I've done some reading up on making cake balls, but have not yet been able to make any where the cake ball is so perfectly round and perfect texture after dipping in chocolate. The ones in the galleries are so perfect looking -- but mine end up looking like clumps of goo.
Is there a technique to use to make them look so polished?
I've made both round and conical shaped cake balls on sticks with excellent results. I just rolled them by hand and put them in the fridge to firm up. If you check out www.bakerella.com she has some very good instructions.
I use a small ice cream scoop to get a uniform size and then give them a quick roll in my hands
Mine dont look perfectly round UNTIL they are dipped
Good call with the ice cream scoop, I'll have to try that next time
I weigh my "dough" out on my electric scales, I get them all to 23g (Just because I'm fastidious like that) and then roll from there.
Make sure your chocolate is melted correctly because if it is too thick it'll be harder to get a nice coating. If you find it is too thick you can add a bit of crisco or oil. Not sure of the quantities, maybe someone can chime in??
I don't know the quantity either. I just keep adding until it gets to the consistency I like.
After I make my cake/frosting mixture I stick it in the fridge for a little while to firm it up some then I scoop out balls using a small cookie dough scoop. After that I roll them in my hands to clean them up a little then stick them back in the fridge to firm up before dipping. I agree that the right consistency of the chocolate/candy melts is important, paramount crystals are my friend.
If you want them to be the same size, then you should weigh the dough...divide it into equal parts and then roll out in a rope between waxed paper. You can then slice the rope into equal parts and roll them. They will be of uniform size and weight...Put them back in the fridge until time to dip.
I was using chocolate chips straight away -- so are you suggesting that I use candy melts instead? Or in conjunction with the chocolate chips?
It's when I dip it into chocolate that it becomes a big glob
Sweet T: what are paramount crystals?
PS. Thanks to holwhit. What an excellent website @ bakerella. WOW! I'm inspired
You can use either chocolate or candy melts, I think it is personal preference. I am a hobby baker so for me it is usually a matter of what is most convenient. If I want a specific color or flavor then candy melts is what I go with. From my limited experience the candy melts work better for me if I thin them out some, that is what I use paramount crystals for. You only need 1-2Tbs per pound of coating, I tend to stay to the 1Tbs range but it varies so I just add till it feels right. My understanding is that paramount crystals (which contain palm oil) are tasteless and when using them the coating dries to a hard shell, no softening that can sometimes be the case when using crisco. I have used crisco in the past without having any difficulties but I prefer paramount crystals when I am making pops that I have to handle more after they are dipped, like purse shapes or bees.
Bakerella is an excellent source! I am certainly not an expert so maybe someone else can tell you more! HTH
Paramount Crystals http://www.amazon.com/Unknown-Paramount-Crystals/dp/B0008DIY
Make sure you post pictures!
charleehorse, there's a video here.