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

Bakerella said...

I usually eat mine. but you’re right.

June 12, 2008 04:01 AM
Mel said...

I made these for a family picnic/get together. I had made one batch for this occasion which totaled around 55 balls. I made some with almond bark and a few with dark chocolate baking squares (which required refrigerating to harden) and came home with exactly ZERO!!! You would think I would be disappointed about not having any more to eat when I got home, but really, I’m not!! Mainly because if I had brought them home, I would have eaten them ALL!!! I will have to make these again, I’m sure. Only, I think I might have to try german chocolate with the pecan/coconut frosting dipped in almond bark and rolled in a pecan/coconut topping…yup, mouth is watering already!! Thanks for sharing your recipes and ideas with all of us!

June 15, 2008 11:17 PM
Bakerella said...

Mel – my mouth is watering too! Sounds good even though I’m not a big fan of coconut.

June 16, 2008 02:57 AM
Anonymous said...

I am planning on making these for my cousin’s baby shower. She is having a little boy so I thought about dying some of the chocolate blue to decorate the cake balls once they dry. Is regular food coloring okay, or do I need a different type?

June 18, 2008 06:54 PM
Bakerella said...

You need special kind of coloring for chocolate. It cannot contain any water. Here’s a link

Or you can also find light blue, pink and yellow candy melts at hobb lobby, michael’s or here on amazon

June 19, 2008 01:17 AM
Amanda said...

So I just made these but with a devils food cake mix, they are very yummy but they dont look that pretty. I dont know if it is the chocolate coating or what, but it got kind goopy and there is a little puddle of chocolate attached to the bottom of every ball. Any suggestions of how not to make this happen>

June 21, 2008 06:56 PM
Bakerella said...

Amanda – did you use chocolate bark or candy melts. Or did you use baking chocolate?

When I dip, I drop them in a bowl of melted chocolate bark one at a time and then lift the ball out with a spoon. Then I tap it several times on the side of the bowl to allow the excess chocolate to drip off. And, last, I let the ball slide off the spoon onto the wax paper. I still get a little bit of pooling though, but not too much this way.

June 22, 2008 02:43 AM
Amanda said...

I think that maybe that chocolate I used was too thick. What kind to you recommend, I am definitely going to try again!

June 23, 2008 04:36 PM
Bakerella said...

For the regular cake balls, I just use chocolate bark. I can get it easily at the grocery store (Kroger)

June 24, 2008 04:02 AM
Amanda said...

What do you use for the cupcake shaped ones?

June 24, 2008 04:04 PM
Bakerella said...

I used a cookie cutter described in this post:

June 25, 2008 11:15 PM
Vee Cross site said...

bakerella …. i’ve seen a cake balls before …but these are extraodinary with red velvet cake !!! .. hope u dont mind sharing the idea :D .. i will try to make this with my 13 yrs old daughter .. she’ll love it …. TFS….

June 28, 2008 04:30 AM
Bakerella said...

Vee Cross site – If you’ve made them before, then I think you’ll love theme with red velvet.

June 28, 2008 02:20 PM
Anonymous said...

I have never had a dessert go over so well. We just had a large backyard party for about 60 people and I made around 150 of these super yummy treats. I did them the day before and placed them all in the fridge and brought them out chilled—they were GONE in 15 flat. I think I’ll shoot for 250 next time as everyone wanted more. I used a vanilla cake mix and added cream cheese frosting—worked perfectly!!!!! thanks
Summer in Illinois

June 30, 2008 02:49 AM
Bakerella said...

Now, you’re in trouble. Everyone is going to be asking for them. Next time try different flavors. I’d love to see what kind is the big winner. Oh yeah and invite me to your party!:)

July 1, 2008 12:28 AM
Anonymous said...

You’re on the list for next year!! Good idea though about the different flavors–even white and chocolate outer coverings would be pretty. I have read through some other comments now and have all sorts of combinations to try. EVERYONE is asking for the recipe—so I have forwarded on you website.
Thanks again—Summer in ILLINOIS

July 2, 2008 06:42 PM
Bakerella said...

Thanks Summer! Happy Baking.

July 3, 2008 12:31 AM
LoriAshley2005 said...

