Ok so I was all excited about trying cake balls. I even went to the store to buy tins to pack them as gifts.

So I read the tutorial and got to work. But something went terribly wrong

1. I think I made them too big cuz I only got around 20-25 out of a whole cake.

2. I melted the white chocolate chips in the microwave for 1 minute. They weren't all melted so I put them in another minute. When I took them out and stirred them it turned this really weird texture kinda looked like the crumbled cake???? How do I correctly melt chocolate?

3. The semi-sweet chocolate melted fine so I used that. But when I put the cake calls in the chocolate they started to crumble

WHAT DID I DO WRONG!!! PLEASE HELP!!!!!

TIA

White chocolate is very temperamental...you should melt it just a few seconds at a time to avoid burning. I usually put it in for a minute, then stir, then 15 sec. at a time until melted. I also usually add some Crisco to thin it a bit.
I've have had cake balls crumble in the choc because they were too wet, but also could happen if they were not moist enough. Play around with the texture and let them chill before dipping.
HTH!

Microwave your chips 30 seconds then stir as they wont look melted. Then another 10 seconds at a time, stirring after each 10 seconds until melted. It sounds like your chips scorched or burned. After you form your cake balls put them in the freezer until they are good and firm and dip while frozen then they wont fall apart on you. I put a toothpick in each one before freezing to use as a handle for dipping. When the coating hardens pull out the toothpick and cover the hole with your decoration. HTH

First when melting chocolate only put it in the microwave for 20 seconds at a time until thoroughly melted. The cake balls should be frozen when dipped. Did you use a binder to keep them together? And I make mine about the size of a store bought truffle.

Ok first what size cake did you make to make these? How big were the balls you made? I normally make mine about the size of a candy I find in the store... the Ferro Roshe candies... (sp) as well as the Lindt Lindor Truffles... just big enough to fill your mouth but still a "poppable" size. Maybe the size of a large/medium gumball.

The chocolate.... melt at 30 second intervals until only small chunks remain, remove from microwave and stir vigoriously until all chunks are melted in and it's smooth. I would recommend using Candy Melts by Wilton because they melt better and solidify better.

Last night I used Baker's brand Dipping Chocolate in the little cup and it calls for refrigeration or freezing to solidify and then it melts almost instantly upon removal from the freezer/frige. I used chocolate chips before as well but the chocolate flaked off in large chunks after you took one bite (lil kids can't pop them very well lol) BUT in another thread on melting chocolate someone said something about adding either parifin wax or shortening to the melted chocolate to make it stay on the cake ball better and not flake off.... I'm so sorry I don't remember what topic it was but I don't think it was a cake ball topic I think it was about something else. Maybe someone else can clear that up for me.

You didn't do anything WRONG here hun it takes time to get it just right my first batch didn't come out perfect either. Last night I baked a 12x18" sheet cake to use just for cake truffles and once crumbled I have it all packed down into a bowl (the largest wilton bowl in the 3 pack mixing bowls set) and I used about 1/3 to 1/4 of the cake last night to make maybe 30 truffles... they range in size but tonight I think I'll use my cookie dough scooper to get more uniformed sizes. Good luck and DON'T give up Keep trying you'll get it soon enough

Edited to add: I agree with the recommendation to freeze them before dipping so they are harder and easier to roll around in the chocolate, BUT last night I didn't freeze them ahead of time and made out just fine. I used a spoon and then changed to a fork to allow the excess chocolate drip out of the tongs of the fork. I use plastic stuff to do the chocolate, reusable but still disposable incase the chocolate doesn't want to come out after I'm done. I buy 6 packs of bowls and "silverware" at walmart in the summer section for $1.~ a pack and they are reusable and dishwasher safe but still you can throw them away if ruined or the chocolate gets stuck lol without being upset that you're throwing out a nice bowl and spoon lol. Others recommend using a plastic plastic fork where you can snap off the two center tines/tongs of the fork. I like the idea of sticking a tooth pick in before freezing to give a little handle for dipping but sometimes mine don't get that solid and the toothpick falls out and breaks the ball in half lol.... find what works best for you and have fun