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

Ash said...

I tried them and they were delicious

August 17, 2011 05:14 PM
Ac1133 said...

These are cake balls of heaven

August 17, 2011 05:18 PM
Alicia said...

I was just wondering if you have ever made cake balls using a yellow cake mix? If so, how did they turn out? I was going to use a yellow mix with cream cheese frosting and chocolate for the outside. Thanks, Alicia

August 17, 2011 07:07 PM
Mimi said...

Can I add a 1/2 cup of rum to the cake after I crumble it? And than roll it into the chocolate? And can I use chocolate cake instead of red velvet?

August 19, 2011 05:11 AM
Tracy said...

HI! I made these today…..I don’t think I didn’t it right. the cake I used was baked last night, maybe I added too much frosting or froze them too long…they were very moist…and heavy….I used Wilton candy and it didn’t get very runny so I ended up just using a plastic bag and topped them like cupcakes….can you help ?? Thanks SO much

August 19, 2011 05:59 PM
Shannon said...

A friend made these for my mom’s birthday yesterday and they were fabulous!! Thanks for sharing the recipe! I don’t know if I will ever want a “real” birthday cake ever again :)

August 21, 2011 02:00 AM
Sue said...

Hi I was wondering if you can tell me what the shelf life on the cake balls are? How long in room temperature? How long if they are in the refridgerator? How long if they are in the freezer? Thanks so much!

August 21, 2011 05:09 AM
Confi said...

This recipe looks so awesome. I want to make them for my boyfriend. How long would you have to leave them in the fridge or freezer? I feel like thats where I would mess up.

August 21, 2011 05:32 PM
Sharon Warner said...

I spotted your book at Lowe’s of all places, and I had to flip through. I couldn’t purchase it, not enough moolah!! LOL. But I’m so glad I found your website!! My firemen will enjoy these cake balls!! LOVE YOU!!

August 21, 2011 06:56 PM
trisha said...

If I store my cake pops wrapped in candy bags and stored in an air tight container in a cool basement, will they keep for a couple weeks?

August 23, 2011 04:40 PM
kay said...

hi your web sit seemes osome

August 23, 2011 07:51 PM
Barbara said...

If I don’t use a pkg of chocolate bark and use large bittersweet choc bar from Trader Joe’s or bulk chocolate from Whole Foods or somewhere else, how much do I generally need for these cake balls or cake pops? Thanks so much!

August 28, 2011 06:41 PM
Victoria said...

Help! I’m having the hardest time melting the chocolate down to dip it smoothly! What should I do??

August 29, 2011 07:49 PM
Lynn said...

I ADORE cake balls, and came across a great combo that your readers may enjoy. I used a chocolate fudge cake, baking it just until it was done (don’t want crispy corners), and mixed it with half a tub of chocolate frosting and just enough peanut butter to bring the whole thing to the right consistency. Absolutely amazing!

And I had to laugh–my son brought home a lovely girl he’s dating who wanted to make dessert, and she showed up with cake pops! We love her!

August 29, 2011 10:54 PM
Zara said...

Do you think i could dip the pops into nutella mixed with milk or nestle cream? I totally burnt my chocolate while melting it!

August 30, 2011 11:49 AM
Raineydays said...

I am making cake balls and cake pops for my wedding in two weeks. I have been searching everywhere to find out how long they would hold up in the freezer. Do you know? I want to make the cake and icing mixture and roll them into balls and then freeze them for about a week, then I’ll dip them a day or two before the wedding in bark and add decorations. Will this work or do I need to just wait until a day or two before the wedding?

August 30, 2011 09:45 PM
Alicia said...

I am going to make some german chocolate cake balls and want to dip them in carmel. What would be the best carmel to melt down & use? Thanks!

September 2, 2011 06:54 PM
Angela said...

Can anyone help me?
I have to find recipes and ingredients to make 7500 cake balls for a high profile event. They have to be equal amounts of Red, White and Blue. We were thinking Red Velvet for the red, white cake for the white and chocolate for the blue. Any suggestions?

September 3, 2011 05:34 PM
Gabriella said...

Hi, I´m from Sweden and I ended up here by an acident and I love it. I´m quite intrested in baking your cake pops. But in your recipe it says that you need a “Red velvet cake mix” and I don´t think we have that in Swden. Do you know how I can come across one of those? Would appreciate it a lot.

