Everything you wanted to know, and then some. A thread titled "a serious thread about cake balls"
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=658476&postdays=0&postorder=asc&&start=0
That is one thing I have problems with!!! I cant seem to work with melted choc...I had this excellent idea to make them last year for a birthday cake....FORGET IT!!!
After several attempts I thought I can work in BC...Ill do them like that...another joke...The Cake ball tree came out looking good, to my surprise...but if you look closely with the red velet cake, you can see crumbs in it...lol, NOBODY NOTICED!!!!!
That tree has 200 cake balls also!
BUT I WOULD LOVE TO KNOW HOW TO WORK WITH MELTED CHOC. AND DO CAKE BALLS!!!! They look so much smoother and ncier than this...lol...and the person this was made for in April, just called, wants another cake ball cake!!!!
i like making icecream ones, just mixing the cake with any flavor icecream, then dip them and freeze them
i like making icecream ones, just mixing the cake with any flavor icecream, then dip them and freeze them
That is a GREAT idea, thank you so much! And to the OP, I love your cake ball tree and can see why they would want another. It makes me want one too! =)
Jemoiselle
Thank you very much!!! I love the colors, but my god...I had a horrible time. I would love to learn how to work with melted choc's...but I cant, and dont have the patience....
So now this person wants more and Im like ahhh okkkkk...I have til April 8th when its due....
Jemoiselle
Thank you very much!!! I love the colors, but my god...I had a horrible time. I would love to learn how to work with melted choc's...but I cant, and dont have the patience....
So now this person wants more and Im like ahhh okkkkk...I have til April 8th when its due....
Merkins is one of the best candy melts to use as they melt smooth. I have used the ck melts and added shortening to it to thin it out for better dipping. You can also add paramount crystals.
I think adding the color may have made your chocolate "sieze" or thicken. Powdered colors may be better, or try and thin again with the 2 products mentioned in the prior post. The choc should flow from a spoon a bit thinner than honey.
This is a good blog/article re: cake balls. Lots of good pictures of the process and texture. Flavor suggestions from quite a few people, and some pricing.
http://simpledailyrecipes.com/cake-balls-the-new-candy-truffle/
This is a good blog/article re: cake balls. Lots of good pictures of the process and texture. Flavor suggestions from quite a few people, and some pricing.
http://simpledailyrecipes.com/cake-balls-the-new-candy-truffle/
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