I'm in the middle of my first batch of cake balls. At least 5 of chocolate coating on it have cracked. Is there a way to prevent this cracking?

Your balls may be too cold in comparison to the warmth of the chocolate.

Cheatize is right. Did you refrigerate or freeze them before you dipped them? If you freeze them for too long they will crack badly. 10 minutes is the right time in my freezer for them to stiffen up but not crack. You may have to experiment a bit on what timing works for you.

I think I did keep them in the freezer too long, and maybe I should have waited a bit after I heated the chocolate to dip them in? I found that taking some cake balls out of the freezer, got too soft for dipping. Then I tried keeping them in the frig, but still had some cracking.

What I've been doing lately is take them out of the freezer, put them in the fridge, then heat the chocolate. By the time the chocolate is ready, the balls seem to be just the right temp for dipping without cracking.

You may also want to make sure you're chocolate isn't too hot. I've been heating it at a lower temp so it's cooler when I dip, but still thin enough to use for dipping. Once it's melted it doesn't have to remain that hot to stay thin enough so if it's too hot, let it cool a bit first.

I put mine in the fridge. Also,I heat my chocolate melts 45 sec. at a time at 50% power on my microwave.

Previously I froze my cake balls before dipping, and they all cracked. This time, I refrigerated for a bit, then dipped. No cracking at all. I melted chocolate (almond bark) in a double boiler with a Tbsp of veg oil.

i dont chill ine at all, and they dip perfectly. the cold always makes them crack for me.

In the hot, humid climate where I live, if I don't freeze mine, the chocolate will never set. On the other hand, if I dip them right from the freezer, lots of them crack. I find that if I let them sit out for about 30 minutes before dipping them -- like cheatize says, time enough to get your chocolate ready -- they do just right: firm without cracking.

In the hot, humid climate where I live, if I don't freeze mine, the chocolate will never set. On the other hand, if I dip them right from the freezer, lots of them crack. I find that if I let them sit out for about 30 minutes before dipping them -- like cheatize says, time enough to get your chocolate ready -- they do just right: firm without cracking.

I always read about cake balls, is there a certain recipe you all like best?? I would love to try them..

There's a very long thread in the forum section on cake balls from about a year ago where everybody shares favorite flavor combos and a lot more. I'm having trouble with my searches right now, or I would direct you to it in this post. Sorry, but I hope you find it.

Found it! I't's called "How about a serious thread about cake balls" and the last post was on Feb. 10th of this year. I'm not sure how to link you to it from here, but the latest post is recent enought that you can go back and find it in the forum pages. It's in the Cake Decorating forum. HTH.