Sorry if this has already been posted. I tried to look for a subject on it but couldn't find anything...
Can I freeze finished cake balls? I would think you can, I mean, it's just cake, buttercream and chocolate, so it sounds like it wouldn't be a big deal.
Has anyone tried it? I'm going to be out of town for Thanksgiving, but someone wants me to make these cute turkey cake balls. I thought maybe I could mak them ahead and freeze them...
I have freezed them for about 2 days and they taste fine but they do start to "sweat" after being out for a while
Did the condensation evaporate ok? I wonder if that would make some of the pieces gummy...
I have a question. I tried the cake balls - good nice, but the chocolate was not smooth. I used candy melts (wilton). Any suggestions on how to make the chocolate smooth.
believer, one tip is to not use the wilton candy melts! I've never had any sort of luck with those things! I use Merckens now, and it melts better and stays "liquidy" longer. If you have a bunch of wilton to use up, try melting it with paramount crystals (basically flaked shortening). That might help.
If you just want to use chocolate (not candy melts) you need a good quality chocolate, which it is best if you temper it when you melt it. The cake pops in my pics were my first attempt and because I tempered the white chocolate it was smooth and dried really well (no stickyness and still has the "snap" when you bite it)
Google tempering chocolate and I followed the instructions on how to website i think.
believer, I used the Wilton chocolate and just mixed a little bit of canola oil in with it and it thinned it right out. The Wilton chocolate is just so easy to get, I don't have to go to any specialty store, I just get it at Michaels. Works like a charm!