Ok ... To Dip Or To Pour ... That is the question. ALL of you Cake Ballers (sorry had to write it for fun) Which is your favorite or PREFERRED method of getting your cake balls all chocolated up? I've done the dipping and I think I will try the pouring this weekend. So Please Post away and let me know what you best and WHY!

...I use a toothpick in each and drape the chocolate over them with a big spoon and let the excess run off!! I just posted a picture of a box of my balls under another thread titled something like..."Help, I Need Ideas..."

I dip but I must confess I've never dried pouring.

I've tried both, but I like dipping the best.

I am dippy too!
Hugs Squirrelly

MrsMissy... I did see your picture that is what prompted me to make this post. Your cake balls loooked so much smoother than any of my dipped ones.

I dip but have found that if the chocolate I'm using is either too hot or too cool--they won't be smooth.

I remember Jacques Torres saying that the perfect melting temp for tempered chocolate is in the closed palm of a hand. As such, I try and make sure that when I'm melting it--I only use simmering water--not boiling. It helps make a smooth, shiney finish.

I wonder if poured would be much faster? Probably messier.

Lisa

Well actually I find that poured is better for things where you don't need to coat the bottom, just a s poured fondant is great for covering the tops and sides of petit fours, you don't actually coat the bottom. It is messier too.
Hugs Squirrelly

Here are my first cake balls ever... I dipped them. I sat them on a small fork and dipped it straight in, then used my little spatula to push them off the fork onto paper to cool. In the pic, they are sweating a little because I had just pulled them out of the fridge.

They look wonderful! Just a note, you don't need to refrigerate unless your room temperature is high. The chocolate sets at room temperature and they keep well, sealed in container (once fully cooled) at room temperature for about 3 days. After that the chocolate deteriorates slightly.
Gosh I wish I could have a couple with my coffee right now, haha! My coffee maker died, but fortunately made one cup first, haha!
Hugs Squirrelly

Thanks squirrelly, I had to put them in the fridge because I was running late and I had to ge the chocolate to set really quickly!

They look yummy! I've only ever dipped them.

Debbie

Oh... I 'm with you on the raspberry jam... yummy!!!!

Well so far my favorite filling or combining agent has been my strawberry filling. SOOO YUMMY
I'm going to try it with the icing instead of the creamer. I think that is why they taste so rich to me!

Here is the picture of the cake balls I did they were colored orange with piped vines to make pumpkins

Yes, I know! Gosh that is the problem with these cake sites. The cakes and cookies and desserts and such look so good, you start drooling. I think I can gain weight just looking at them, haha!
Glad you mentioned Chambord! That was another liquer I was trying to think of the name of. That is a nice one. About the only ones I don't care for are the melon ones.
Another really nice one is Cassis, that was the other one I was trying to think of. It is made from black currants and it is nice.
I like using strawberry jam too. I was thinking of trying a batch using marmalade and chocolate cake with dark chocolate. Bet that would be nice for folks that like orange.
I tend to make mine icecream scoop size and I have to admit, I can manage two of them, but try to stick with only one, haha!
That cookies and cream version sounds great!
I have mixed up more than one kind of cake scrap together too, like yellow and chocolate for marble and such. Haha, most of the time I just bake up cakes to make cake balls, don't usually have that many scraps left if hubby is home!
Hugs Squirrelly Cakes

Totally agree with you on the raspberry jam...have to have the seeded ones or it does taste like booze! I love the idea of the marmalade that sounds good!!