Like so many things in caking, I'm a freakin newbie with lots of questions . . . Getting impatient! Lol.
Anyway, love the using up cake scraps idea and made cake balls. I'm dipping in ganache, letting the extra drip off and setting on tray to firm up.
However, I cant figure out how to prevent the pool of ganache at the bottom (no matter how much extra I remove after dipping) that forms a flat bottom ring around the bottom.
HOW are you CCers getting your cake balls so round and perfect looking? Or am I dreaming?
TabbieCakes, you're not dreaming. You could get them perfectly round.
Have you heard of Bakerella? She was the one who started the cake ball revolution. And she has a book out now.
You can go to her site (below):
BUT WATCH THIS VIDEO on Amazon. You can see how she does it there.
Hope that helps you a little.
THANK YOU!!!!!!!!!!!! I LOVE CCers
I put that book in my shopping cart and cant wait to dive in. It looks like it will make me as happy and discovering the Hello Cupcake! series.
I see now that I was just being impatient with the drip off, and I didn't know about the "wrist tap".
Thanks so much again
Don't forget to go to
A lot of the techniques are there.
Have fun! I haven't tried them yet, but I will very soon.
I'm on my way ......