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

1101
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
1102
reena said...

Is chocolate bark the same as baking chocolate? I went to the grocery store yesterday and they didn’t have chocolate bark and said it’s a seasonal item.

February 25, 2011 10:37 AM
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Claudia said...

OMG one of the nurses made some for fundraiser. We are a nonprofit organization and they were a hit. I took some home and they were a big hit. now my little brother wants me to make some for his bday. Thanks

February 25, 2011 11:37 PM
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Maria Fotellis said...

I am in australia can you tell me what we can use for the 1 can cream cheese frosting (16 oz.) i dont think we have this here?

February 27, 2011 06:48 AM
1105
Brenda said...

These are great ideas!!

My niece has a diary allergy. Could you recommend something that I could use instead of the cream cheese frosting? Can I use any other frosting?
Wouldn’t the frosting make the cake pop very sweet?

February 27, 2011 04:14 PM
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Jessica said...

hi..

i made these with homemade cream cheese frosting.. and each are individually wrapped.. my question is, how do i store these? can they be left outside at room temp.. and if so, for how long? or should they be refigerated? but condensation might set in and mess up the wrapping…. what should i do? help! thank you!!

March 4, 2011 07:07 PM
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Bonnie said...

…..I am just about drooling right now!! They look sooooo good! I will definitely have to try these this next week!

March 4, 2011 11:33 PM
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Michelle said...

Love Love Love….
Im thinking of doing the green version for St. Paddys. Would I just use a regular white cake mix and add green food colouring? I just want to do a quick cake and not get into a from scratch cake.
Thanks and keep up the yummy work – you are very inspiring!
Cheers!!

March 6, 2011 07:34 PM
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Nancy Balding said...

Love, Love Love this idea, I’m a candy maker this will be a nice change. Thank You!

March 7, 2011 03:49 PM
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Rose said...

Reena,

The chocolate drizzles are very easy! What I do is dip the tongs of the fork in the melted chocolate that I’m using, move your wrist back and forth and let the chocolate fall onto the balls. But do it kind of quick, or you’ll end up with big drops of chocolate.

Another way is to put the chocolate into a piping bag (or ziplock bag) and and drizzle the lines on.

March 7, 2011 08:44 PM
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Katie said...

My home economics teacher introduced these to us in our monthly home ec. club. She mentioned the website, and i love it. there are so many cute ideas! thank you SO much for all the fun creative recipes and projects! God bless! =)

March 7, 2011 09:02 PM
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Nagamoot said...

You truly a genius! I understand why you wouldn’t want to sell your products. I live in my kitchen and your creative concoctions have inspired me to experiment more. I made the cake balls for NY’s eve and although it was a bit long and tedious, i loved every minute of it! I am a true baking addict and can understand when you love something so much, you just want to do it for your own satisfaction. Do you have any other ideas for cakes other than the cake pops? Im always looking for new and quick ways to use store bought items and putting my own creative touch on it! You are doing a great job and keep inspiring people like me!

March 9, 2011 08:31 AM
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A. Cole said...

yum love them…were these ur first tries?

March 9, 2011 10:29 PM
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Lissa said...

If I make these and use a bag of candy melts, how much will I need?

March 12, 2011 05:57 PM
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anna said...

can these be made with fudge brownie mix

March 13, 2011 12:14 PM
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Eileen Morris said...

I can’t wait to make a trial run of your pink lollypop cake balls for my daughters, “It’s a girl!” baby shower. I’m a little nervous reading some of the issues people have had with dipping, and I’d like to make them pink. What would you recommend I use for the pink candy shell?

March 13, 2011 01:41 PM
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Emma said...

I just discovered your wonderful website and I have to say you are amazing!!! I recently tried your cake ball with chocolate cake and they turned out great!! I cant wait to try your other receipes!

March 15, 2011 09:22 PM
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Melissa Duffy said...

What about cake balls for Easter?
Couldn’t they be made/decorated to look like Easter eggs?
Then, placed in an Easter basket with edible Easter grass.
What do you think?

