I Have A Couple Of Questions About My Cake Balls?????
Decorating By lizzard14 Updated 28 Feb 2007 , 1:00am by Chiara
Okay, first off I'm making Chocolate fudge cake and I was going to add peanut butter as the binder and dip them in chocolate, my question is...I was going to use Ghirardelli Milk Chocolate chips, so...how much Crisco do I add to the chips when they melt, or do I need to add any at all? I just didn't want to use Parrafin wax. The other question was, I thought I might try some peanut butter chips to dip them in also, so do you guys think I should add some crisco to that as well? Any help would be appreciated. 
don't ask me, I HATE CAKE BALLS!!!
just kidding. I made some last week and they dipped HORRIBLY...I'm not quite sure what was going on. They sure tasted good, though! I used white candy melts with some crisco (like 1/2 - 1 tsp.), and the coating just slid right off the cake ball. I used a double boiler, which might have been my problem...I usually just nuke candy melts! lol!
I have a question, when you all make your balls are they really wet or should they be dry? I made mine with the white almond sr. crm cake leftovers and used godiva white choc. liquor and they were really wet, it that normal? I have only made them once, they were kinda gaggy!
When melting your choc. chips do 30-50 seconds and work down from there till melted, then add a about 1/4 - 1/3 cup of choc. chips into the melted mixture and a spoonful of crisco or a little veg. oil. The extra choc. chips will help to temper the choc. better and keep it from blooming. The crisco/veg. oil will just help the choc. mixture to run off a little more smoothly when dipped. I add veg. oil to mine.
Those cake truffles sound really good. I love peanut butter.
gingersoave, it sounds as if you added to much liquid. They cake truffles should just come together kindof like damp or wet sand. Sometimes I have to dry my cake crumbs out in the oven a little bit just so I can add flavoring. Other times I don't add any at all since the cake is SO moist adding any will make them soggy. The white almond sour cream recipe is really moist so that may be your problem. Next time just dry out the crumbs more or don't add any liquid to the crumbs and you should be fine.
I have a question, when you all make your balls are they really wet or should they be dry? I made mine with the white almond sr. crm cake leftovers and used godiva white choc. liquor and they were really wet, it that normal? I have only made them once, they were kinda gaggy!
If you rebake the balls again, it can help get some moisture out.
No no no.....what happened???? I did white candy melts in a melting pot and it happened to me to!!!!! The white candy melts just slid right off??? HELP US PLEASE!!! What happened?
So yep, the cake balls were too wet, thought I felt a little relaxed after I had a few (musta been the godiva liquor!!) ha ha Thanks for the info!!!
No no no.....what happened???? I did white candy melts in a melting pot and it happened to me to!!!!! The white candy melts just slid right off??? HELP US PLEASE!!! What happened?
whew! I thought it was just me! lol maybe we can't use candy melts...i'm going to try some ghirardelli white chocolate next time...
here, just throwing out ideas.
I just made 4 dozen tonight using white candy melts. I did not add any crisco or oil to them, just melted it and dipped. I only add oil if the chocolate seems a little thick or if it starts to seize because it has gotten too hot.
You also might try allowing the candy melts to cool a little and redip the cake balls.
Hope this helps.
I made my Choc. fudge cake and used the peanut butter as the binder, I dipped them in Milk choc. and I also melted some Reese's peanut butter chips to dip them in, and OMG....the ones dipped in the peanut butter chips were out of this world! The ones dipped in milk choc. were good but these were AWSOME! Now tonight I'll make Lemon and then I'm gonna make some German Choc. These are for the tax lady.
I have been making my version of cake balls for about 3-4 yrs. I have used both real chocolate and or candy melts.
Just slowly melt your chocolate. I do not add anything else to the chocolate. They dip fine.
I am not sure about rebaking them. I freeze my balls (that sounds so crude) and then dip them frozen. I have no problems with the chocolate hitting cold either.
They are a very tasty messy proposition but worth it.
I have litteraly made thousands & thousands doing it this way. They always turn out and no one ever seems to tire of them either.
Good luck
Claire
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