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

301
jdumas said...

Hi Bakerella! I (literally) Stumbled Upon via StumbleUpon your blog and fell in love with your cake pops. I made these yesterday and brought them to work with me – needless to say they were a hit and I am in love. I want to make more and more of them. Everyone I work with wants the recipe…care if I share?

Thank you so much for sharing these – they are probably the best thing I have ever eaten!

April 7, 2009 01:04 AM
302
Bakerella said...

Stefanie Hartung – they’re awesome.

jdumas – no problem. send them to the site.

April 7, 2009 02:27 AM
303
Kimberly said...

Bakerella…YUM! These were so easy and so good. I’m wondering how German chocolate icing would be mixed with chocolate cake and dipped in chocolate??

Kimberly

April 8, 2009 05:49 AM
304
Anonymous said...

I have one word for these…..DANGEROUS!!! They are wonderful – I’m getting ready to make my 2nd batch of Red Velvet and I’m going to try lemon cake mix with lemon frosting. I can just see myself getting carried away with these!! Like I said, DANGEROUS!!!
Debbie

April 9, 2009 02:15 AM
305
Bakerella said...

Kimberly – good!

Debbie – That’s exactly what happened to me.

April 10, 2009 03:25 PM
306
Nicole said...

I loved your recipe! So I made them and then created a blog post. I linked it to you.
I just thought I’d let you know. :)
http://www.jlyonsfamily.blogspot.com

April 11, 2009 01:45 AM
307
Anonymous said...

I guess I left my uncoated cake balls in the freezer too long? I left the balls to cool after their chocolate dip, and the cake expanded and cracked (or leaked through) the chocolate coating. It also caused the chocolate to sweat. Of course they are still delish, but not very pretty.

I’m gonna try them again today, though!

April 11, 2009 01:32 PM
308
Bakerella said...

Yeah. they shouldn’t be in the freezer very long.

You can always just redip them.

April 11, 2009 04:09 PM
309
Mel said...

Can someone PLEASE tell me what I’m doing wrong here? I love the idea of these cake balls and I REALLY want to make them.

I had some leftover cake scraps from a cake I made. I crumbled them up with some leftover mocked whipped cream frosting and made 16 balls. I froze them for half an hour or so and then refrigerated them. They firmed right up–so far so good!

I’ve never used almond bark before. I bought some from a company called Plymouth Pantry. I nuked up all but three of the squares and put the thick melted stuff in a “Little Dipper” crockpot, thinking I’d be able to keep the mixture hot while working with it. Then I waited. And I waited. And I waited. It still seemed so thick. So I added a teaspoon of vegetable shortening, which seemed to thin things ever so slightly. I added another teaspoon, which did the same. Then I waited. And waited. Still too thick to dip and drip and actually be able to “tap” off any extra. So I poured the stuff back in a bowl and nuked it twice for 30 seconds, stirring between each time. It seemed to get THICKER!! I wondered if it just wasn’t getting hot enough. I touched it and burnt my finger–badly!!

I grabbed those cake balls and rolled them around as best as I got in the somewhat melted white almond bark, which seemed to thin out slightly as it COOLED. It still looked “piecey.” I froze the balls for a few minutes to harden them up.

They tasted DEVINE!!!!!!!!!! But man were they BUTT UGLY!! That’s OK because I’ll eat ‘em all myself, but I’d sure like to make some pretty ones like Miss Bakerella has so I can actually serve them to guests. I’d be afraid to show them the ones I’ve made for fear of them thinking they were alien spawn. :)

Miss Bakerella, can you PLEASE tell me what I did wrong here? I think your idea is just fantabbydodab, and I’d sure like to make it the right way! Plus I want to make your Hello Kitty pops, and I don’t want them to look like mutant kitties. Thank you!

April 12, 2009 09:27 PM
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Bakerella said...

Mel – Well, I have never heard about that brand, but that may not be your problem.

I think you maybe just overheated the chocolate.

Next time, just start out and do it in the microwave. In 30 sec intervals making sure to stir in between each time. Use the heat setting indicated in the directions.

And, if you have a Kroger grocery store nearby, try them for the chocolate bark candy coating. It’s always thin.

