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

1401
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
1402
heather said...

How can I turn the devils food box recipe into red velvet w/o cocoa powder or buttermilk? Please help!

December 13, 2011 03:25 PM
1403
Abbie said...

These are brilliant. I gong to make some tonight for christmas presants, wish me luck XD

December 15, 2011 08:11 AM
1404
indiana said...

Hello love your designs on the cake pops. I have a question since I’m having trouble with the cake pops I’m going to make cake balls for my daughter’s school christmas party and I wanted to know what size of cupcake holders do you recommend using I want it to look nice for the party and don’t want to bring them without a holder so what do you recommend for the cake balls. Thank you.

December 15, 2011 06:24 PM
1405
Lynn said...

I’m a new Bakerella groupie! I’ve now made two batches of Cake Pops and Balls. The first batch was definitely a learning experience. The balls seemed too gooey, I think I put too much frosting into the mixture. I thought I’d have to throw the whole batch away until I met someone in Hobby Lobby who told me to just put the gooey balls into a 350 oven for about 10 minutes. (YES, re-bake the gooey cake and frosting mixture balls). I did and they firmed up perfectly! I was SSOOOO glad that I could use them!

I’m going to try some red velvet ones next. Let’s see what I learn from THIS experience!

December 15, 2011 07:37 PM
1406
Karen Porter said...

love your site! i have one question. how far ahead of time can you make these, and how should you store them in the mean time? thanks!

December 15, 2011 08:49 PM
1407
Rupert said...

Will the cake balls still be good if I make them a week in advance and freeze for a week?

December 16, 2011 09:39 AM
1408
Kaitlin said...

This looks great I want to make these for a family party tomorrow so I figured I’d make the cake mix it with the frosting and roll them into balls tonight and leave them in the fridge over night and dip them in chocolate tomorrow morning, but I just wanted to make sure that wouldn’t make them dry out

December 17, 2011 02:24 PM
1409
Rania said...

I made these today as a welcome home for my sister and it was a disaster :( they were very sloppy and wouldnt roll up into balls properly, im not sure if it was a fail at making the frosting OR if it was too much frosting to cake ratio. Will try it again once my ego is healed! Practice makes perfect!

December 17, 2011 03:17 PM
1410
Tezkar said...

Some people have added oil to their frosting to make it less thick. For a regular amount of frosting (16oz) what kind of oil and how much? Want to share with friends on Thursday and love these cake balls…never have tried making them myself. My daughter-in-law got me hooked on them. Thanks for your help. Tez

December 18, 2011 01:24 PM
1411
Denise said...

Cake balls are fantastic! I will definitely try the red velvet cake. Here is a question I have: they seem to moist. They fall apart very easily. What can I do to make this better? I made Oreo truffles also and they are the same way. Does anyone have a suggestion??

December 18, 2011 05:10 PM
1412
Anna Levine said...

These were soo yummy!

December 18, 2011 05:58 PM
1413
Barb said...

disappointed with these. really gooey. Put in freezer overnight and still not solid. when dipping in chocolate the ball was coming apart. They looked quite bad and after I had a few done I ate one and decided to call it a failure and threw out 1/2 of them without dipping.

December 19, 2011 10:10 PM
1414
Nancy said...

I have a coconut rum cake (heavily soaked) which broke this morning when I tried getting it out of the pan. Could I use this recipe to salvage the cake? I ask because the rum cake is very, very moist. Thanks so much for your help!

December 20, 2011 08:50 AM
1415
Daniela said...

Dear Bakerella, I live in Brazil and we don’t have the cake mix for red velvet, how can I make? What replaces it? Love so much your ideas! Best regards

December 20, 2011 09:53 AM
1416
Kathy said...

I want to make these ahead by 5 days. Should I store before or after dipping them?

Thank you!

