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

Himani said...


December 24, 2010 03:23 PM
Robin said...

I’m just wondering if you can freeze the cake balls before you dip them. I was thinking to make half of them for Christmas and do the other half for New Years day. Anyone know if this will work? Thanks!

December 24, 2010 05:22 PM
sabrina said...

thanx sooo much i just tried some from my neighbor and they were amazing now i can make some of my own:)

December 24, 2010 09:15 PM
Shawn said...

i made some of your delicious red balls, and boy let me tell you my family went nuts over them.

December 24, 2010 11:58 PM
Jackie said...

These are also great made with crushed Oreo Cookies. I dip half in white bark then toped with thin wisp of dark bark. The other half in reverse.

December 26, 2010 03:08 PM
Charmaris said...

I tried them… they taste awesome… but mine don’t have a cake texture!! :( they look as if i had taken the batter and froze it into little balls. .. disgusting.

December 27, 2010 12:56 PM
Valentina said...

I am making some today for a dinner tomorrow night, but instead of Red Velvet cake mix, I substituted Chocolate Fudge cake mix. Hopefully, the cream cheese frosting will go with this and turn out just as good.

Thanks for sharing!

December 27, 2010 02:38 PM
GEo said...

Thee are amazing. I even simplified the process. I used can frosting and magic shell chocolate. It was so much easier and just as good.

December 28, 2010 10:28 AM
Amanda said...

omg, my friend brought these in the last day of school before winter break, they were amazing lol m making them for new years eve :P

December 28, 2010 07:22 PM
Karen said...

I love your blog and the pictures are outstanding! My friend suggested these, and the Oreo variety, the other day. I decided to make them for work, and the cake is currently cooling on the counter…my only concern is not a logistical one, but rather one of health. I’m a little leery of the Red 40 food dye. Call me a nervous nellie, but it seems really unnatural, and I’m considering abandoning this project in favor of the Oreo ones. Has anyone here had any negative effects from eating the red velvet cake mix? Sorry to be a downer…on the bright side, can’t wait to make the little Oreo truffle footballs for Superbowl next year!

December 28, 2010 08:18 PM
Katy said...

I made these for my boyfriend’s birthday and now both him and his whole family are madly in love with me (it was a little bit of an awkward situation earlier, haha).
Thanks so much, they’re so good.

December 29, 2010 05:03 PM
Christina Hanvey said...

I have made cake pops and cake balls. Both times I had a hard time getting the candy coating and/or bard smooth. I saw your clip on the Today Show and your candy coating was a lot thinner than mine. What am I doing wrong?

December 29, 2010 08:34 PM
Tinesha said...

To change it up a little, you could try adding any Coffee-mate flavor, instead of all the frosting. For a seasonal flavor you could use Gingerbread Latte flavor!
Brew Crew member.

December 30, 2010 12:58 PM
Trisha said...

wonderful! I have made these for many years the ones im making today are lemon cake mix and lemon frosting then roll in white choc then i dye some white choc orange then add orange extract then drizzle lightly over cooled balls for a nice spring cake ball also u can add ice cream instead of frosting freeze up then form fast into balls then freeze again then dip and freeze again but you have to move very fast and store (yes ppl have asked) in freezer.

December 31, 2010 01:45 PM
Trisha said...

Christina add a little shortening to it

December 31, 2010 02:11 PM
stephanie said...

What kind of chocolate do you use? to cover up the red velvet balls?

December 31, 2010 06:43 PM
i said...

Okay I love your cupcake book! This is AMAZING, how did you come up with this idea? Are you planning to make another book?

December 31, 2010 09:17 PM
Anne said...

Looks like I’m a little late in the game on this one (3 years after your post!), but I’m so glad the post is still up! Thanks for the recipe and the tips!! A friend of mine makes a variety of cake balls each year, and when I saw your pictures of red velvet cake balls I had to try them for New Year’s Eve! I got 80 cake balls, and made 30 dark chocolate, 30 milk chocolate, and 20 white. They turned out great!!

January 1, 2011 03:30 PM
Anne (from comment 1018) said...

Here are some pictures of the endeavor:

Thanks again! :)

January 1, 2011 04:02 PM
Raquel said...

I think this idea is ingenius! One day I was talking to a roommate and she was making cake for a friend’s birthday. When I inquired about the cake, she said she was making cake balls. I asked her where she got the idea from and we both said Bakerella! at the same time!