Hi. I am planning to make these this week for my office’s indoor summer picnic. My mom used to make candy from time to time. I thought I would pass this along to everyone here and hope it helps. You can buy a special gadget that is used by candy makers for dipping. I think it is called a dipping spoon. It looks like a the frame of a spoon without the bowl. It allows the excess chocolate to drip off and there is no rolling around in the chocolate which should help to keep the cake balls together. Also, you can buy candy chocolate instead of the chocolate bark. It has a lighter flavor and comes in a multitude of colors. You can get it anywhere they sell Wilton products (like Walmart).

Good luck and Thanks Bakerella … I am glad I stumbled onto your site from Yahoo!.

July 5, 2008 11:50 PM
Bakerella said...

loriashely – I’m glad you stumbled, too. Thanks for sharing your tips.

July 7, 2008 03:18 AM
Elaine said...

How sweet these look.. I have the cake in the oven. Surprised I was able to find a mix here in Idaho, but I did!! I just hope I can do the “dipping” I have not had lots of success at that in the past..

July 14, 2008 04:48 PM
Bakerella said...

I bet you’ll do fine Elaine! Happy dipping!

July 14, 2008 11:17 PM
Mariela said...

Hi bakerella!!!

First of all THANK YOU SO MUCH for sharing this wonderful recipe. I’m Mariela from Puerto Rico and last week I tried the cupcake pops for the first time with satisfactory results. I’m starting in the cake business and I though they would be a good idea for party favors like, showers, bithdays, weddings, etc. here in Puerto Rico. I brought them to my work and they were a huge hit with rave reviews. My question is what would be the price of each pop? or should I sell them by dozen? I need an idea of the price. I loved the finished work and they are so Yum. I made them with homemade cream cheese frosting because I don’t like the store one.
Best Regards,

July 17, 2008 07:06 PM
Bakerella said...

Mariela – I’m glad you like them so much. My best advice on the pops would be to break down your cost per pop with all the ingredients you use. (cake ingredients, chocolate, sprinkles, packaging, lollipop sticks, etc.) And then charge enough to cover that plus your time/effort.

And you may want to require orders of 24 or more.

July 18, 2008 12:02 AM
Nana said...

Helloo Bakerella

Where do you buy all your ingredients from? I’m a beginner, so i’m not too sure where to buy all those things.

Thank you.
They look great, i can’t wait to try!

July 22, 2008 12:46 AM
Bakerella said...

Nana – I can get everything I need at Kroger. Including the chocolate and white chocolate candy coating/bark.

But, if I use colored candy melts, I get them at hobby lobby or at a local cake decorating store.

July 22, 2008 01:23 AM
Carlo said...

Good Job! :)

July 24, 2008 07:38 PM
Pieceful Bits said...

I have finally made these for my dad’s retirement party. They were a hit!!! They definetly went quickly. Of course I had no leftovers to bring home:(
thank you for the recipe

July 30, 2008 03:19 AM
Bakerella said...

carlo – thanks

pieceful bits – I guess you’ll have to make some more so you can enjoy.

July 31, 2008 03:42 AM
Pam said...

How wonderful! I finally got around to making these, and they are a hit! I’m definitely going to try other flavor combos. Thanks for the recipe! Here’s my blog post about the ones I made.

August 5, 2008 07:00 PM
Bakerella said...

Pam – nice job.

August 6, 2008 12:57 AM
Anonymous said...

Maybe someone already asked this… but how did you drizzle the chocolate on top & make it look nice? It looks so pretty :)

August 9, 2008 05:41 AM
Bakerella said...

anonymous – you can either pour your melted chocolate into a plastic squeeze bottle or pour some into a ziploc bag and snip off a corner to drizzle.

August 11, 2008 03:02 AM
CEB said...

Hi – my sister and I have made this recipe twice now. Once w/chocolate cake and dark chocolate dip, and now with red velvet cake and vanilla bark dip.

Both times we’ve run into a snag when it comes to the coating – we can’t figure out a way (and trust me, we’ve gotten creative trying different methods) to get the truffles to really look smooth and beautiful like they do in all the internet pics we’ve seen!

What is your technique? Just rolling it around in the dip? We’ve been getting excess chocolate/bark that leaves a puddle around the ball when it dries. We’ve also dipped plastic forks with the middle prongs cut out but that didn’t give us a smooth result either.

Are we just far less talented than you, or this there some trick we’re missing??? Thanks in advance!!

August 19, 2008 09:30 PM
Laura said...

I made these in March with Ghiradelli chocolate. They were very good but a little sweet and I didn’t have enough chocolate.