Best regards Gabbi from Sweden

September 7, 2011 05:26 AM
Annie said...

Hi… I’m going to try these in the pop form for my son’s 1st birthday party… I had wanted to do them with yellow cake though… Do you guys think that will work okay?? Still use cream cheese frosting for the mix-in?? Any thoughts or input would be greatly appreciated!! :)

September 8, 2011 06:30 PM
Anonymous said...


September 9, 2011 03:20 PM
Eva Wu said...

Can you tell me if these need to be refrigerated due to the cream cheese? Especially the oreo cookie ones..

September 12, 2011 11:44 PM
Keshav said...

Hi!. i tried making these and got to the point where i had to put the red velvet balls in the chocolate. The red velvet balls were coming apart. is it that i didn’t give them enough time to set it the fridge? Thanks!

September 15, 2011 10:50 PM
Nichole said...

I love your ideas! I was wondering…I have a friend that lives about 14 hours away from me, and I was wondering if you think they would stay well if I shipped them to her. Or, if there are any other recipes that stay well during shipping, or are good ideas, please let me know! :)
I would love to send her a Christmas package full of goodies, and all of your ideas are so great, so I thought I’d ask what you think. Thank you! :)

September 19, 2011 12:12 AM
Laura said...

Hey! I really like your blog, its adorable and your recipes and creations are amazing! I would like to have my own bakery one day so I really enjoy looking through this blog to get inspiration :) I can’t wait to try these red velvet cakeballs, especially for Christmas!

*I also have a blog on tumblr and it would mean a lot if you checked it out .. I also posted some pictures of a few of your sweets :)*

September 19, 2011 09:54 PM
Baez said...

Can You Make the Cake Balls A Day In Advance?

September 20, 2011 07:20 AM
Mary said...

I am making cake pops for my best friends baby shower this coming sunday. (it is tuesday today) I have formed my cake balls and have them setting in the freezer. Sould I coat them today? or should I wait till closer to the date of the party to coat them? If I freeze them till the day before, shouls they be defrosted beforehand? I am just worried about condensation.

thanks! –Mary

September 20, 2011 05:21 PM
mari said...

hi, so i tried making them
i tried three for sample and they were kind of gooey. Those three i did put chocolate on, but the others i didn’t.
i had them in the freezer and now switched them to my fridge. Do you think that will make them less gooey or did i ruin the batch i made. Sigh
my sister’s friend made some and they were amazing. not sure what to do about making them less gooey. it’s 10:45pm, so i’m going to finish and try them tomorrow after school

September 21, 2011 01:46 AM
Victoria Spivey said...

I am so in love with these little cake balls and cake pops, my daughter wants a fancy birthday this year where everything is homemade, she wants me to make the cake or cupcakes fancy and I think these will be a lovely surprise at her “fancy” party!

September 21, 2011 01:27 PM
Brenda said...

your cake balls remind me of the rum balls we made when I worked in a bakery many years ago, we used …’ooops cakes’ and left over cake pieces moistened with rum, and a little icing and choco powder, formed into balls and rolled in chocolate sprinkles. A home baker now, I save pieces of cake from my projects (freeze them) and make these for christmas treats. So the young kids can enjoy them too, I do up some with rum flavoring (or no flavoring) and roll those in multi colored sprinkles. Everyone loves them and they are so easy. Plus it uses up the leftover cake.

September 21, 2011 06:04 PM
Lindyloua said...

Hi Bakerella, I am in England, please can you confirm is cream cheese frosting the same as our buttercream frosting, and how much of this would I need to use.

September 26, 2011 04:45 PM
A said...

Hi. I’m just wondering.. Why are you telling people that they need to credit you on a recipe that isn’t yours? Prior to this website, I made Red Velvet cake balls without a recipe and when I was searching for new/different cake ball creations, I found this – the exact way I make mine. I just don’t understand why anyone would need to credit you for a recipe that wasn’t exactly yours to begin with.

September 26, 2011 11:46 PM
Lauren said...

I thought these looked good to for that wedding shower

September 28, 2011 09:24 AM
Fran Finkelstein said...

