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Baking By newb2 Updated 7 Apr 2011 , 5:38am by scp1127
It seems most people use buttercream for the binder in cake balls but I'm wondering if anyone uses anything different. Coffee flavors, different types of icing? anything?
Liqueur is wonderful as a binder.
at the bakery I worked for we only used cake. We compressed it and kneaded it until it was like a cookie dough. Made it less sweet but very rich
Carmijok, I second that too. If you use an icing, I prefer a bare minimum for taste.
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