Monday, December 10, 2007

Red Velvet Cake Balls

Red Velvet Cake Balls

I first tasted these two years ago at a Christmas party and immediately had to have the recipe. It’s based on a mix, but I imagine you can follow the same directions substituting from scratch cake and frosting (I’ll try that one day). You can also try it with other cake combinations.

Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.

Want to see how good they look in white chocolate?

Cake Balls

1
Mandy said...

this is such a clever idea! I shall try it someday….

December 11, 2007 07:05 PM
2
PuglyFeet said...

Thank you for sharing the wealth!!! I will try this on Thursday.

December 29, 2007 07:15 AM
3
Bakerella said...

Thanks Mandy and pugly feet. These are totally worth it!

January 22, 2008 02:57 AM
4
lachandra said...

Hi! My nick is Morgana and I’m spanish. I just fell in love with your red velvet cake balls, they look so… Do I have your permission to translate some of your recipes to spanish? You do have some spanish fans now and they’re asking me to translate some recipes if I can.

January 28, 2008 09:20 AM
5
Bakerella said...

Hi Morgana – I’m glad you like my little baking blog. I’m enjoying it myself. If you’d like to translate a recipe, please credit and link to my blog on your post. Oh and I’d love to see your spanish site too. thanks!

January 29, 2008 04:08 AM
6
lachandra said...

Thank you very much, bakerella, I will do so. This is my site http://morgana.blogslot.es/ but not everything is related to cakes, you can find my decorated cakes and others here: http://morgana.blogslot.es/category/morgana-repostera/

January 30, 2008 11:36 AM
7
Oh, Mindy! said...

This was such a cute idea, I ran out and made some myself. The only thing is that I didn’t wait until the cake was completely cooled to mix it with the icing… If I had waited would the bites be more cake-ey? Right now they’re tasty, but they’re very gooey.f

February 4, 2008 06:35 AM
8
Bakerella said...

Try cooling completely next time. The texture, should be very moist, but I wouldn’t say gooey. I’m glad they still tasted good.

February 4, 2008 06:46 AM
9
Kara said...

Bakerella-

Love your site! I can’t wait to make these for my small group that meets the day before valentines day. I’m going to do the white chololate ones on lollypop sticks. Can’t wait! Thanks for all your adorable little creations that always brighten by day!

karacooks.blogspot.com

February 4, 2008 10:26 PM
10
Bakerella said...

Kara – thanks and good luck.

make sure the chocolate bark secures at the base of the lollipop stick and also, if you get any red velvet particles separating in the white bark, just let them dry and dip again.

They’ll be so pretty.

February 5, 2008 01:26 AM
11
SmileAndLoveLife said...

oh my goodness! these are nothing short of AMAZING! I found your blog through Cupcakes Take the Cake blog and I love it. When I saw your Red Velvet Cake Balls I knew I HAD to try them. I brought some in to work yesterday and got FOUR marriage proposals! Granted, they were 4 happily married men, but oh well. ;-) Thanks!

February 7, 2008 12:53 PM
12
bettyagnes said...

Wow! I LOVE your site! Everything looks SOOO amazing! I can’t wait to make some stuff myself. :)

How do you store these Red Velvet Cake balls? Do they have to be frozen or refrigerated after they are finished? Thanks!

February 7, 2008 03:51 PM
13
Bakerella said...

Thanks bettyagnes – No need to refrigerate these unless you want to eat them cold, which is good also. They store nicely in an airtight container.

February 8, 2008 04:07 AM
14
Shelley said...

I finally made these this past weekend and all I can say is YUM!! Everyone loved them! The only trouble I had was getting them to roll into balls, it was messy but in the end definitely worth it!

February 8, 2008 08:28 PM
15
Misty said...

Is there a difference if I use the “can of cream cheese frosting” or a package of softened cream cheese? Are they the same thing? Hehe.

In your other “cake ball” recipes, it calls for a package of cream cheese, but this recipe is a can of it. Is it the same?

I just want to make sure before I mess anything up! :)

February 9, 2008 08:06 PM
16
Misty said...

Hmm..I think I found the answer to my question. They’re not the same thing. hahha.

If I make my own cream cheese frosting (I just found a recipe online), how much would I use? How much is one can?

