Need To Make Cakeballs In Advance Due To Large Order

Decorating By robinseggs Updated 29 Jan 2011 , 4:56am by jerseygirlNga

robinseggs Posted 28 Jan 2011 , 2:24am
post #1 of 8

I would like to roll out my cake balls in advance. I am so confused. Some people say if you roll them out and freeze them to coat later then the chocolate coating will crack. Could I roll out 3-4 days early and not freeze them at all. Would they spoil at room temp? Does anyone do these in advance for events? It's been awhile since I made these but I remember my chocolate cracking some even if I only froze for 15-20 minutes??? Any tips on that?

Thanks so much

7 replies
Becky1679 Posted 28 Jan 2011 , 2:47am
post #2 of 8

Maybe just put in fridge....or if you do freeze, let them thaw for a bit before dipping.

thin4life Posted 28 Jan 2011 , 2:58am
post #3 of 8

I just made some last week and mine were frozen when I dipped them but I was using real chocoate that was tempered. Not sure what happens with the candy coating but real chocolate doesn't crack.

Dani1081 Posted 28 Jan 2011 , 3:00am
post #4 of 8

I always make my cake balls in advance and stick them (undipped) in the freezer in freezer bags, sometimes for several weeks. When someone orders them, I thaw them in the fridge for several hours or even overnight and then dip them in chocolate. The chocolate doesn't crack because they are not frozen when I dip them.

robinseggs Posted 28 Jan 2011 , 5:56pm
post #5 of 8

This may sound silly but the only way I've found to dip them and make them look nice is to insert a toothpick or stick into them. If they are not frozen then they fall off. Is this how you dip them? If so, how do you keep them from falling off the stick. If not, how?
Thanks and sorry for so many questions. I'm starting to panic with this big quantity I need to make.

thin4life Posted 29 Jan 2011 , 2:21am
post #6 of 8
Quote:
Originally Posted by robinseggs

This may sound silly but the only way I've found to dip them and make them look nice is to insert a toothpick or stick into them. If they are not frozen then they fall off. Is this how you dip them? If so, how do you keep them from falling off the stick. If not, how?
Thanks and sorry for so many questions. I'm starting to panic with this big quantity I need to make.




When I do these, I have them all previously frozen. I only take a couple out at a time to dip. Stick the end of the stick into the chocolate then put it into your cake ball. Then dip your cakeball. If you dip them while they are frozen you should not have the problem of them falling off the stick.

Dani1081 Posted 29 Jan 2011 , 4:27am
post #7 of 8

thin4life, I have used many brands of chocolate as well as several of the colors of candy wafers and have had all of them crack when I dip FROZEN cake balls. I think the cold cake ball and the warm chocolate don't like each other much! Also, you don't have to poke anything in your cake ball - Just toss it in, roll it over and dip it out with a meat fork. A meat fork has two tines fairly far apart, so the cake ball sits nice and secure til you get it on the parchment paper, and NO hole in the top!

jerseygirlNga Posted 29 Jan 2011 , 4:56am
post #8 of 8

I have made cake balls in advance, froze and semi-defrosted to make dipping easier. I did have some cracking. BUT... I put those to the side and dipped again! No problem and who would complain that the outer shell is too thick?

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