Other brands are Merckens (online and amazon)

and Make n mold (from Hobby Lobby)

April 17, 2009 12:55 AM
311
Kristin said...

you may have answered this already but i couldn't find it…if i wanted to store these for more than a day or two, how would i do it? could i make the balls, put them in the freezer according to the recipe but then leave them there for a week or two before dipping them? or can i complete them, dipped & all, and then freeze them? how long are they good in an airtight container?
i made strawberry cake dipped in white & milk chocolate for Easter and everyone loved them! thanks for the ideas!

April 19, 2009 08:11 PM
312
? said...

hey!
can i use brownie instead of the cake??

btw, isit possible to use the chocolate that will harden by itself after melting??

cream cheese frosting, Isit a must? If yes, do you have the receipt? :)

April 22, 2009 11:41 AM
313
? said...

hey!
can i use brownie instead of the cake??

btw, isit possible to use the chocolate that will harden by itself after melting??

cream cheese frosting, Isit a must? If yes, do you have the receipt? :)

April 22, 2009 11:41 AM
314
? said...

hey!
can i use brownie instead of the cake??

btw, isit possible to use the chocolate that will harden by itself after melting??

cream cheese frosting, Isit a must? If yes, do you have the receipt? :)

April 22, 2009 11:41 AM
315
? said...

hey!
can i use brownie instead of the cake??

btw, isit possible to use the chocolate that will harden by itself after melting??

cream cheese frosting, Isit a must? If yes, do you have the receipt? :)

April 22, 2009 11:41 AM
316
? said...

hey!
can i use brownie instead of the cake??

btw, isit possible to use the chocolate that will harden by itself after melting??

cream cheese frosting, Isit a must? If yes, do you have the receipt? :)

April 22, 2009 11:41 AM
317
Bakerella said...

Kristin – they last for several days in an airtight container.

? said.- sure, try it.

the candy melts harden.

cream cheese frosting isn’t a must. use chocolate or whatever.

April 23, 2009 12:22 AM
318
lovely palanca said...

I love love love love this idea! Thank you for sharing your wonderful creations with your readers

April 27, 2009 09:13 AM
319
finfan7 said...

I am halfway through making these (waiting for better chocolate to arrive) and as a tool tip I gotta mention that these are easy enough to make but are even easier if you use a pampered chef cookie scoop to make the cake balls. They all come out uniformly sized and shaped.

April 29, 2009 05:04 PM
320
Mercedes said...

I’m in the process of baking a cake right now so that I can try this recipe!

April 30, 2009 04:23 AM
321
Maureen McGowan said...

Wow. I did not need to know these existed. Seriously.

May 3, 2009 10:02 PM
322
Sadia said...

I made a practice batch with boxed red velvet cake and homemade cream cheese icing (left over from cinnamon rolls). They weren’t hard to make at all, although they were time-consuming, and the real cream cheese means that they need refrigeration. In order to get a really smooth vanilla candy shell, I dipped each ball twice.

I brought some of my cake balls to work, and have already received a marriage proposal. :)

Thank you thank you for sharing all your fantastic ideas.

May 6, 2009 04:09 PM
323
lovinsanta said...

Ahhh!!! I have a questions (okay 2)

I made these the other night and besides the chocolate turning pink, I had crumbs falling into the chocolate…could this be because I used a fork instead of spoon for dipping? Also, there were these little thinks (looked like cake sprouts growning) out of the side that I had to knock off is this the cold and chocolate making the cake expand thru where it wasn’t covered? (oh no I do have another ?) :)

If I make a german chocolate cake mix and use cocunut/pecan icing do you think it will work since it isn’t cream frosting? Then I thought I could dip them in chocolate.

Please let me know as I am hoping to make some more tomorrow for Teacher Appreciation Week.

Thanks a bunch!

May 6, 2009 09:56 PM
324
Bakerella said...

lovinsanta – Yeah, I think the fork helped get crumbs in your chocolate. Also, make sure they are firm/chilled when you dip. It will help.
If you are dipping in white, you may want to re-dip them a second time if there’s any red specks.

Also, if they aren’t completely covered, that can happen. And you can use any cake and frosting combo you want.

May 7, 2009 02:16 AM
325
Anonymous said...

I made these for Mothers Day! They are super, but you really have to be sure you have others lined up to share them with or you just might eat too many of them as I did. Be careful and shareful! LOL

May 12, 2009 01:55 AM
326
<b>Heather</b> said...

