Is There A Trick To Chocolate-Coating Cake Balls?
Decorating By cakelady11215 Updated 25 Oct 2006 , 6:25am by mjsparkles2001
I've only made cake balls once, and coating them in chocolate was pretty disasterous...is there a trick? And how do I make a thin coating? Mix melted chocolate with milk? Thanks in advance for any help you can give me!
Hi,
Haven't made cake balls yet 
, but these threads might help:
http://www.cakecentral.com/cake-decorating-ftopict-48015-cake.html+balls
http://www.cakecentral.com/cake-decorating-ftopict-47823-cake.html+balls
http://www.cakecentral.com/cake-decorating-ftopict-42894-cake.html+balls
http://www.cakecentral.com/cake-decorating-ftopict-46649-cake.html+balls
http://www.cakecentral.com/cake-decorating-ftopict-46584-cake.html+balls
http://www.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=46131&postdays=0&postorder=asc&highlight=cake&&start=15
HTH
You want to mix some Crisco into the candy melts before you melt them. Perhaps 3 tablespoons per pound, to thin it.
This will thin the mixture, while still allowing it to coat the cake balls well.
Also, you can coat them with candy bark, or melted chocolate chips!
HTH,
--Knox--
Are cake balls supposed to be "gooey" on the inside?
Yes!
You'll think you've just made a huge mess, when you make/eat them...
But, if you'll try chilling the batter before and after rolling...you'll have a workable batter!
The consistency is "sludge like" when room temp and "peanut butter like" when cold.
HTH,
--Knox--
ok thanks ... I just made a batch for the first time and I bite into one and wasn't sure if it was supposed to be like that.
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