I just made my first batch of cake balls. I used a skewer to dip the balls in almond bark (had on hand), but ended up with an ugly hole when I took off the skewer. I did go back with a spoon and filled in the holes. Just wondering if there is a way to get a prettier finish on my cake balls?

THX

I just made some cake balls too... but I have not dipped them yet... but I will do one of two things... use a toothpick or a spoon. You can use the toothpick just like the skewer... or you can use the spoon to roll it in the chocolate... or use 2 spoons so that you can use them like tongues... HTH

drizzle chocolate over the top....it covers up the filled in hole!!

check out the cake ball pics in my photos. the drizzle covered up the hole from the toothpick i used!! can't even tell!

Mine never stay around long enough to get dipped. I use them as the family's "tradeoff" for not being able to cut in to a decorated cake.

I love the look of the ones with a coordinating chocolate drizzled over them though. To save the grief, you could always put the "hole" on the bottom of your serving tray.

Thanks for the tips. I think next time I might add a liitle bit of oil to the almond bark. Now that I think about it, it seems that it was kind of thick when I dipped. That might make it easier!

I freeze them and then dip them with a fork and a tong used for dipping.
I roll them around and then pick them up with both then tansfer to fork and then them drip for a few seconds then place them on freezer paper to dry.

LU

I use the spiral dipping tool. You dip and the excess runs off then you gently roll the ball onto your wax paper.

dogluvr

That's the name of the tool. I couldn't think of how to explain it, but that is the one I use!!! lol

Lu

I must try making some cake balls. Really sounds like my family would like them.

I always freeze anything that I am dipping! The product won't fall apart and the the coating hardens quickly!

I just made my first cake balls too, except mine were not really balls. I added too much coffee mate to the cake and mine were more like...flat balls? Boy, those things are good though! The cake was french vanilla and I used the same coffee mate and swirled them with dark cho. Linda

This has been mentioned on several other posts, but I thought to include it here for the benefit of those who have not seen them. I break off the middle tongs of a four-pronged plastic fork, then take the cake ball out of the chocolate using this fork. Tapping the fork handle on the side of the bowl gets rid of a lot of the excess chocolate, then you can set it down and slide the fork out. This avoids the big "foot" that's left when there is so much excess chocolate. Sometimes little chocolate "skis" remain from sliding the fork out, but they're very thin and break off much cleaner than the foot. Hope I've explained it clearly!