OK, I guess that everyone has a diferent experiece with cake balls, when I make mine the consistency is perfect, never to dry, never to soft, I found that tha putting them in the freezer doesn't help, at least to me, since the consistency of my cake balls is good i just dip them in the chocolate with the dipping tool and instead of removing the tool from the bottom I just flip it around and as I lift the tool from the ball I make a circular motion, it work great, I don't get that "hat" efect underneath and at the same time they look nice on the top, I discovered that when I freeze mine and dip them in chocolate the chocolate hardens quick and at the same time it makes the dipping tool stick to the ball making hard to take it away, that's why I just make sure I don't freeze them or they are to cold. I just made some yesterday to take to my son's school and they turned out great and they loved them. I used yellow cake, Torani Dulce de Leche syrup and a couple tbls powder sugar and YUM YUM !!!