March 16, 2011 03:56 PM
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Lissa said...

I made them! They came out amazing! I can’t wait to try Cake Pops next!

March 16, 2011 06:18 PM
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Tina said...

I love these!!! After you make a large batch, how long can these stay out without going bad? Would you recommend refrigerating them? I need them to last at least a week before we can eat them. Any advice

March 17, 2011 03:22 PM
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Danelle said...

I had such high hopes for this recipe. Its my best friends birthday tomorrow and so i thought this would be a more unique gift than regular cupcakes. I made the cake this morning and let it cool for 3 hours, it came out perfect. i didnt have any frosting so i made my own from cream cheese, powdered sugar, and butter(someone below had mentioned that). I mixed it with the crumbled up cake and it came out good. Problems started when i immediately tried to form them into balls- the mixture was so hard to work with, wouldnt form at all. So i put the bowl in the freezer for an hour- so much better afterwords. I couldnt find any of the specific kind of chocolate that you said to use on such short notice so i looked it up and several sites said that you can use regular chocolate chips instead. I bought one regular and one white for variety. (Plus i thought it would looks cute to stream a little white chocolate onto the regular chocolate balls for decoration.)
After i rolled the mixture into balls i placed them in the freezer for a couple hours. I melted the chocolate in a double broiler, I rolled the first ball and realized that it wasnt going to be good. The chocolate was WAY too thick and since it was warm it was melting pieces of the cake into the chocolate. I spooned out the balls from the chocolate and placed them on wax paper. They are not smooth and elegant looking at all. They still taste good but the presentation is horrible. I even tried to melt the white chocolate to decorate the regular chocolate balls, but once again it was too thick and wouldnt “drizzle”. :(
i dont know what i did wrong.

March 18, 2011 12:12 AM
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Nana said...

I am making a full cake for my grandson’s birthday. theme: how to train your Dragon. have you ever make cakepops bigger than a pop? I am thinking of shaping it into the body of the dragon and freezing, then frosting and adding the details. wha-la! three dimensional dragon cake!
any tips?

March 18, 2011 12:52 AM
1123
Rose said...

Danelle,

Did you make sure to thin out your chocolate? In order to get chocolate into the dipping and drizzling consistency, you have to thin it out by using vegetable shortening. I personally use a little bit of vegetable oil when using chocolate CHIPS and mix until it drizzles off of my spoon or fork. I also sometimes add a little bit of food grade paraffin in place of the oil/shortening to thin it out and make the chocolate have a glossy appearance. Remember to read the melting instructions on the packaging of your chocolate.(: Hope this helps!

March 18, 2011 08:27 PM
1124
Latifa said...

i love this recipie. can you put a recipe on this website 4 mothers day plz.

March 19, 2011 10:57 AM
1125
Danelle said...

Thank you Rose. It didnt say in the recipe to “thin” the chocolate and sine i dont ever bake i never knew to do this before hand. After i went back to the store to get more chocolate to finish, I had looked up on the internet how to thin it out with the stuff i had around the house. Butter worked perfectly for me with the regular chocolate but when i went to do the same to the white chocolate chips, it turned into a toothpaste-like texture and i had to throw it all away :( bummer

March 19, 2011 04:34 PM
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Amber said...

I like your cake balls! And I tried making it, but my layer of chocolate isn’t like yours so smooth. Any tips to improve it? :D

March 20, 2011 02:10 AM
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Chrissy said...

OH MY GOSH! I was seriously looking for the recipie. I tried it on Valentine’s day and I fell COMPLETELY in love with them! Haha thank you for sharing this clever recipie. I must try this one day :)

March 21, 2011 12:35 AM
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Karisma said...

I was wondering, how can I get the melted chocolate to not be so thick? When I tried melting down my chocolate the mix was still thick that it was hard to roll the cake balls in. Is there a way that I can make the chocolate not as thick?

March 21, 2011 06:50 AM
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Rose said...