Kathy

December 20, 2011 10:51 AM
1417
kylee gittings of wilmot union high school wisconsin said...

thanks …….im in a foods and family class in wilmot my lab partners and i are going based off your recipe if thats okay we have too divide the recip eup and its liike a final grade …an ultimate cook off so thank you

December 20, 2011 01:17 PM
1418
kaitlin planka said...

hahah hi in kylees lab partner and we all wanna thank u for putting this up we were searchimg the web alll day hahah thanks again

December 20, 2011 01:19 PM
1419
Virginia Hannon said...

Thanks for this recipe! I bought a ton of boxes of red velvet cake a while ago when they were on sale. I hadn’t used them & thought I’d try & find a recipe to use for christmas gift treats in a tin. This will work perfectly & it’s inexpensive! Thank you!!!!!

December 21, 2011 04:39 PM
1420
Sara Foley said...

Just got done making my first batch of cake balls. My daughter in law had a fondue pot ~ excellent way to melt the chocolate bark and keep the chocolate at the right dipping temp! And very fun!!! Merry Christmas!

December 21, 2011 07:16 PM
1421
Kqtie said...

I have made these numerous times before and have always used bakers chocolate but I bought ghirdelli white chocolate chips and thought that it would be better because of the name. DONT DO IT!!!!! ALWAYS use bakers!!!!! It was so bad that when I put it in for a minute and stirred on the next 30 seconds my bowl cracked and they NEVER melted! ALWAYS use bakers chocolate for the last step! I hope someone uses this info before it’s too late!!!

December 22, 2011 03:02 AM
1422
Helene said...

Hi,

Like Daniela in Brazil, we don’t find these “mix cakes” in France, how can I do it?
It looks great, i wished i had find your website earlier to bake these cakes for christmas! It would have been terrific to offer that to my family with the macarons!! ;-)

December 22, 2011 05:06 AM
1423
susan said...

I plan to make red velvet cake pop for Christmas eve. I don’t have time to make them on the actual day, so I was wondering if they are going to be still good if I make it the day before Christmas eve. Also, how long are they good for?

December 22, 2011 03:51 PM
1424
Virginia Hannon said...

Wow, I thought these would be a great idea, but they are turning out to be a pain in the @#! I cooked & cooled them completely (1day) & I have just finished adding the can of frosting & they are sooo gooey & hard to roll into balls. Very time consuming because of the gooiness & I’m disappointed since I was going to use them as Christmas gift treats.

December 23, 2011 09:03 PM
1425
HBTDANCE said...

My friend made these for me today and brought them into school and i thought that i would try it out! I’m having a party tomorrow so this will be perfect for me to bring! They are so delicious!!!

December 23, 2011 09:54 PM
1426
jon said...

im going to make your cakeballs to day cant wait:D what do i yous for the iceing???

December 24, 2011 08:55 AM
1427
Marissa said...

Hey I’m 16 and I first saw this awesome idea at a thanksgiving party. Thanks to you I know have the recipe C: thanks

December 24, 2011 10:55 PM
1428
Jy said...

I made some choco-rum cake expressly for this purpose and used mascarpone cheese whipped with a bit of icing sugar to mix with the crumbled cake and a dash of rum. Should’ve added more rum (!) but that would’ve made the cake balls too soft. Had great fun coating them with white choc and dark choc – mixed the two for milk choc! Made a bit of a mess too. Next time I’ll use a spoon as you suggested instead of chopsticks. :D Thanks for the fun idea, Bakerella! Congrats on your great success, too. :))

December 26, 2011 10:50 AM
1429
Javad Amini said...

Love them!!

December 26, 2011 12:10 PM
1430
Sindy said...

Ok… So i made this yesterday for our christmas dinner, but i bought the red velvet cake from costco and even took some of the frosting outvause i thought it would be too frosty.. They were nice firm and cool when i took them out of the freezer but by the end of thr night they started sliding out if the stick :(
Any comments or suggestion for next time?

December 26, 2011 05:01 PM
1431
diane hammitt said...

Wow! A co-worker brought these in for the holiday party. They were super impressive and so tasty. I could not believe she made them herself. I pulled her aside and asked where she bought them — and she shared the recipe. What made hers so pretty was the contrasting icing she drizzled on top. I’m going to try them soon.

December 26, 2011 05:48 PM
1432
Liz said...

