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...

Bianca – glad to help. Hope you get lucky with amazon.

Elizabeth – Welcome! I love How About Orange.
Glad you are liking the site.

December 3, 2008 03:41 AM
Joanne said...

You are so awesome!!!

December 4, 2008 04:19 AM
little J said...

Hi there. Every Thanksgiving I make some kind of desert(s) to go along with dinner. I’ve always had a knack for cooking and baking and I needed something to turn dinner up a notch. So when I found this entry in your blog, it was my eureka moment. Made my cake and frosting from scratch, so it made it even more special. I also made the oreo balls as well. I don’t have a food processor yet, so crushing them by hand was a lot of work, but I managed. I did mangled the poor ziplock bag to bits.

I’m still getting the hang of dipping them, since mine didn’t come out as nice as your. But they were absolutely delicious. My friends are now asking me to make them some for their Christmas parties. I might just even try doing this with the annual german chocolate cake I bake every christmas.

Anyway, here are some of the pictures:

December 5, 2008 12:15 AM
Bakerella said...

Thanks for sharing Little J

You’ll only get better every time you do it. And good job on going for both. I like them each for different reasons. I think the German cake version will be a hit.

December 5, 2008 06:07 AM
Anonymous said...

I made these this weekend and they are wonderful – I froze my cake balls and only took out a dozen or so at a time so they would stay frozen. Thus no crumbs in the melted chocolate.

I also melted my chocolate in a heat proof bowl and put INSIDE a larger pot with several inches of water in it – kept it on the stove in simmering water. This way, the chocolate stays thin.

Use a ‘slatted’ spoon (with holes) to dip the balls into the chocolate and it drains back into melted chocolate. Then sprinkle with Christmas colored sprinkles.

December 8, 2008 09:00 PM
Bakerella said...

Awesome! Sounds like you’ve got it down Anonymous.

December 9, 2008 05:05 AM
Ryan's Mimi said...

Can you tell us how long the cake balls will last? (If they last….) I noticed on one of your comments that you said it is not required to keep cold. Do you know how long they will stay good just in a sealed, covered dish.

Thanks in advance!

December 16, 2008 10:10 PM
Bakerella said...

They can last up to a week in an airtight container on the counter. You can keep them in the fridge, too.

Some people like them cold.

December 18, 2008 03:37 AM
Libby said...

I made these this past weekend for a cookie exchange and for the teachers at my boys school. I was almost assaulted when I got to school last night by all the teachers wanting the recipe and telling me that those were better than __________ (you fill in the blank).

Here’s a blog post that I even did on Monday about my Red Velvet Cake Balls and how they turned out!

December 18, 2008 08:14 PM
Bakerella said...

Awesome! Glad everyone loved em.

December 19, 2008 07:13 AM
Elizabeth R. said...

My sister just sent me this link, because I love to make Red Velvet cake. I use the recipe I found on Smitten Kitchen’s blog:

This is a great recipe for anyone who wants/needs to make this from scratch. I usually make cupcakes for my husband’s birthday, but I think I will have to try these this year! I can’t wait to see how they turn out!

December 19, 2008 12:38 PM
Bakerella said...

Thanks Elizabeth!

December 22, 2008 05:54 AM
WannaGarden said...

I haven’t read all the replies, so hope this isn’t redundant!

I’m stoked to try the red velvet cake balls, but am having a D’Oh moment. I could have sworn the recipe called for Peppermint Bark, so that’s what I bought. Will this work, or should I head back out for chocolate?


December 22, 2008 07:16 PM
jlamm said...

great recipe..thanks! I made mine pretty simple..with chocolate cake and vanilla icing. I am interested in how you made the chocolate coating look so nice though??

I gave you credit on my blog!

December 23, 2008 04:24 AM
Brownies for Dinner said...

These are awesome! Thanks for the recipe. I made these last week and they are now one of the stars of my Christmas treat boxes that I’m giving to friends.

My chocolate coating did not come out as pretty as yours, but I learned a lot this first time. I will be making these again :)

December 23, 2008 08:20 AM
Busty Yorneekaps said...