Danelle – I’m sorry that thinning the white chocolate with butter didn’t work for you. I have never actually heard about anyone thinning out chocolate with butter until now! I’m definitely going to research more into this. But you should really try thinning the chocolates out with shortening or oil. It always works for me!

Karisma – In order to make your chocolate not thick, you have to thin it out to a dipping consistency. There should be melting instructions on the package of your chocolate and there should also be included instructions to thin it out if it is too thick.

However, if there is not any, you just basically thin out your melted chocolate by adding vegetable shortening or vegetable oil. Make sure to add a little bit at a time and gradually add more if needed! And you will know when your chocolate is thinned out enough when the melted chocolate drizzles thin and quickly off of your utensil (fork, spoon).

Hope this helps!(:

March 22, 2011 02:44 AM
1130
Payal said...

I’ve made these a few times but I always get a pool of chocolate at the bottom even when I try to tap off the excess. Any suggestions?

March 22, 2011 04:10 AM
1131
Jean said...

Is there a replacement for chocolate bark or candy melts. I can’t seem to
Find them in Asia .

March 22, 2011 04:37 AM
1132
claren said...

hello!

i love your site so much!

can i ask, i can’t get any cream cheese frosting in my place, is there any substitute?

thnks so much!

March 22, 2011 08:41 AM
1133
diane said...

i have a question about dipping cake balls. i made these one time and the frosting seemed too thick. what’s the secret to getting the cake balls smoothly covered in frosting??

March 22, 2011 07:01 PM
1134
Rose said...

Payal – When I tap off all the excess, I still get a little pool of chocolate at the bottom too. If it really bothers you, refrigerate the chocolate until it is harden and just cut around it! And if you meant pool of chocolate by referring to the thickness of the bottom, then I’m not sure what I would suggest.

Jean – When I made these, I only had chocolate chips on hand and they worked perfectly fine! You can also use baker’s chocolate probably.

Claren – You can always make your own cream cheese frosting. But if you don’t want to waste time and ingredients, you can definitely use other flavors! Different flavors of frosting won’t affect anything but really, the taste. Consistency, however, is not affected because no matter what flavor the frosting is, it’s still frosting! The frosting is just there to add a little “umph” of flavor to the cake balls and to bind the crumbs together. The flavor of the frosting and cake mix is to your preference, anyway. I sometimes use vanilla frosting, but I don’t really taste a big difference.

Diane – I believe the recipe called for dipping the cake balls in melted chocolate, not frosting! :) However, if you did have a brain fart and meant to say melted chocolate, you can always thin the melted chocolate out with vegetable shortening or vegetable oil. First, melt your chocolate. In order to determine whether it’s thin enough, see if the melted chocolate drizzles thin and quickly off of your spoon or fork or whatever tool you are using. If not, thin it out by gradually adding shortening or oil until it does.

Hope this helps!

March 22, 2011 08:42 PM
1135
haley lushington said...

wow!! this is an awesome recipe! my sister is going to prom and then to the beach with her group and i am sending these with them!!!! they thank you very much for the delicious idea!!! :)

March 22, 2011 09:57 PM
1136
Chris said...

I have a question can you make these without the cream cheese frosting? I’m looking to make them not as unhealthy! Any idea’s on what to substitute it out with?

March 23, 2011 12:33 AM
1137
linz said...

can i make the cake balls and freeze a few days before i dip them?

March 24, 2011 04:12 PM
1138
Rose said...

Linz – You can always refrigerate the balls or freeze them until you dip them. So..yes!(: To save space, you can even freeze or refrgerate the dough until you’re ready to roll them out into balls and dip ‘em.

March 24, 2011 06:10 PM
1139
Mrs4444 said...

Oh, dear. What have I gotten myself into?! My daughter is a HUGE fan of Cupcake Wars, so for her 16th birthday, I’m going to have a bunch of girls at my house to do a cupcake “thing.” Trouble is, I have no clue what I’m doing! This recipe will help, and I’m buying your book for Kendall as a birthday gift. Any other suggestions for resources are appreciated! :)

March 25, 2011 10:24 AM
1140
Olga said...