I just made them with white almond bark. The bark got hot as the dickens but never got thin enough to make them look pretty. I had them sticking to the spoon and creating suction. This took off some little crumbs when I dropped them off the spoon. Since it didn’t melt to a thin enough texture, I had too much on each ball. Again, this made it too sweet.

I didn’t have enough to do a whole batch, so some of them just have a little dab on top. That ended up being just right.

I have yet to do them with red velvet but devils food and regular chocolate are pretty tasty. I think I going to try the real recipe one time before I give them away to anyone for any occasion.

However, I do enjoy my mess-ups…maybe a little too much.

August 20, 2008 01:56 AM
Laura said...

Oh…and I also used a pastry cutter to mix the cake and icing.

August 20, 2008 03:10 AM
Bakerella said...

CEB – I place the ball in a small bowl of candy coating. And I use a spoon to completely cover the ball and then remove from the chocolate. Then I tap the spoon on the side of the bowl to allow excess chocolate to fall off. Then let covered ball slide off spoon onto wax paper covered cookie sheet.

Laura – try the dipping method I mentioned to CEB. You can also thin the chocolate with a drop or two of oil. Or you can buy paramount crystals.

August 21, 2008 02:19 AM
kimag99 said...

I can't wait to try these. At my work, we draw names for birthdays, & the person I drew loves red velvet cake, so she'll be getting the gift of red velvet cake balls!

August 26, 2008 03:22 PM
Anonymous said...

You are so clever! Thanks for sharing a great recipe. I made the “Happy Face” cake pops but had trouble drawing the faces on them with the Wilton Edible pens. I used yellow Wilton candy melts but the pens just wouldn’t write on the smooth, dry candy coating. They are brand new pens I just bought today. Any suggestions?

August 26, 2008 06:33 PM
Bakerella said...

kimag99 – She’ll be thrilled.

anonymous – I use these black ones by Americolor and they work great.

and here’s the whole color pack.
August 26, 2008 11:33 AM

August 26, 2008 11:46 PM
Heather said...

These are great! I only needed 1/2 can of the frosting and I made them into lollipops. The kids had almost as much fun as I did. I can’t wait to make more already.

If you want to see:

August 28, 2008 02:52 PM
Bakerella said...

heather – awesome job.

August 29, 2008 02:10 AM
kimag99 said...

I did it! I made the red velvet cake balls. They turned out great.
I presented them as a birthday gift to my co-worker in a pretty bowl, & she was tickled. Of course, she shared them, & everyone said they were delicious & just as cute as can be. Thank you for sharing the recipe & technique.

September 2, 2008 02:48 PM
Elke said...

Hi Bakerella!!

very clever and original idea!!!

I would love to try to make them but I can’t find the can of cream cheese frosting and red velvet cake mix :( in my country.

what else can I use??

September 3, 2008 05:36 AM
Bakerella said...

kimag99 – YAY! I love it when people have success.

Elke – you can use any flavor frosting and cake combo that you would like.

If you use red velvet, you could go with homemade cream cheese or even regular buttercream.

September 7, 2008 07:31 PM
Katherine said...

So many people are having difficulty with finding the red velvet cake mix. I’ve made the recipe with a triple chocolate cake mix/milk chocolate frosting and again with a white cake mix/cherry frosting. Both turned out delicious! The cherry ones I divided and dipped half in chocolate and the other half in white chocolate – couldn’t decide which I liked better because they were both so yummy!
I think my next attempt will be a lemon cake mix with cream cheese frosting and dipped in white chocolate.

Also, I didn’t find the balls to be sticky or messy to work with. I refrigerated the cake/frosting mixture for just a short time and then used my teaspoon scooper that I use to make cookies. I never had to touch the dough and my balls were perfect and uniform.

September 10, 2008 05:22 PM
Bakerella said...

Go katherine – glad you had success.

September 11, 2008 01:40 AM
Katie said...

I tasted these at a wonderful little restuarant in Nashville back in May and have been craving them ever since. Thank you so much for the recipe! I’m making them for a church potluck today!

September 13, 2008 06:53 PM
Bakerella said...

You’ll love them. Make enough to keep for yourself.

September 15, 2008 11:30 PM
Anonymous said...

I’m a big fan of Red velvet cake but unfortunately here in london only one bakery sells them and they pretty expensive. I love the red velvet balls, they look fantastic and bite size but the problem is i cant get the red velvet cake mix, frosting and chocolate bark here. So i’ve decided to make the cake from scratch(any good recipe site?) Making the frosting using the recipe from Martha stewart’s site. Will it work with normal chocolate? This is my main problem.