This is one of the things I love about the internet. It’s like a live history of our society. I’ve seen this page many a time, but it’s almost funny looking back at it now and thinking of how much you’ve done since then. I see your books on shelves everywhere, and pins of your creations all over pinterest and on tons of blogs. Congratulations on all your accomplishments! Here’s hoping more women can follow in your footsteps and pursue their passions!

December 29, 2011 12:04 PM
1433
silver said...

wow!!! it looks so delicious~soooo impressive!

January 1, 2012 04:04 AM
1434
Robin said...

OMG! Im excited about baking again! Wow! Simplicity=Great!

January 1, 2012 11:12 PM
1435
marina said...

Where can I find chocolate bark at?

January 3, 2012 01:29 PM
1436
Wendy said...

Can you “ice” the cake balls with regular icing somehow? Sometimes I just dont like the hard chocolate shell….???

January 8, 2012 08:49 PM
1437
ashley said...

Bakerella….do you recommend a certain frosting taste wise?!

January 10, 2012 02:21 PM
1438
jenny said...

i made thers for my neighbor 4 her birthday…the cake balls were awesome i used white and milk choc..milk choc worked the best tx for such a fun treat…good luck with your kidney..too

January 10, 2012 07:29 PM
1439
jenny said...

i also dipped them in nuts..sprikles all kinds of sugars…they were such a hit..plus u can eat a few…dont have to eat a whole cake! luv…luv..luv them,,i used devils food cake with choc icing…tasted better than truffles//////////

January 10, 2012 07:33 PM
1440
Susanna said...

I got your book of recipes from my mother for Christmas, I made my first batch last night, everyone loves them. We didn’t have any candy coating, so we bought cans of icing and melted them, and sprinkled sprinkles over them. This is such a cool idea, thanks so much!(:

January 16, 2012 05:19 AM
1441
Susan R said...

My daughter can not have dairy. So I used vegan chocolate chips (which are delicious) but the chocolate is very thick after being melted. I read somewhere to add a tablespoon of vegetable oil. I did that and it did thin the chocolate. They look beautiful but now when you pick them up you have greasy chocolate on your fingers. Can you help?

January 27, 2012 04:47 PM
1442
Ashley Goins said...

I’ve tried making these, but I can’t get them on the wax paper without messing up the smooth chocolate. How do you get them so smooth and round? Mine just look like blobs…

February 1, 2012 02:21 PM
1443
Katie said...

I was just wondering…if I wanted to make these a head of time for a large party, how far in advance could I have them prepared and still be safe to eat? Is keeping them in the freezer safe before hand or will it dry them out over time?

February 2, 2012 02:20 PM
1444
Marisa said...

Hi Bakerella!! :D
First of all I LOVE your website!!! I’m always excited to see what new things you’ve created!! I’m going to try the cake balls for the first time this week but I have a question. Instead of using cake mix from a box would they taste just as good if I made a cake from scratch and used that? Thank You! :D

P.S. Will you be going back on tour anytime soon?

February 3, 2012 02:53 PM
1445
Lexie said...

They look SIMPLY DELICIOUS! :) I am going to make them for Valentine’s day! I am so excited! :)
-Lexie

February 6, 2012 08:31 PM
1446
fernanda said...

Desde Ecuador te digo que es la mejor página que he encontrado, Estoy empezando en esto de la repostería y no tienes ni idea lo fascinada que estoy con todas tus recetas e ideas, lo haces ver muy fácil. I love it. Esta receta la haré de inmediato =)

February 8, 2012 08:44 AM
1447
Patsy said...

Hi! I don’t live in the us so many productos aré dificult to find, i know that he idea is with the velvet cake but is it possible with regular chocolate cake? And cream cheese Frostin is very dificult could it be vanila?

Thanks! ii change the recipie but before i do it i prefer to ask You.

February 9, 2012 04:34 PM
1448
Lynn said...

