How Do You Get Your Cake Balls So Round?
Decorating By HarleyDee Updated 2 Nov 2009 , 5:07am by CakesHeaven
Hi I roll them with a bit of pressure using the ball of my thumbs then roll the ball very lightly in the centre of my palm to finish of...hope this helps!
What about using one of those melon ball scoops or one of the cookie scoops from pampered chef ( I know they have other brands) but that is the first thing that I thought of.
I use a cookie scoop and then roll very rapidly between my palms...the way I learned to do with playdough as a little girl!
I use the small cookie scoop so they are uniform and cold dough, then pop in fridge. It took me awhile to get them NOT to look like mini-eggs, lol.
I use the small cookie scoop so they are uniform and cold dough, then pop in fridge. It took me awhile to get them NOT to look like mini-eggs, lol.
That's me, mini eggs. And I was SO good at Play-doh balls as a kid ziggy, not sure what changed 
I start out with a flat hand to roll and then cup it more and more as the ball develops, then sometimes I just flatten anything that is a little outta place. My husband just did this thing the other night dipping and they came out way smoother on the top so I am going to have to practice that now too. Its always tricky.....but I really think cold dough is key. (and of the course the corrective 'smooshing'). 
I use the small cookie dough scoop, roll them in my cupped hand. Then I freeze them and before I dip them I roll them again in my hand to make them more smoother. The warmth of my hands against the cold dough seems to shape them a little better.
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