Plus, all your stuff are fanstatics, cant wait to try the ores and cupcake pops. A good substitute for most of the ingrdient will be very helpful.

Love your work.

September 22, 2008 06:06 PM
Bakerella said...

You can use any cake or frosting recipe you like. Or any cake mix and canned frosting you like. When mixing, start out by not using the entire amount of frosting. You may not need it depending on the amount of cake you have.

It should end up being moist enough to mold and hold its shape.

September 23, 2008 12:46 AM
Anonymous said...

I did it! and first attempt too, very pround of myself. I was able to buy betty crocker vanilla icing here, so i only had to make the velvet cake from scratch. I was scared about the dippin but had no trouble at all. It turned out fabulous and taste great. Gonna try the cupcake pops next.

Is it ok to change the colour of the candy melt with food colouring?

September 24, 2008 01:51 PM
Bakerella said...

anonymous – Great!!!!! And, yes, you can change the color, but your food colorings cannot contain any water. You’ll have to find some specific for candy making.

Glad you enjoyed the pops.

September 25, 2008 04:20 AM
153 said...

wow. what great ideas for a special dessert. I am going to make birthday cake balls for my daughter.
I will subscribe to your blog.
Thanks, Sandy

September 26, 2008 06:18 PM
Bakerella said...

Sandy – I hope they are a hit.

September 29, 2008 03:45 AM
Cheri said...

OMGoodness! I came across this blog by mistake and boy did I stop in my tracks – so to speak!

I ran out and made chocolate and strawberry cake balls and I can’t keep them in the house long enough to enjoy. I am trying to make several flavors and bring them to a christening on Sunday. Not sure if the kids will let me – may not be any left!

Thanks for all the blogs!

September 30, 2008 12:10 PM
Bakerella said...

cheri – that’s it. there’s no turning back now. You’ll be getting requests for these all the time.

October 1, 2008 03:12 AM
Corina said...

Hi Bakerella, instead of using cream cheese frosting can I just use regular cream cheese?

October 14, 2008 03:14 AM
SueLynn said...

I am going to use orange supreme cake with a little more orange color and dip them in chocolate for Halloween. Thanks for a gret idea.

October 14, 2008 05:42 AM
Bakerella said...

Corina – you could try it, but the recipe is meant to use frosting… it can be any flavor though.

I use the cream cheese to make oreo truffles.

SueLynn – Sounds like a great idea.

October 16, 2008 03:46 AM
Anonymous said...

Can you use white baking chocolate or white chocolate chips to coat instead of the bark or melting chips?

October 21, 2008 04:25 PM
Bakerella said...

You can, but it won’t have the same properties. They are meant for baking and not coating, so they are more likely to melt on your fingertips when you hold them for more than a few seconds.

October 21, 2008 11:51 PM
Anonymous said...

I am having trouble with coating. I have been putting the balls in the freezer prior to coating. Once I coat, I have had a lot of trouble with cracking. Is that because they are too cold? And the other thing that I can get is a smooth coating.. Any suggestions?

October 22, 2008 12:50 PM
Bakerella said...

How long have they been in the freezer? They could be defrosting and getting moisture in your chocolate or either so cold that the temp reacts when placed in the warm choc.

They only need to be in the freezer for a few minutes. Long enought to get them firm.

As far as coating, read some of the previous comments. Basically, I tap the ball while it is on my spoon several times to help the excess chocolate fall off into the bowl. It creates a smoother finish at the same time.

October 23, 2008 12:16 AM
Wafa said...

Hello Bakerella,

I am willing to try this out. Do you recommend the Southern Red Velvet recipe that you have added? The only red velvet recipe I’ve ever done was from the Magnolia’s cook book.

October 28, 2008 09:16 PM
Bakerella said...

I didn’t make the red velvet, I made it with blue and had a few problems. It didn’t come out too great. So I think the red would probably be better. For the cake balls, though, the mixes are fine. Then you don’t have to feel guilty crumbling up a beautiful homemade cake.

October 29, 2008 12:04 AM
wafa said...

So for your red velvet you use the ready mix ones?

Here in London it’s so limited what you can find. They don’t have red velvet cake mixes nor the cream cheese frostings in packets. That’s why I have to do everything from scratch, which I don’t mind :). I’ll go ahead and try the Magnolia red Velvet recipe or something that doesn’t call for so much oil in it. What do you think?