I needed to stop by and post a message of thanks to you, Bakerella, for having this recipe available. I am in LOVE with these. I was first introduced to cake balls by a friend who made pink lemonade ones (which weren’t dipped and thusly became mushy, yummy blobs as the day wore on). But these are just perfect!

I made them for the Christmas celebrations my roomie and I are having – half of the batch went out on Christmas Eve and the rest are going out for our St. Stephen’s party tonight – and they were a BIG hit.

So thanks again for sharing such an amazing recipe and for all that wonderful baking you do :)

December 26, 2008 03:55 PM
Bakerella said...

WannaGarden – You’ll need to use the chocolate bark.

Also called candy coating or almond bark.

It’s in the recipe to this post.

jlamm – Read some of the comments to this post and I describe how I dip them.

Brownies for Dinner – It gets easier each time.

Busty Yorneekaps – You are most welcome. Glad they were a hit.

December 28, 2008 03:43 AM
auntie said...

I just had to let you know that I made these Red Velvet Cake Balls – and also the Oreo ones and the Nutter Butter ones – for Christmas and they were so easy and fun! There’s a picture on my blog if you want to take a look:

Thanks for the great inspiration!!

December 30, 2008 08:34 PM
Deenah said...

I just had to comment and let you know how incredible these are!! For a bridal shower, I pressed the red velvet mixture through a heart shaped cookie cutter and then covered with the melted chocolate to make chocolate covered hearts. They came out soooo adorable, and are even more delishious than they are cute (My super kind husband was great enough to “dispose” of the ones that didn’t look “pretty enough” as he said!) LOL

I too froze the hearts and only took out a dozen or so at a time so they held up nicely. I used a double boiler for the chocolate and thinned it out a little with some veggie oil! I will be making them again for Valentines Day as hearts!!


January 3, 2009 06:02 AM
Debbie said...

I made these for Christmas and they were a hit. Mine weren’t as pretty as yours but they tasted wonderful. Everyone asked for the recipe..I have sent them all to your blog. You are so very creative and talented.

January 5, 2009 03:25 PM
Jaime said...

Hi Bakerella!

I just came across this recipe today, and I love it! I can’t wait to try these. I posted a link to this recipe on my Creative Entertaining blog; I hope that’s okay. You can check it out here:

Thanks for fabulous ideas! I love your blog!


January 5, 2009 07:07 PM
Bakerella said...

auntie – I’m so glad you liked all of them.

Deenah – Sounds like this was a breeze for you. Congrats!

Debbie – Thanks a bunch. And I’m sure they looked great.

Jaime – Thanks!

January 6, 2009 01:34 AM
first-to-fly said...

I wanted to make these in shapes with a cookie cutter..would you recommend pushing all of the cake and icing out on a sheet or just filling up the cookie cutters?

January 8, 2009 08:27 PM
Bakerella said...

I’ve done it by filling up the cookie cutters, but the other way is worth a try. If you do, make sure to set the cookie sheet in the freezer for a little while to get firm. It will help to cut.

January 10, 2009 05:09 PM
A. Lancaster said...

I did a spin on this recipe. I used coconut cake and coconut icing (tinted pink). After I dipped them in chocolate I did a pink icing squiggle on there to match the pink on the inside. They taste like Mounds candy bars!!!!

January 26, 2009 01:38 PM
Bakerella said...

They sound pretty and tasty. (Even though I’m not a big coconut fan.)

January 29, 2009 01:21 AM
Anonymous said...

Def. Making these for superbowl sunday in white choco for some cardnials love =)

January 29, 2009 06:53 PM
Jessie said...

Oh. My. God. Wow!

a.k.a. The Hungry Mouse

January 30, 2009 01:13 PM
bree said...

Thanks for the great idea! I made these for my daughters second birthday party and they were a big hit. I also made a German Chocolate batch and Funfetti ones with white almond bark. YUM!

January 31, 2009 08:23 PM
Mel said...

Yet again, I used your tutorial to make goodies for a gathering. Lat June I made the red velvet cake balls for a family reunion and this time I took it a step further and made what I call the “Snowball cake balls” for our office Christmas party. To see please go here:

Thanks again for sharing!