We just finished making these for my daughters 14th Birthday tomorrow. We made the Red Velvet Cake Balls. Couldn’t wait till tomorrow to try one so there are a few less. :) They are DELICIOUS! My daughter helped me make them. It was fun making them together. We ended up making 85 out of one cake mix!!! We dipped all but 15…we dipped till we ran out of chocolate. I used a bag of mini chocolate chips and added a little crisco to it. Our balls were about 1/2″ -3/4″ in size. We didn’t have the sticks to put them on so we just put them in mini paper cupcake liners after they hardened. We are very pleased with the results. Thank you so much for sharing the recipe. I’m sure this will become a tradition in our home now esp. for Valentines Day. Can’t wait to try the other flavors.

February 10, 2012 03:29 PM
1449
Linda said...

I dip my pop sticks in the melted icing before inserting the sticks into the cake ball. This works pretty good for me.

February 10, 2012 03:40 PM
1450
Linda said...

PS: I am glad I found this site. I love to bake. I use to decorate cakes at a large grocery chain in their bakery. Loved it but I really don’t like doing it at home. Too much mess for one cake at a time.

February 10, 2012 03:43 PM
1451
Haven said...

I loved this idea this first time i tried it at a friends birthday. I wanted to try it for mine but i never found red velvet mix near me. I plan to try it now for Valentines day. Is it possible to use a different flavor?

February 12, 2012 11:35 AM
1452
Alyssa said...

I love these! I made them and rolled the cake balls in crushed oreos. Delicious!

February 12, 2012 12:24 PM
1453
Susan said...

I really like you cake pops whith cream cheese icing! After cooking it put in in the fridge.when you put the stick in put cream cheese frosting on it and put it in the cake pop.

February 12, 2012 07:23 PM
1454
Kayla said...

Bakerella,

Should the cake balls be frozen/cold still when you dip them?

February 12, 2012 08:32 PM
1455
Jenni said...

aah! Just made these, and they turned out great! I am SOOO excited! Perfect Valentine’s Day gift.. thanks Bakerella! :)

February 13, 2012 08:06 PM
1456
Anonymous said...

I accidentally used cream cheese instead of cream cheese frosting and already mixed the red velvet cake with it. Is there any way I can salvage it?

February 15, 2012 03:43 PM
1457
mom said...

i ilk to eat the dsrt to

February 15, 2012 07:12 PM
1458
Virginia said...

Hi, I was wondering how long should i put it in the freezer in order for me to dip it in the chocolate? (:

February 15, 2012 08:47 PM
1459
Maddeline Finn said...

Haha… I tried to make these the other day when some of my family came down for the night… only I forgot to add the frosting…
And they were so crumbly that I couldn’t dip them in chocolate so I frosted them instead…
The end result was a disaster. The only one who ate them was my half sister who was completely and utterly s***faced drunk…

February 16, 2012 09:08 AM
1460
Diane Browning said...

Can the cake balls be frozen for a month and then decorated?

February 16, 2012 02:09 PM
1461
Kathy said...

I have tried the cake pops once and the cake balls this time. I like them but they are very hard to do, at least for me. My pops didn’t turn out all smooth, like yours, even by tapping the excess. They just looked sloppy (tasted OK); this time, the balls – well I tried shaping into hearts and some balls and some pops. Anyway, they all started leaving crumbs in the candy coating / chocolate. I want so badly to do these well…. how big is the learning curve? Can you give me some more tips?

February 17, 2012 07:13 PM
1462
yetta said...

im wondering how long i should leave them in the freezer?! they’re in there now, but you said the time is cut when you put them in the freezer, so when should i check them?
these sound soo good i don’t want to mess them up!

February 20, 2012 04:19 PM
1463
Linda P said...

What a great idea. I just made this yesterday, but I made them into cake pops instead, and made the cake/frosting from scratch. They were a hit. Thanks for the great idea!

February 21, 2012 01:13 AM
1464
Heather said...

Is it better to make the cake into cupcakes or a a regular circular cake pan to bake before you crumble it for the cake balls?

February 23, 2012 03:41 PM
1465
Chiquita said...

I plan to make these and take them to work Monday. Just want to show some love!!!