Sorry for all the questions. I really do love your cake idea. It’s so cute! :)

February 9, 2008 08:27 PM
17
Bakerella said...

Hey Misty – I’m glad you figured out the difference. The cream cheese frosting is for the cake balls and the package of cream cheese is for the oreo truffles and nutter butter balls. If you make the frosting from scratch, just use the same amount that would fill up a bought can of frosting. Also, you can use other flavors of frosting if you don’t have cream cheese. Depends on what taste combo you are going for.

February 10, 2008 12:14 AM
18
mini217 said...

These are super cute! Is chocolate bark sold in the grocery store? I haven’t used it before…
Thanks!

February 10, 2008 12:49 AM
19
Bakerella said...

mini217 – I don’t know if it’s common at all grocery stores, but I find mine at Kroger. You can also try candy melts. You can get those at craft stores like Hobby Lobby and maybe Michael’s.

February 10, 2008 03:11 AM
20
Julie said...

I’m attending a poker party tomorrow night and I just finished making these amazing little treats.

Thank you for posting this delicious recipe.

February 10, 2008 08:09 AM
21
Jeff said...

My husband and I made the Oreo balls for a Super Bowl party with little problem and everyone loved them. We did have to double dip them to make them snow white but that was no big deal. Since that was easy, we decided to make the red velvet balls which we were originally going to make but failed to buy eggs for the cake mix. Anyway, they are not as easy to make in my opinion. I found it harder to make the mix into balls whereas the Oreo mix was really easy. I think the difference is that the Oreo mixture has a different consistency and is easier to work with for novices like us.

With the red velvet we probably made a mistake by using white bark or should I say pink bark because it is impossible not to get cake into the chocolate. No biggie but you will definitely have to double dip them if you want themt o be white. Also we had to add oil to the bark to thin it enough not to tear up the cake. It made a huge difference. We thought using a double boiler would thin it more than the microwave but that was not the case so we added a little oil as if we were using the chocolate for a fountain.

Even though they are not as pretty as the Orea balls they still taste great! Of course we could double dip them but personally I like the ones with less chocolate. We had some Oreo balls that we did not double dip and I liked better but everyone is different!

February 10, 2008 05:58 PM
22
Jeff said...

I should clarify that I wrote that post (Karen) not my husband Jeff but I signed in under his name!

Anyway I forgot to add what we did with the leftover chocolate in the bowl – we mixed in cocktail peanuts and OMG it is sooooo gooood!!!!!

February 10, 2008 06:01 PM
23
Bakerella said...

You’re welcome Julie!

Jeff (Karen) – Sounds like you had fun. I’m glad you liked them. The cake balls can start to fall apart a little in the chocolate. It helps to put them in the fridge for several hours before dipping. Or I’ll put them in the freezer if I’m in a hurry.

February 10, 2008 06:59 PM
24
lachandra said...

Hi, Bakerella, I’m lachandra, from Spain. Do you rememer? Finally I went trhough cake balls and this is what I got:

http://morgana.blogslot.es/2008/02/11/cake-balls-pijaditas/

Coffee cake balls and choco-rum cake balls and more.

Now I can’t stop and I did this little hearts for Valentine (strawberry and yogourt).

http://morgana.blogslot.es/2008/02/11/cake-hearts-lo-que-hace-el-aburrimiento/

I’m not satisfied with the finish but you have discovered a new world for me. Thank you very much and kisses from Spain.

February 11, 2008 11:13 AM
25
Bakerella said...

lachandra – I do remember. I saw your pics and I love all of your combinations. Keep it up!

February 12, 2008 01:31 AM
26
Debbie said...

Bakerella:

I just love your sight. I love the cake balls. I must be doing something wrong. I can not seem to heat my chocolate up correctly. Tooo thick in my microwave and the same with the double boiler.

Help!

February 12, 2008 05:41 AM
27
lyndecenter said...

There must be something wrong with me. I am having the hardest time. The mix is good. Dipping…not so much. They are too heavy for the pop sticks and droop off or fall down the sticks. Also my chocolate is not laying right. Tips? Hints? Your stuff is amazing and I have no clue!

February 13, 2008 01:06 AM
28
Bakerella said...

