Cake Balls

Cake balls are undoubtedly a fun dessert to create and serve. However, given their compact nature, it can sometimes be tricky to get them just right. Some of the common pitfalls when making cake balls include difficulties with keeping them round, getting the right cake-to-frosting ratio, and creating a smooth coating. A well-made cake ball should be moist, yet firm. Too much frosting can make them overly sweet and difficult to roll, while too little can result in dry cake balls. They also need to be chilled adequately between stages to keep their shape. The coating stage is another must-get-it-right step. Melting chocolate or candy too quickly can result in a grainy, lumpy mixture that won't coat the balls evenly. Similarly, dunking the balls while the coating is too hot can make the cake balls fall apart. One of the lesser-known tips for making cake balls is to add a bit of shortening or coconut oil to your coating. This helps keep the coating fluid and makes it easier to coat the cake balls. It also gives a shiny finish. Surprisingly, boxed cake mix works really well for cake balls. Since the cake will be crumbled and combined with frosting, its texture from the box is perfectly fine, saving time and effort.