Whenever I have cake scraps, I go ahead and make them into different flavor cake balls, freeze in single layers on a sheet pan, and then, once they are frozen, bag them and label them undipped. I have never frozen them once coated. I know that if you dip them while frozen, the chocolate or candy coating will crack so I would assume that if they were frozen coated, they would crack when coming to room temperature?
I freeze mine before I dip them to make them easier to dip.
Cookiecutters - how long does it take to get to the right temperature to put the sticks in once you are ready to start dipping after they have been frozen for a while? I freeze mind for about 5 minutes when I'm going to dip them right away, but have never had any frozen for a while. Thanks!
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