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