Thank god I was making cake balls cause my cake seriously broke in half putting it on the cooling rack (see, I told you!). I went with the technique of mixing the cake with the frosting while it was warm. I tried a couple different methods on when and how to make the balls and the best one seemed to be letting the mixture cool in the fridge for a couple of hours and then using your hands to roll the ball. The melon baller is a pain to keep floured and the balls came out too small and took forever to dip. Next time I am going to just scoop a glob out with a spoon and hand roll them, or maybe even an ice cream scoop for some big ones. I did a batch after the cake balls were in the freezer for about 2 hours, and it seemed like they weren't cold enough so I let them freeze all night and they were really easy to work with this morning. I played with four different dipping methods. The whole toothpick method is just annoying, having to go back and fill in the hole, it just doesn't look pretty. I ended up settling on using a chocolate dipping tool I found in my many drawers of random kitchen utensils. It had a circle on the end, making to easy to coat the ball.
