Cake Pops-No More Hand Rolling!!! - Page 7

Hello!

Long time reader, first time poster. I just wanted to see if anyone has got to test it out for themselves yet. Does it work well? How's the build quality? Will it last 3-4 years down the road? How uniform and equal-sized are each balls? Are some smaller/larger than others? Any reviews would help! Thanks!

IMO it works well and seems to be built well. There's no way to know how long it will last. Mine are uniform and equally sized. Size and quality depend on how well you prepare the mixture and how you roll it. It does take practice to get them perfect, it probablywon't happen the first time you try.

I ordered mine to use for my peanut butter buckeye candies. I'll get it on the 27th, can't wait to play!

Thank you, Tiggy! I would imagine there would be some finessing and practicing. I'm glad to hear it's built well and not "toyish"!

I love making these!

Sandy

I wonder if it would work for meat balls???

Please note this is asked by someone who is very OCD in the kitchen: What about the possibility of cross contamination?

-I (and I'm sure many others, since there are many options out there) use color coded cutting boards - red meats on one, poultry on another, & veggies on another to avoid cross contamination. Even though those boards are washed after every use, they are still separate boards for each type of food. The roller is just plastic, too.

-The cake balls aren't cooked after being rolled, so if there are still invisible remnants from the meat, any bacteria/viruses wouldn't be cooked out.

Even if it's decided to be safe enough, I know I personally won't use it with raw meat due to my own fears.

You do all this color coding in your own kitchen? Wow. I've used normal washing procedures in my personal kitchen for 35 years and have NEVER had a case of illness from cutting meat on the same cutting board I use for other things. As long as you use good, hot soapy water to wash things (or run them through the dishwasher), it's safe. Your fears are overblown.

Maybe I'm OCD too, but I have 5 wood cutting boards (expensive knives I don't want to mess up) and I use one for each different thing. Maybe all this is as Ruth0209 says "overblown fears" but yes, there are lots of people who do this. I would never use that roller to make any thing other than cake pops.

There's another thread on cake pops using this roller, though...and it's not working out for most people.

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=713330&postdays=0&postorder=asc&&start=0

I also have expensive knives and expensive cutting boards. When I made the investment, I did some research. The below information is from the National Food Safety Database. I wash and dry my boards accordingly and do not have dedicated boards. I'm not knocking anyone that does use different boards... I'm OCD about many things myself, and I can see why cross-use is discouraged by manufacturers because not everyone is diligent about washing correctly.

National Food Safety Database:


Cutting boards used to prepare raw meat can be used to prepare salad or other uncooked food, transferring disease- causing bacteria and other agents from the meat to the salad. Wooden cutting boards have been widely used for centuries, while boards made from various polymers have been available since the early 1970s. Glass cutting boards are a third option to consumers. Research has shown that when bacteria were inoculated on both wooden and polymer boards, bacterial recoveries from wooden boards generally were less than those from plastic boards, regardless of new or used status (Ak et al., 1994a). These authors found no differences between wood types (basswood, birch, maple, maple plus walnut). Cleaning with hot water and detergents was found to be effective in removing bacteria, regardless of the species, wood type, or whether the wood was new or used (Ak et al., 1994b). Little or no research has been performed using glass cutting boards. The objective of this study is to compare the potential of glass, wooden and plastic cutting boards to promote bacterial cross-contamination.

The inserts are dish washer safe so they would be sanitized. I'm not that worried about it.

Hi Tabby,

 

Did you ever try the meatball magic?  I was wondering if it worked.

 

Patricia 510-334-4323.