Friday, October 16, 2009

My Quest to Make the best cake balls

Well, I'm getting better. Practice makes perfect...that's my motto. Of course, the more I practice, the tighter my pants get...hahahaha! But, the people at work love being the taste testers.

Last weekend, I set out to perfect my method of rolling and dipping the cake balls. I tried strawberry cake and yellow cake. After the cake cooled completely, I crumbled it up and mixed in the icing. After it was good and mixed, I put the bowl in the freezer. After the mixture was in the freezer for about an hour, I took it out, and started rolling out the balls.
After all of the balls were rolled out, I put the trays in the freezer and left them over night. The next day, I started the dipping process. Freezing them before hand does much better then when they are soft. Last week, I used a double boiler to melt the chocolate, and it never really got melted completely. This time, I used the microwave to melt the chocolate, and that worked a lot better.
This time I used a spoon to get them out of the chocolate. I have tried using 2 forks and tooth picks, but the spoon works the best.
These turned out a lot better then the ones I did last week. They were covered more completely and with a thicker layer of coating. Still not as good as Bakerella, but I'm getting closer.
And really, it doesn't matter what they look like, because they were Delicious!
Next time, I'm going to be trying red velvet cake with cream cheese icing and chocolate cake with chocolate icing. Both dipped in vanilla almond bark coating.

1 comment:

Sara said...

AAAAAHHH!!! you've inspired me - i'm going to do it! i think it was the "cream cheese icing" that pushed me over the edge... great job, katie!