January 1, 2011 04:42 PM
Ann said...

Trying these today. Wondering if the cake balls can be made ahead of time – and then stored frozen for coating later. What do you think?


January 2, 2011 03:59 PM
HelloKitty said...

I made the Red Velvet Cake Balls using the Swans Cake Flour recipe for Red Velvet Cake….they were a hitttt!!!! People were literally arguing over them at my NYE party!!

January 2, 2011 05:07 PM
Andrea said...

Can you store these for a week? Would they taste just as good? How do you suggest storing them?

January 3, 2011 09:43 AM
rhonda said...

I recentlly had these and I am HOOKED! I will be adventuring
Into baking some for a upcoming house party!

January 3, 2011 07:17 PM
CHee said...

im making these right now!!! they’re looking great so far! i cant wait to taste them!

January 3, 2011 09:04 PM
vassiliki said...

i just found this site and your recipe 4 the red velvet cake balls seems to be pretty amazing as all the friends above say.i would like to try making it but i live in Greece and we dont have that mix you are using for the i have to make the cake and the frosting from the scratch.i was wondering if you could help me find the “real ” recipe.

January 4, 2011 07:49 AM
Doe said...

I made some cake balls but they started cracking and leaking red from the cake mix… did anyone else have this problem?

also, how did people get the cake ball off the spoon without leaving fingerprints?!!

January 4, 2011 01:05 PM
Karen said...

okay, I’m the one who was all worried about the red food coloring, yadda yadda…well, I made both the red velvet and oreo varieties for work (and my boyfriend) and they LOVED them…I’m definitely making the oreo footballs for superbowl sunday…I couldn’t find the candy melts so used Ghirardelli 60% cacao bittersweet chips…a little thick for dipping, but really yummy…tried their white chips, and they were like using cement, ugh…don’t really care for the tast of ‘white chocolate’ anyway, so the red velvets AND the oreos were covered in the bittersweet chips…yum.

January 5, 2011 09:58 PM
Karen said...

one other note, for the Oreo truffles, I used the reduced fat Oreos and 1/3 less fat cream cheese…no one would be the wiser, and you can eat one or two more without feeling guilty :)

January 5, 2011 10:00 PM
mercedes Medina said...

I had cake balls last May and thought they were the greatist thing I ever tasted so for xmas my friend & I bake sweets for are Teacher’s & I want too do something different other then cookies & cakes so I made them & and of course they where a hit. So now I can hardly wait to make them again for the Teacher Maybe for Valentine’s Day.

January 6, 2011 11:43 PM
airforcewife said...

Just tried making these for the first time. They were a bit messy lol to roll at least in my case so i used some pam on my hands to help. Im waiting on them to cool so i can do the chocolate. Im looking for ideas for my future sister in law’s bridal shower im giving her and she LOVES red velvet cake so im hoping i can master these lol by then :D thanks

January 7, 2011 07:04 PM
Marcie said...

These are absolutely delicious!!! But there has got to be an easier way to make them so perfectly round. How do you make them look so perfect. Mine looked nowhere near as cute as yours.

January 8, 2011 01:26 AM
anonymous said...

these look great :) but if i only wanted to use half the box to make the cake balls ( so that i can have some cupcakes, too), does anybody know how much frosting i would need to mix the cake crumble with?

January 8, 2011 03:27 AM
Campbell said...

Does anyone have any ideas for cake pops for an animal themed birthday party.

January 8, 2011 09:31 PM
Amber Cue said...

We are attempting to make egg free cake balls. We are experiencing a problem with them being much too mushy. We used EnerG Egg Replacer. Any suggestions for the egg substitute or what we could do differently to improve the texture?

January 8, 2011 09:50 PM
Cake Balls by Nikki said...

I just want to say you are my idol. It’s because of you that I started a business making cake balls in Atlanta. I have a few friends here in Atlanta who have had the opportunity to meet you and I hope I have the honor of meeting you one day. I am loving the book. Thank you again for your generosity .

January 10, 2011 01:52 AM
priyanka said...

hi your website is simply super.. has inspired be to do so much.. :) :) my son’s birthday, valentine day etc coming up :)

Can you pl tell me what substitute i can use for cream cheese frosting as we don’t get them in ready made here in UK. If you have any recipe for it i will ever so grateful to you..
also how many days can these pops last.
thanks a ton

January 10, 2011 11:41 AM
Heather B. said...

