Thanks bunches you two!!! I'll try my hand at these one more time and hopefully hubby won't complain this time 
I also had a small complaint last night from the girl I made the white chocolate ones for I wanted her to sample them and make sure she liked them before giving her 50 of them for christmas lol. She didn't like them because they tasted like Coffee I used yellow cake (she hates all chocolate except white chocolate), with Vanilla Caramel liquid coffee creamer, and white ghirradelli baking chocolate... those are the ones hubby took to work today no comments from anyone but hubby and it was critisizing so I got really upset over that... first time for everything though I guess lol.
I don't have any suggestions for anyone, but I was wondering, is it ok to dip the cake balls, let them harden and then re-freeze them? I am doing a lot of baked goods and cakes for the week before Christmas and would like to get the bake balls dipped this weekend as long as I can re-freeze them.
Thanks,
Chelle
I haven't had them to crack coming to room temp after freezing the whole thing, but I have had them to form condensation and get sticky on the outside.
Thank you!! Maybe I'll do a test run this weekend and see how they come out!!
Another question, if I dip them and don't freeze them, how long should they last???
Thanks again!
~Chelle
Yeah you can just freeze them and then dip them all but when you put them back in the freezer and then take them out again, the condensation that they form will make the sticky
Ok from experience with both your questions Chelleb, I dipped then REfroze and they came out fine EXCEPT, I made them like this: yellow cake, vanilla caramel coffee creamer (not much), and dipped in white chocolate, when the girl ate them she spit it out said it tasted like coffee so I think the flavor gets incredibly strong unless it was just the type/flavor I used. Also the condensation was a BEEP! They got wet and tacky and started cracking.
Dipping and leaving out: The chocolate flaked off in large clumps, not sure if it was the chocolate I was using, used chocolate chips, or if it was because they sat for so long, I had 4 left in a bowl and my daughter sat them down under the bed side table and no one knew until about 2 weeks later 
lol and the chocolate just fell right off but were still delish!!! 
My suggestion and also what I'm planning on doing, make the balls up now, freeze them as just the cake and binder stage, take them out a day or two in advance and dip them and decorate as you wish, package them up and give them away 
I plan on giving everyone my husband works with, all my friends and family, and co-workers cake truffels, brownies, and possibly cookies if I have time lol. I planned on those white chocolate ones going to that girl that previewed them but she didn't like them so they went to work with hubby and everyone loved them lol, bunch of guys they love coffee lmfao. (She HATES coffee!!! only reason she didn't like them so am going to use SoCo in hers and hopefully I won't eat them all before giving them to her lmao)
Hope this helps you
Thank you OhMyGoodies!!! Everyone was very helpful!! I have the mixture frozen in ziplock bags at the moment. I didn't have enough room to make the cake balls and freeze them as balls. I will unthaw, roll and dip them a few days before giving them out!!
~Chelle
I alway freeze the undipped balls, then thaw them about an hour before dipping. I do pop them into the refrig occ. to keep them cool.
I always put my bowl of melted choc. (or piping bag ) on a heating pad (on med to high setting) to keep the choc. warm and workable. This saves me from remelting all the time as the cold balls will cool down the choc. as you are dipping.
Try it- it really works- take the cloth covering off the heating pad for easier clean up.
I have a heating pad just for the kitchen- if you are using one that has been used medicinally on the family- take the cloth cover off and sanitize the palstic first.
Just an FYI - According to FDA guidelines, paraffin is Not approved for use in food. If you are selling your cake balls, I suggest you switch to Paramount Crystals to thin your chocolate.
Theresa
that is what I use
I made a second batch that turned out great. My first batch was too wet and this batch was much better-just enough liquid to make a "knead-able" consistency. I froze the undipped balls in the freezer, covered overnight and then took them right out and dipped immediatly. I did not have any problems with cracking. I used almond bark thinned with crisco-just kept adding it and stirring in until it was the consistency I wanted. I wonder if the choc is too thin of a layer and more sensitive to the temp change???
Quote by @%username% on %date%
%body%