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make smooth cake balls? - Page 2

post #16 of 22
12/19/10 at 7:50pm
i freeze mine coated, but they are also wraped induvidually
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post #17 of 22
12/19/10 at 8:00pm
I have a book I just got from Bakearella I think. She said you can put the cake balls in treat bags, place them in an air tight containter, and then freeze and she has never had a problem with it. I just made my first batch ever tonight and am going to try freezing them this way. Hope that helps.
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post #18 of 22
12/20/10 at 6:34am
Thread Starter 
thanks again! will have to try.
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post #19 of 22
12/20/10 at 6:56am
I agree with the above postst that the smoothness of the crumbs themselves are not what make the smooth cake balls ... that being said, though, I will never make them in anything except a food processor again! I used my Cuisinart the other day, and it beat the stuff so well, I barely needed any binder at all, and it was the easiest thing in the world to scoop and mold. SO nice!!! And obviously much faster than doing it by hand ... very uniform, and convenient icon_smile.gif.
Mommy to Eric Anthony, Anya and William.
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Mommy to Eric Anthony, Anya and William.
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post #20 of 22
12/20/10 at 9:22am
What attachment do you guys use when you use your mixer? I did it by hand and was wondering the whole time why I couldn't use my kitchenaid.
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post #21 of 22
12/20/10 at 12:23pm
Thread Starter 
I just tried to make some ... made about 10 balls when I realized i had forgot to add some liquor to them so dumped back into the bowl to start over. Had just used my hands to crumb and added some buttercream to bind. I added about 4 tbs of khalua and found that it made them too soft - to the point where they wouldn't hold their shape! so had to add about 1/4 cup of cocoa to stiffen them back up ... looking back on it i didnt' really need the buttercream at all icon_wink.gif Since they didn't fit in the fridge I just put them on a cookie sheet and put out on the deck - it's colder out there than it is in the fridge icon_wink.gif will dip them in chocolate later tonight...

but still have a ton of chocolate cake left ... might make more tomorrow...
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post #22 of 22
11/28/12 at 9:09am

Freezing chocolate is no problem, and if covered properly will last for months. Be sure to either freeze them in tightly sealed containers, or freezer bags.  I had cake balls that were frozen for over 3 months and when thawed...were pefect! 

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