New Question About Cake Balls

Decorating By fabfour Updated 11 Sep 2005 , 7:20pm by JennT

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fabfour Posted 8 Sep 2005 , 5:52pm
post #1 of 7

I'm going to try making the cake balls today. I went to Wal-Mart yesterday to get some candy melts, I picked up the bag (there were only 2 bags left) it was in a huge chunk! They had already melted before and then stuck together icon_eek.gif ! I didn't buy them, but I did buy some baker's chocolate - semi-sweet. Will that work or does anyone have a better suggestion? Thanks so much!!

Missy

6 replies
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JoAnnB Posted 8 Sep 2005 , 6:14pm
post #2 of 7

Baker's will work, but it must be tempered first. An alternative, if you can find it, is chocolate coating (almond bark). It is generally only found closer to December, but you may be able to find it. The melted together Wilton melts would most likely have been fine.

Tempering is tricky, and if you don't do it, the chocolate will likely bloom (turn white and dusty looking). You can hide this by dusting your finished cake balls in cocoa or half cocoa/half powdered sugar, similar to truffles.

JoAnn

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Sangria Posted 8 Sep 2005 , 6:19pm
post #3 of 7

I don't think Bakers chocolate is meant for human consumption. Wouldn't feed that to my dog! lol

I wouldn't use it. Just my two cents though : )

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ddog Posted 8 Sep 2005 , 6:26pm
post #4 of 7

I have had BAD experiences with bakers choclate. I will not use the stuff, but you can probably do better than I did.

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cybourg Posted 11 Sep 2005 , 2:35pm
post #5 of 7

Walmart carries Almond Bark all the time. They have in both chocolate and white chocolate. That is what I use to dip my cake balls in.

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MrsMissey Posted 11 Sep 2005 , 4:16pm
post #6 of 7

I too use the almond bark...$1.50 a package here in VA. Its pretty cheap and very easy to use. I add a bit a crisco when melting the almond bark, it thins it down a little and makes it easy to work with!

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JennT Posted 11 Sep 2005 , 7:20pm
post #7 of 7

For coating purposes, I've found that the almond bark works so much better than the Baker's brand chocolate. I'll use Baker's any time in a recipe that calls for melted chocolate to be mixed into a batter or something, but never for coating. Even when it's tempered or a little crisco is added, the consistency never is really, well, consistent! lol It tends to get lumpy very easily, no matter how careful I am. Maybe I'm doing something wrong, but I've never had that happen when I use the almond bark with a little crisco added. Good luck with whatever you decide to use! icon_smile.gif

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