Okay I made the apple pie with the apple liquor, but tasted awful, I also made pumpkin spice dipped in white chocolate. yuck
Can anyone tell me what kind of choclate they use in theirs to cover? I melted down Garadhelli chips but when they dried it was hard as a rock, and when I put the cake balls in the freezer and tried to dip them the chocolate sweated, it looked terrible, I also tried to wait until they defrosted and it looked like mush hard to dip. They didn't come out good at all. My family hated them what could I be doing wrong? I made sure I didn't put too much binder in them, but enough to make balls that were pretty firm (like a meatball, but smaller). What kind of chocolate do you use to dip them? I am so upset, but would like to keep trying I have heard so many good things about them. HELP!


Darlene

I personally have not had any luck with these at all. Plus, I don't particularly care for them. But here's a bump in case one of those who DO have success can share their tip with you.

(And me too)

Duplicate request, for other responses:

http://forum.cakecentral.com/cake-decorating-ftopict-562375-.html

HTH

Have you tried using a candy dipper? If you do not have one try putting the cake ball on a spoon and then spoon the melted chocolate over the cake ball (over top the double boiler). Make sure they are frozen or very cold...when I make coconut eggs at Easter I know if they are not firm it is a big mess. Hope this helps.