February 24, 2012 07:34 PM
1466
Ash said...

my friend hasn’t been excited to celebrate her 21st, so i decided to do everything i can to change this – including trying this recipe. and Oh my heavens, how delicious! carrot cake instead of red velvet, 1/2 homemade creamcheese frosting/ 1/2 vanilla frosting, and swirled different kinds of chocolate to coat (ingredients of a college student’s kitchen, lol) magnificent!! thank you so much =o]

February 25, 2012 02:18 PM
1467
Ash said...

To “Anonymous” Who Mixed in CreamCheese instead of CreamCheese Frosting,
totally fixable! add 2 cups powdered sugar, 1tsp vanilla, and 1/2 cup softened butter (the other ingredients for CreamCheese frosting.) might be kind of an interesting turn out, but as long as you mush everything together well, it’ll probs be better than just CreamCheese =o9

February 25, 2012 02:24 PM
1468
Maya said...

I found it hard to roll into balls because the mixture was so gooey, will it get easier to re-roll them after they chill in the fridge?

February 26, 2012 12:05 AM
1469
Laurna said...

Can cake balls be made in advance and frozen? If so, how far in advance?

February 27, 2012 09:01 AM
1470
Vickie said...

Since I visiting this site over two years ago, I have made tons and tons of these delicious treats and experimented with all kinds of flavors and decorations. It really is amazing how much people love cake balls. I’ve easily made over 3,500 of them in the last year and a half, so I’ve gotten a few trial runs to say the least.

I wanted to offer some advice to my fellow cake ballers that I have learned as long as it was okay with Mrs. Bakerella.

TIPS & ADVICE
-If the cake ball falls apart while dipping:
I’ve found that I can’t add the entire can of frosting in this recipe. With most batches, the entire can will make the cake ball mixture too soft which results in a nightmare when you are trying to dip them because they can’t hold their shape. Freezing them helps, but you have to take limited amounts of balls out to dip because if you take them all out at once, the last ones will soften too much. I mix in about 2/3 to 3/4 of the can which creates a great play-dough consistency and is still perfectly creamy in the end.

-If crumbs fall off:
Most times if there are crumbs on the cake balls, then I know that I haven’t mixed in enough icing or I haven’t taken enough time to truly incorporate the icing throughout the mixture. If I’ve already mixed in the icing fully and found a dry spot, I’ve found that you can knead the individual cake ball that usually takes care of it. Also, if you are making multiple batches, they can have a tendency to dry out just a bit so keep that in mind if you want to do a bunch, you might want to portion out the batches you make at once.

-If the chocolate just doesn’t look smooth when I dip them:
Melting the chocolate almond bark can be a tricky thing. If you don’t heat it enough, it’s too thick to mess with. If you heat it too much, it’s too thick to mess with… not to mention grainy and crumbly as well. If any sort of moisture (water) comes in contact with it, it gets all crazy thick and just unbearable. I’ve found that I can melt 9 blocks of almond bark for 1 minute, stir, 30 seconds, stir, then be able to dip. If after stirring it thoroughly, you still have chunks that have not melted, microwave for NO MORE than 30 seconds and stir again. ALWAYS ALWAYS ALWAYS stir it very well if you only have small chunks left. Stir for at least a minute to let the rest of the melted chocolate melt the small chunks, thus avoiding overheating it. Once that is taken care of, when you dip them, toss in a cake ball and use a fork to cover the rest of the cake ball in chocolate. Gently pick up the cake ball from underneath with the fork and lift it from the center of the bowl. (Do NOT roll it up and out of the bowl from the side.) Gently tap the fork on the edge of the bowl. This will make excess chocolate fall off (especially off the fork) and will smooth out the coat of chocolate on the cake ball. Then slide a toothpick underneath the cake ball to transfer it to wax paper if you are unable to get it off of the edge of the fork without it toppling over onto the smooth coat you just created on top.

IF YOU STILL HAVE QUESTIONS…
Hope this helps! I always see so many questions on here and often wonder if you guys get answers, so here is my email (cakeballquestions@gmail.com) if you still have any questions. I won’t see if you post responses to this blog, so please feel free to email me. :)

-Vickie-

February 27, 2012 10:01 PM
1471
Tess said...

