I made cake balls this weekend for Christmas and they look ok but I would love to know how some of them look so smooth and almost perfectly round. How do you do it?
Don't know if this helps or not but if you start out with a rough surface, you end up with one. Also I've heard that some on this forum double dip for smoothness.
Ditto the above plus your chocolate needs to be melted enough so it's thin when you dip it.
Ditto, ditto. I roll the cake ball until it's smooth, then place in the freezer for approx 30 minutes and roll again. And I always dip twice in a thin chocolate. They're a pain to make but they look perfect.
You said balls not pops . Roll.them in your hand then roll them the opposite way you just rolled . Clockwise-counterclockwise. I also use a cookie scoop to.get the same size .Hth.
yes roll chill then roll if needed again . also cup your hands slightly when you are rolling . If your hands are flat whenrolling and you apply too much pressure your balls wont be round . It might just be me though. I have large hands.