While the cake balls chill, I melt the white chocolate wafers in a microwave-safe bowl in 20-second increments. This slow approach prevents burning and keeps the chocolate silky smooth. Once it’s ready, I dip each cake ball by placing it on a fork, lowering it into the chocolate, and gently tapping the fork on the side of the bowl to remove excess coating. As soon as I set each one back onto the parchment paper, I drizzle them with the melted red candy wafers and sprinkle on the green sugar before the coating sets. The final result looks like tiny, glossy, festive ornaments—and they taste even better than they look.
Pro Tips for Best Results
I tested this recipe three different ways—mixing the cakes by hand, using a hand mixer, and using a stand mixer. The hand mixer wins every time. Mixing by hand leaves small lumps of cake and cream cheese that create uneven texture; the stand mixer over-blends and can make the dough too soft. A hand mixer gives the perfect balance.
Here’s something I learned the hard way: do not skip the chilling step. I once tried dipping room-temperature cake balls in melted chocolate because I was rushing, and they instantly began falling apart in the chocolate, creating a gloopy mess. Chilling firms the mixture and helps it keep its shape while dipping.
Another tip that makes a big difference is thinning your white chocolate with just a teaspoon of coconut oil if it feels too thick. I don’t always need to do this, but on dry days, the chocolate can thicken slightly. A tiny bit of oil makes the coating smoother and easier to work with.
Finally, drizzle the red candy melts immediately after dipping each ball. Don’t wait until you finish the whole tray—I tried that once, and most of the white chocolate had already set, causing the red drizzle to harden on top instead of adhering smoothly. Working one by one or in very small batches gives you that perfect bakery-style finish.
Common Mistakes to Avoid
I made this mistake the first time: I used cold cream cheese straight from the fridge. It formed tiny lumps that wouldn’t blend into the cake mixture no matter how much I mixed. The texture ended up grainy instead of smooth. Always soften the cream cheese fully.
Another common mistake is using the wrong type of chocolate. Chocolate chips DO NOT melt as smoothly as melting wafers. They seize, thicken, and create an unpleasant, blotchy coating. Melting wafers give that flawless dip every time—trust me, I tried both so you don’t have to.
A big issue I used to run into was freezing the cake balls too long. When the centers got too cold, the warm chocolate coating cracked as it set. It still tasted great, but the cracked appearance wasn’t as cute or festive. Freezing for only about 20 minutes avoids that problem perfectly.(See the next page below to continue…)