October 29, 2008 02:28 AM
Bakerella said...

I didn’t realize you were in London. RV is hard to find in some areas of the US, too. I’m sure you’ll find a great scratch recipe. Let me know if it’s a winner after you try it.

October 30, 2008 03:57 AM
~Miss M~ said...

I’m trying these this weekend with spice cake and a white chocolate coating.

Wish me luck!

October 31, 2008 02:43 PM
lucky said...

not sure whether or not you’ll see this or be able to reply (so cool that you reply to your comments!) but I’ve accidentally left my balls in the freezer too long and am now wondering what I should do before coating them to ensure they don’t crack. fridge? counter?

*I just reread my comment and am laughing at how that sounds!*
Thanks in advance!

November 1, 2008 12:25 PM
Bakerella said...

miss m – ok, good luck!

Lucky – just set them out on the counter
And let them get back to a cold/firm stage. Also make sure your coating is melted but not super hot because that could make them crack if the balls are too cold and the choc is too hot. Good luck.

November 1, 2008 03:20 PM
~Miss M~ said...

So I made the spice cake/cream cheese frosting version and a vanilla cake/caramel frosting version. They both come out FANTASTIC! I’m coming home with maybe only 5! Hooray! What a hit!

November 3, 2008 09:30 PM
Bakerella said...

Yay! I’m surprised you had that many left. They sound great.

November 4, 2008 12:55 AM
Anonymous said...

Hi Ms Bakerella,
I'm from S'pore, I try to make this for my daughter,
I cann't get chocolate bark and candy melt, may I used chocolate coating?
if not… pls advice.
Thank you & regards,
Mrs Ow yong

November 7, 2008 06:26 AM
tidymom said...

WOW! I don’t remember how I found your blog but I’m in LOVE!!
My oldest dd turns 21 on Monday and I’ve been looking for something special to make for her!

I’ll blog about them after I make them!


November 7, 2008 01:47 PM
Jena said...

I am making the red velvet balls for a dessert contest at a party this weekend. I’ll let you know how it goes!

November 7, 2008 09:53 PM
Anonymous said...

Hi Bakerella-
I’m addicted, I love your blog. Question for you…how far in advance do you think I could make cakepops or cakeballs for a party?

November 8, 2008 07:12 PM
tidymom said...

I have a question – and I hope you see this in time – I’m making these for my dd’s birthday. I baked the cake tonight and hope you can answer before I finish them up tomorrow.

I couldn’t find the Chocolate bark here around me (went to 2 grocery stores)So I bought Baker’s Dipping Chocolate AND I bought Witon’s Candy Melts —which would be better to use?


November 9, 2008 01:01 AM
Bakerella said...

Anonymous – If your product says chocolate coating, that should work. It’s the baking chocolate that isn’t recommended.

Jena – Good Luck!

Anonymous – Without freezing, you can make them a few days in advance and leave them on the counter in an airtight container. I’ve eaten them up to a week later. You can also try freezing the finished product if you have to.

tidymom – I haven’t used these, but I think you can make either work. FYI, other readers complain about the Wilton being hard to work with.

If you find it’s too thick or hard difficult, add a drop or two of veg oil to help thin it out before giving up on it.

And if you end up using the dipping chocolate, let me know how you liked it.

Good Luck. Hope your daughter has a great day!

Read some of the comments on this post for tips on dipping.

November 9, 2008 01:21 AM
tidymom said...

Thank you! You are AWESOME!! That’s one of the things I like so much about your blog! you take the time to reply to everyone! – I certainly didn’t expect such a quick reply!!! Thank you so much! I think I’ll go with the Bakers Dipping Chocolate – it comes right in a microwaveable bowl too!


November 9, 2008 01:26 AM
tidymom said...

The Bakers Dipping chocolate worked GREAT!! Thanks again! My dd loved them! As did everyone else! Even the waitress got one! LOL

Here’s my post about them


November 13, 2008 03:41 PM
Bakerella said...

tidymom – They look great. Glad everything worked out. I’m sure your waitress was happy, too.

November 14, 2008 03:44 AM
Thomas said...

Tried the recipe. Having two bowls of almond bark (a shallow one into which to drop the ball, and another from which to ladle almond bark on top), then using forks to roll the ball around keep the cake to a minimum in your coating.