Debbie – first, I have the best results with chocolate bark, (Kroger brand) It comes packaged in blocks. So I will put three blocks in a bowl at a time and melt in the microwave at 30 second intervals until melted. Then I will drop one ball in at a time and spoon chocolate over the ball. Then with the spoon, I lift the ball out of the chocolate and tap the edge of the spoon against the side of the bowl. Then I will let it slide off the spoon onto the wax paper covered cookie sheet.

lyndecenter – I’m sorry things aren’t going smoothly. If you are making the lollipops, make sure the chocolate covers the entire ball – all the way to the base of the stick to help secure. Also, if they are too heavy, you might try rolling your balls a little smaller. And you can also try holding/shifting their weight perpendicular for a few minutes until it starts to set before you place them right-side up in the styrofoam.

I have had so much response to these, I hope to give a better photo process in the near future.

February 13, 2008 02:01 AM
29
ErinA said...

I made these last night…and they are AMAZING!!!! Im making the Oreo ones tonight. My fiance is gonna love me even more when he tries these for Valentines Day! Thanks!

February 13, 2008 04:09 PM
30
Karen said...

Made these and love them! Now I want to try the oreo kind.

February 14, 2008 02:30 AM
31
Bakerella said...

erina and karen – I’m so glad you like them.

February 14, 2008 02:46 AM
32
Isabella said...

Hi Bakerella!

Well I tried to make these in rounds since I go to school & work full time, and the only thing i really had trouble with dipping them into the chocolate. The first round was with white bark and was disastrous they came out looking not so good, the second batch was with semi sweet chocolate morsels from Publix and it was excellent!!! I finally got the hang of it (the dipping). I brought them into the office today and everyone loved it!!! i’m so excited! Thank you for the wonderful recipe!!

February 14, 2008 02:10 PM
33
casablancabride said...

I made these last night for Valentine’s Day and they are sooo tasty! Mine definitely are not as pretty as yours, Bakerella. I melted the chocolate in a plastic bowl but I’m thinking a glass bowl might be better?

February 14, 2008 03:12 PM
34
Kara said...

I made these for Valentine’s Day and LOVED them. I tried to put them on the lolly pop sticks, but I could not get them to stay. I think I needed to make them a bit smaller and chill them longer.

I blogged about the experience here:
http://karacooks.blogspot.com

Everyone who tasted these, though, was OBSESSED. Thank you for one tastey recipe!

February 14, 2008 03:28 PM
35
boobizkit said...

How long will these stay fresh? I was wanting to do this for my wedding and was wondering when I should start making them. The wedding starts at 2 pm. They look good, can’t wait to start baking

February 14, 2008 06:04 PM
36
Linnea said...

I made these for my sons preschool class. Every preschooler needs a little taste of heaven! They are so good thanks for sharing!

February 15, 2008 09:10 PM
37
rebekah @ elizabeth anne designs said...

How many does this recipe make? I’m trying to figure out how much of this I would need for a party of 100 people. Do you have a rough estimate?

February 16, 2008 01:33 AM
38
mimi said...

Thanks for the great idea!! I made for valentine gifts and they were a big hit. One recipe made about50-60 balls.

February 16, 2008 03:50 AM
39
Bakerella said...

isabella – that’s great and your co-workers are gonna want you to make them again.

casablancabride – I use plastic bowls, too. I’m glad you liked them.

kara – I think they came out great!!!!!

boobizkit – you can make them a couple of days ahead and even store them in the fridge until your ready to serve. When I make them, I leave them in an airtight container on the counter and they’re still fresh even a few days later.

linnea – my niece loves these. They’re her favorite. Just perfect for little hands.

rebekah – This recipe makes about 50 for me. You’d probably want to make 3 batches, that way you could keep some for yourself after the party!

mimi – you got 60… maybe I’ll start rollling a little smaller.

February 16, 2008 03:07 PM
40
Rebecca said...

Hey there. I was wondering how much (in grams or ounces) a can of cream cheese frosting was? It looks like a really fun recipe, can’t wait to try it. nice blog by the way, no wait, make that dee-lish blog by the way!

February 18, 2008 10:30 AM
41
Bakerella said...

Rebecca – Thanks! One can of ready-made cream cheese frosting is:
16 oz. / (1 lb) / 453 g
or 2 cups

February 18, 2008 05:21 PM
42
me said...

Have you ever tried to use food coloring to change the color of the chocolate or the cake? I wanted to make purple cake balls for a friend’s daughter…her favorite color.

