Marilyn, I am intrigued by the recipe that you posted on your refrigerator at
- Thread starter dawnnys
- Start date
Ah, that's just my writing: it's "2 oz icing". I was trying to calculate how much "real"
icing to add to "real cake" to make the consistency work for cake balls.
If you take the time to look, there are 1,385,579,386,201,827 Internet recipes out there that use 1 prepared/baked "box cake mix" (like Duncan Hines, Pillsbury, etc) mixed with 1 "can" of icing. Depending on the icing brand, that can be a 12 oz or 16 oz can. That's a huge difference in quantity as far as I'm concerned. Plus I think canned icing taste horrible.
so...my experiments showed 1 lb of baked/crumbled "regular" scratch cake combined with 2 oz of a buttercream icing makes a good density for balls.
icing to add to "real cake" to make the consistency work for cake balls.
If you take the time to look, there are 1,385,579,386,201,827 Internet recipes out there that use 1 prepared/baked "box cake mix" (like Duncan Hines, Pillsbury, etc) mixed with 1 "can" of icing. Depending on the icing brand, that can be a 12 oz or 16 oz can. That's a huge difference in quantity as far as I'm concerned. Plus I think canned icing taste horrible.
so...my experiments showed 1 lb of baked/crumbled "regular" scratch cake combined with 2 oz of a buttercream icing makes a good density for balls.
If you like making cake balls, I found an easy shortcut for crumbling the cake
Put a cooling rack (the kind that has square holes as opposed to just straight wires - like in the picture) over a baking pan. Take big pieces of the cake and rub it over the rack. In less than a minute you have perfectly crumbled cake.
http://cgi.angelsforhope.org/wordpress/?p=408
Put a cooling rack (the kind that has square holes as opposed to just straight wires - like in the picture) over a baking pan. Take big pieces of the cake and rub it over the rack. In less than a minute you have perfectly crumbled cake.
http://cgi.angelsforhope.org/wordpress/?p=408
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