Yesterday I made your delicious red velvet cake balls, along with oreo cake balls. To say they were awesome would be an understatement. More oohs and aahs from relatives that I ever received before and I love to cook. However I while everyone says how easy they are to make on your website, I had so much trouble. I made the red velvet cake mix- No problem. I bought three kinds of chocolate. Nestles Toll House semi sweet chocolate bar, Ghiardellis semi sweet chocolate bar and Nestles white chocolate chips. First I TRIED to melt the Ghiardellis and followed the instructions in the microwave at 50 percent power level for a minute and then 10 second intervals. All of a sudden there was smoke coming out of my microwave and the chocolate burnt. Okay, so I now followed other directions with the Nestles semi sweet bar and melted it at 100% power for 45 seconds and had to do it maybe once or twice more for 10 seconds. It melted okay, not quite as thin as I thought and there was my problem. I had frozen the cake balls for an hour and when I stuck a toothpick in them and dipped them in this chocolate, they just fell apart when lifting them out of the thick chocolate. WHAT A MESS!!!! So I added maybe a 1/4 of a teaspoon of oil, but when I took the balls out of the chocolate they always had the hole in them from the place where I tried to take the toothpick out. It was horrible. Yes they did harden and yes they were delicious, but they looked disgusting. So then I melted the chocolate chips, but this time I added a little more oil. NOT A GOOD THING. While it was thinner, I still had the same problem putting them in with the toothpick and when I took them out they just fell apart. They also hardened but looked horrible. WHAT AM I DOING WRONG? The dipping was so hard for me.

Also, can I freeze the ones I had left over because I made so many because of the mess I made of the dipping?

Any help would be appreciated.

September 29, 2011 01:54 PM
Tiffany said...

I have just come across your website and LOVE the ideas!! I have shared some through my blog but have given credit…hope you don’t mind!!
I will definitely be making these cake balls for my brother’s homecoming tomorrow…

September 30, 2011 08:56 AM
Naomi said...

Someone please HELP! I decided to try an make these cake balls today, and because I couldn’t find chocolate bark anywhere (or maybe I just don’t know where to look) I opted for Candy Melts. MAJOR FAIL! :( I was unable to get the Candy Melts to melt to the proper consistency I’m super disappointed. Any suggestions??

October 1, 2011 01:21 AM
Beth said...

I am making a cakebites and just wondering how long will it stay fresh if kept refrigerated?…. How about the cakepops, how long will it last if kept in cool place (not refrigerated) with plastic wrap? Please let me know. Thanks

October 5, 2011 07:01 PM
Jolie said...

Naomi, I add shortening to my candy melts and microwave them 30 secs at a time. I keep stirring and heating. I’ve found them to work great. Maybe try adding oil or shortening and see if that works for you. Hope that helps. I’m by no means Bakerella but I did just make 130 of them today for a friends wedding this weekend and they turned out pretty darn great :) Good luck!

October 6, 2011 11:01 PM
Ciara Flores said...

Best tip in dipping the cake-balls is to use a double boiler to melt the chocolate. NEVER NEVER NEVER melt chocolate in the microwave. Just don’t do it! The sugar crystals in the chocolate have to reach a certain heat temp in order to properly re-melt, and the only way of achieving this is through a double boiler. What you do is take a saucepan and fill it about half way full of water. Then take a glass mixing bowl and place it on top of the pan, but make sure the water does not touch the glass, or else there is too much water and it will spit out at you once it starts boiling. Add your chocolate to the glass bowl and stir until melted. Makes the chocolate have a smooth consistency which is best for dipping!

October 7, 2011 03:59 PM
Leslie said...

I followed Bakerella’s steps and microwave the chocolate barks working w/ little at a time to dip the cake balls and it turned out smooth and at the right “thickness”. I’ve used the double broiler method before. IMO, i have more control by microwave method. Also, chocolate isn’t as thin when I microwave versus broiler method, so I don’t have to double dip to achieve the thickness.

October 8, 2011 08:33 AM
Nicole said...

What do u do with the chocolate do u melt it or do u add something to it like heavy cream

October 8, 2011 03:42 PM
Leigh said...

I would like to try these but I’d like to use melted dove chocolate. Do you think it would work if I thin it if it needs it.

October 9, 2011 06:52 PM
Gab said...

Hi, can I replace melted chocolate Chips with the chocolate bark? Should I add anything to the chips? What is the difference between the two

October 11, 2011 03:21 PM
Kayla said...