Hi!!! I am about to make these awesome little balls of goodness…..but I was wondering
If I should use this white chocolate baking squares …. It says it is for dipping?!!! Is that the same thing as the bark?? Should I use something else?? Thanks so much!!

January 10, 2011 03:47 PM
sherrie a boivin said...

OMG cant even wait to make these i have twins that will be 7 on Jan 15th and they both want the own treat day so im going to one class on Fri and the other on Mon.My boys love red velvet cake i make it for Christmas and there Bdays only.Thanks so much for such a different idea then the plan old cupcakes. Sherrie

January 11, 2011 09:32 AM
Anonymous said...

I made these from scratch with the red velvet recipe from Smitten Kitchen. They were absolutely PERFECT! I did half dark chocolate and half white chocolate, and everyone loved them! Most definitely going to be doing this again. And again…and well, again!

Thanks for the inspiration!

January 13, 2011 07:09 PM
Becca Ray said...

Thank you for the great instructions! These are delicious! I blogged about my cake balls and left a link back to your site for instructions.

January 13, 2011 11:17 PM
Sandy said...

I love making these, but am I missing something on dipping them in the chocolate? It’s REALLY time consuming, and hit or miss with whether they come out looking smooth or lumpy. I freeze the balls, take them out a few at a time, and frequently have to reheat the chocolate to keep it smooth… any secret tips on that process?

January 14, 2011 12:57 PM
thea said...

I just made my first cake balls and I have to admit they look pre-tty good if I do so so myself! At least for an 11 year old!

January 14, 2011 03:00 PM
Cake Balls by Nikki said...

Thank you for helping to perfect my cake ball making skills. Because of your wonderful blog I started making cake balls in Atlanta as a business called Cake balls by Nikki and I am attempting the whole blog thing. I say attempt because i am not really a Journal type of person but I am trying :) Wish me luck !

January 15, 2011 12:49 AM
Monica said...


I discovered your cake balls and pops about 6 months ago. I have made them 4 times since. They are amazing! Though I am not talented enough to do some of the fancy decorating- the kids from cheer, football, school, and adults too all love them! Thanks for giving me a signature dessert! I can no longer attend an event without bringing them! :)

January 16, 2011 09:56 PM
teresab said...

does it have to be a cream cheese frosting. I think a simple homemade buttercream would be great.

January 18, 2011 03:35 PM
kim said...

My daughter blessed me with the best christmas gift ever, your new Cake Pops book. I love to bake, but not big into decorating. With your cake pops the skys the limit. I’ve baked them for the kids birthday parties, and they are a huge hit. Making them now for my co-workers. Perhaps one day I can retire from the airlines business for over 21 years, and dive into custom cake pops! My grandmother baked cakes for a living right in her own kitchen, I always marvled at how she loved baking for others. She never had to even advertise for business. I love your success story, so refreshing to see an ordinary person accomplish extrondinary things! Love your new book and your blog! thanks

January 18, 2011 05:26 PM
Anonymous said...

i loveee this i am going to bake this!!!!!!!!!!!!!!! NOW!!!

January 20, 2011 04:42 PM
Kristen said...

I live in NYC and all the grocery stores around me don’t carry chocolate bark. Is there any suitable substitution?

January 21, 2011 12:02 PM
anonymous said...

If I don’t add the cream cheese, will it make a difference? Is there a replacement that I can use instead of cream cheese. I find it too sweet but I love the cake balls.

January 22, 2011 03:05 PM
macy said...

i love them so much and guss what i make them every hoieiday thats why i love them so much

January 23, 2011 03:28 PM
Carol said...

Bakerella” Has anyone tried this with Carrot cake mix?? I would like to know if not –I may try this. Love the Red Velvet Cake Balls. Thanks very much.

January 23, 2011 07:47 PM
Libbie said...

Totally making these for Valentine’s Day!
Thanks for sharing! Love your blog

January 24, 2011 11:55 AM
VetMed Baker said...

My family knows I’m a baking disaster – I once tried to make them cookies from scratch, and they accidentally turned into scones. This weekend, I once again turned on the oven and braved this recipe out for my family. I used Funfetti cake mix and after covering the balls in white chocolate I rolled them in rainbow sprinkles. My fam went NUTS! My boyfriend ate about 30 of the 40 balls himself. Now they all think I’m some kind of culinary genius. Thanks for helping me redeem myself, Bakerella!

