How to make Bite Sized Cake Balls
Uploader Comments (frontporchlivingday2)
Top Comments
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"I put the balls, and gently roll them in my hands" 2:16
All Comments (42)
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is this a joke??
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I'm sorry but my daughter could do a better job than that...thanks for sharing though..
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Cool
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No offence but there not good at least you try
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They're so ugly.... No offense
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I would like to offer some suggestions:
Trial & error helps you help others. If you're going after a video tutorial to teach, your results have to be consistent to the likeness of an actual Cake Ball/Truffle. Professional Baking/Cooking sites along with various Cookbooks have great instructions & results! :O) Try using less icing to get a dough-like texture making it easier to shape. Try candy melts or almond bark, which melts smoother. Then fully dip the truffles completely coat. Have fun :o)
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you must be from the south! love it!
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@jaredmyman You need to calm your ass. Like calm down her recipe came out really good and if you're a man than why the hell are you searching out to make cake balls? exactly. now stfu.
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You used too much frosting, it should have the consistency of playdoh, not glue. Also the shape was off, and the chocolate was either not fully melted or it had seized, which gave the chocolate its lumpy grainy look.
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If you cut the cake before letting it cool you can add half a can of icing put into the cumbled cake and mix with spoon then grab the mixture roll in your hands and put it in the freezer it will save you lots of time & make the balls come out looking smoother.
Absolutely terrible!!! My 5 year old could make better cake pops than u
JaredMyMan 8 months ago 5
@JaredMyMan Constructive criticism (meaning so we can all learn something new) is greatly appreciated. Outright being hateful is NOT! Your manners are less than attractive and need to be refined.
frontporchlivingday2 8 months ago 28
since you used regular white chocolate chips as opposed to candy melts or confectioners coating wouldnt you have to put them back in the freezer for the chocolate to freeze?
lalala5251 1 year ago
@lalala5251 Any kind of chocolate chip that you use has stablizers in them that help them to hold their shape... as chips. Therefore, when you use them to melt and coat other foods, they will hold their shape easily once it sets back up and dries. I've never had to put anything in the freezer to set up before.
frontporchlivingday2 1 year ago 2
@lalala5251 No, chocolate chips have stabilizers in them.... that helps them to hold their shape when they set up again (or reach room temperature).
frontporchlivingday2 8 months ago
can you skip the melon baller and just grab a bit and roll it in your hand? I've done these and froze the balls with a toothpick in the center, dipped them in the chocolate with a small amount of parafin in the chocolate so it doesn't run off so easily, hold it for a few seconds to harden somewhat , then placed them on parchment paper to completely dry, pulling the toothpick out.
kalamazootx1 1 year ago
@kalamazootx1 For me, the melon baller gives them all a uniform size. By using it I don't have some that are huge and some that are small.... they're all basically the same size. I've never put parafin in my chocolate before, but think I will try it next time. Thanks! :)
frontporchlivingday2 1 year ago