post #1 of 3
I seem to always have a problem with cake balls. I dip them partially frozen on toothpicks or skewers, but then as the coating sets, I get these big cracks. What am I doing wrong?
Please advise before I go insane.
2
replies
post #3 of 3
Yup, let them get completely to room temp.
Is there a reason why you are dipping them cold? I use the coolest little spiral dipper thingy to dip, works super slick.
Jen
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