My boyfriend and I made these for his birthday and they were great! The hardest part was the waiting…first for the cake to bake and cool, then for the formed balls to cool, then for the chocolate to harden. But it was worth it!

May 16, 2009 03:26 AM
327
Mel said...

Bakerella, just popped back to say thanks for your response. I think I really overheated my almond bark. I did a bit of research and found that the MORE you heat white chocolate, the more it clumps and/or separates. When I made them, I just thought “more heat more melt.” Nope. Found out the hard way. Thanks for your help! :)

May 18, 2009 10:34 PM
328
krista said...

Hi,

I just am joining this fun blog and saw your giveaway for the cupcake tower. Could you please enter my name, Krista. I love the chocolate on chocolate, chocolate buttercream is the end all, be all for me:)

thank you. Kristad@roadrunner.com

May 19, 2009 11:50 PM
329
Whitney said...

My husband and I made these today for a Coast Guard Admiral! My husband is a personal cook for her over here in D.C. and she wanted something sweet to carry into the office to share. I have been raving about your website to him for months because I just adore your creations. Finally, I sold him on trying the Red Velvet Cake Balls! He loved them, and has told me at least 3 or 4 times what a great idea it was to make them! We did half in white chocolate and half in milk. I love the white chocolate, not only for taste but the visual effect as well.

His favorite cake is the Confetti Cake with the specs of color… I think I will try this recipe using that combo of cake/icing dipped in white chocolate for his birthday in August. They are going to be super sweet, but hopefully a big hit!!

Have you tried a chocolate cake using creamy peanut butter instead of icing? I adore choc/pb combo, but I’m not sure if the peanut butter might be too heavy in place of the icing.. any thoughts?

Thanks!!

May 22, 2009 12:25 AM
330
Apple said...

Hi!

I really want to try making these but i cant find any sort of cream cheese frosting here in Australia.
We have normal philadelphia cream cheese. Would that work?
Other then that we have betty crocker chocolate frosting in a can. I dont know if that’s similar?

May 27, 2009 12:43 AM
331
Bakerella said...

Whitney – No. I think it would be too sticky. But, maybe if you used less and used it with brownies.

Apple – No, it’s not the same thing. You can use regular chocolate or vanilla frosting.

May 29, 2009 03:48 AM
332
Karen said...

What brand cake mix do you use for the velvet cakes? Really curious to know…

May 31, 2009 01:37 AM
333
Anonymous said...

I found this recipe by chance and took a chance on it for a birthday party, and it was a screaming success. I couldn’t find red velvet cake mix, so I used cherry chip. And I couldn’t find chocolate bark, so I just used chocolate chips with a little extra oil, and they turned out great. One guest called them the yummiest food he’s ever eaten, though they were too sweet for me. I might need to make the cake and frosting from scratch next time, so I can cut down on the sugar.

Thanks for the great idea. I’ll definitely be crawling your blog for more!

May 31, 2009 06:03 PM
334
Bakerella said...

Karen – Usually Duncan Hines

Anonymous – That’s awesome!

June 1, 2009 04:01 AM
335
DANA FLANAGAN said...

im in Australia and dont have access to red velvet cake mix or the icing you are talking about.
Would they work with , say a choc mud cake and creme cheese and icing sugar mixture???/

June 4, 2009 09:04 AM
336
Bakerella said...

Dana – it will work with other cake and frosting combinations. Just watch your proportions if you are doing homemade. Add frosting a little at a time until it is moldable, and holds it shape. If you add too much frosting, you can add more cake to compensate.

June 5, 2009 02:50 AM
337
vanessa said...

I've been dying to make these since you published the blog, and I finally had the chance this weekend. they're my surprise contribution to a camping trip that begins tomorrow, but I brought some into the office for some feedback.

WOW. everyone has flipped for them! unfortunately, I couldn't find any red velvet cake mix and since I didn't have the ingredients on hand, I improvised with two different cake/frosting flavors: chocolate cake and chocolate frosting (I'm a choco-holic, what can I say) and lemon cake with cream cheese frosting.

I had a little trouble with the chocolate dipping at first, but once I figured out a good technique I was flying. they turned out great, and they're flying off the plate! I can't wait to surprise my friends around the campfire tomorrow, thanks!