February 1, 2009 04:14 PM
katieb said...

These were so good the people at the party I took them to were calling them “crack balls”. None of them made it home uneaten.
For the people who can’t find red velvet cake, german chocolate cake is extremely similar in flavor (most recipes for both use buttermilk, vinegar, and cocoa powder). I nearly choked when someone said they found a mix for $12!
I personally tend to find when it comes down to it with red velvet cake (and it is my favorite cake of all time), making the cake from scratch isn’t necessarily worth it unless you have a special family recipe, and making the icing from scratch ALWAYS is. Plus, cream cheese icing is the easiest icing ever (most recipes out there are for two pounds so you’ll need to half them).
I definitely ran out of chocolate bark (1lb package) before I was much over halfway done. I have no idea what I did differently- maybe there’s a trick to getting your chocolate thinner?

February 3, 2009 01:31 AM
Bakerella said...

Anonymous – They’ll be pretty

Jessie – Indeed.

bree – So gald you liked them

Mel – Pretty!

katieb – That’s so funny! You can use a few drops of veg oil to thin it out. Or a product called Paramount crystals.

February 3, 2009 05:35 AM
carol said...

This is a neat recipe. Someone gave me the link to it. My mind ran wild with this one. But after reading it. I had all sorts of ideas for this cake. It’s neat as it is. But it could be done with any flavor cake. I was thinking a Easter thing. Using that Funfetti cake. The cream cheese frosting as stated. Rolling the cakes to look like easter eggs. Chilling as the recipe says. Using white chocolate. I think you can put a couple drops of food coloring in it when you melt it down. Make different colors. Roll in different colors. Decorate up a basket. Put your cake eggs in it. It would make a nice center piece on the table as well as a nice fun holiday dessert the kids would like.

Or if you did them as the recipe says. You could after you rolled in chocolate. Roll immediately in jimmys, candy sprinkles, chopped nuts or coconut. I was thinking chopped pecans would be good. Or you could drizzle the balls with white chocolate for a tri color thing. I think this recipe could be done with basically any flavor cake mix. They just show it with red velvet cake. Making these smaller. Rolling in the different things I listed above. You could call them Bon Bons I guess.

February 4, 2009 01:54 AM
Bakerella said...

Your absolutely right. Andi I’ve done most of that and more…

Check it out.

February 4, 2009 05:07 AM
Anonymous said...

super scrumptuous! thank you!
looks like someone is making a nice amount of $$ using your idea…
going for $70 a dozen on etsy! think i’ll just make them myself :)

February 4, 2009 02:26 PM
D´s said...


I was wondering if you know, if I could mix mascarpone cheese with icing sugar to make the creme cheese that goes in the lollipops?

I´m not sure what the creme cheese is exactly, but I do know that I can´t get it in my country :(

hope you can me

February 4, 2009 03:30 PM
Bakerella said...

Anonymous – They are pretty

D´s – just use your favorite frosting flavor. Any will work. You don’t have to use cream cheese.

February 5, 2009 02:55 AM
Anonymous said...

Hi, I love your idea for cake pops. I can’t wait to try them out. I was wondering if there is any way to make these with chocolate chip cookies or any other cookies for that matter. It seems possible, using the same technique as the oreo/ nutter butter cookies, but what would be a good mix in rather than the cream cheese? peanut butter?

Angel in Los Angeles

February 5, 2009 07:31 AM
Sara said...

i made these today! so yummy, but on the rich side. i’m gonna have to watch how many i eat! thanks for the great idea! i was worried when i first made them into balls [it seemed like they wouldnt keep together] but when i froze them it worked out perfectly.

February 5, 2009 09:25 PM
Bakerella said...

Anonymous – just make the oreo balls with the cream cheese and put sticks in. They’ll be fine.

You can also do brownies with frosting.

Sara – I felt the same way when I first made them.

February 6, 2009 04:08 AM
Linzi said...

All I found at the store was Baker’s brand but on the bottom it stated it was a baking chocolate, would that work?

February 8, 2009 06:32 AM
Bakerella said...

Baking chocolate is really meant to bake with.

you need to find Candy coating or candy melts. Kroger, Hobby Lobby, Michaels carry some.

