Cake Ball Chocolate...?!!

Decorating By elipsis Updated 2 Oct 2006 , 5:58pm by SweetInspirations

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elipsis Posted 2 Oct 2006 , 1:01pm
post #1 of 11

Ok I've finally I made some last night. I used pumpkin spice flavored coffee creamer.
I didn't like them so much because the chocolate was way to thick?!
Before I attempt to finish them....
What type of chocolate is best for dipping?

10 replies
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elipsis Posted 2 Oct 2006 , 1:42pm
post #2 of 11

bump...please anyone?

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KHalstead Posted 2 Oct 2006 , 1:46pm
post #3 of 11

I've heard that people use the candy melts with a little shortening added in to help with the consistency.

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knoxcop1 Posted 2 Oct 2006 , 1:48pm
post #4 of 11

Here's what I do;

I melt a package of candy melts, and add about 1/2 cup or so of whipping cream!

It comes out perfectly for dipping! Those chocolates can be THICK when melted...I know!

--Knox--

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elipsis Posted 2 Oct 2006 , 1:57pm
post #5 of 11

Thank you soooo much....off to walmart I go..
FYI for anyone doing seasonal cake balls they have some great creamers out there now. I've already done the pumpkin spice flavor and I'm about to do peppermint mocha with white choc and mint sprinkles atop. Ya this is fun!!!
Happy Fall Baking!!! icon_biggrin.gif

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TexasSugar Posted 2 Oct 2006 , 3:24pm
post #6 of 11

Did you freeze them before dipping? If your cake ball is frozen when you dip it I can see it picking up more chocolate as the cold makes the chocolate harden faster.

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elipsis Posted 2 Oct 2006 , 5:31pm
post #7 of 11

Yes, I did freeze them. Thank you TexasSugar, that makes sense!!! icon_redface.gif
Suggestions on anyway around that, I can't see not freezing them. I'd think they'd fall apart in the choc.!? icon_confused.gif

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vickymacd Posted 2 Oct 2006 , 5:38pm
post #8 of 11

I didn't have candy melts at the time so I used one bag of chocolate chips plus 2 Tablespoons of Crisco. My white drizzle (look in my photos) is also white chocolate chips done the same way. I didn't freeze mine as I seemed to have had no problem with them. Funny how mine turned out really good but I don't like them. Too sweet. LOL

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imartsy Posted 2 Oct 2006 , 5:43pm
post #9 of 11

You could just put them in the fridge to harden up a bit - I haven't frozen mine. I used ganache to dip them in - yummy!!! It was made w/ melted ghiradelli choc. chips and heavy whipping cream - they were delicious!

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MomLittr Posted 2 Oct 2006 , 5:46pm
post #10 of 11

Everyone, when adding whipped cream to the melts, or using ganache, do they harden up just as much, or is the outside "shell" soft?

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SweetInspirations Posted 2 Oct 2006 , 5:58pm
post #11 of 11

I made some yesterday with a DH white cake mix with the version of the extended I use recipe of sourcream and almond flavoring, flour, sugar, oil, and 4 eggs, them added powdered sugar and amaretto creamer to the baked crumbled cake. Put the balls in the freezer for a short time and dipped the ball into melted bittersweet chocolate with a little crisco shortning. Back to the freezer and then rolled in powdered sugar. YUM!
This chocolate gave me a fairly thin coating of chocolate. DH took them to work this morning he said they were gone in no time. ;-P

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