June 15, 2009 09:02 PM
338
RaeMaeLou said...

I'm sorry if this has been asked and answered already.. Wouldn't melted chocolate chips work just as well as the candy chips from Hobby Lobby? (BTW – I am tickled pink that I found your amazing blog! It's such an inspiration!)

June 16, 2009 04:05 PM
339
A said...

re the Cream Cheese Frosting, did you make it from scratch?

I'm planning on making these, but our grocery (I live out of the country) doesn't have the canned cream cheese frosting.

June 19, 2009 01:22 AM
340
Bakerella said...

RaeMaeLou – the candy melts work better. They are made for coating not baking.

A – I used canned, but you can make any frosting you want.

June 22, 2009 01:48 PM
341
Anonymous said...

This really is a great recipe. They are very rich, decadent bits of deliciousness. Thanks for sharing!

Wanted to mention that I couldn't find the chocolate at any of my grocery stores (no surprise), so I used white chocolate and dark chocolate chips. The consistency is probably very different, but this definitely worked just fine. Just in case anybody else finds herself in a pinch.

June 25, 2009 10:39 PM
342
Jessica said...

Hi Bakerella – Love your blog! These cake balls seemed perfect for my husband to bring to work for his team. I set out to the local grocery store with my 7-month old and was bummed to find they didn't have any white melting chocolate. Thinking of being Patriotic so close to July 4th, I bought blue chocolate. As I was making the balls Monday night after dinner I realized my husband was being forced to bring blue balls into work! It didn't seem to matter much as he got tons of compliments on the treat. Can't wait to try more recipes.

July 1, 2009 09:41 PM
343
Aurora said...

Hi Bakerella,
My daughter's 2nd Birthday is coming up and the Theme is going to be Butterflies. I've tried your Cakepops a couple of times and I think I might be ready for Shapes/Animals. Have you ever done Butterflies??

Kind Regards,
Aurora
rora1313@sbcglobal.net

July 14, 2009 08:36 PM
344
Bakerella said...

Aurora – You should be able to find a small butterfly cutter and use the cupcake pop method.

July 15, 2009 03:14 AM
345
Lisa said...

What is chocolate bark? Would the chocolate bars that youbuy to make chocolate covered pretzels or chocolate covered strawberries work the same?
Thank you want to try this for a baby shower for my sister this weekend.

July 16, 2009 09:14 PM
346
Anonymous said...

Not sure if my post went through the first time around so sorry for the duplicate.

What is chocolate bark? Can I use the chocolate bars that you find at the grocery stores and can make chocolate covered pretzels and strawberries? I want to do this for my sisters baby shower this weekend. I have to do a dessert adn want to try this one. Thanks

July 16, 2009 09:39 PM
347
Gail said...

this is an awesome recipe. Red Velvet Cake has been my fave since I have been a little child. I am going to a party on sunday and am going to try and make them!! Thanks a lot :)

July 18, 2009 06:03 AM
348
Bakerella said...

Lisa – It's basically candy coating and is meant for dipping, not baking.

If you try regular chocolate, add some veg oil to make it easier to work with.

July 21, 2009 03:07 AM
349
Michelle Geraghty, AVT 307.004, Spring 2008 said...

i think i did something wrong. i used canned frosting (cream cheese) and they came out with a really weird texture. but then again, i'd never had them before so i dont know if the texture was correct or what. it was kind of like wet cake. my husband and i hated it and i threw the whole thing away.

what SHOULD these taste like? i mean, i could taste the cake, then there was this sweetness of the frosting, but the whole thing was like a lump of wet cake and not very appitizing.

July 21, 2009 03:45 PM
350
Eryn said...

Thankyou so much for introducing me to cake balls! I found your blog a couple of weeks ago and knew I had to use them for my son's b'day…and so I made him a cake ball car cake! he loved it and everybody was amazed! Thank you and please have a look at my cake if you like :)
http://tinyurl.com/carcake

July 25, 2009 11:48 AM
351
Charlotte said...

i let out such a sigh of contentment after biting into one- it made the wait time for these so worth it.
thank goodness i'm having ppl over tonight otherwise i could sit with the pan on my lap and eat the whole thing….and i'm only slightly joking.

July 25, 2009 11:52 PM
352
Bakerella said...

