Cake Ball Coating Thats Not Hard

Sugar Work By love2box Updated 1 Jul 2011 , 9:16pm by TexasSugar

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love2box Posted 30 Jun 2011 , 8:27pm
post #1 of 5

Does anyone have any idea (or a method) to coat cake balls so that the coating isn't hard. I've tried candy melts but don't like how it hardens once dry.

I was hoping to find a coating that is more of the consistency of when you bite into a candy bar; firm but still soft. Does that make sense???

I thought about trying my truffle recipe and just reducing the amount of cream so that it isn't as gooey but I wanted to see if anyone had any other ideas before I get started. I've got some margarita cake balls waiting for their dress icon_smile.gif

thanks a million!

4 replies
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dchockeyguy Posted 30 Jun 2011 , 10:17pm
post #2 of 5

If you thin out the chocolate with paramount crystals, you'll probably get something approximating that. Or at least it wouldn't be as hard. It will probably take some work to figure out the right proportions.

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gatorcake Posted 30 Jun 2011 , 10:45pm
post #3 of 5

You can use untempered chocolate. Untempered chocolate does not have the "snap" factor of tempered chocolate. The only problem: untempered chocolate produces a dull finish.

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SHYLERScakes Posted 30 Jun 2011 , 11:01pm
post #4 of 5

When I make cake balls, I use regular semi-sweet chocolate chips, just microwaved with a little bit of shortening. The shortening makes it shiny, not dull, and the chocolate stays soft but still firm. No crunch! For cake pops, I use candy melts.

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TexasSugar Posted 1 Jul 2011 , 9:16pm
post #5 of 5

How about ganache?

I've used it for strawberries and it worked fine. icon_smile.gif

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