So I attempted Red Velvet cake balls for my co-workers. I just bought a new recipe book which I love, but it recommends freezing the cake balls for at least two hours - pull them out and coat with chocolate. I thought I read somewhere before where this was a no-no, but I tried it. Almost every one of them cracked!! I used Wilton Candy Melts and the Wilton chocolate melter pot. Would this have happened if I had used regular chocolate? I am determined to totally conquer the next batch of cake balls. ha ha!!!!
Well, I searched Cake Central and found the answers I was looking for! I should have done that to begin with. ha!