Michelle Geraghty – I doubt you did anything wrong. Next time, just add less frosting to suit your tastes. You only need enough to help form the cake into balls. Also, the texture changes slightly after a day or two. I think that's when they taste best.

Charlotte – Glad you enjoyed them so much.

July 28, 2009 01:46 AM
353
Anonymous said...

Bakerella, i tried the red velvet cake balls and they were such a big hit!! i am not much of a baker but they turned out really good and were supper yummy! I would like to try it with strawberry cake, would i still use the cream cheese frosting or soemthing else?? Thanks for the awesome idea!

August 3, 2009 05:39 PM
354
Heather said...

I did strawberry ones for Valentines day. I used strawberry icing instead of the cream cheese and they turned out great.

August 3, 2009 05:47 PM
355
Bakerella said...

strawberry or vanilla frosting will work, too!

August 4, 2009 12:25 AM
356
jo-less said...

Hi, a quick question. How do you get the vivid red colour in Red Velvet cake? I can't see how any cake with cocoa in can turn out such a stunning colour – mine is a rather murky pink! I made it from a recipe as we don't have boxes of it here in the UK. Could it be that I used natural red colouring rather than another sort? Thanks for your help, you have amazing ideas!

August 10, 2009 01:53 PM
357
Bakerella said...

Could be. You can also try using more of it.

August 12, 2009 04:06 AM
358
Ashley said...

My mom and I made these for my engagement party earlier this year, and they were the hit of the party. People are still talking about them six months later!! They really weren't that hard to do – just a little time consuming, but once we got into a groove it was easy…

BTW, I'm throwing a baby shower in a few weeks – and saw the Pie Pops today. I can't wait to try them, they look delicious AND adorable!!

August 12, 2009 09:21 PM
359
Anonymous said...

I am in the process of making these red velvet cake balls! I am so excited & Thank you for this recipe. You have inspired me to start baking! I love your work!

August 16, 2009 06:06 PM
360
Candace said...

These are so cute! I speeded up the process by crumbling up the cake and putting it in the freezer to cool. Then mix in the frosting and put back in the freezer for like 5 min before rolling the balls! It has worked great so far (haven't dipped yet). I also didn't use the sticks because I didn't have any but I like the truffle look just as much

August 16, 2009 11:51 PM
361
Maryam - IcingDreams said...

This is a really delayed comment but i love these !!! i need to make a favor box for family and i wanted to try these, how many packs of candy melts do get through for 1 recipe ? i just need an idea so i prepped
I love love love your site !!!! Thanks so much

September 2, 2009 03:48 AM
362
Anonymous said...

Marilyn said, WOW, what a great site, I'm so glad my friend, Leslie, gave me this information. Can't wait to try the Red Velvet Cake Balls.

September 4, 2009 06:22 PM
363
James said...

We made the red velvet cake balls a few days ago with white chocolate, and they were awesome! So this week, we tried it with German chocolate cake mix and frosting. The texture was a little dryer than with cream cheese frosting, but they still rolled well, and came our incredibly delicious! We're going to keep experimenting with different flavors…this concept is too cool!!!!!

September 4, 2009 10:56 PM
364
bekapirwitz said...

Thaaaaaank you for posting this recipie!!!
I had these at a bridal/baby shower and have been wanting to know where I can find them… now I can make my own! Yay!
:)

September 4, 2009 11:35 PM
365
Lori said...

This looks exciting! I am doing a fall wedding….and an eyebrow raises….maybe I will try a batch of these for the bride as a “freebie” and see how they do? I am making a small cake and 200 petite fours, this might make a cute addition. I was thinking spice cake/cream cheese frosting since her colors are orange’s….I wonder….would parmount crystals help in the chocolate? I notice many people have “trouble” dipping. Paramount crystals would have to be ordered…but makes the dipping smoother. Another tip….I dip my petite fours and I dip them in 1 can of store bought icing (I use Duncan Hines chocolate) with 2 squares of almond bark and a little paramount crystals. Dips nicely…I use a double broiler. Just thought I would share that. It doesn’t dry as hard obviously so that would be a problem if they weren’t set out individually. Anyway, thanks for the idea! I think I am going to give this a whirl!

September 22, 2009 01:44 AM
366
Linda said...

