How Do I Make Cake Balls That Aren't So Thickly Coated?

Baking By Hollandy Updated 25 Jul 2010 , 5:44pm by mamawrobin

Hollandy Posted 25 Jul 2010 , 5:19pm
post #1 of 4

Last time I tried making cake balls my white chocolate dipping was so thick that it pretty much ruined them. How do I dip them and coat them without making the coating so thick? I let it run off after dipping but surely there is some technique or tutorial I can read or watch right?

3 replies
sweetlybaked Posted 25 Jul 2010 , 5:28pm
post #2 of 4

what kind of white chocolate did you use? the candy coating seems to get pretty thin when heated, maybe you didn't heat yours enough? Or if you used regular white chocolate, mine never melts well...

sugarshack Posted 25 Jul 2010 , 5:32pm
post #3 of 4

1) use a good brand like merkens or guittards ( other brands dont melt as smooth, IMO)

2) if it is very thick after melting add some melted shortening or paramount crystals to thin it down.

HTH

mamawrobin Posted 25 Jul 2010 , 5:44pm
post #4 of 4

I use Baker's white chocolate squares and 1 tablespoon Crisco. It coats fairly thin. They look sort of transparent until they dry.

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