I am gonna try making these with red velvet cake mix and peppermint frosting. I was just wondering if it would work instead of rolling them in melted almond bark or chocolate if it would work rolling them in melted frosting?

February 29, 2012 05:37 PM
1472
Deb Anderson said...

These red velvet cake balls look like a fabulous way for someone on a diet to get their “cake fix” and not over do. I really love that idea!!!

March 1, 2012 03:42 PM
1473
Chavie said...

Hi! My sister and I both love this website! I want to make these for my best friend’s bridal shower! Is it possible to freeze these?

March 1, 2012 10:27 PM
1474
Angie said...

These look so yummy and I know my granddaughter would love them. Where do you get “bark”? Is it the same as the bars of chocolate you see in the baking section at the grocery store? TIA

March 2, 2012 06:21 PM
1475
Jordan said...

I just finished rolling these and put them in the fridge. You know I wonder now if the reason some people find that it’s pretty gooey, even when waiting for it to completely cool before crumbling, is because of the brand of redvelvet mix. This is my first time doing it but I used duncan hines red velvet (normally I wouldn’t get that brand but it was the first red velvet mix I saw) and I noticed it seemed like fluffier cake than the average mix cake. I used a full can of the cream cheese frosting too and by the way for the chocolate. If you want that silky smooth look ya gotta do it the old school way. Toll house semi sweet morsels with just a like a 1/4 of one bar of parrafin wax a.k.a. parowax…shoot me now but yes wax is the key. I know some people don’t recommend it now but it’s silky smooth on the outside when it dries and the amount of wax actually in it per cookie is so small you won’t notice it. A lot of old recipes for dipped stuff has it…

March 3, 2012 09:19 AM
1476
Michelle said...

Hi, my cake is in the oven right now :) I was wondering, is it fine if i just use cream cheese and not cream cheese frosting? Would the only difference be the taste or is there a consistency issue?

March 5, 2012 02:47 AM
1477
pclowe said...

I made these for my Fraternity Brothers for our weekly meetings and they loved them!!! The tray was cleared in like 10secs

March 6, 2012 01:54 PM
1478
Erika said...

I made this for my god daughters birthday party they were super easy to make and sooooo sooo yummy. Will definitely be making these again!

March 7, 2012 02:45 AM
1479
Maria Castro said...

I will love to make Red Velvet cake pops but I am from Costa Rica and we don`t have the Red Velvet Cake mix. Do you have a recipe from scratch for Cake Pops? I have one recipe but because of our weather, the chocolate breaks and like drops of honey comes from the cake???? This happens with mostly every cake recipe. The only one that works so far is the oreo cookie recipe. Thanks

March 8, 2012 08:12 AM
1480
Hi said...

How many cake balls does this make?

March 10, 2012 06:18 PM
1481
Hi said...

I am going to make these tonight with my little cousins and I’m going to give them some

March 10, 2012 06:22 PM
1482
Heather Barranco said...

Did you ever try this red velvet with real cream cheese icing? Heather Barranco Dreamcakesmakes all our cakes from scratch and would prefer not using the processed stuff for our cake pops, custom cakes and wedding cakes.

March 12, 2012 02:15 AM
1483
Lany said...

Just wondering, but can I sub the chocolate bark with chocolate chip? will it work?

March 15, 2012 02:19 PM
1484
Danielle said...

i made these today but the outside chocolate did not go on evenly and pretty. Is there a trick to making them smooth and good looking?

March 16, 2012 05:00 PM
1485
Anonymous said...

I made this recipe and it came out amazing! I was wondering if you have any tips on dipping them in the chocolate. I end up with too much chocolate and they don’t look as pretty as I would like. Any suggestions on how to make them look more like yours?
Thanks!!

March 26, 2012 09:44 PM
1486
Emily said...

Can another type of frosting be used other than store bought? The ingredients in the can grosses me out.