That said, you can try the baker’s chocolate if that’s all you have, but it may be sticky to your fingers. You can try adding a drop or two of oil also to help thin it out.

February 8, 2009 06:55 AM
Tara said...

Hi Bakerella! First, I want to say that I LOVE LOVE LOVE your blog! All your cupcake pops are super cute and I can’t wait to make that amazing peanut butter fuge cake – yum. Anyways, I wanted to tell you that I made the cake balls today…no luck :) they were delicious, but I definitely need some dipping practice!! My friends love them though, and I hope they can survive the mail – I am sending them to my mom as a surprise birthday gift! Thanks for the awesome idea!

February 10, 2009 05:54 AM
Bakerella said...

Tara – they should survive the journey and don’t worry. You’ll get better with each batch.

February 11, 2009 02:37 AM
janel said...

This is a dangerous recipe–so easy, so tasty, so…not exactly healthy! Now everyone in my church group thinks I’m a cooking genius. Keep the awesome recipes coming, please! And thanks.

February 11, 2009 04:57 AM
Anonymous said...

These balls look deliciously gorgeous.
I just have one querry though..
Is there any substitution for cream cheese frosting? (In India, its a rare possibility to get this kinda frosting)

February 11, 2009 07:22 AM
Cynthia said...

Gorgeous! What do you suggest as a substitution for the chocolate bark? It is not available where I live.

February 11, 2009 12:48 PM
sakuraminamoto said...

Hi Bakerella! Thank you for always sharing your recipes.

I was thinking to make these for a friend of mine, but she deeply dislikes anything cheese. What else do you think I could use to add to the cake crumbles to roll the balls up?
Thank you in advance!

February 11, 2009 03:20 PM
Amy said...

For ways to get shinier chocolate without a marble slab ( I tried this recipe but used a chocolate cake mix, with 1 oz of coloring, it made a rather burgundy looking (or spleen colored for those medical types out there) cake which as a vet i found kinda cool! I used the chocolate cake (it wasn’t German and had no pudding though-taken from so i substituted water, oil and sour cream for the milk and oil the recipe called for. Delicious! Very moist when frosting (i used the recipe for homemade cream cheese frosting) was added but overnight in the fridge and magically they do firm up. Tasty without a coating either. I added red sprinkles to the uncoated balls, so they will have a little crunch once coated. I am in the process of learning how to melt/dip them right now. So far, an awesome recipe/base for future experimentation.

February 11, 2009 04:21 PM
Bakerella said...

janel – yay!

Anonymous – you can use any flavor frosting.

Cynthia – chocolate morsels or baking chocolate. You may have to add a few drops of veg oil to thin it out though

sakuraminamoto – Any other flavor frosting that she likes.

Amy – thanks for the tips amy!

February 12, 2009 04:31 AM
Anonymous said...

Bakerella – GREAT recipe! Thanks for this!! My grandmother used to coat her chocolate candies with a mixture of chocolate chips and a tiny bit of parafin wax (to help the chocolate firm and set). Do you think this would work in the absence of candy-coating chocolate? I know not to use too much wax since it greatly affects the taste of the chocolate, but just enough to help it set…what do YOU think??

February 13, 2009 03:57 AM
kristina b said...

Great recipe! I tried it yesterday and photo-documented each step. Thanks!

February 13, 2009 06:44 AM
Heather said...

I just made some yummy ones for Valentines day. Strawberry cake, strawberry icing, and coated with milk chocolate candy coating. I had to come share the idea!

February 13, 2009 12:22 PM
Heather said...

Oh, I also put a pink candy heart on each one. I made red velvet with dark chocolate and put a red heart on each of those. I wish I took pictures! But they are gone. My sis took them to work and my lovely son dumped the extras on the floor.

February 13, 2009 12:27 PM
inthewabe said...

Wonderful–thank you! I made them with white, dark and milk chocolate and they are all great. I also made some with strawberry cake, and my husband loved them!

February 13, 2009 05:35 PM
Elliot said...

Simply delightful. A co-worker’s wife sent him to work with some of these. I’ve decided to make them for my wife for valentines day tomorrow.

