OK, whats the secret to these edibles? I made 3 perfect ones, then my chocolate started to set, the cake balls started to warm, and disaster set in. What do you thin the chocolate with to make it more pliable?? I used cream and the chocolate wouldn't set. Other than buttercream, is there something different you would use with the cake crumbs??
Thanks for any advice.
What kind of chocolate did you use? You can use melting chocolate or chocolate bark and that should work. If you use regular chocolate, try adding a little shortening.
I have been making cake balls for a while. First if you use real chocolate it will not get "hard" it will feel tacky. So you may want to switch to candy melts or almond bark. You can thin candy melts with Crisco or paramount crystals. Paramount crystals can be purchased at cake or candy decorating stores. Next slowly melt your candy melts. I do mine at 30 seconds intervals at 50% power. If you over heat them candy melt they will not melt but get hard. I use homemade buttercream or cream cheese frosting with my cake balls but I do use a box cake mix. I use about 1/4 C of frosting for a 9 X 13 cake. If the cake balls get too warm, just stick them back in the fridge or freezer.
If you use cream to thin your chocolate it will not set. You can thin real chocolate with crisco or paraffin canning wax.
hope this helps.
What do you thin the chocolate with to make it more pliable?
I use paramount crystals to thin my chocolate when needed. There could be something other than buttercream, but I rarely even use buttercream.
There is a great thread which has all you probably wanted to know about cake balls/cake bites/cake truffles...but check it out http://cakecentral.com/cake-decorating-ftopict-658476-.html
Thanks for all the great ideas. Im sure they will be perfect now!