January 24, 2011 03:50 PM
Kat said...

I can’t seem to find chocolate bark anywhere, so could I use chocolate chips instead? Will it also harden? Thanks! :)

January 25, 2011 10:12 AM
Aimee said...

I have a question… I am from New Zealand where we don’t have ‘cake mixes’ and that sort of thing as readily as in the US. Is there a particular red velvet cake recipe you can recommend from scratch, as well as the cream-cheese frosting recipe? I would love to try these for my friend’s birthday on Sunday.

January 27, 2011 04:50 AM
Leah said...

These red velvet cake balls are genius! I am going to make these this weekend as a birthday treat for myself We have very different ingredients (ie, no cans of frosting) here in NZ but I’m sure they’ll still work out beautifully. Yummo and thank you!

January 27, 2011 09:36 PM
Jime Pardo said...

Hi, I love your page and would like to ask you something… I live in Mexico and not always find the frostings, can I use my own homemade frosting and cake instead of the premade and the box??? Thank you!!!

January 28, 2011 12:18 AM
Teddi said...

Just tried the Oreo balls. Took them to our local Sernior Center, and they were gone within minutes! Everyone loved them. Today I tried coating strawberry cake hearts with chocolate bark for a family birthday. They turned out nice. I am now anxious to try your cake balls….especially the ones made with red velvet cake mix. Thank you for all your hints and willingness to answer personal questions concerning your creations. I am so thankful I found your site.

January 30, 2011 03:11 AM
Fariah said...

Finally made cakeballs after all this time! I used the Duncan Hines Extra Moist Devil’s Food mix and a can of cream cheese frosting. I’ll need likely reduce the amount of cream cheese used as the mixture can get too wet. They did form alright, wasn’t too much trouble. I crumbled the cake with a hefty fork in the baking dish after letting it cool for 2 hours and mixed in the frosting. I formed them using one hand (messy for sure!) but keeps the other clean and free for anything I may need to get.

Instead of coating/melts/bark, I used Belgium milk chocolate from the bulk store as I wanted to avoid hydrogenated/’non-hydrogenated’/'modified’ oils despite this being a (tasty!) sugar bomb. This was a test run and they turned out just fine.

I would like to try something from your Cake Pop my nieces’ upcoming birthday, I think they’ll like them! :)

January 30, 2011 05:36 PM
Alison said...

Thank you SO much for this fun idea!! I used your instructions to make heart-shaped cake balls!! Here is the link:

Thanks a million!

January 30, 2011 10:21 PM
marcy said...

I made these balls and put them on sticks, dipped them in white chocolate and decorated them for valentine’s day. Question: the inside is very moist almost wet. Are they suppose to be like this or dry inside?

January 31, 2011 08:09 PM
Christina Johnson said...

My friend and I just made these over this past weekend and we could not have been more pleased with the end result! We both had a ton of fun and they were super easy to make. Thank you for posting this love them :)

February 2, 2011 02:04 PM
Holly said...

Hi, these look adorable and just what I was looking for to make for my class for Valentine’s Day!

Would you mind if I re-post on my site, crediting you, of course?

I am going to drizzle a little white chocolate over them afte rthe chocolate dries and add sprinkles, kids love anything on a stick with sprinkles! Thanks so much!!

February 2, 2011 06:42 PM
Holly said...

hi, I am going to make these for my class for valnetines day, they will love them! I plant to sprinkle on some mini candy hearts, but anything on a stick w/ candy is gold!

Do you mind if I share your reciupe on my blog, crediting you, of course?
Thanks for such a sweet idea! Can’t wait to make them.

February 2, 2011 06:57 PM
T.t. said...

After you roll them in the chocolate and set them on the wax paper to cool. Did you after put it in the fridge or leave it out? And for how long? Thanks

February 4, 2011 08:23 PM
Marley said...

Can I use the wiltons candy melts (the chocolate ones) to do this? Will it have the same effect?

February 6, 2011 02:24 PM
Princess Peach said...

So I made these cake balls with chocolate cake mix and chocolate buttercream. Coated in wilton white and blue melts, with chocolate decorations. Left overnight in the fridge, the insides taste just like soft moist brownies!

You are an inspiration, I will be making these for years!

February 6, 2011 06:34 PM
RebeccahAnne said...

