First up, bake a cake. I used a red velvet cake mix. No problems. I baked it last night to get a start on the whole process (and it is a long process). Then you mix in the frosting and put it in the fridge for at least two hours. No problem, except the kitchen looked like a murder scene with all the red smears. Then you have to roll the balls. TWSS.
Then came dipping in chocolate. This was the major fail. The recipe said it would make about 40 cake ball - I got over 60. It said I needed 6 oz of chocolate, I started with almost ten. Once it melts, you gently roll the balls in the chocolate and place them on a parchment. The chocolate seems really thick. I was using around .5 oz per ball. After struggling through 4 balls, I thought to myself, "why not make a ganache instead of just melted chocolate?" I have made ganaches before with no problem. Today, I got this.
That doesn't look delicious at all! Lame. I threw that out and grabbed the last bag of chocolate. I started again. An entire bag of chocolate covered 10 more balls. Obviously I need more practice with the chocolate enrobing.*
*It's the actual technical term.
Those are very similar to the cake pops I make. I don't use "chocolate" but instead "candy melts" which are chocolate meant for melting.
ReplyDeleteUse almond bark in the baking section of the grocery store. It it chocolate for this exact same thing!!
ReplyDeleteI just made oreo balls, and use 1 pkg of almond bark. Works great!!
ReplyDeleteoh man...good attempt and lesson learned!
ReplyDeleteEver make oreo truffles? now THOSE are good!