tcrema Posted 28 Jul 2005 , 10:41pm
post #1 of

Ok ... To Dip Or To Pour ... That is the question. ALL of you Cake Ballers (sorry had to write it for fun) Which is your favorite or PREFERRED method of getting your cake balls all chocolated up? I've done the dipping and I think I will try the pouring this weekend. So Please Post away and let me know what you best and WHY!

19 replies
MrsMissey Posted 28 Jul 2005 , 11:23pm
post #2 of

...I use a toothpick in each and drape the chocolate over them with a big spoon and let the excess run off!! I just posted a picture of a box of my balls under another thread titled something like..."Help, I Need Ideas..."

abbey Posted 28 Jul 2005 , 11:36pm
post #3 of

I dip but I must confess I've never dried pouring.

peacockplace Posted 29 Jul 2005 , 12:20am
post #4 of

I've tried both, but I like dipping the best.

SquirrellyCakes Posted 29 Jul 2005 , 2:39am
post #5 of

I am dippy too!
Hugs Squirrelly

tcrema Posted 29 Jul 2005 , 7:37am
post #6 of

MrsMissy... I did see your picture that is what prompted me to make this post. Your cake balls loooked so much smoother than any of my dipped ones.

llj68 Posted 29 Jul 2005 , 10:23am
post #7 of

I dip but have found that if the chocolate I'm using is either too hot or too cool--they won't be smooth.

I remember Jacques Torres saying that the perfect melting temp for tempered chocolate is in the closed palm of a hand. As such, I try and make sure that when I'm melting it--I only use simmering water--not boiling. It helps make a smooth, shiney finish.

I wonder if poured would be much faster? Probably messier.

Lisa

SquirrellyCakes Posted 29 Jul 2005 , 2:41pm
post #8 of

Well actually I find that poured is better for things where you don't need to coat the bottom, just a s poured fondant is great for covering the tops and sides of petit fours, you don't actually coat the bottom. It is messier too.
Hugs Squirrelly

peacockplace Posted 29 Jul 2005 , 2:58pm
post #9 of

Here are my first cake balls ever... I dipped them. I sat them on a small fork and dipped it straight in, then used my little spatula to push them off the fork onto paper to cool. In the pic, they are sweating a little because I had just pulled them out of the fridge.
LL

SquirrellyCakes Posted 29 Jul 2005 , 3:04pm

They look wonderful! Just a note, you don't need to refrigerate unless your room temperature is high. The chocolate sets at room temperature and they keep well, sealed in container (once fully cooled) at room temperature for about 3 days. After that the chocolate deteriorates slightly.
Gosh I wish I could have a couple with my coffee right now, haha! My coffee maker died, but fortunately made one cup first, haha!
Hugs Squirrelly

peacockplace Posted 29 Jul 2005 , 3:06pm

Thanks squirrelly, I had to put them in the fridge because I was running late and I had to ge the chocolate to set really quickly!

thecakemaker Posted 29 Jul 2005 , 3:12pm

They look yummy! I've only ever dipped them.

Debbie

SquirrellyCakes Posted 29 Jul 2005 , 3:24pm
Quote:
Originally Posted by peacockplace

Thanks squirrelly, I had to put them in the fridge because I was running late and I had to ge the chocolate to set really quickly!



Haha, I kind of figured there was a good reason. Just wanted to add those comments in case anyone thought you had to refridgerate to set like you do with molds.
Funny thing some folks find them too rich or sweet. I find that the chocolate coating actually makes them less sweet, so it just goes to show that we all have different taste buds. Personally though, I prefer just making them up with a bit of icing mixed into the scraps. I am not as keen on the Cookieman's recipe, but then I am not realy keen on Rum Balls or things like that, so that is likely why I find them too rich. Our tastes change a lot.
I have mixed some up using mostly jam instead of icing with the scraps and that was good too. Something about raspberry jam, cake and chocolate, haha! Well chocolate and almost anything works for me.
Hugs Squirrelly Cakes

peacockplace Posted 29 Jul 2005 , 3:31pm

Oh... I 'm with you on the raspberry jam... yummy!!!!

tcrema Posted 29 Jul 2005 , 3:35pm

Well so far my favorite filling or combining agent has been my strawberry filling. icon_razz.gif SOOO YUMMY
I'm going to try it with the icing instead of the creamer. I think that is why they taste so rich to me!

tcrema Posted 29 Jul 2005 , 3:38pm

Here is the picture of the cake balls I did they were colored orange with piped vines to make pumpkins
LL

SquirrellyCakes Posted 29 Jul 2005 , 3:42pm
Quote:
Originally Posted by peacockplace

Oh... I 'm with you on the raspberry jam... yummy!!!!



Ok, a little off topic, but have you noticed the difference in taste between a seedless raspberry jam and one with the seeds still in it? I always wonder if it is just me but I find that the seedless ones have a bit of a strange taste and they aren't quite as raspberry tasting . Almost a boozey taste?
Hugs Squirrelly Cakes

llj68 Posted 29 Jul 2005 , 4:24pm
Quote:
Originally Posted by SquirrellyCakes

Quote:
Originally Posted by peacockplace

Oh... I 'm with you on the raspberry jam... yummy!!!!


Ok, a little off topic, but have you noticed the difference in taste between a seedless raspberry jam and one with the seeds still in it? I always wonder if it is just me but I find that the seedless ones have a bit of a strange taste and they aren't quite as raspberry tasting . Almost a boozey taste?
Hugs Squirrelly Cakes




YEP!! I definately agree with you. The seeded jam tastes more "raspberry" to me, too. I am also with you on using just icing or whatever for the cake balls. I don't particularly care for alcohol in my cake--except Chambord--so I just use icing or jam or whatever.

My favorite so far is chocolate cake, a bit of powedered sugar and peanut butter--dipped them in chocolate (would use dark next time).

I also messed up a bunch and put too much filling in them, making them too soft. I added Oreo cookie crumbs and they tasted like cookies-n-cream. Dipped in white chocolate. Can you say YUMMY!!!!

I would love to snag one of peacock's right now--they look fabulous!

Lisa

SquirrellyCakes Posted 29 Jul 2005 , 5:27pm

Yes, I know! Gosh that is the problem with these cake sites. The cakes and cookies and desserts and such look so good, you start drooling. I think I can gain weight just looking at them, haha!
Glad you mentioned Chambord! That was another liquer I was trying to think of the name of. That is a nice one. About the only ones I don't care for are the melon ones.
Another really nice one is Cassis, that was the other one I was trying to think of. It is made from black currants and it is nice.
I like using strawberry jam too. I was thinking of trying a batch using marmalade and chocolate cake with dark chocolate. Bet that would be nice for folks that like orange.
I tend to make mine icecream scoop size and I have to admit, I can manage two of them, but try to stick with only one, haha!
That cookies and cream version sounds great!
I have mixed up more than one kind of cake scrap together too, like yellow and chocolate for marble and such. Haha, most of the time I just bake up cakes to make cake balls, don't usually have that many scraps left if hubby is home!
Hugs Squirrelly Cakes

tcrema Posted 29 Jul 2005 , 5:59pm

Totally agree with you on the raspberry jam...have to have the seeded ones or it does taste like booze! I love the idea of the marmalade that sounds good!!

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