I am wanting to do my cake balls for a wedding ahead of time. I have used the receipe that uses cake crumbs, cocoa, powder sugar and liquid coffee cream (non-dairy). Do you think these would have to be refrig? I am afraid that refrig the choco frosting will turn it white? What do you think. Oh, Im using candy melts. Thanks for your opinion!

I have made cake balls and used candy melts for the coating. I always refrigerate them. There has never been a problem with the choclate coating turning white. This usually happens when you freeze the chocolate. So, as long as you refrigerate only and do not freeze, you should be okay.

Thanks soooooo much!!! for replying. I just didnt know what would happen to the candy melts, ive never used them. You have made my hair pulling week a little bit easier!!!

Do I need to add any shortening to my candy melts?

From experiment.. I made some with candy melts and I've had them in the fridge for about 2 weeks now and they still look good and are yummy!! These are amazing!! The only thing I see is that you have to be careful not to squeeze to hard they will crack.. If you don't mind me asking.. What are you charging for cake balls for a Wedding? and what are the sizes your cake balls?

I used cookiemans recipe.. no shortening was called for..

This is my first time making them. What a wonderful, yummy way to use up cake scraps!! This is neices wedding so I am not charging for them. But I to am curious what would be a good price. I bought bon-bon holders and made them the size of truffles, about 1 Tablespoon.

You can add a bit of shortening (I use paramount crystals) to the chocolate. It makes it a bit more smooth and gives it a softer bite. I add about a couple of tsps. or so to every bad of melts that I use.

I'm curious as to what you're chargins as well. People keep asking me how much I'll charge and I'm not even sure yet.