I just made some cake balls using the ideas in your book. Awesome! It was a little challenging dipping the balls into the chocolate coating. The flavor possibilities are…endless. Thanks for your great ideas.

March 25, 2011 07:39 PM
1141
samantha said...

can you use candy melts?? or does thr bark work better? also another question at what point would i put the stick in i want to make them into pops? starbryte83@gmail.com
thanks

March 27, 2011 01:38 AM
1142
sally said...

thank you bakerella! i rlly love red velvet, soo ii was thrilled when i found this recipe!! cake balls+red velvet+chocolate=sooo happy!!!
thxx again :)

March 27, 2011 05:35 PM
1143
Ray said...

Hi Bakerella,
Love your website and I am planning to make cake pops for my friend’s party I don’t know how to make cream cheese frosting and it is difficult to find ready made also could you please tell me how to make it from scratch.
thanks.

March 27, 2011 08:47 PM
1144
Callie said...

I just made these today, and they’re amazing. I did some with white chocolate and some with milk chocolate. I only used one box of Duncan Hines cake mix and it ended up making 75 of them hand rolled. Thanks so much for the recipe!

Here’s a picture of the chocolate ones:
http://www.facebook.com/album.php?id=209701815&aid=2064890#!/photo.php?fbid=546029612218&set=a.546029407628.2064890.209701815&theater

March 27, 2011 11:37 PM
1145
maryluz said...

Hi, just like some other people had commented before, in Dubai we cant get candy melts, I have searched everywhere, I tried to order online and it wasnt possible either. I bought your book and was so excited to get started and now Im so frustrated that I cant find candy melts! Is there anything else that you could suggest as a replacement for candy melts??

Plsss help!!!

March 28, 2011 01:31 AM
1146
LadyBills02 said...

Well I actually had so much fun making these I used them for my Marketing class project and my Small Business class project (same semester, why not!). So I have made MANY batches and the one thing I cannot do is get the chocolate part and smooth and pretty as yours. I even bought the chocolate melting pot (Crockpot for chocolate) and it has not helped. I thin my chocolate with Crisco and everything. Oh well, I keep trying anyway.

I have tried the freezing and the only thing I can say is the issues with ‘insides showing’ is because of the condensation as the ball comes to room temperature.

I have also tried pouring the chocolate over the top with the goal of dipping the bottom separately, but it cools too thick and quick or ends up lumpy.

I found oil based food coloring at Joann’s but have yet to use them. I also found some colored candy melts at my local baker’s supply shop and they were cheaper than Michael’s and Joann’s. I will try those next as my fiancée wants me to make cake balls for our wedding instead of having a cake…I’ll probably not want to do that much work before our wedding so he may not win on that…lol!

One of my next goals is to ‘wrap’ the cake around fresh fruit, I’ll let you know how that goes : ) Time to have a carrot cake ball, thanks again for your fabulous blog!!

March 28, 2011 03:20 AM
1147
T said...

How much does this cost to make on your own? My fiance and mother in-law saw these when looking for a cake for the wedding and decided to go with 180 of these from a local bakery paying about $460 for all of them. To me this just seems crazy for something that seems to simple to do on your own. I understand paying for a large cake as that is much more difficult to do on your own, but I imagine you could easily make 180 for no more than $100?

March 29, 2011 04:11 PM
1148
Yael said...

I have a challenging question. I want to make those but need it to be non dairy. I can find a recipe for the velvet cake that is not dairy but how can I substitue the frosting with cream cheese and the mix of chocolate for cover?

March 29, 2011 08:40 PM
1149
Ara said...

I wanted to know what would be the best practice when covering the cake balls with the melted chips. Ive been trying to make the covering as sleek as possible. I, also, have been trying to find different ways to prevent the balls from sliding off the stick. Any advice would help! Thank you!

Ara

March 30, 2011 03:46 PM
1150
Aprill said...

How far in advance can I make the cake balls and how do I store them? I’m making them for a dinner party Saturday and was planning to bake the cake Thursday. Any suggestions?

