Originally Posted by Crazyforcupcakes
One problem I've had with cake ball flavors is that the cake flavor tends to overwhelm the frosting flavor. If I add more frosting, though, the cake balls are too moist! So, for a chocolate/peanut butter cake ball, should I just add plain peanut butter, or a peanut butter frosting? Has anyone else had the problem of the cake overtaking the frosting flavor?
I know what you mean, and I always punch up the flavoring in my buttercream to overcome that issue. I make a peanut butter frosting to add to my chocolate/peanut butter pops. I try to avoid shortening buttercreams for my cake pop icing.
1/4 cup butter
1/2 cup powdered sugar
1/3 cup smooth peanut butter - I love Peter Pan the most
Beat well with a spoon till light and fluffy, and you have more than enough to add to a chocolate cake baked in an 8X13 pan which will make about 2 to 2 1/2 dozen cake pops. I usually dip these in melted white chocolate morsels with a bit of shortening and the 3 flavors are outstanding together.