second batch

i made another batch of cake balls and cake pops and i'm here to share some secrets with you in case you make them.

• you really only need about half a can of frosting...just enough moisture to hold the ball together, not enough to make 'em squishy. 
• definitely only make them quarter size. they hold much better and they stay put on the stick to actually make a pop. 
• i found it's best to freeze the balls for at least an hour. the ball is hard enough to withstand dipping in warm chocolate. also, it hardens the chocolate quickly so you have a smooth finish and a round ball. 
• if you sprinkle anything on top, do it quickly. the smaller or finer the pieces, the better (particularly with crushed candy canes). 
• don't try to add anything to the chocolate. you'll get lumpy balls. 
• i prefer the chocolate discs sold in bulk at henry's over the generic discs sold in a bag at michael's (but i know someone who sells dove chocolate products and i'm dying to try theirs. they even have a cool, albeit expensive, chocolate melting machine).
  

this batch came out so much better looking. they tasted better, too. 

and if you're in need of a chuckle, watch this: http://www.youtube.com/watch?v=vUUHNS_Ew64