Monday, July 11, 2011

New Cake Ball Flavors

I made cake balls this past weekend for 4th of July parties and while they tasted fabulous, they didn't look pretty!
I made red velvet with cream cheese icing and french vanilla with caramel icing and sea salt. I opted to use candy melts from Wilton this time around instead of dipping chocolate and it made them much smoother and with such vivid colors!

Here is my issue- how do you get them evenly covered? You can see lots of caramel cake shining through the white ones. I dipped the balls using small tongs, rolled them around and then sat them on wax paper. I don't want to use the sticks and make them cake pops.

Suggestions? How do you dip and roll your cake balls for good coverage?