I use the chocolate candy wafers from Hobby Lobby or Michaels they firm up nicely and taste great.....
Hi..Do you pop them in the freezer for a bit? Also..try not to add too much binder..ie buttercream. I find if I add too much they are really soft. I use candy melts to coat mine. I add a bit of Crisco or veggie oil to thin them out a bit before coating my cake balls.
MJK350 the chocolate shoud work just fine. As for G_Cakes the more filling or whatever you mix with them, the softer they get. Maybe try mixing less into them.
MJK350 the chocolate shoud work just fine. As for G_Cakes the more filling or whatever you mix with them, the softer they get. Maybe try mixing less into them.
I wanted to use the Ghirardelli Chocolate to coat the Cake Balls and melt Nutella to use as the binder.
YUM! That sounds awesome! Just add a bit of Nutella at a time till you can roll the cake into balls. You may have to thin the chocolate out a bit but it might be okay if you heat it over a double boiler.
Good luck!
Thanks for your tips. The recipe I found here on CC said you can also melt the Nutella in the microwave. 
Hi..Do you pop them in the freezer for a bit? Also..try not to add too much binder..ie buttercream. I find if I add too much they are really soft. I use candy melts to coat mine. I add a bit of Crisco or veggie oil to thin them out a bit before coating my cake balls.
LOL no I havent but I will niw thanks for the heads up and sorry for stealing the thread
Hi..Do you pop them in the freezer for a bit? Also..try not to add too much binder..ie buttercream. I find if I add too much they are really soft. I use candy melts to coat mine. I add a bit of Crisco or veggie oil to thin them out a bit before coating my cake balls.
LOL no I havent but I will niw thanks for the heads up and sorry for stealing the thread
Thats quite alright. That is how we all learn from here.
What exactly is a "cake ball"???
The cake balls came out great. Thanks for your help and tips. When I put them in the refridgerator to chill they come out a little messy on the bottom. Is there a trick to making the chocolate smooth all around like I see in some pictures? Is there a way to do it on skewers?
Quote by @%username% on %date%
%body%