I just wanted to make sure that adding the food coloring won’t change anything.

February 20, 2008 03:22 PM
43
Hilary said...

I brought these into my office this morning and everyone LOVED them. Thank you so much for the recipe!

February 21, 2008 10:11 PM
44
Bakerella said...

me – I haven’t tried tinting chocolate, but if you do, find the right kind of coloring. I haven’t looked for any, it should not contain any water. Also I have seen purple candy melts at a store called Hobby Lobby.

hilary – That’s great! I love to hear successes.

February 21, 2008 11:58 PM
45
fleur_delicious said...

found you through a link on not martha’s blog. I was so enchanted by this idea, I knew I had to try it!

I found coloured candy melts at Sur La Table (in pink, red, orange, green, blue … there may have been even more!), in case anyone is having trouble.

I’m going to attempt this with a vanilla bean cake and milk caramel for a birthday girl who likes “vanilla and caramel, no nuts” in cake flavours. =) I’ll let you know how it goes?

One question I do have. How many candy melts did you use for a single batch of these bad boys? I wasn’t sure, so I bought FOUR bags – you know, just in case!

thanks!

February 22, 2008 12:50 AM
46
Bakerella said...

fleur_delicious – I have only used the candy melts for the tops of my cupcake pops, so I don’t know how many you need for one batch. I’ll take a guess and say one bag would do it. But that also depends on the size of your bag.

I usually use one package of chocolate bark for the red velvet balls. Sometimes I use all of it and sometimes the chocolate works better and I have some leftover.

Here are the pkg. sizes I use for reference:

bark – 24 oz. / 1 lb. 8 oz. / 680g
candy melts – 1 lb. / 454g

February 23, 2008 02:43 AM
47
Mandals said...

I made these last weekend and they were a HUGE hit! I have a favorite red velvet cake and cream cheese frosting recipe, so I made my cake and frosting from scratch. They were delish!!! I made German Chocolate cake balls two days ago (they were out of a box) and they too were WONDERFUL!! Thanks for sharing this wonderful recipe :o)

February 23, 2008 11:31 PM
48
Bakerella said...

mandals – glad you liked them. I need to find a good scratch red velvet recipe. Any suggestions?

February 26, 2008 01:00 AM
49
Nosarelli said...

I made some last night and they are wonderful!!!! Granted, they are not pretty to look at but wonderful all the same! Next I’ll try the Oreo ones. Your page is beautiful and thank you for sharing.

BTW I found a wonderful red velvet cake recipe. It’s not totally from scratch but you feel like you are making it from scratch. It’s in Chocolate from the Cake Mix Doctor Anne Byrn. She has a wonderful recipe. I borrowed the book from my local library and didn’t want to return it. (but I did)

February 29, 2008 04:08 PM
50
Bakerella said...

nosarelli – Glad you like them and I have that book. I’ll look up the one you’re talking about.

March 2, 2008 10:26 PM
51
Dorothy said...

These have been quite a hit! I just made a batch with German Chocolate Cake mix and the Coconut Pecan Icing. They were great dipped in chocolate. The only thing I have done that was different from your pops is chill the mixture before forming the balls also. It seems to be less sticky.

March 4, 2008 12:55 AM
52
Bakerella said...

Dorothy – those sound pretty tasty, even though I’m not a big fan of coconut. But pecans and chocolate, Yes! I’ll try that next time too. I usually just want to get going, but it can be sticky that way.

March 4, 2008 01:27 AM
53
Leigh said...

I made these for a friend’s birthday party at school and everyone LOVED them!!! I brought two giant containers full of them and they were all gone by the end of the day:) I used devil’s food cake instead of red velvet (couldn’t find a mix) and I decorated them with rainbow sprinkles and candy buttons.
Thanks for the great recipe!

March 4, 2008 03:01 PM
54
Bakerella said...

leigh – I guess red velvet cake mixes are a southern thing. Several people have told me they have trouble finding them. But thank goodness, this recipe works with the cake/frosting combo of your choice. I’m glad they were a big hit.

March 6, 2008 05:00 AM
55
mel said...