These look delicious! I want to make them so badly, except I have to admit I don’t care for cream cheese. Do you know of any alternative that would work with your yummy sounding recipe? I’m in love with red velvet cake, but everbody makes it with cream cheese frosting. Thanks for your help :)

February 7, 2011 01:53 AM
Amanda said...

I’ve been holding on to this recipe for such a long time now and I’ve been dyingggggg to make them! I just found the perfect excuse! Valentines Day, I’m going to make them for my boyfriend =) Thanks!!

February 7, 2011 11:15 PM
Toni A said...

Just curious what you charge for 48 Cake Pops. My friend has asked me to make some for a party and I haven’t a clue what to charge for them?

February 9, 2011 10:21 AM
Ally said...

Hi bakerella!
Okay, so this might be a dumb question to ask, but can you melt ordinary chocolate chips and still get the same outcome if I had used melted chocolate bark? Or do you know an easy place that sells it? I haven’t ever used chocolate bark so Im not sure what it is or where to get it.

February 9, 2011 09:15 PM
BellaCakes said...

Thank you for sharing your creative and lovely creations! I especially love your Hello Kitty cake pops and is planning to make it as party favors for my daughter’s 2nd birthday party. But first, I’m going to try it out by making your Red Velvet Cake Balls. I was wondering, is it possible to dip the cake ball into melted chocolate chips or chocolate bars instead of candy melts? If so, do you have any tips to how to make it work? Also, how long can I store the mixture?
I’m super excited and can’t wait to make these!


February 10, 2011 12:59 PM
Andreia said...

Hy BellaCakes. I’m from portugal and find you lovely blogue. Congratulations. I loved this receipe but we havenĀ“t here red velvet cakes, but i will make one and put food coloring, i think it results :-D But when you say cheese frosting i don’t know what it is, can i use mascarpone? The same cheese that it used for tiramisu? Thhank’s bye ;-)

February 10, 2011 05:46 PM
Renee said...

I am so excited to make Valentine-themed ones for my little kiddos tonight! You are so creative :)

February 10, 2011 06:07 PM
Anonymous said...

after you roll the cake balls where do you leave it to dry? and if i use cream cheese frosting how do i make it dry faster?

February 11, 2011 07:27 PM
Lilah said...

Hi. I am new to your website and I am just LOVING the cake pops. I am having a hard time just finding your regular cake pop recipes. Can you help?? I want to make some this weekend for my daughters daycare. Which pops wold you suggest. Also, what stores can I find the pop sticks? It’s too late for me to order on line. Thanks so much!

February 11, 2011 09:13 PM
Keyesa Green said...

I made these for a swim meet, and they were gone within the hour! Everyone loved them! thanks for the recipe!

February 11, 2011 10:44 PM
Donna said...

Do you have to use cream cheese frosting?

February 12, 2011 12:48 PM
JT Trimble said...


February 12, 2011 09:40 PM
Anonymous said...

can you buy the cream cheese and chocolate bark at stater bros?

February 12, 2011 10:48 PM
Perri Mann said...

I love these! Would like to try coconut ones next using dark chocolate bark. It would be like little Mounds cakes. :)

February 13, 2011 02:13 PM
Kristen said...

If your impatient like my fiance and myself and don’t let the cake cool completely cover your hands with powdered sugar to roll them you have to continuously coat them but it helps alot

February 13, 2011 03:51 PM
bret said...

good idea

February 13, 2011 05:03 PM
Dawnjoy said...

I love your site!!! It is absolutely fabulous.

Can I make homemade cream cheese frosting with boxed red velvet cake balls? I made the oreo ones last night into lavender hearts. My nieces and nephew loved them!

February 14, 2011 07:58 AM
BakingFunInPa said...

I am so glad I found this site before Valentines Day ,,,, we made 4 different flavors of cake balls,,, red velvet , chocolate, Strawberry and cookies n’cream .. all covered in milk choc except for the oreo which we covered in white choc. … all are decorated differently … we made a ton … we gave some to our family and friends .. was a big hit ,,, THANKS !

February 14, 2011 08:27 PM
Marie said...

Hi Bakerella! I’m a BIG fan!