March 30, 2011 05:41 PM
1151
jj said...

mine came out all sticky even after I put them in the freezer for several hours. I tried putting sticks in them and dipping them and they fell apart. any suggestions?

March 31, 2011 09:52 AM
1152
Laura said...

Just finished making my first batch of cake balls!! Yellow cake, chocolate frosting, and chocolate coating. Absolutely delicious, I snacked on a few while I made them just to make sure they weren’t poison :) For decorations, I used coconut, chopped peanuts, sprinkles, and left some plain. I’m sure they’ll be a hit at work tomorrow!!

Thanks!

March 31, 2011 11:00 PM
1153
Julie said...

@Janet – you can make your own cream cheese frosting and not use as much sugar… also, use dark chocolate for the coating.

April 1, 2011 12:25 PM
1154
Jackie said...

Hello,
My daughter is getting married in June and wants to make these as a favor for her wedding guests. I have made these before with a little twist of putting Chipotle spice in the red velvet, mixing in chocolate frosting. Yummy! You get the sweet heat…really good. Also, we made lemon ones with Amaretto mixed with cream cheese frosting. Again, very good.
My question is the recipe I used came from a magazine and advised to freeze for no longer than a month before serving. It did not specify freezing the candies dipped or not dipped and if I freeze them dipped will they thaw nicely and not look as they have been frozen? Can you help me with the freezing aspect?

April 1, 2011 04:06 PM
1155
Z_eli said...

I just made these for a friends’s 30th birthday. She is a chocoholic, so I made them with devil’s food cake, fudge frosting and dark chocolate chips. My goodness these are good, better than oreo truffles in my opinion and so addicting. Thank you for your site.

April 1, 2011 04:31 PM
1156
Liz said...

You make it look so simple! (I’m someone who burns water… but so amazed by people who can cook!) Thanks! I will actually try this! (instead of just drooling over the pictures! lol)

April 1, 2011 07:15 PM
1157
katlynne said...

I cant wait to make them for my dad !

April 1, 2011 08:36 PM
1158
Sophie said...

HI bakerella! I love your website and I have a couple questions.
Can you use different flavor icing like, chocolate or vanilla? Please post back because I am making them tonight and I need a little help ( since I am only ten years old turning 11)

April 3, 2011 09:57 AM
1159
Sophie said...

i am making them because my parents are coming home from california and I planned a surprise. can you please help me out on the question I sent before

April 3, 2011 12:11 PM
1160
katlynne said...

what can you use insted of chocolate bark ?

April 3, 2011 02:18 PM
1161
Samantha said...

If I fees my cake balls before dipping will the chocolate crack? I just made cake pops this weekend and they weren’t quite firm enough, I see your recipe says you can freeze them and I figured since your the expert you would know! Thanks!!

April 4, 2011 08:15 PM
1162
Samantha said...

Fees=freeze (dyac)

April 4, 2011 08:18 PM
1163
Jocelyn said...

Hi Bakerella – how do you get your cream cheese frosting so beautifully white? Option A. Do you have some awesome cream cheese in the US (I’m in Australia); B. Do you use clear vanilla instead of vanilla essence; C. Use canned cream cheese frosting (even for your very pretty red velvet cake) that we just don’t get here in Australia? or D. some other crafty way? Hope your feeling better!

April 5, 2011 10:33 AM
1164
Shalena said...

First let me start by saying I absolutely love your web page… I have two questions, my first one is when making the red velvet cake pops do you think I could use the box mix and home made cream cheese icing instead of the store bought icing? Also when making the red velvet pops or any others, is there any way I can add extra flavoring, if so would it be best to add it to the cake or the chocolate?

April 5, 2011 11:55 AM
1165
tenesha said...

Yes adding food coloring to the lighter chocolate will change the choc colors……

April 6, 2011 02:23 AM
1166
cindy said...

Question: I have tried making the cake balls a couple of times and in the end my cake balls are too moist for my taste buds. I do not like the texture, am I adding to much frosting for I would prefer my cake balls to be more on the cakey side.