I made this tonight with Funfetti cake mix and WHIPPED cream cheese frosting. I think the whipped frosting may have been my mistake, because the cake balls are extra sticky/battery, even after having chilled them in the fridge for 3 hours. Is that how they are supposed to be? I think if people were to eat them, it would be like eating raw cookie dough. Hhmm…should I try it again with regular cream cheese frosting?

March 10, 2008 06:35 AM
56
Bakerella said...

If the WHIPPED cream cheese frosting you mean is the kind in a can near the cake mixes, that’s right. (It’s the normal size can.) They will be VERY moist, but once you dip them in the chocolate bark and the chocolate sets, It’s like candy covered cake. I think they’re even better the second day. Also, if your cake was not done all the way, that may contribute to a gooey-er feel when you mix the cake and frosting together. Don’t give up, I think they’ll probably be fine.

March 11, 2008 12:32 AM
57
mel said...

With your encouragement, I gave it another try–this time with devil’s food cake and the NORMAL cream cheese frosting. The consistency was still mushy, but not overly gooey like the first batch. I checked on the balls in the fridge this morning, and they were definitely firmer than the first batch. I’ll cover them tonight with the candy melts. When I mentioned tossing out the first batch, my husband immediately stopped me and said he’d eat them. He even took some to work and said people liked them–even without any chocolate! Thanks for your help!

March 11, 2008 06:14 PM
58
Bakerella said...

mel – I hope the second attempt was worth it. I can’t believe your husband took them to work like that. Makes me laugh. I’ll have to try one next time without the coating.

March 13, 2008 12:44 AM
59
Stephanie said...

I made these today with the red velvet cake mix and the cream cheese frosting. I was using the recipe for a Master Baker challenge (www.masterbaker.wordpress.com) which called for baking something with Easter candy. I wrapped each ball around a mini Robin Egg, and they turned out fantastic!! I can’t get enough. Thank you so much for the recipe and all your creativity. You can see my post about making these at http://www.baskersfunfoods.blogspot.com.

March 16, 2008 12:48 AM
60
Bakerella said...

stephanie – that’s very creative. I may have to start putting little surprises in mine too!

March 17, 2008 11:20 PM
61
Neesey said...

Yummmmy!!! I made these this morning for my daughter’s 30th birthday party tonight. Thank you for sharing!

The only thing is…I’m holding my breath because the white chocolate is cracking and the velvet cake is squeezing through. Anything like this happen to anyone else? I’ve noticed it didn’t matter if it was the thinner or thicker part of the chocolate – it’s happening in all places. Yikes. I’m just hoping they hold together for tonight! :)

March 21, 2008 02:54 PM
62
Neesey said...

Oh oops…I forgot to mention that I froze the balls overnight so it wasn’t that they were still warm causing the cracking.

March 21, 2008 03:03 PM
63
Bakerella said...

Neesey – Were the balls frozen overnight before you dipped them or after they were coated?

One possibility is that you may have gotten some water in the chocolate. Even the smallest amount can mess things up.

If you have time, take a few and experiment to see if this will help – Keep them out of the freezer or fridge for a while and then try dipping them again in the white chocolate (if you still have any left). This may work to hold everything together and cover up the cracking.

After they are cooled. They can stay in an air-tight container or return to the fridge if you want to serve them cold.

Hope they work out for your party.

March 21, 2008 03:19 PM
64
Monkeymoomommy said...

I’m making these! Right now… Ridiculous, because I have Easter baskets to fill, church clothes to get ready, and a messy house! But they look so good!

I originally thought I would try to make them egg shaped, but that wasn’t working as easily as I hoped… Maybe once they chill a little…I guess red really isn’t an Easter color anyway, LOL! : )

My husband walked into the kitchen while I was rolling them, and asked me what I had killed! So, I’m not sharing any with him later! : ) Ha ha…

Hope they turn out! I’m hoping to dip them and then try to decorate them a bit – make ‘em nice and springy! : ) Thanks for the recipe! I love your site!
-Kim

March 23, 2008 02:21 AM
65
Bakerella said...

monkeymoomommy – kim – I know what you mean, the red can be quite messy when you roll them, but they’ll be great. And Happy Easter.

March 23, 2008 04:40 AM
66
toro said...

I live in japan.
I am studying about ice cream and sugary foods.
I Toro.
Lived in Japan.
I am studying about ice cream and cake and sugary foods.
And I would especially like to collect information about the ice cream.