THOSE WERE SO DELISOUS! I made like 90 and when my mom tried to give some to our neighbors i almost cried. =) THANK YOU SO MUCH!

October 11, 2011 10:43 PM
Teehee bubblegum boo boo hugz! ( = said...

Dontcha like ma name? lol. Thank you for the recipe that was so delisious!

October 11, 2011 10:46 PM
Summer said...

About to make these with orange cream cake instead. Not sure how its gonna turn out, but I’m excited

October 12, 2011 02:15 PM
lutley said...

I have been following your blog for a year now, marveling at how awesome you are!! Everything you make is so cute. I am a medical student and dont have much time, but last night I made these for the first time and I am in love!!

Thanks, keep up the awesome work!!

October 13, 2011 10:36 AM
Crystal said...


I was wondering how you tap off the extra chocolate because I’m having a lot of difficulty trying to get the extras off

thanks !

October 14, 2011 10:31 PM
Piccola italiana said...

Yyyuuuummmmmm. Where have these been my entire life?! I made some yesterday and I’m totally in love with cake balls now. Thanks for the delish recipe :)

October 15, 2011 06:53 PM
sm said...

hi! i love ur website..i’ve made a couple of htings and they’ve turned out great! this one howeve,r Im not too it suppose to be like a cookie dough texture when we role them into the balls? I felt its too moist?

October 16, 2011 08:27 PM
jaci said...

holy cow! thats about all i can say, your blog is so helpful, you talk to your fans and help out soo much, your recipes look DEATHLY DELICIOUS :) and all your pictures completely capture the YUM in yummy! i love your site Bakerella! <3 you truly capture the hearts of all women who love to make their families and friends happy! incredible! i have so much to learn :)
ill keep you updated, but i think i might try something interesting… :D

October 20, 2011 02:20 PM
Lola said...

How long can you store these? Would it be possible to mail them in an air tight container? They would make beautiful gifts and I would love to mail them to our grandson in the Navy for Christmas.

October 21, 2011 10:13 AM
Liliana said...

Hi! Im from Colombia..and i leke it so much you products.. I want to know how do you do the frostin cream cheese recipe..


October 21, 2011 12:36 PM
Erika said...

Hi! I tried a different recipe, but they were still cake pops.
They did not really stay together, and the melted chocolate
that I dipped them made them fall apart and they just fell off the stick. What am I doing wrong?

October 22, 2011 03:28 PM
Anonymous said...

I love these

October 23, 2011 06:07 PM
ashley said...

Hey these look just deelish! I really want to try it out for a party but I was wondering how many cake pops will one box of cake mix make?

October 24, 2011 10:02 PM
Aisha said...

I have to make cakeballs for a party sunday. How far in advance could I make them? COuld I make them friday and keep in the fridge until Saturday night, then dip them Saturday.
thanks, I love you site!

October 25, 2011 02:16 PM
louise said...

I make a killer red velvet cake from scratch and it was just requested for a party… I might attempt it in this form! I’ve been wanting to try the cake balls and thsi might just be the time to try it out! Thanks!

October 27, 2011 11:35 PM
anonomys said...

i learned that if you make the cake at night and mix in with the frostiing in the morning the cake still has that yummy cakie flavor. i love cakeballs they are a fabulous invention!!!!!! i am making ghost cake balls for a halloween party soon and cant wait!!!!

October 28, 2011 08:39 PM
anonomys said...

btw looooove these delicious cakealls

<3 anonomys


October 28, 2011 08:41 PM
Rachel said...

Hi! I am just OBSESSED with all these cake balls and the website! SO CUTE!! I was wondering, how long does it take for the cake to cool before I start making the cake balls? Can I put the cake in the fridge to speed up the process?

November 2, 2011 06:23 PM
Kelly said...

Love these! I am making them for a party saturday. Do you think it would be ok just to refrigerate the rolled balls overnight?

November 4, 2011 08:50 AM
Iss-spannend said...

thank you for the recipe, my friends and I in Germany we love these cakeballs!

November 5, 2011 03:33 AM
Anonymous said...

Omg so cute I am going to make them monday

November 5, 2011 11:18 PM
bobbie said...

hello!..can the cake balls be dipped in poured fondant instead of the chocolate melts? … thanks =)

November 9, 2011 02:16 AM
gayle morvan said...

