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Scoop the mixture. Roll the cake balls. Chill the cake balls.

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Use a cookie dough scooper to help you make even ball amounts, about 1 tablespoon (15 grams). To avoid multitasking, scoop the entire mixture and place the balls onto a flat surface (such as a baking sheet or counter top), lined with parchment paper. Use both palms of your hands and circle each ball in a circular motion, to allow any flat surfaces become evenly round. For the best results, it's recommended to refrigerate the cake balls for at least two hours. By doing this, any coating won't affect the prepared cake when dipping.