Therefore, the link to your site.
Whether the link to my site please.

March 23, 2008 08:09 AM
67
suezette said...

Tried it to take to Easter dinner today. Made the red velvet (found a box even in Jersey store) but made a ganache and drizzeled it over them–served with toothpicks…worked really well, but were pretty gooey. Next time I might make the cake ball part with less frosting mixed in to reduce the gooey factor.

March 24, 2008 02:44 AM
68
Bakerella said...

toro – thanks for the link, but I can’t see your site.

suezette – hope you’ll try again. They are supposed to be very moist, but not gooey.

March 25, 2008 02:59 AM
69
Teal Chic said...

sounds yuuuuummmmmy!! :)

April 1, 2008 01:54 AM
70
Anonymous said...

I just caught you on Martha Steward’s Show.
I could not find that recipe ( that you did on the show ) Are you going to put it on your blog?
I love your pictures !
Thank You
Cita

April 3, 2008 07:17 PM
71
Melissa & Erik said...

I’d like to make these as favors for my May 17th wedding. Can they be frozen for any amount of time? Or should I make them a day or two before the wedding? I’d love to make these, but want to make sure they’ll hold up! thanks!

April 5, 2008 01:14 PM
72
Anonymous said...

Ok maybe I am like the only person who screwed this up. I did the cake… let it cool completly (like 4 hours) then ground it up and added the cream cheese. They are really really wet! What did I do wrong? After I put it in the freezer or fridge do they firm up or is mine ruined???

April 6, 2008 01:02 AM
73
thechase said...

How happy I am that I saw you on Martha Stewart! I’m hoping to be able to dress some of these up as cats and dogs on a stick and sell them for our little Humane Society. You and your ideas are delightful!

April 6, 2008 01:21 AM
74
Jamie said...

LOVE LOVE LOVE RED VELVET CAKE!
IT HAS BEENA FAMILY FAVORITE BIRTHDAY TRADITION FOR YEARS! NOW, THANKS TO YOU WE CAN GIVE BIRTHDAY FUN A TWIST! ANY IDEAS FOR DECORATING?

April 8, 2008 09:47 PM
75
Bakerella said...

Teal Chic – Oh, they are!!!

Anonymous – It’s on Martha Stewart’s site. Just search Cupcake Pops. I’ll probably put one up too though.

Melissa & Erik – you can make them a few days ahead and you don’t have to freeze themor even refirgerate them. Just keep themin an airtight container. They have a surpisingly good shelf life.

Anonymous – did you use cream cheese or cream cheese flavored frosting. It should be the frosting. If you did that correctly, and they are still “wet” and not moist, maybe youhad too much frosting for the amount of cake you used. But they are supposed to be very moist. And you can definitely put the micture in the freezer for a little while to help them firm up.

thechase – if you do, I’d love to see pics.

Jamie said – I love the red velvet too. So yummy!

April 9, 2008 02:32 AM
76
Anonymous said...

WOW! :o this will be a good idea for valentine’s day! and the red cake is perfect! i can even bake it in a heat shaped pan when valentine’s day rolls around. i’ll have to think about this next year.

April 10, 2008 01:25 PM
77
Bakerella said...

You definitely should try it. And the white bark would be even prettier for Vday!

April 12, 2008 11:22 PM
78
adriana said...

I tried them! Thanks for the post! I blogged about my experience with them here: http://www.longwindedandproud.com/2008/04/cake-balls.html

April 13, 2008 07:38 PM
79
verabear said...

WOW! I love that you respond to comments and you do so right here! I found answers to questions I would have asked you too! You are so generous with your knowledge and experience. Thank you!

April 14, 2008 03:15 AM
80
Bakerella said...

Adrianna – I saw your pics. Great job!

verabear – Thanks, I’m trying to keep up with questions. Glad it’s helped you.

April 14, 2008 03:54 AM
81
Stephanie said...

Hi There!

My cake balls are firming up in the fridge and freezer as I type. I’m very excited to bring these to a friend’s house. One question that I have..

I notice now that you recommend dipping the balls in chocolate bark. I only have pink candy melts – do you think this will work as well?

Thank you for the baking inspiration!

April 14, 2008 08:19 PM
82
Bakerella said...

It will definitely work, but you won’t have the “chocolate” taste from the bark. They’ll still be good though.

