How Do You Achieve 'cookie Dough' Like Consistency When Attempting Cake Pops?
Baking By mseto2 Updated 31 Dec 2019 , 5:22pm by SandraSmiley
Last night I made a cake from a box of Duncan Hines Red Velvet. I mashed up the cake and then added almost a whole 12oz container of Betty Crocker Fluffy White frosting to it. I used about 75% of the cake and added 50-60% of the frosting container. I immediately started molding cake balls and then put them into the fridge (not freezer) for 30 minutes. 40 minutes later I took them out, but noticed they were quite moist. They did not want to stay on the sticks, yet alone be friendly when trying to add the coating. They definitely didn't have the 'cookie dough' like consistency.
I would like to please cry for help here as this is my second time attempting cake balls and feel like I've completely failed.
SOS!
Thanks for your help in advance, fellow bakers =)
I agree with kakeladi, it takes very little frosting to create a consistency which will hold together.
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