i just found out about these things yeah im new to the baking world. my ? is when you mix the cake with frosting do you have to use frosting or can you use butter cream?
You could probably use either as far as I know..... but I always use it out of the can because it's predictable. I know exactly how it's going to turn out. I use about 3/4 can of frosting for one cake mix. And don't use any cake mix that has pudding in it. If they are too moist, they won't hold shape. HTH.
Welcome! To most, frosting/icing/buttercream are all the same thing. That being said, you can use whatever you want to bind the cake together. Some use coffee creamer liquid, various types of frostings (cream cheese, buttercream, etc...), and others use nothing, just cake. I like to play around and have made them with peanut butter (nom nom), raspberry sleeve filling, strawberry mousse, a block of cream cheese (great for not too sweet), chocolate bavarian cream, you get the idea. So start playing around! Just be aware if anything will need to be refrigerated (cream cheese). HTH.
Thank you both guess I'll try it out and see how it goes.
I have a buisness selling them! You HAVE to use the frosting, and if you need them to put out to sell you preferably may need to use the premade canned frosting. Don't use the whipped kind though or you will be stuck with very thin cakeballs that will not stay together!!
Cake Balls: Cake & Frosting Ratios:
Cake Balls Are All Over the Net:
Brownie & Fruitcake Balls:
Thanks Jan H! I never thought about doing brownies because they are sooo gooey!
lauren-cupcakery, I don't care for fudge brownies either - sooo gooey.
I prefer cake brownies, with a scoop of ice cream and drizzle of fudge or caramel sauce.
(Oh... sorry, was drifting off into dessert fantasy land.....)
JanH that sounds sounds without ice cream! But cakeballs go great with ice cream or coffee!!!!
I bought some from Starbucks and thought they were gross. Was that just a bad pop or are they just really sweet overly moist cake goobs in a chocolate shell?
The yare awlways like that... Im in alberta, and a friend of mine and I tried every flavor, she got sick!
they look like so much fun. I don't want to spend so much time making something so not worth eating. Does anyone have suggestions for a great recipe? Not to sweet or overly moist?
Well when they are homemade and not from a fast food chain that doesn't have enough time and doesn't do them all by hand
I totally understand that. I just have this fear of making them thinking that homemade ones will be so much better than the ordered in bulk from who knows where. I had hopes they were extra moist to keep them "fresher" longer. I don't want to spend the time to make them, they do seem to be a process, to have them turn out as bad. I may just not have the taste for them. They are adorable
The next cake you make, keep the scraps from leveling and such. Use that, along with leftover frosting from the cake, to make a small batch. No extra money and not much extra time unless you have a lot of scraps. If you do, just use part of them. Trimmings from leveling a six inch cake gets me a dozen or so cake truffles depending on how large I roll them.
A couple of years ago I made some cakeballs with frosting and amaretto to bind them. However I can't see to find the recipe with the amounts again. Does anyone know the recipe for ones using flavoring beyond just frosting? I have plenty of cake scraps right now so I think I might expeirment but, would like a starting point. Thanks.
just add it bit by bit.
Great idea cheatize I never thought of using scraps! Them u r recycling cake and turning it into cakeball pops
I just made some cake balls for the first time ever last night. Had some cake (bc with the pudding, not what i usually make but that is what the store had). Mixed the cake with my buttercream and some creamer. They turned out really good. Threw them in the fridge. My kids love them!!
what would be the approx proportions? I may just break down and do it the real way. I want to make some ducks and bunnies for Easter. I do not like canned icing. Can I use equal weight or cups of my icing?
NOOO!! There are no portions becasue it all depends on the moistness of your cake. No matter what binder you use, you should always just add it Tbsp by Tbsp
You are EXACTLY CORRECT motherofgrace!! There is no guide book to portions