Im living in france and just wanted to know what exactly the red velvet mix is because here in france premade cake mix is the basic vanilla or nothing. I would love to do these for christmas as my colour theme this year is red and black thanks in advance

November 10, 2011 10:26 AM
Carmen said...

Hi Bakerella, just wanted to let you know I think your site is amazing and I can’t believe how incredibly talented you are! One quick question, I’m putting on a very large party for my little girl in two weeks time and I’m a little bamboozled with all the baking I’m doing but I really wanted to add cake pops or truffles to that list. I just wanted to know whether you thought using a store brought mudcake with ganache would work here for the fillings? I know technically this is cheating but with two littlies under 4 and one gigantic party to plan I’m just so swamped that I want to make this as smooth a process as possible. What are you thoughts? Will it work? And do you think I’ll need to make more icing than what comes provided on the cake? I should point out that here in Australia our supermarket mudcakes come with a very thin, but very rich ganache. Any advice you could offer would be great! Cheers!

November 10, 2011 11:02 PM
Judy Billups said...

Has anyone tried to make rock and roll cake balls, like Elvis or guitar cakeballs?

November 11, 2011 06:13 PM
Vonda said...

These look delicious!! I’m going to make them and give as gifts for the holidays. I found some great candy boxes at Box and Wrap. This should make great gifts for teachers and neighbors!

November 11, 2011 07:46 PM
Grace said...

i have tried these and they are like eating HEAVEN!!!!!!

November 12, 2011 08:31 PM
Kathleen said...

I was so happy to run across this posting about a year ago. I now get requests for these at work all the time and I love making different flavor / color combinations. I have even posted this wonderful recipe and my experience with it on my blog: . Thank you!

November 14, 2011 05:16 PM
Samantha Edwards said...

I just have one question. Is it possible to freeze the cake balls for say two to three weeks, undecorated or dipped of course, until you are ready to make more? Would they stay fresh?

November 16, 2011 08:10 PM
Lauren said...

Thinking of making these. I’ve made the Oreo ones and I always put the oreo/cream cheese mixture in the fridge, roll them, then put back in the fridge before I dip. Should I try that with the cake mixture?

November 17, 2011 05:10 PM
suzanna said...

my grankids love makeing these ,they have so much fun.They cant wait till christmas they have some great ideals to decorate them

November 18, 2011 06:51 AM
lauren said...

Ok I answered the question. It is way easier to handle by putting the cake/frosting mixture in the freezer for about 15 minutes before rolling. I sprayed my hands with Pam too. Not as messy as it seems others stated. These little treats are to die for!!!!!!!!!!!

November 18, 2011 03:12 PM
Sarah said...

I’m trying these out for desert after Thanksgiving dinner (along with pie, of course!) But, will almond bark work instead of the chocolate? Thanks!

November 21, 2011 11:37 PM
Jaki said...

I made these, but with confetti cake. Oh so delicious!! But they were not near as pretty as yours, they were a little lumpy…=)

November 22, 2011 09:47 PM
Melissa said...

My daughter had a friend spend the night last night and they asked if they could bake A cake. (They are 13 y/o s).I told them they could. I walked into the kitchen later to help them clean up their mess to find they had baked, not ONE, but FOUR cakes!!! We are not big sweets eaters in our family so I was a little more than surprised to see FOUR perfectly baked cakes in all kinds of shapes (bundt, flower, round, rectangle). When I asked what they planned to do with them all they said they were going to make a layered cake like on Cake Boss! Lol….I decided I would intervene and turn then into cake balls…a LOT OF CAKE BALLS!!!! Thankfully Christmas is near so I think some teachers will get early Christmas gifts!! Thanks for the recipe to help me get out of this mess ; )

November 25, 2011 06:29 PM
Tiffany said...

Hi there! Ive made these two times, the only problem Im having is that when i use the candy melts (i dont have a candy melter) I can never get the right consistancy… I basically use a double broiler… I was told to use shortneing to thin it out a bit if the candy melts get too hot, but sometimes the candy melts run right off, and other times they are perfect. Please help! I want them to look as good as they taste! Thank you Bakerella

November 27, 2011 06:51 PM
Ana said...