April 6, 2011 09:06 AM
1167
Rose said...

Sophie: You can definitely use different flavors of frosting! I tried Vanilla flavored frosting with Red Velvet Cake and it turned out fine.(: The frosting just changed the flavor of the cake balls a little bit, but it still tastes good.

Katlynne- Instead of bark, you can use baking chocolate or even regular chocolate chips!

Cindy – My cake balls were WAY too moist the first time I tried them. Then I realized that you did not ctually have to use a whole can of the frosting. Just gradually add the frosting until it can form a ball. It shouldn’t have the consistency of playdoh, because that’s when you’ve added too much. It should still have a cake/crumbly consistency that’s intact.

April 7, 2011 12:32 AM
1168
Grace Ligaya said...

can you substitute chocolate bark for chocolate chips?

April 8, 2011 02:17 AM
1169
Melissa said...

I am having trouble sliding the cake ball off the spoon or fork. It kinda gets a little stuck and then on the bottom edge is uneven and not smooth!
Otherwise I love it! Help please….

April 9, 2011 01:17 AM
1170
Rose said...

Grace Ligaya – Yes you can.

April 9, 2011 02:32 PM
1171
Lizzie said...

Hi, I just had a quick queston……What type of chocolate would you recommend for dipping?

April 10, 2011 01:11 AM
1172
May said...

Hi Bakerella,

I made cake balls/cake pops for the first time this weekend! They were delicious but a little too sweet for my crazy sweet tooth surprisingly. Is there a way to substitute the can of frosting for something else? I tried using 1/2 a can and the consistency of the cake balls were fine but still too sweet. You’ve inspired me so much with all your lovely and adorable designs!! Keep up the great work!
<3
May

April 11, 2011 04:09 AM
1173
mrs. brown said...

i made for the 1st time the red velvet cake balls BUT they r still sumwhat gooey and wondered if i should have tried only 1/2 the frosting instead of the whole container – would that mess up the flavor? and they r really hard to roll into little balls – any suggestions? TY -

April 11, 2011 01:16 PM
1174
AmyW said...

Can you use just plain cream cheese? I don’t cook a lot and buying cream cheese frosting would be a waste for me..and can you just melt chocolate instead of chocolate bark? Please answer back.

April 12, 2011 08:15 PM
1175
Liz said...

I love this recipe but I have a question for you. How do you make the cake less textured? A friend of mine said the cake was too “gritty”. Any suggestions?

I love how starbucks has these cake pops now. Would you make them differently?

April 14, 2011 12:23 PM
1176
Tara said...

TO DIE FOR!!! Sooooo Yummy!

April 15, 2011 03:10 PM
1177
Stacy said...

Bakerella….I just love making your cake pops!! Everyone goes crazy over them!! I have discovered the Wilton chocolate melter works perfectly… http://www.wilton.com/store/site/product.cfm?sku=2104-9004 for dipping!! I have found also if you dip the stick in the chocolate and stick it in the cake ball and put them in the freezer for about 5 to 10 min. before dipping the whole ball you do not get crumbs in your chocolate! Happy dipping to all!!!!!

April 16, 2011 10:54 AM
1178
Sue B said...

I was a little disappointed in these… seems like not enough frosting or flavor in the red velvet cake balls…. very sticky and I will continue to wow people with my favorite oreo balls!

April 16, 2011 06:40 PM
1179
Kerri said...

After looking at these, I’m really considering making some for my speech class… Wow do they look good!

April 17, 2011 01:52 PM
1180
Rose said...

Mrs.Brown – You shouldn’t have to use the whole can of frosting, just add frosting gradually until the cake mixture can be easily formed into a ball without crumbling. On my first try, 3/4 of the can was way too much. Therefore, the cake mixture has the consistency of play-doh, so I had to through it out after a not so good taste test. I realized that you only had to add enough frosting to form balls easily, so when you add your frosting, the cake balls should be more on the cakey side, and not really the gooey side. And no, the amount of frosting won’t have a major affect on the taste.

