I've made many, many batches of these over the years for weddings, showers, Christmas, etc. Yes, it's time consuming, but here are my tips to make it as painless as possible:
* After you cook the cake, cool it completely in the fridge before you break it up, then mix in the frosting when it's cold. It doesn't get as gooey and messy this way.
* When rolling the balls, lightly spray your hands with cooking spray. It will still build up and you'll have to wash your hands several times during the rolling, but it helps a lot.
* Put the rolled balls on paper plates, about a dozen per plate. Stick a toothpick in the center of each ball and freeze completely before rolling. Take the plates out one at a time to dip. They defrost really quick and if they sit out it makes a mess in your chocolate. Dip the balls, wait a minute or two, and when the dipping chocolate has set, pull the toothpick out. It will leave a tiny little hole, very easy to cover. Pull it straight up or it will break off inside.
* I have made these as much as a month ahead of time and frozen them and they were awesome. You would never know they had been frozen. Good luck!
Was this review helpful?
40 users found this review helpful
I've made many, many batches of these over the years for weddings, showers, Christmas, etc. ...