Hi. I just tried this, but for some reason it didn’t work as well as I thought it would have. They were in the freezer for over 12 hours and when I took out a few to coat them in the chocolate, they were OK, but after the chocolate hardened (I put them back in the freezer to speed up the process) I took a bite and they were gooey, not at all cake-like. What am I doing wrong? Are they supposed to be like this?

November 28, 2011 04:32 PM
Ana said...

Ok, never mind about my previous comment. I found a fix for when they’re too gooey. After they’ve been in the refrigerator for several hours, just roll them in flour and bake them again for 20-30 minutes at 375, then let them cool in the freezer. They won’t be gooey and they’ll have the consistency of cake. Just make sure they don’t burn on the bottom.

November 30, 2011 01:48 AM
Reyes said...

I want to make these for Christmas presents – how long will they keep once made and what is the best way to store them – any suggestions?

November 30, 2011 11:09 PM
Lindsey said...

Do these freeze well at all? If so, for how long? I’m making some today for Christmas presents, but also making some for people on Christmas day. Didn’t know if I could use the same batch (since it makes so many!) and just freeze til Christmas.
Can’t wait to try the recipe today! Thanks!

December 1, 2011 11:29 AM
millie said...

Can you use melted chocolate chips instead of the candy melts or bark?

December 3, 2011 07:33 PM
Jessica said...

And a legend was born…

December 5, 2011 05:31 AM
Tamara said...

I tried these with a from scratch red velvet cake and a from scratch cheese frosting and it turned out deliciously!
I struggled trying to cover them in chocolate though, they fell apart a bit.

December 6, 2011 01:43 AM
Bria Williams said...

Hi Bakerella! My name is Bria. I really enjoyed your cake balls.
I actually have some cake mix in the oven right now.

December 6, 2011 06:08 PM
Patricia said...

I made these. Ratio of cake to icing was way off. Don’t use the full amount of icing. Maybe try half. Had to throw it all away.

December 7, 2011 09:03 PM
Judi Hendrickson said...

I made your pops and they turned out beautifully. I tied little Christmas Bows around the sticks.

I made too many and want to freeze them for a couple of weeks. Can I freeze them?

December 8, 2011 11:50 AM
Dianna said...

Tell me the best to dip the cake balls into the choc and get them out to set up without making a big mess…There must be an easier way…I’ll be grateful for a hint..
I’ll had these at a party a few months ago and had to seek out the person who made them…She was so thrilled and sat right down wrote out the recipe and also your email address..But forgot to ask about the dipping…

December 8, 2011 02:28 PM
italiana386 said...

I’m having trouble getting the dough to roll evenly in the chocolate. They end up looking like dumplings rather than little chocolate balls. any suggestions???

December 8, 2011 08:00 PM
Rania said...

I don’t quite understand what chocolate bark is, sorry im new to this, is it necessary?

December 10, 2011 12:01 PM
Jennifer Hutchinson said...

Simply divine. Going to bake these today for our Christmas party tonight! I am using white chocolate for the coating and a snowflake chocolate piece on top!

December 10, 2011 12:23 PM
Comet said...

Hey Bakerella i am baking those cake pops.But how do u decorate them?????Thanks ;-)

December 10, 2011 02:49 PM
Comet said...

Do u think mints goes good with it??????

December 10, 2011 02:51 PM
Comet said...

This is hard where do u get the cake batter!!!!!!!!!

December 10, 2011 02:56 PM
Stephanie said...

I was wondering after you bake them and put them into gift long will they stay edible? I was wanting to give them as christmas gifts but I am afraid they will spoil before hand.

December 12, 2011 09:50 AM
ME! said...


December 12, 2011 04:47 PM
debbie said...

hey! love your recipes btw. was going to try them next week.
One question, I live in Singapore and the weather is quite hot here. Would the cake pop/ balls melt in a 30 min drive to my friend’s house?

December 12, 2011 07:16 PM
Lena said...

I found if I left the balls out in room temp too long they fell apart when dipping in the chocolate. I left them in the freezer and took out one at a time and it sped up the process. I used semi-sweet chocolate, I have a small rice cooker/steamer that worked wonderfully to keep the chocolate melted the entire time(kept the temp on warm). Wonderful recipe, very happy w/the results.

December 13, 2011 02:43 PM
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