Prepare your supplies and work area to make the dipping process easier. If the cake balls have been refrigerated, bring them to room temperature before dipping. This will prevent the candy coating from cracking. Freeze a metal cookie sheet or sheet pan for 15 minutes; the cold pan will help the candy coating set quickly. Melt your candy coating according to the package directions. Use a small bowl and melt just enough candy to dip 10 to 15 cake balls. If you melt the entire package of candy at once, it will cool and harden before you have time to dip an entire batch.

For perfectly round cake balls, use a dipping fork that features two thin tines. If you do not have this tool, a regular fork with thin tines will work. Gently place a cake ball into the bowl of melted candy. Use the fork to turn the ball until it is completely covered. Slide the fork under the cake ball and lift it out of the candy, letting the excess drip back into the bowl. Carefully let the cake ball roll off the fork onto a chilled cookie sheet or sheet pan. Use the fork to touch up any openings or holes in the candy coating.

Create fun, portable treats by sliding a lollipop stick into the center of each cake ball, then using the stick to swirl the cake ball in the melted candy. Lift the cake ball out of the candy and let the excess drip off. Place the covered cake ball on a chilled sheet pan or cookie sheet. For perfectly round balls, stand the stick into a block of foam with the cake ball facing up.

When you have a large quantity of cake balls to cover and need to do it quickly, use an enrobing method. Set up a room-temperature sheet pan and place a cooling rack on top of it to catch drips. Melt about 1/4 of the candy in a small bowl. Dip only the bottoms of the cake balls into the candy and place them bottom sides down on the cooling rack. Melt the remaining candy. Use a spoon to ladle the melted candy over each ball, making sure they are completely covered.