Has anyone found a better/faster way to cover cake balls instead of just dipping them? Or perhaps a better tool than the chocolate tools, and modified forks?

TIA
Ski ("

you might want to try poured fondant, look under recipes, then fondant, then poured fondant, just put your cake balls on a cake cooling rack with cookie sheet under to catch the drip-offs. You can color and flavor the poured fondant. I got this info from other CC members and I like it on cookies also

thanks tatorchip I will try that!

bakerellas cakeballs are incredibly smooth and seem to have no "bottom"...how in the world???

I put cake balls on a skewer after they are frozen, then hold skewer and dip. Then I put skewer in my collander, that I have turned upside down, to dry for a minute. I dip several at once, like 3 or 4. By the time those are dipped it is time to take the first one off the skewer and do another. Once they are somewhat dry I twist them a bit and they come off the skewer and I lay them flat to finish drying. This leaves a little hole in the bottom, but is so much easier that it is worth leaving the hole. I hope this helps.