I never mix icing into my cake balls. I first combine the flavoring (amaretto, e.g.) into the crumbled cake, then add melted chocolate to bind. The chocolate seizes from the moisture in the cake, making it easy to roll into a tight ball. Then dip!

I can't imagine how two kinds of chocolate could be BAD! Go for it!

http://www.cakecentral.com/cake-decorating-ftopicp-6668656-.html#6668656

this is the link to a great cake ball forum.

I would add more cake. If there is too much moisture the cake balls will likely leak, not pretty.

I think the added type of chocolate will add complexity to the flavor and be quite good.