AmyW – I’m not sure about plain cream cheese, because I have never tried that before. And yes, you don’t always have to use chocolate bark. I’ve melted chocolate chips before or baking chocolate squares/bars and the balls came out fine.

April 17, 2011 03:13 PM
1181
christina said...

Hi , ?

i was looking for this reciepe and it sounds so good, i want to make them for my sons birthday but i need to make them a day before is that possible and can i leave them outside with the cream cheese inside them or it will rotten

thank you

April 18, 2011 10:22 AM
1182
Fiori said...

I love your website! And the fact that you’re so down to earth in your blogs :) I have a couple of questions: what size sticks should I use for 1 1/2″ pop cakes? Is there a rule?, do all pop cakes need to be individually wrapped? Or can I store for a couple days on an air tight container until delivery day?, can I do two coatings at the same time? Like melted chocolate first wait fir it tO cool and then dip into candy coating?, does condensation form in the bags? How long do I wait before wrapping them with cello bags? Thanks!!

April 18, 2011 07:36 PM
1183
Dawn said...

I made the Red Velvet Balls and at home they were great so I decided to mail some to my mother. I put them in with a ice pack and packing peanuts and sealed the box great but when she got them they were not in good shape. I used Ghirardelli chocolate for the cooking. Is there a brand that coats better for shipping. It was a 2 day mailing. I froze them before shipping them as well. I had planned to send more balls for mothers days but now I dont know what to do about shipping them. Any ideas?

April 20, 2011 01:30 PM
1184
Holly said...

Hi Bakerella…Would you please tell me how to store these delectable treats..and how long will they keep?
Thanks and Happy Baking!

April 20, 2011 07:05 PM
1185
Meredith Mansfield said...

I can’t seem to find chocolate bark in the stores around here, everyone says its only available around christmas. I bought a few bars of dove milk chocolate and I’m hoping it re-solidifies the same way as the bark would.

Got everything for the recipe but forgot to read the cake mix box, so its back to the store for the eggs tomorrow.

Looking forward to eating these for Easter. I’ll let you know how I fare. =o)

April 20, 2011 08:45 PM
1186
Shelley said...

You just made me start drooling from the delicious-looking cake balls. I wish I can try it out some time. :)

April 21, 2011 11:13 AM
1187
Ali said...

Bakerella:

OMG!!!! THESE ARE SO GOOD!!! I really thank God for people like you.

April 22, 2011 09:51 AM
1188
Ali said...

Hey Bakerella, I have a question for you:
Tonight (by the way I’m a ten year old girl who loves cooking) I’m going to my Stepmom’s house and I have my 2 dogs there. But also tonight is movie night and the pugs like to get up with me and try to get my food or popcorn. And since tonight my cousin is coming we chose to make your cake balls. We are using the red velvet and that (this is weird) is the pugs FAVORITE cake flavor. What other combos work really well besides red velvet and cream cheese? Thanks a bunch!!! Ali

April 22, 2011 12:25 PM
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sheena said...

I’m thinking of making these with lemon cake and white chocolate. Can I add lemon extract to the melted chocolate? If so, how mug and when do I add the extract?
Sheena

April 23, 2011 11:56 AM
1190
Emily said...

I love these! I made them for the first time around Christmas 2009 in 8th grade for my friends at school. Everyone loved them! People always ask me how to make them so I tell them about your website and all of the other awesome stuff you make. Thanks for sharing :)

April 23, 2011 12:36 PM
1191
Liza said...

Thank you for the step by step instructions. These look fabulous. I am going to try to make these for my daughters wedding. i will let you know how they turn out..

April 23, 2011 10:26 PM
1192
Liza said...

I do have a question? Most of teh other recipes I’ve looked at use choclate pudding mix an call for 4 eggs. Does this make a difference?

April 23, 2011 10:29 PM
1193
Jaime said...

Well, mine don’t look nearly as pretty as yours, but they sure are good! I don’t imagine anyone will be complaining about how they look when their mouths are stuffed full of red velvet deliciousness!

