Does anyone have any tips for dipping red velvet cake balls in white chocolate? I have to make 6 dozen for a wedding and don't want them to have those nasty looking red specks in them............I'm thinking of maybe pouring the white chocolate over the top..........any other ideas? Thanks in advance!

bump.........anyone?

You may have to dip them twice --

I just did them this past weekend for Easter...I used Wilton candy melts ( but thinned them a little with some shortening ) and I did dip them twice....after the first coat, I could still see the red velvet cake a little.
Good Luck !
Kristy

Thanks a bunch! I was hoping I could not hafta "double dip".........but guess I will- LOL!

If you are using the candy melts, maybe you could try using them without thinning ( I did because I didn't want the choc to be too thick)...you might be able to get away with one coat...that is thick stuff !
Have fun with it !

i know you don't want to double dip, but how about a combo? dip first, then if there are a lot of red speckys, go back over w/ a pour on the top. the pour over the dip would add a neat look - not completely smooth but wht on wht texture.

Thanks bebea! That's why I love yall! I never woulda thought to do that!!!!!!! Yall are all awesome!!!

Another ?? I just thought about- .........the last time I dipped cake balls- I put them in the freezer overnight.......I dipped them frozen but when they started to dry- the chocolate cracked............does anyone know why? Maybe I should have given them a chance to warm up before dipping? Thanks again!!!

I'd say the freezing overnight caused them to contract and then as they warmed up....they expanded thus causing the cracks. I'd probably only freeze for 10-15 minutes just enough to firm them up.

Beth in KY

I will try only popping in the freezer a few minutes next time! Thanks again...............When it comes to chocolate- I'm a clueless dumb nut! Cake is more my forte'

I did some chocolate cupcake pops the other day & I put the in the freezer for 10-15 mins. They are easier to work with that way & doesn't take long for chocolate & candy melts to dry.