These were a HUGE success at work today! Thanks so much.

February 13, 2009 07:23 PM
Lenna said...

These look fabulous. I'm going to try and make some this weekend. <3 Thanks for the recipe and idea!!

February 13, 2009 09:15 PM
Bakerella said...

Anonymous – you can do that. I need to try it and see how good it works.

kristina b – cool

Heather – the strawberry with vanilla coating is really good, too.

Heather – I wish you had pics, too.

inthewabe – excellent

Elliot – Aren’t you a sweetie. I love it.

Lenna – good luck and you’re welcome.

February 14, 2009 02:46 PM
Sierra said...

I want to make these SO BAD for my boyfriend’s little sister’s seventh birthday party (well, into cupcake pops actually), but they can’t have chocolate (some extreme allergy or something). Any ideas on substitutes for the dips?

February 14, 2009 06:19 PM
Diane said...

I found this recipe while at work the other day, and couldn’t wait for a day off to try them. I used chocolate cake and mixed some alcohol into the canned frosting, and they turned out great! I’ve got one batch with mint-chocolate Bailey’s Irish Cream, and one batch with Kahlua. I’m going to try them with Grand Marnier next.

Thanks so much for the recipe!

February 15, 2009 07:37 PM
Bakerella said...

Sierra – check out the white bark. It’s vanilla flavored and I don’t think there is actually any chocolate in it.

Diane – Yum!

February 16, 2009 04:06 PM
ThePeachMartini said...

I made these over the weekend from a yellow cake mix – WOW! They are my new favorite treat! Thanks for sharing the technique with us, and thanks for being so awesome to actually reply to comments :) I documented my process on Flickr –

Thanks again!

February 16, 2009 05:24 PM
Bakerella said...

Peach Martini – glad you like them and thanks for taking time to comment.

February 17, 2009 04:58 AM
mochibuni said...

I made these this last weekend and they were a huge success! Thanks so much for sharing! I used a French Vanilla cake and mixed it with strawberry whipped frosting and fresh strawberries, and they turned out very well, in case anyone was curious about adding fresh fruit.

February 19, 2009 07:00 AM
Bakerella said...

Thanks for the heads up.

February 20, 2009 01:18 AM
bluejena said...

Just realized this is a great use for leftover cupcakes… I’ll be trying it this afternoon! :)

February 20, 2009 06:43 PM
Jen said...

This is a fantastic idea, I made these for valentine’s this year and they were a hit!

Just a note – like some other people I couldn’t find any of the candy coating at the local store, so instead I used regular chocolate (milk and white) melted with a little bit of shortening, like is used for dipping fruit. I was really careful while dipping them, and they ended up looking very smooth like in your pictures.

Thanks for the recipe!

February 20, 2009 11:54 PM
kitten_ said...

I’m in the process of making these (I let them sit in the fridge overnight, since I was busy to coat them with chocolate until now. I’m using a strawberry cake mix with cream cheese frosting and semi-sweet chocolate chips. I got around 75 balls…

February 22, 2009 03:37 AM
Bakerella said...

bluejena – definitely!

Jen – yep. That works too.

kitten_ – wow. that’s a lot. I ususally get about 50. I guess I like bigger balls. :)

February 23, 2009 04:22 AM
Elaine said...

I just made two batches of these and it’s not enough! Everyone loves them and wants more! This was my first attempt at baking, so thank you for a fun and easy recipe! I’ve posted pictures on my blog if you’re interested. :)

February 24, 2009 01:49 PM
Bakerella said...

Elaine – now you know what it’s like. And they’ll be asking you to make more. Great work.

February 25, 2009 02:21 AM
Laura said...

I love your blog! its my favorite!

I made these a couple of weeks ago and they were amazing!

I’m going to make them next week for a friend’s bday. I wanted to experiment with flavors and really needed some advice lol. I am going to make white cake and wanted to put lemon curd instead of icing in it, would it be too sticky? Or should I just stick with a the lemon frosting?

February 25, 2009 08:48 PM
Amy said...