So I tried these (or your oreo truffles!) to make little gifts for Valentine’s Day. Unfortunately, I must have done something wrong. I made the red velvet cake, let it cool and added the frosting. I had to use 1 and 1/4 cans since i could only find 12 ounce cans of frosting. But when I went to roll them by hand, the batter was so sticky, it wouldn’t roll. I decided to use a cookie scoop instead and froze them but when i went to cover them in white chocolate, they, again, got sticky and soft and I couldn’t cover them using your method. I ended up just spooning some white chocolate on them and dusting them in sugar so they wouldn’t be as gooey when handled. Any thoughts or suggestions? They were still delicious but a bit messier than expected and sadly, didn’t look like yours in the end.

Thanks! (oh and the oreo truffles were PERFECT! I’ll be blogging about both very soon!

<3 Marie

PS- please come visit Boston! =)

February 14, 2011 09:11 PM
Danielle said...

I LOVE your site! I am new to the cake ball/pop world and have had so much success with the few times I have made them. I love the endless possibilites. I also made your chocolate chip cookie brownies with the chocolate ganache and had my husband and his friends bowing at my feet to make them again! haha! You are so inspiring and I find myself on your site all the time, searching every entry at the next exciting masterpiece you will create! Thank you for adding fuel to my baking fire! :) You rock!!!

February 15, 2011 10:01 PM
Jacqueline said...

You mostly use candy melts for your cake balls/pops, is it possible to just use melted chocolate? And if you do, how do you get it very smooth? It would be very hard to find candy melts here in Indonesia. Thanks!


February 19, 2011 12:10 AM
Lam Vien said...

wow… they use your picture …

February 19, 2011 01:11 AM
Rose said...

Hi Bakerella! I’m going to try and make these red velvet cake balls today. Surprisingly, the only brand that even had a red velvet cake mix in my local Walmart and target was Duncan Hines, which was okay for me! I’ve been reading all these comments for about a half hour now, gathering all the information and help advice I might need during the process of making the little bad boys. I’ll let you know how it turns out!

P.S. I think I’m the only one who is 15 on here… oh well! It’s just that I LOVE to bake, I even have my own recipes like an Orange Chiffon Cake! YUM! And I also tried your Oreo Truffles in Vanilla flavored Almond Bark with a Semi-sweet chocolate drizzle on top with edible gold luster dust/flakes and they were a huge hit. Thanks!

February 19, 2011 01:52 PM
Rose said...

Jacqueline – I think melted chocolate would be fine. I never have time to go to my local Michael’s or Hobby Lobby to pick them up, but I guarantee regular melted chocolate would be fine, Like chocolate chips or bark.

February 19, 2011 01:55 PM
Kayleigh said...

whenever I make cake pops, they crack and oil comes out even though I don’t add any oil to the chocolate. Does anyone know how I can fix this ?

February 19, 2011 10:56 PM
Carrie said...

I loved making these with Red Velvet Cake mix….now I am trying them with Carrot Cake (my husband’s favorite), Cream Cheese Frosting, and White Chocolate. Then…then I will make cake balls out of my favorite home made chocolate cake recipe…Thank you for the inspiration!

February 21, 2011 03:11 PM
Rachel said...

I have made these a few times and they’re unbelievable. One time I messed them up and didn’t refrigerate the balls long enough before coating them. They were still amazing (but don’t do it on purpose). Everyone who’s tasted them has gone nuts over them.

February 21, 2011 04:30 PM
Elle said...

Any suggestions in regards to the oil problem? Were they too cold when they were being coated?

February 21, 2011 06:39 PM
Jill said...

I’m planning on making these for a friend and I can’t wait to try them out! I was wondering if you always have to use cream cheese frosting? Would they turn out differently if i use regular vanilla frosting? Thanks so much for sharing your adorable ideas!

February 22, 2011 05:18 PM
Rose said...

Jill – I don’t think it matters whether you used cream cheese frosting or not. It’s just to your preference. If you prefer regular vanilla frosting – go for it! It will just make a different tasty combination. And also, the frosting is just there to basically form the crumbs into a dough-y mixture and to add an extra bit of sweetness.

February 23, 2011 05:42 PM
acutepencil said...

I made some the other weekend, but I made them a little bit bigger; about the size of a ping pong ball, and hid some yummy raspberries in the center. They were delicious! Everyone who tried them loved the taste!

February 23, 2011 11:01 PM
reena said...

anyone know how to make the decorative drizzle lines on the outside of the chocolate (as pictured)?

February 24, 2011 11:19 AM
Comment Pages

Random Sweetness
Newsletter 2
Left Custom Ad
Google Left
Bakerella T-Shirts
Show off your inner Bakerella with a super-cute T!
FM Media Survey