Not exact matches
I
froze the
cake / cheesecake / frosting
balls for a while before dipping them in some chocolate.
Place the
cake balls on the prepared baking sheet and
freeze for 1 hour.
Defrost the
balls in the refrigerator overnight before dipping in the candy melts, because if the
cake balls are
frozen and you dip them in the warm candy melts, you may find that the candy coating cracks after it dries.
At this point, you can store the
cake balls in the refrigerator for 2 - 3 days before dipping in the candy melts or the unfrosted
cake balls can be
frozen for a couple of months.
After forming the
cake balls, cover the baking sheet with plastic wrap and place in the refrigerator until they are firm, but not
frozen (about 1 - 2 hours).
Defrost the
balls in the refrigerator overnight before dipping in the candy melt, because if the
cake balls are
frozen and you dip them in the warm candy melts, you may find that the candy coating cracks after it dries.
1/2 to 2/4 pound pork shoulder 1/2 to 3/4 pound boneless, skinless chicken breasts [OR any combination of 2 to 3 pounds of meat] 8 Asian
frozen fish
balls, thawed 8 sticks surimi 4 to 8 fried tofu
cakes (2 - inches square) 2 ears pre-cooked corn on the cob, cut crosswise into quarters (or 8 ears of canned baby corn, rinsed) 1 pound baby bok choy, washed and separated into leaves 1/2 pound enoki mushrooms 4 ounces uncooked mung bean thread noodles (vermicelli)