Normally, I love the convenience of boxed cake mixes & canned frosting. But for cake balls, I've found that using homemade cake & homemade frosting makes for a firmer, more cake-like texture that I prefer. Also, since I find the cake sweet enough on it's own, I usually substitute heavy cream, applesauce, canned pumpkin, coffee, chocolate syrup, or liqueur for the frosting. All it takes is just enough liquid/wet ingredient(s) to adequately moisten the cake so it will hold it's ball shape; otherwise, it ends up with that typical cake ball consistency that is very much (I'm sorry to say) like eating pre-chewed cake & frosting. I've even used raspberry jam (with white cake, along with a bit of heavy cream) with great success. Frankly, the sky's the limit! :-)
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Normally, I love the convenience of boxed cake mixes & canned frosting. But for cake balls,...