This was my first attempt at one of your recipes and I’ll definitely be back! Creative, relatively simple, and absolutely delicious recipes! Can’t wait for the next holiday to try something else!

April 23, 2011 10:45 PM
1194
Aidan said...

Can you make your own cream cheese frosting and use that instead?

April 24, 2011 01:28 PM
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Suzette said...

I tried making this last week and although I did not thin the chocolate, it was still fine, maybe the weather here is just too hot.

The problem is that, it just wouldn’t get harden. The chocolate is still very liquid after an hour. So I have to chill in the fridge. But when served, it melts in just less than 5 min, and with lots of condensation too. It is a very messy dessert to be served here.

I wonder if there are things that I do not know? Any tricks to handle this? You mean just dip in melted choc and it should be fine? It doesn’t happen in my case… :( Appreciate some tips from you, Bakerella. :)

April 24, 2011 08:44 PM
1196
Torry Hand said...

If you were to make your own cream cheese frosting how much could you use?
I don’t really like the canned stuff, and I am really wanting to try these! :D

April 25, 2011 05:25 PM
1197
Adam said...

Cake Balls are the bomb dot com. I’m going to make a red velvet cake and the cake balls along with it in my culinary arts class and make a video on the prep so I can use the video in my senior speech. Hopefully I’ll get an “A”.

April 27, 2011 02:10 PM
1198
Hadeel said...

Hello from Egypt! :) I am totally in love w/ your blog, and I am totally excited to try this recipe out. However, there is no chocolate bark here, and I was wondering what I could substitute chocolate bark with? There are no candy melts here either.
Thanks!

April 27, 2011 07:35 PM
1199
Anonymous said...

I used this technique to make chocolate peanut butter and carrot cake/cream cheese frosting cake balls.

I let mine cool in the ‘fridge overnight and had no trouble coating them with the melted chocolate.

For coating, I dipped one spoon in chocolate, put the cake ball on that spoon, and used another to pour chocolate over the ball to get the top and sides. The coating was much smoother (and it was less messy) than dipping the balls directly in the chocolate, and all surfaces got coated.

April 29, 2011 02:20 PM
1200
mandylove said...

:-( I had high hopes for these, though I was making this first batch as a test, and I’m glad I did because they were a complete disaster. Like many others before me, after the icing was mixed into the crumbled cake it became gooey mush that resembled uncooked batter (even though I used less icing than the recipe called for). I let it sit out for awhile while i contemplated making a half serving of white cake to add to the mixture, but the red velvet sort of seemed to dry out a bit in that time. I decided to just make 8 test balls to refrigerate overnight, along with the remaining mix.

This morning I attempted to melt the chocolate, but it was much too thick and definitely could not be “dipped” into. I pretty much molded the chocolate around three balls and gave up. I also noticed that the red velvet mixture seemed just as gooey – if not more.

As a whole, I would say this was a total bust, but I still hope to try again..perhaps a test batch #2.

Also, I should add i was making the vegan version of these, which really is not too hard as Duncan Hines cake mixes and (certain) icings are vegan. I used Ener-G egg replacer in the mix (Duncan Hines Red Velvet) and Duncan Hines Vanilla icing. used about 3/4 of the tub of icing and blended in about 1/33 to 1/4 cup of Tofutti cream cheese. I still only used about 3/4 “tub” of the icing mixture. I wish I would have used about half of it to begin with and added a bit more if needed. Lastly, instead of chocolate melts, I used vegan chocolate chips and coconut milk creamer in the microwave. I will have to adjust the amount of creamer (or maybe butter?) added to the chips for melting. I didn’t bother to google exactly how “chocolate melts” are to be done to get the right consistency.

After I get this recipe to work with the chocolate, I plan to make a vegan white chocolate to use (especially for the more creative designs – so cute!). So, if anyone else has questions about vegan versions I am happy to provide any assistance I can.

I will post an update when I have achieved a successful batch.

April 30, 2011 10:26 AM
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