March 28, 2012 05:30 PM
1487
al said...

Love these but need ideas on cutting the sweetness, any ideas?

March 30, 2012 08:38 PM
1488
Addy said...

Hi! For the chocolate bark, is it alright to replace it with hershey’s chocolate syrup?

March 31, 2012 10:54 AM
1489
Trish said...

Just found this recipe years after you posted it and years after most of the discussion… :-)
I’m in Australia, so we don’t have chocolate bark of ready made cream cheese frosting (to my knowledge!), so I’ll have to try with regular choc melts for the coating. And I wonder what could be successfully substituted for the cream cheese frosting filling, as I’m thinking of serving them at a party where a key guest cannot have cheese or cream cheese products at all…
Looking forward to finding more lovely treats to try to make on your site as I peruse it more in the future! :-)

April 4, 2012 02:22 AM
1490
emily said...

when i dip mine they dont turn out pretty like yours in the picture! mine look pretty aweful. any advice?

April 6, 2012 07:21 PM
1491
Anonymous said...

Thanks so much for the recipe! But how long should I let the cake balls cool in the freezer before dipping them?(:

April 7, 2012 05:43 PM
1492
Jane said...

So fun!!! I made these for Easter and shaped them like eggs – totally adorable. Thanks for the great recipe.

April 8, 2012 09:36 AM
1493
Michelle said...

Hey I’m new to being a baker(like baking cakes and such). Are these red velvet cake balls simple to make? And do you melt the chocolate THEN dip the cake balls?
Thanks:(

April 8, 2012 10:26 PM
1494
Michelle said...

:)* lol.

April 8, 2012 10:27 PM
1495
clars said...

hi, your cake pops are soooo cute. i want to try and make them but candy melts arent available in my country. is it ok if i use chocolate chips instead? thanks!

April 18, 2012 10:08 AM
1496
Becky said...

Hi!
I baked them yesterday and it looked amazing! I just have one problem. Well actually two! :)

When my bf bite into it, he said it was very gooey to a consistency of biting into a raw cake. I was wondering if I decrease the cream cheese icing, would it solve this problem?

And also, the chocolate melts seems to be very thick. I saw a comment in the beginning of this blog saying oil can be added to the chocolate melts? But is there any other way to solve this problem?

Thank you so much!!
And they are sooo much fun to make!!

April 19, 2012 12:37 PM
1497
Vickie said...

Most of you won’t get an answer to your questions from Bakerella.

IF YOU WOULD LIKE SOME HELP AND ANSWERS TO YOUR QUESTIONS, feel free to email me questions at cakeballquestions@gmail.com. I made this email because I don’t get on here often enough to go and comment on all of the questions here.

I’ve made cake balls for the past three years thanks to Bakerella’s blog, so I’ve had few test trials ;) (more like a few hundred test trials). Best of luck!

April 20, 2012 04:56 AM
1498
Melody said...

Hi Bakerella, I’ve recently discovered cake balls. I’m having some trouble with the cake oozing out of the balls after I take the toothpick out. What am I doing wrong? I’m freezing them for a few hours before I dip them in candy melts. Thanks, I appreciate any advice you can give.

April 22, 2012 11:08 PM
1499
skyler2000 said...

tum love these

April 24, 2012 09:02 AM
1500
colleen said...

I made cake pops for the first time. I really don’t like cake mixes and wondered if a cake from scratch and scratch frosting could work. I had a layer of chocolate cake in the freezer and I had extra red velvet cake that I had just made. I combined the two together with the cream cheese frosting. OH MY GRACIOUS, as Paula Deen would say. Although it was extremely time consuming making cakes from scratch, you really can’t beat the taste. Combining the two flavors of cake made a deep dark chocolatey cake with a burgundy red tint to it. With the white chocolate coating it was very decadent. I took them to church as appreciation and they were a huge hit. So guess what I’m doing AGAIN? I’m making Hershey’s Black Magic cake and adding 2 ounces of red food coloring to it. I’ll bake it off in a day or two and then the following day, make the cake balls.

April 24, 2012 03:41 PM
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