sfandm Posted 16 Jul 2012 , 7:58pm
post #1 of

I noticed that alot of the internet pics show really smooth balls of cake, does anyone know how this is done exactly. I have a small scoop I use, then roll them in my hand. I think my chocolate is still too thick. I have yet to use candy melts, have just been using the barks, and putting Crisco shortening in to thin. Any ideas for me?

Thanks in advance

Sonya

13 replies
laurens_bake_shop Posted 16 Jul 2012 , 10:21pm
post #2 of

The cake balls you have seen may have been made from a machine or a special pan, not using the frosting method that you described.

leah_s Posted 16 Jul 2012 , 10:36pm
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A lot of people double dip.

sfandm Posted 17 Jul 2012 , 10:32am
post #4 of

Leah, that makes sense, and so does the machine comment. I double dipped the second batch I ever made because my cake balls were too cold and the first dipping cracked the chocolate. I am still wondering about the thinner chocolate tho, any ideas on that?

Thanks again

leah_s Posted 17 Jul 2012 , 11:41am
post #5 of

I use Merckens and sometimes even have to thin it with paramount crystals.

I have the Cake Pop Easy Roller - second biggest waste of money in all of my cake tool purchases.

sfandm Posted 17 Jul 2012 , 12:09pm
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Yeah, I have seen that machine, but I am not going to pay almost $200 for it, I would rather hand roll them. Have you ever used the chocoley dipping wafers? I hear they are awesome, but very expensive on their website. I am going to try CK wafers this week, and even purchased Paramount Crystals for them, I guess only time will tell.

jeartist Posted 17 Jul 2012 , 12:47pm
post #7 of

What are Paramount Crystals, please?

FlourPots Posted 17 Jul 2012 , 1:48pm
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I've made cake balls/pops a few times, but I never made anything I would actually serve (and it would only be to family btw, but still)...

Then I tried these: http://www.chocoley.com/badabingbadaboomdippingandenrobingformula.htm
Of course I learned about it right here at Cake Central...digging through old threads.

For the first time, I had success!
I didn't make anything fancy, very simple, but I wouldn't be embarassed to hand them out.

I purchased the dark, milk, and white...
They melt like a dream...completely smooth and wonderfully easy to work with.
They don't taste like high-end chocolate as the site says, they taste like regular mild candy melts.

They are more expensive, but for me, I wouldn't need them often, so it's fine.
Also, there are constant coupons and promotions going on...I literally get an email with a special sale offer every other day.

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sfandm Posted 17 Jul 2012 , 2:01pm
post #9 of

OK, Flourpots, I am SOOOOOOO jealous. Your cake balls look awesome!!!
I would love to try the chocoley melts, I am going to buy 5# today, they have a $$$ back guarantee if you don't like it. I already printed out a wholesale form to use later. Nice job. What is your secret, if I might ask, on getting the balls so round, they look amazing? Thanks for sharing.

Jeartist, paramount crystals are solid pieces of shortening, they almost look like large coconut flakes, I have used them before, they are awesome for thinning out chocolate bark. I bought a 4 oz. bag for under $3 thru Countrykitchensweetart. I love their site.

FlourPots Posted 17 Jul 2012 , 4:10pm

Thank you so much, sfandm!

I should clarify...these aren't technically CAKE.
They're Oreo truffles.
I don't like the crumbled cake + frosting combination. I tried it that way only once. After that, I've only made the Oreo kind, but I never call them that. I always call them "cake" balls or pops.
Sorry to mislead.

As for the roundness...I don't do anything special really...
I use a Tablespoon in one hand, and a butter knife in the other...
With the knife, I scoop up the mixture, put it into the spoon, level it off, and scrape out the blob onto parchment.
I wait to roll till I have the entire amount measured out since it's messy.

I hand roll, then refrigerate for up to 2 hours, then I re-roll slightly...they keep their shape better after they've been chilled.

When I dip I only bring a few (less than 5) out of the fridge at a time.

sfandm Posted 17 Jul 2012 , 4:59pm

I don't like the frosting method either. I have been using my mousse and cheesecake filling for most of the ones I have been experimenting with.

I never thought about rerolling the ball once set in the fridge. Good idea, and I like how you only take out a few at a time.

I use my small scoop and level it off, I get uniform 1-1/2" balls every time and can get about 50 with a batch, more when I use the WASC recipe. I also roll in my hands as I go, may try your method tho, with rolling at the end. Good tips flourpot, thanks again.

Sonya

Dayti Posted 17 Jul 2012 , 5:29pm

I find you can only get smooth balls when the consistency of the mix is right. I get cracking if it's slightly dry, so add more frosting a little at a time until it's good. I do all this in a stand mixer, and let it do all the work bringing the mix together into pretty much a ball of dough. Then I portion with a scooper like you, release onto parchment, then roll between my palms, compacting a bit if I need to. They go in the fridge til they need dipping, and like Flourpots I literally take out 3 at a time. And I only do them on sticks cake pop style...the dipping balls with a fork thing just drives me mad!

sfandm Posted 17 Jul 2012 , 6:41pm

I hear you dayti, I don't like the fork method either, I found an 8 pc. set of candy dipping tools on ebay for $4 with free shipping and ordered two sets, they are awesome. I will also try the 3-5 at a time method. I like both the cake pops and cake balls, so will keep making both.

Keep the suggestions coming, I'm taking notes. thumbs_up.gif

Lcubed82 Posted 18 Jul 2012 , 8:23pm

I'd love to try the EZ roller. Just a hobbiest, so does anyone want to sell one cheap (then write off the rest as a business expense?!)

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