Question About Cake Balls

Decorating By yellowjacket Updated 26 Jan 2007 , 5:56pm by 2sdae

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yellowjacket Posted 26 Jan 2007 , 4:51pm
post #1 of 7

For those of you who make cake balls/cake truffles/cake bites, what do you coat them with?

I made them before, and just dipped them in melted chocolate to coat them. They tasted great, but when you ate them, the chocolated melted pretty easily on people's fingers. Is there a way to avoid this? Should I temper the chocolate first (if so, how?) or use something else?

Also, what's your favorite cake ball flavor/combination?

Thanks!

6 replies
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sweetsbycheryl Posted 26 Jan 2007 , 4:55pm
post #2 of 7

I use candy coating (like what is used to make almond bark) Wal-Mart carries both white and regular chocolate- both taste good and not very expensive!! Hope this helps

turtlemom_9500 Cake Central Cake Decorator Profile
turtlemom_9500 Posted 26 Jan 2007 , 4:57pm
post #3 of 7

I'm no expert on this since Ive only made them twice but I think it depends on the chocolate you use. I used the wilton chocolate melts once and the chocolate wasn't very thick and it did melt easily. The second time i use chocolate bark and It made the chocolate very thick and did not melt easily. Everyone liked the chocolate cake with white chocolate coating. I used heath pieces to sprinkle them with.

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shelbur10 Posted 26 Jan 2007 , 5:15pm
post #4 of 7

I use the bark and add a couple of tablespoons of Crisco to it to thin it out. They dip a lot more nicely and don't melt on your hands, but of course don't taste quite as good as 'real' chocolate.

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yellowjacket Posted 26 Jan 2007 , 5:21pm
post #5 of 7

Thanks, I thought about trying Wilton Candy melts, but I really prefer the taste of real chocolate. I'm willing to deal with the mess for the taste!

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tyty Posted 26 Jan 2007 , 5:27pm
post #6 of 7

I use candymelts. I have also used the melts and added chocolate squares. After I dip the cakeballs I put them in the fridge to set. I also use the little electric chocolate pro pot and a small bamboo spoon to avoid a large puddle at the bottom.

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2sdae Posted 26 Jan 2007 , 5:56pm
post #7 of 7

I have melted ghiradelli chocolates and added a little cooking oil to it to dip better and they usually don't melt too quickly and taste heavenly. Kroger has them for 2.10 a bar and on sale for 2 for 4.00 alot.

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