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Decorating By idreamincupcakes Updated 26 Apr 2012 , 8:28pm by aggiechef

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idreamincupcakes Posted 25 Apr 2012 , 11:31pm
post #1 of 5

leaky cake balls! icon_cry.gifAfter attempting cake balls (for the past 6 hours) from every possible tip and trick from cold, room temp, frozen, just cake, less binder, etc... I give up. I have tried dipping with a spoon, a tooth pick, a fork,and rolling them (all of which i have leaks with) I hate you cake balls, I hate you. I want to make them have tried a few times before. Oh well, I turned them into cake pops, with much less problems. So difficult, I liked the idea of cake truffles, they just sound elegant and special. icon_rolleyes.gif

4 replies
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Marianna46 Posted 26 Apr 2012 , 6:02pm
post #2 of 5

What do you do differently with your cake pops that you don't do with the cake truffles (aside from putting a stick in them, which I can't believe would make that much difference)? I ask, because I make them just alike, with the exception of the stick. But I dip my truffles with a toothpick or a fork stuck in them, so even that is like a cake pop in a way.

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jgifford Posted 26 Apr 2012 , 8:07pm
post #3 of 5

I don't understand leaky cake balls. Wow, does that sound strange! The only thing I can think of is that you're not getting them dipped completely. If there's even the tiniest dot not covered, it's not sealed. If it's sealed, nothing is going to leak. Other than that, I don't have a clue. The only problem I had (other than getting them round) was with cracking. Once I got that figured out, it's all good.

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idreamincupcakes Posted 26 Apr 2012 , 8:22pm
post #4 of 5

I am not sure, maybe one day when I have the time/want I will try again, but yep the only difference was the stick. Perhaps the tooth pick cannot hold the weight of the cake ball, and the stick can? I have even tried dipping twice, when still wet, bc when dry the coating is too thick.

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aggiechef Posted 26 Apr 2012 , 8:28pm
post #5 of 5

I used to have a problem with mine "leaking" of sorts and I figured out that it was because I was using a liquid binder instead of an icing binder. When I'd freeze them, then dip, I'd get these little snakey things coming out of the chocolate so I'd have to dip them again. By this point, some of my chocolate would start seizing from the moisture in the cake balls. I gave up on that and went back to using icing when I make them the traditional way. Most of the time I use my Babycakes cake pop maker and I never have a problem with those.

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