This is my second attempt at cake balls. The first time they were great and my family enjoyed them. Now I made them for a work party and the candy coating cracked!!!

I used Guittard white melts with white cake and hazlenut creamer. Little blobs of cake started poking out of the cracks. It looks like my cake balls have a hernia! My coworkers are all very good cooks. I really wanted something impressive to take to this party.

I also used green mint chips by guittard with the white cake and choc. mint creamer and these didn't crack, but the green didn't melt very smoothly until I added a little Crisco. These turned out not so pretty, but they taste absolutely delicious!!!

In making these, I seriously burned my palm by touching my glass cooktop burner (it didn't look hot) and I got my two best pans permanently stuck together when I used them as a double boiler. My DH took the rubber mallet to them, but they wouldn't budge. Now they are in the trash.

Has anyone had their cake balls crack? I'm wishing I would've used liquor, at least I could've had a good stiff drink when it was all done!

Where your cakeballs frozen when you dipped them? I have had the candy coating crack when the frozen cake balls are dipped in hot candy. I think it is the temp change that causes the cakeball to expand and crack the coating. I just drizzled a pretty design over them and didn't worry to much about it.

If that is what you think caused it. You can set the cakeballs out of the freezer for a while before you dip.

I just made cake balls and quite a few of them cracked as well. I drizzled white chocolate over them to distract the eye.

I assumed it was because I dipped them frozen, and they expanded. I also thought I might not have added enough crisco, because the chocolate batch I made cracked much more than the white batch I made.

I don't have an answer, but wanted to share the pain!

You may want to invest in a warming tray for chocolate melting so you don't lose any more good pans. When I want to melt choc, I put it in one of my stoneware bowls and put it on the tray and go do something else. The tray melts the choc at a low speed and keeps it warm the whole time I'm using it.

I found mine at a flea market years ago for cheap but I'm sure you can find it at any cook's store or online.

Thanks for all the tips.

I figured out the ones that cracked were more moist than the ones that didn't crack. They were all frozen for the same length of time. I used too much creamer in the white ones, and a little less in the mint/choc. ones.

I posted pictures so you can see my weird cake balls...they look like they have hernias! Pretty funny.

My mom and grandma always melted the candy in a measuring cup sitting in a pan of hot water...wish I would've remembered that. The microwave is fine too.

Even cracked, my co-workers and family loved them. I'm so glad I found the tutorial on this site.

I had that happen as well - even with some cake balls at room temp when dipped - go figure!

And I had one particularly OBSCENE cake ball when the filling expanded and poked out the side

I've had some do that too. Mine were strawberry cake dipped in white candy coating. When the cake started squeezing out of one little hole in each ball..it looked..well..like a very pink part of the male anatomy. I took pics to send to a friend...we got a good laugh at those! Fortunately, mine weren't for anything special..I was just trying them out.

I was having problems with dipping cake balls untill I ordered an electric chocolate melting set from QVC. The ones I did at Christmas were wonderfully easy and much quicker. Here are the details. It comes with lots of molds and accessories.

Available at QVC.com
Item Number K5851
Cook's Essentials Dual Pot Chocolate Treat Maker w/Access.
Retail Value $33.50
QVC Price $23.25
Shipping and Handling $5.47