When you submerge the cake ball in chocolate, where do you put it to set? On a rack or parchment paper. I've done them in both but I don't like how they look at the bottom when they are finished.
Is there any trick so that they remain nice and round? 
Thanks!
I am hardly a cakeball expert, but I do love making and eating them. LOL I don't cover mine in chocolate, I drizzle the chocolate on top. I think that they look really pretty and use less chocolate. I know I haven't really answered your question but they do stay perfectly round this way.
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=686053
I've only made them a few times, first time they looked REALLY ugly cuz I didn't dunk em. Now what I do is poke a wooden kabob stick in em then dunk in chocolate then kinda tap the stick against the bowl. I have a piece of floral oasis that I stick the stick in to dry the cake ball. This works great.
HTH
I've only made them a few times, first time they looked REALLY ugly cuz I didn't dunk em. Now what I do is poke a wooden kabob stick in em then dunk in chocolate then kinda tap the stick against the bowl. I have a piece of floral oasis that I stick the stick in to dry the cake ball. This works great.
HTH
And they don't slide down ths stick? Do you poke the stick all the way through or just stick it in the bottom of the cake ball?
Quelinda:
thanks a wonderful Idea. Thanks to you and the other posts as well!
Linda
lindazully,
I've made about 400 of them over the holidays and this is what I do:
I freeze them until they are solid. Then I dip them and I use two plastic forks that I have taken the middle 2 tines out of. I just tap them on the edge of whatever you're dipping them in to get the excess offiand put them on wax paper.
There is a little pool on the bottom of them (not much at all), but on the whole, they look great.
I found the forks make it much easier than anything else. Let me know if that helps you.
Phyllis
I put them on a metal cookie sheet and let them set up in the freezer. Then I poke them with a toothpick, dip, tap off the excess against the side of my measuring cup and put them back on the cold cookie sheet. I always seem to have a problem getting the toothpick out, though. End up with a little bare spot on the top that I immediately cover with more chocolate, but it still doesn't look as smooth as I'd like. Any tips on dipping?
OMG! This is the most perfect forum today!
I tried cake balls for the first time this weekend! (I have never screwed up baking a cake before then) And the first time they turned out really ugly. I had used cream cheese frosting in them and it just wouldn't hold up and it wasn't good! The second time I made them with the creamer they turned out okay. I still had a puddle of chocolate underneath while taking them out with the spoon. Then I tried the toothpick thing! But, they fall off! And then there's a whole in them!
Hopefully your tips will help with that now!! Thanks for the forum!
OH! Biya- I know you told us how to do your cake balls but, they look to DIE FOR! I hope mine turn out that great one day!
Okay...this is my "tip" for dipping almost anything, and its basically a free tool. When you get the egg-dying kits at Easter, I always save the little copper tool that comes with it. Kinda shaped like a circle with a handle. I found this works great for dipping cakeballs, homemade peppermint patties, strawberries, truffles etc. Let drain over chocolate bowl and then leave to dry on parchment. Hope that helps! 
Stef
I recently made some with chocolate cake and they seemed too soft when at room temp to beable to not be dipped. I dipped them in chocolate after I had them in the freeser for awhile. Is the texture of the cakeball suppose to be a bit moist before they are dipped? Or did I add too much liquid? I used a combination of creamer and buttercream frosting. Also for dipping in the chocolate, I use what God gave me, my fingers, just scrap the excess chocolate off the bottom of your fingers on the top of the bowl and let the ball roll off your fingers. This seems to put the least amount of chocolate at the bottom of the cakeballs.
I've only made them a few times, first time they looked REALLY ugly cuz I didn't dunk em. Now what I do is poke a wooden kabob stick in em then dunk in chocolate then kinda tap the stick against the bowl. I have a piece of floral oasis that I stick the stick in to dry the cake ball. This works great.
HTH
And they don't slide down ths stick? Do you poke the stick all the way through or just stick it in the bottom of the cake ball?
thems_my_kids - I just put the stick in a frozen cake ball about 1/2 way thru, and YES if you tap it tooooo much on the side of the bowl it will eventually work itself loose, but you do it once and have to fish it out of the chocolate and you won't do it again.
I had an idea and I was wondering if anyone has ever tried this. My husband likes Reese's Peanut Butter Cups and I was thinking about melting some peanut butter to stir in with my cake when I form the balls. I am concerned that I may not have a lot of flavor though. I usually don't need a lot of a liquid binder to be able to form a ball.
darkchocolate
I had an idea and I was wondering if anyone has ever tried this. My husband likes Reese's Peanut Butter Cups and I was thinking about melting some peanut butter to stir in with my cake when I form the balls. I am concerned that I may not have a lot of flavor though. I usually don't need a lot of a liquid binder to be able to form a ball.
darkchocolate
I made a variation of this last week. I had no binder for my cake balls and really wanted to make some. I added peanut butter to my BC icing and OMG it was delicious.(tasted almost like peanut butter cup filling) I added the mixter to my choc. cake that I flaked, froze the balls and then dipped it in melted milk choc. chips.
They were to die for. Very rich.
JILBRY,
Thank you for letting me know what you did. I am anxious to try this flavor combination.
darkchocolate
JILBRY,
Thank you for letting me know what you did. I am anxious to try this flavor combination.
darkchocolate
Adding the peanut butter to the BC gives it alot of the flavor you are looking for. THe plain peanut butter might not by itself.
Whenever I make them (making more tonight) I use a toothpick and poke it just into it down to the middle maybe..... and drown them in melted candy melts or melted chocolate. I let it run off of it as I hold it up over the bowl some and then I place them on a wax paper lined tray and place them in the freezer to get a hard coating on them. They do have a little foot on them but if it's real bad I just trim it off with a sharp paring knife. It helps to keep them sitting still in the boxes also lol. If there are any inperfections such as the small hole I put into it with the tooth pick (If the melted chocolate didn't fill the hole once the toothpick was removed) I just take a different color chocolate and drizzle it over it to cover any inperfections 
HTH
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