Has anyone found a better/faster way to cover cake balls instead of just dipping them? Or perhaps a better tool than the chocolate tools, and modified forks?
you might want to try poured fondant, look under recipes, then fondant, then poured fondant, just put your cake balls on a cake cooling rack with cookie sheet under to catch the drip-offs. You can color and flavor the poured fondant. I got this info from other CC members and I like it on cookies also
thanks tatorchip I will try that!
bakerellas cakeballs are incredibly smooth and seem to have no "bottom"...how in the world???
I put cake balls on a skewer after they are frozen, then hold skewer and dip. Then I put skewer in my collander, that I have turned upside down, to dry for a minute. I dip several at once, like 3 or 4. By the time those are dipped it is time to take the first one off the skewer and do another. Once they are somewhat dry I twist them a bit and they come off the skewer and I lay them flat to finish drying. This leaves a little hole in the bottom, but is so much easier that it is worth leaving the hole. I hope this helps.