Also, adding extra vanilla extract to the almond bark causes it to clump up like curdled milk, and renders it unusable (I found the hard way). The same would be true for anything with alcohol or water in it, I am told. Just an FYI for anyone who might want to try to flavor the almond bark…

Thanks for posting your recipe.

November 17, 2008 03:26 AM
Bakerella said...

thomas – you can find oil-based flavorings if you want to add something extra to the chocolate:

November 17, 2008 05:24 AM
~Miss M~ said...

I’m still on a roll with these!

This past weekend I made my friend’s “birthday cake” out of these. I made a strawberry cake with cream cheese frosting and rolled them mainly in white chocolate but also some in milk chocolate (I ran out of white!) and then sprinkled a little bit of pink sugar crystals on top. Then I found some disney princess candles and stuck them in a couple so she would have candles to blow out. So cute!!

Next week for a potluck I’m using a devils food cake with triple chocolate fudge frosting (with the mini chips in it) and topping them with a couple mini chips, and also a vanilla cake with vanilla frosting and a bit of peppermint flavor and a dark chocolate coating. Hopefully it will be like a york peppermint patty!
I’m so excited!

November 17, 2008 06:17 PM
Anonymous said...

bakerella, I made these for halloween and used the Wilton candy melts from Michael’s. While they looked pretty, the coating tasted fake to me. Now I’d like to make a batch for the dessert tray for thanksgiving and I’d like to use melted semisweet chocolate — will that work? I think I tried dipping something (pretzels?) in melted semisweet chips years ago and it was very thick. Have you used the chips for dipping? Will adding a TB of vegetable oil help?

November 17, 2008 10:09 PM
Bakerella said...

~Miss M~ – man, you’re on a roll. Love the combos.

Anonymous – I hear the veg oil will help. I need to try it myself with regular chips. The great thing about candy coating is that it doesn’t melt to the touch.

Also, give Mercken’s a try. Their dark chocolate is pretty good.

November 18, 2008 12:40 AM
Jamie said...

Okay, I have to make these. But no Kroger near me, and nothing in my store called “bark”. Do I buy semisweet chips? Milk chips? Ghirardelli leftovers that are broken up at Trader Joes? I am going to serve these at my son’s first birthday for sure!

November 19, 2008 10:12 PM
Bakerella said...

You can buy Mercken's melts online through amazon

Hobby Lobby sells some from make n mold if there is a store near you.

Bakers Brand makes a dipping chocolate. It comes in a small tub.

But if all those fail, certainly try using the morsels. Add a few drops of veg oil to make it easier to work with. Keep in mind, the melts are made for dipping and are less likely to melt to the touch like the morsels.

November 20, 2008 03:16 AM
surly said...

First off, thanks for all these great recipes — and for replying to everyone’s comments. You rock!

I made the red velvet cake balls for the first time today (though with devil’s food, because I couldn’t find the RV mix in Indianapolis). After I dipped them, some of the balls had small spots where the cake pushed through. Have you ever had this happen? I posted a pic here:

They were totally covered when I put them on the wax paper to set. What am I doing wrong? Bark too hot? Balls not cold enough? Something else? Also, some of them started to look a little dull/filmy after they set up.

Oh! And a tip for those who are bothered by the “feet” at the bottom — I took a sharp knife and trimmed around the bottom while the chocolate was still warm but starting to firm up. I kept a discard pile and was able to re-heat those pieces instead of wasting it.

Thanks again! :)

November 22, 2008 07:39 PM
Kristine said...

First of all, thanks for sharing all your fabulous ideas! I loved these cake balls. I made them for a party this week. I used semi-sweet baking squares for a few of them and it was pretty good, just not as good as the bark. Also, I kept my leftovers in the fridge and they seemed to get better every day. Next time, I’ll make them in advance and let them refrigerate for a day. Thanks again for sharing!

November 23, 2008 02:59 AM
Bakerella said...

surly – I’ve had that happen before. I think it’s because, the coating isn’t thick enough in that spot and also if there’s the tiniest opening, the inside can start to push through. If it becomes a problem, just dip them one more time to fix.

And here’s a link on graying chocolate, which is what I think you are describing:

Kristine – I definitely like them best on the second or third day. And I don’t even refrigerate them.

November 23, 2008 05:28 AM
Bamafan2277 said...