Made these for an Oscar’s party this past weekend, and it was a hit! I’m now dreaming of all the excuses I can come up with to make more :)

February 25, 2009 08:48 PM
Bakerella said...

Laura – Why not experiment and do half and half.

Amy – YAY!

February 26, 2009 04:24 AM
Anonymous said...

Hi there!

This might sound odd, but I recognized your photos and saw that there is a seller on Etsy under the username “cakeballfactory” who is using your red velvet cake ball photos.

I wasn’t sure if you were this person or not, so I figured I would let you know!

March 2, 2009 04:43 AM
Amy said...


They turned out awesome (I won the “best balls” category at a themed valentine’s bake-off party) and wanted to make sure you got credit! I sent some to my boyfriend for valentine’s and he has become obsessed as well ( common theme?) so I brought him some white chocolate covered lemon cake balls with cream cheese frosting this weekend- I don’t think any combination can go wrong with this recipe! I think I am becoming obsessed with melting chocolate…

If you don’t have a double boiler I placed a small saucepan on the stove with 1 inch of water in it on simmer, put a wok steamer insert (flat, slotted thin metal) on top and then another smaller pan rested on that, no chance to burn that far away and the chocolate stayed melted between pouring over bon bons.

Amy (the vet)

March 2, 2009 06:07 AM
Amy said...

Also, the Callebaut white chocolate works really well and is less tacky than the chips to work with, although i found mixing some chips in made it set faster. White chocolate sets well in the fridge but for dark or milk chocolate it seemed to work best to let them set at room temp before placing in the fridge to avoid that spotty or oily looking surface.

March 2, 2009 06:11 AM
Lisa1219 said...

I made these but they were really creamy, not as cakey in the middle. I used an electric mixer, is that where I went wrong? they were still really good. again… HUGE hit!!!

March 2, 2009 09:25 PM
marymary said...

Ever used a slow cooker to melt your chocolate and keep it warm while you work? I learned this candy-making tip from my mother-in-law and it works like a champion.

March 4, 2009 05:54 AM
JB said...

Is there a difference between chocolate melts and bark? I want to make these for my daughter’s birthday celebration. Also, have you done this with a vanilla cake mix or yellow cake? Were there any adjustments to the recipe for that? Did it taste as good? Also, would you recommend folding the cream cheese into the cake mix or can you use a stand mixer and use that? With my first attempt with the red velvet cake, I was only doing the cake balls and the cake it seemed to get too soft/warm to mold into a ball and hold the shape while dipping into the melted chocolate. Does that make sense? Any help would be greatly appreciated! Thanks so much!

March 5, 2009 03:03 PM
Bakerella said...

Anonymous – Thanks, I don’t know why people can’t take pics of their own stuff especially if they are selling them.

Amy – yes, they are addictive

Amy – thanks

Lisa1219 – I haven’t used a mixer, so maybe

marymary – no, but sounds good.

JB said…
Is there a difference between chocolate melts and bark?

no difference

Also, have you done this with a vanilla cake mix or yellow cake?


Were there any adjustments to the recipe for that?


Did it taste as good?

not one of my faves

Also, would you recommend folding the cream cheese into the cake mix or can you use a stand mixer and use that?

I use a spoon to mix the two

With my first attempt with the red velvet cake, I was only doing the cake balls and the cake it seemed to get too soft/warm to mold into a ball and hold the shape while dipping into the melted chocolate. Does that make sense?

use a little less frosting next time and keep them in the fridge for a while before dipping.

March 8, 2009 02:46 AM
Kitty {Lil' Miss Nightmare} said...
My local newspaper ran this recently. I don’t know if you can do anything about it, or the copyrights, liberties of recipes.. but.. yeah.. just letting you know.

March 8, 2009 05:26 PM
Ondine said...

How long do these last for? Thinking of making them for a party 3 days off – will they still taste ok by then?

March 11, 2009 03:56 PM
Meeshy said...

When I tried these, my chocolate hardened too quickly from the coldness of the cakeballs. By the time I took it out of the bowl it hardened – didn’t look purty!
What am i doing wrong?

(I froze the cakeballs overnite – was that too long?)

