How to Make the Frosting Stick on Cake Balls
- 1). Freeze the cake balls. After forming the balls, place them in the freezer for at least six hours before trying to dip them. This makes them easier to handle and helps the coating stick to the balls.
- 2). Allow the cake balls to partially thaw. Remove a few cake balls from the freezer just before dipping. They can't be frozen solid when dipped, or the coating will crack as they thaw.
- 3). Melt the coating. Almond bark can be melted in a double boiler or in the microwave. Chocolate or white chocolate coating disks can also be used as a coating for cake balls. Melt almond bark or chocolate over low heat in a double boiler, stirring constantly, or in a tall, narrow microwave container for 15 seconds at a time, stirring between each 15 second burst. Color with an oil-based food coloring, which you can buy at a cake or candy supply store. Add 1 tbsp. of oil for every 20 oz. of coating if you use almond bark.
- 4). Spread parchment paper or wax paper on large cookie sheets or on a clean countertop so there is a place to put the dipped cake balls as soon as they come out of the coating.
- 5). Dip partially thawed balls. Work with a small number of balls at a time, and keep the rest in the freezer. Either put a lollipop stick in each ball before freezing, or use a two-tine candy dipping fork or a skewer to dip the balls in the coating and pull them out quickly. Use the fork or skewer to cover any bald spots before the coating hardens.
- 6). Decorate the balls as desired. Use any of the various kinds of decorations on the outside of the just-dipped cake balls to a festive feel to the dessert. Roll balls in sugar or nonpareils, or sprinkle with nuts or jimmies after placing them on the prepared trays.
- 7). Allow the cake ball coating to harden. This should happen at room temperature. Do not return the dipped cake balls to the freezer or the coating will weep and crack.
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