April 15, 2008 12:14 AM
83
ay?e (mutfaktela??) said...

merhaba tafiniz çok güzel ama dilinizi bilmedi?im için içeri?ini anlayamad?m.i?allah ingilizce bilen birini bulunca tarifinizi denerim.

April 15, 2008 02:04 PM
84
ay?e (mutfaktela??) said...

merhaba tafiniz çok güzel ama dilinizi bilmedi?im için içeri?ini anlayamad?m.i?allah ingilizce bilen birini bulunca tarifinizi denerim.

April 15, 2008 02:04 PM
85
ay?e (mutfaktela??) said...

merhaba tafiniz çok güzel ama dilinizi bilmedi?im için içeri?ini anlayamad?m.i?allah ingilizce bilen birini bulunca tarifinizi denerim.

April 15, 2008 02:04 PM
86
ay?e (mutfaktela??) said...

merhaba tafiniz çok güzel ama dilinizi bilmedi?im için içeri?ini anlayamad?m.i?allah ingilizce bilen birini bulunca tarifinizi denerim.

April 15, 2008 02:04 PM
87
ay?e (mutfaktela??) said...

merhaba tafiniz çok güzel ama dilinizi bilmedi?im için içeri?ini anlayamad?m.i?allah ingilizce bilen birini bulunca tarifinizi denerim.

April 15, 2008 02:04 PM
88
ay?e (mutfaktela??) said...

merhaba tafiniz çok güzel ama dilinizi bilmedi?im için içeri?ini anlayamad?m.i?allah ingilizce bilen birini bulunca tarifinizi denerim.

April 15, 2008 02:04 PM
89
ay?e (mutfaktela??) said...

merhaba tafiniz çok güzel ama dilinizi bilmedi?im için içeri?ini anlayamad?m.i?allah ingilizce bilen birini bulunca tarifinizi denerim.

April 15, 2008 02:04 PM
90
ay?e (mutfaktela??) said...

merhaba tafiniz çok güzel ama dilinizi bilmedi?im için içeri?ini anlayamad?m.i?allah ingilizce bilen birini bulunca tarifinizi denerim.

April 15, 2008 02:04 PM
91
Bakerella said...

ay?e (mutfaktela??) – thanks, I think.

April 16, 2008 03:12 AM
92
leihleih said...

Try the Girardhelli Milk Chocolate instead of bark of chocolate… OMG it was delish… I ate 10 of them in like 2 hours =D

April 21, 2008 09:39 PM
93
Lori said...

I tried these with white chocolate this week.. They are so good.. Such a suprise, made a huge batch so I was able to share with neighbors.. thanks..

May 28, 2008 03:32 AM
94
Bakerella said...

leihleih – sounds yummy!

Lori – glad you liked them

May 29, 2008 01:19 AM
95
Anonymous said...

Hi,
I am making these for my daughters graduation party. I was afraid my local store did not carry Red Velvet Cake mix so I called Williams Sonoma and they do for $12.00. Thankfully my grocery store carrys it. I’ll try to take pics and let you know how they turn out. Thanks and I love your blogs and recipes!

May 30, 2008 04:54 AM
96
Anonymous said...

So i did this. I made a coconut cake from scratch, cream cheese frosting from scratch and OH MY they were a HUGE hit. I sprinkles a little shredded coconut on top while the choco was still wet. I gave a box to my boss. She thought I BOUGHT THEM. haha

June 3, 2008 11:48 PM
97
Bakerella said...

Your boss should give you a raise or at least a day off for being so sweet. Glad they were a hit.

June 4, 2008 04:02 AM
98
noskos said...

Made these yesterday, they are great! Thanks for all your fun posts and inspiration!

June 4, 2008 10:24 AM
99
Janet said...

Thank you for sharing your lovely creations! I tried making them yesterday and I gave them to my always willing taste testers and they said they were VERY sweet. I used the red velvet and tub of cream cheese frosting, and then covered them in melted wilton chocolate. Any idea on how I can cut down the sweetness? I’d love to do these for my birthday party coming up in August!

Thanks!

Janet

June 4, 2008 02:18 PM
100
Chantal said...

What a fabulous idea…seems like a great way to use up the trimmings when making a layer cake (instead of just eating them of course ;).

June 11, 2008 10:24 PM
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