March 12, 2009 05:06 PM
lainers said...

im planning on making these for an upcoming event, but i’ll be short on time. if i put the cake in the freezer before the chocolate coating, how long should i have them in there?

and once i cover it in chocolate, how long before they set?

thanks for sharing your recipes!

March 12, 2009 06:40 PM
Bakerella said...

Kitty – thanks

Ondine – they’ll be fine

Meeshy – what kind of chocolate are you using. And yes, don’t freeze them. Just keep them in the freezer long enough to get firm.

lainers 10 minutes in the freezer. They shouldn’t be frozen. You can keep them in the fridge for hours though.

and once i cover it in chocolate, how long before they set? about 10 minutes.

March 13, 2009 08:41 PM
Little Bites N Pieces said...

Do you sell your cake bites? If yes, what is your pricing?

March 14, 2009 12:58 AM
Deutlich said...

I’m making these for a friend for her birthday! I am SO excited. I just hope that using baking chocolate will work just as well when melted down. Maybe I’ll stir in some cream to lighten it up a bit?

We’ll see. The cake balls have been chilling since yesterday, so tonight’s task is to cover ‘em in chocolate.

March 16, 2009 07:07 PM
Deutlich said...

ps: I read through some of the comments and noticed that some drops of vegetable oil were recommended. I’ll be sure to do that.

March 16, 2009 07:14 PM
Bakerella said...

Little Bites N Pieces – not yet.

Deutlich – glad you found an answer.

March 17, 2009 02:41 AM
aurora said...

I gave it a go tonight… But I should of read your comments before. Husband says they are great but I’ve had better. (Girl at work made them and told me about your Blog). I too had trouble dipping them. Plus a little too moist and sweet. I used a food processor to beak up the cake. Could that be the cause of them being too gooey??
BTW… thank you so much for sharing your recipes, you’ve reignited my love for baking!!

March 17, 2009 06:53 AM
Bakerella said...

try using a little less frosting next time. And you can use different flavors if the cream cheese frosting is too much for you.

March 18, 2009 02:49 AM
Tina said...

Made these for my sons birthday party. It was hard sharing. They were so good, I almost ate them all myself.

Thanks for the recipe. I took a shot and will post on my blog. I gave you credit and linked to your blog.

March 19, 2009 09:45 PM
Bakerella said...

Tina – Just don’t tell them how many the recipe actually makes and you’re good.

March 20, 2009 02:20 AM
Stefanie Hartung said...

you’re brilliant-can’t wait to try it!

March 25, 2009 06:42 AM
TheresaG said...

Hi Bakerella- I found out about your cake balls from Pioneer Woman. When need arose to bring a gift to a hostess, I made a batch of devil’s food cake balls. When I gave them to the hostess, she exclaimed in delight: “Bakerella!”. The cake balls were a huge hit. Thanks for sharing!

March 26, 2009 07:46 PM
Urooj Afzal said...

I’m so excited to make these for my sisters bridal shower- can I use buttercream frosting instead of cream cheese, how do you think that would turn out?

March 27, 2009 05:17 AM
Veronica said...

I was thinking of making the cake balls as a craft project for my friends club group at church since it looks sooooo cute. But I was wondering if I were to provide pre-baked cakes and just had the girls roll the balls…how long would they have to freeze to firm up? I mean can they firm up and be dipped in a hour? I guess I could have the girls roll them and freeze them and then next meeting dip them? Since we only meet once a week, can the balls survive the week long freeze? Thank you and all my 6-8 grade girls will thank you!

March 30, 2009 03:46 AM
Bakerella said...

Stefanie Hartung – you’ll like

TheresaG – that’s hilarious.

Urooj Afzal – yes, you can.

Veronica – If you have the cake mixed and rolled, that would be best.You can refrigerate them up to several hours in advance. If you use the freezer, they only need about 15-20 min. (Not frozen)

And at the very least, mixed with frosting and ready to roll.

Do you have a kitchen you can work in for the group? It can get messy.

March 31, 2009 03:10 AM
Stefanie Hartung said...

My kids did them better than me, not fair. they came out so adorable, thank you if you want to see we’re at

March 31, 2009 03:56 AM
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