I made these for the first time tonight. I have done lots of work with chocolate coating disc that I buy from a local restaurant supply company. They had some that had a creamy white chocolate flavor. The white chocolate with this flavor just made them soo much better. I also learned a trick with making the balls and getting them to hold together.

I bought a cookie dough scooper. I chilled the mix for a bit and scooped it out onto parchment paper and froze them for 1 hour. Then brought them out and rolled into more round firm balls, Then froze them solid. That made coating them with the chocolate a lot easier and they didn’t break apart much at all.

November 23, 2008 06:05 AM
Bakerella said...

Cool, glad you found a fix. I freeze mine too, but I don’t usually use the scooper.

November 24, 2008 04:32 AM
Elizabeth said...

To make these for the holidays, would it be possible to color white bark green with food coloring? Or… would it be better to buy the green candy chocolate? Please let me know. I think they would be great holiday gifts this year! LOVE your site. Thanks!!

November 27, 2008 06:17 PM
Bakerella said...

You can color white bark, but you can’t use regular food coloring. You have to find some without water.

Chefmaster is a brand that makes it:

or you can just buy the green melts.

November 30, 2008 11:52 PM
Bianca said...

Hi bakerella,

i discovered your site a week or so back & have been addicted ever since. your ideas are amazing! (and you're a perfectionist like me, so your creations are adorable).

i made the cake balls & oreo truffles last night. i had to improvise a little with measurements as i am in Australia & we use metric measurements. the oreo balls taste fantastic, but i'm easily impressed with any sugar/chocolate combination! i'm not sure what an 18oz packet of oreos equates to here, so would you have a rough idea of how many biscuits you would use instead?

the cake balls probably turned out a little gooier than liked, but still taste ok. i used a chocolate cake mix as we don't have any red velvet mixes over here :( i also made my own 'frosting' (we call it icing), but next time i might use a betty crocker vanilla frosting, which comes in a 16oz quantity.

i had a friend suggest pricking either side of the truffles/cake balls with toothpicks & rolling the balls in a tray of chocolate. you can then hover the balls using the toothpicks so you don't form a flat bottom of chocolate after dipping.

thanks again for your great ideas. i'm now inspired to do a sports ball theme of cake balls for my little boy's 1st birthday in 19 days… eek.

December 1, 2008 04:10 AM
Bianca said...

ok, back again. toothpick idea doesn't really work cause the balls are too soft.

i am still having difficulty coating these. i find i can thin the chocolate with some copha, which is vegetable shortening. i can't seem to get the bark here. i'll keep searching for someone who ships internationally…

i am still having trouble with drying these. it forms little pools even though i have tapped it & then the balls stick to my baking paper :(

i will need to give it 2 coats as the chocolate is too thin with just one coat. i want to be able to get these perfect, so i guess i'll just have to keep experimenting. i want to be able to custom make these as well as other chocolate gifts that i will make for local weddings, so i really need a quick, but professional looking method for dipping these. ????

December 1, 2008 05:39 AM
Bakerella said...

Bianca – about 30 (I think) oreos in a package

what kind of chocolate are you using?

Have you looked for the candy melts too : Mercken’s, Candy maker make n mold, Bakers chocolate makes a dipping chocolate.

Also, lay them on wax paper or aluminum foil instead of baking paper. They shouldn’t stick to those.

December 2, 2008 03:23 AM
Bianca said...

hi bakerella,

thanks for the reply. i think my measurements worked out pretty spot on for the oreo balls. my husband is cranky that they are lingering around for so long while i perfect this dipping!

at first i tried ordinary white chocolate to dip then i went out & got some nestle melts, which is a compound chocolate. both i have mixed with a little copha to thin it out.

i just don't know anywhere here where i can get the candy coating or dipping chocolate. i see you have the mercken's candy melts available through the amazon store. maybe i should see if i can get some sent over? would these be the best ones to buy? i think i can get the wilton coloured candy melts through ebay, but from memory i think you said these are not great for dipping either.

and i will try wax paper. silly me, thought wax paper & baking paper were the same thing.

thanks again for replying.

December 2, 2008 04:06 AM
Elizabeth said...

The green melts should work perfectly. Thanks so much. I came across this site via How About Orange (one of my FAVS) and I am addicted. This site has so many great ideas and beautiful photography. I can’t wait to see the cake pop cookbook. I can already think of 5 people I want to get it for. Thanks again and best of luck with everything! Hope you have a great holiday!

December 2, 2008 05:04 AM
Comment Pages

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