I tried looking for this in the forums but can't find it... when making red velvet cake balls, how do you guys keep the white chocolate from getting all gunky with red cake crumbs? Mine looked like the chocolate had the chicken pox or something...

Freeze the cake balls about 15 to 20 minutes before you dip them. There is a thread on cake balls. I'll try to send you the link.

http://cakecentral.com/cake-decorating-ftopict-658476-.html
It's lengthy, but a lot of questions have been answered and debated here, plus lots of yummy recipes! HTH

I did freeze them (probably for longer b/c I got interrupted!) They were probably too moist, I think I overdid it on the cream cheese icing, but it was my first time making them Oh well, better luck next time!

yes it sounds like you may have used too much cream cheese icing. Try working in smaller batches, to make sure the last ones are as cold as the first ones while dipping

Most of us have made mistakes with cake balls. I made some last month (nutella with choc cake) that looked perfect after I dipped them, I attached the royal icing wreaths I made, and they were cute! However...........made them too moist, and after a few hours, they started collapsing in on themselves - reminded me of a black hole in space! LOL