These are beyond words! Had them at a rehersal dinner, and could not stop eatting them. Asked for the recipe and made them a couple of days later. OMG! This must be what people eat in heaven.

September 23, 2009 02:39 PM
367
Jean said...

Does it matter what kind of cak you use?
Also, Can you use a different kind of icing? Like vanilla?

September 24, 2009 02:15 PM
368
Jennifer morley said...

You are so sweet to share all your tasty and creative secrets. I love all your ideas and cant wait to try these. Tonight I am making chocolate chip cookie pie!

September 28, 2009 01:10 AM
369
bakerella said...

Jean – nope. It doesn’t matter.

September 28, 2009 02:14 AM
370
Jennifer said...

Okay , so I am throughly frustrated! I have made three batches of cake balls…the first one with white chocolate bark from Krogers and the other two with Wilton’s candy melts and it doesn’t matter how I heat the chocolate it never seems to come out right. It’s always too thick and the cakeballs never have a smooth chocolatey appearance…more of a big glop of chocolate! I ended up at one point adding a little vegtable oil and that seemed to help thin the chocolate a smidge. What is going on? Is this normal and if so …how in the world do your cake balls and other cake pops look sooooo satiny smooth once done????

October 3, 2009 07:21 AM
371
Esmeralda said...

Hi,I tried making cake balls using a box of D/H Devil cake mix,and buttercream frosting.I think I just added to much frosting,and did’nt let the cake cool enough.I tried to roll into balls and what a mess,then I tried to use the popcicle sticks and they came sliding down the stick.I got very frustrated and threw them all in the garbage,lol.I haven’t tried again.Are you suppose to use cream cheese frosting for any flavor of cake mix you use?I really wanted to make these right and at least try and make them for halloween for the g/kids school party.

October 5, 2009 06:31 PM
372
Nichole said...

Hello, I love your work. I want to make these for Thanksgiving. We’ll be traveling in the car for about an hour, if I keep them in an airtight container will they stick together?

October 6, 2009 06:26 PM
373
lily said...

im in highschool (10th grade) and i made cake balls for the first time this school year for a friend’s birthday and i had alot of extras that i gave out. everyone Ate Them Up. they loved them and just freaked out. i think it’s because nobody ever had anything like it. so just wanted to say thanks.

you have made all my friends happy and wanting more :o]

October 7, 2009 09:04 PM
374
bakerella said...

Jennifer
You may be overheating the chocolate.

Heat on medium in 30 second intervals in the microwave and stir in between. Then if it’s still too thick – add some shortening or vegetable oil. You can also gently tap off any excess coating.

Esmeralda – you can use any flavor combination
Try less frosting next time and make sure your balls are firmly chilled. Dip in thin/fluid coating and make sure the coating surrounds the ball at the base of the stick

Nichole – they should be fine.

October 7, 2009 10:15 PM
375
Joellen said...

An amazing idea and (just kill me now) my daughter wants these as the favors at her wedding. Any idea if you can freeze the finished product and for how long?

Thanks,

Joellen

October 8, 2009 11:28 AM
376
holly-louise said...

hi bakerella:)

the ’1 can cream cheese frosting’ does it have to be cream cheese frosting or can it be any frosting ? i’m in the UK and never heard of crea cheese frosting before.

thanks x

October 10, 2009 10:55 AM
377
PenguinFlippers said...

Awesome i tried it and my freind’s mouth was watering when it was done she ate it and immedietly got addicted

October 10, 2009 11:03 AM
378
Dee said...

OK so I am getting on the cakepop band wagon a little late here, but I am going to a TWLIGHT Party and will be making these, dipped in white and coated with the irridesent spakle sugar in honor of Team Edward, do you hvae a suggestion for Team Jacob?

October 12, 2009 12:57 AM
379
Jessica said...

Have you tried this with other cake flavors? So on the cake pops that look like cup cakes or other shapes, do you just shape them before you bake them in to what ever shape you want?

October 12, 2009 09:55 AM
380
Eva said...

Hi, I’d really like to make these but we don’t have ‘cans of cream cheese frosting’ in Australia. I could make cream cheese frosting but I have no idea how much is in a ‘can’?

thankyou for your help!

October 13, 2009 03:05 AM
381
essie said...

YOUR’S LOOK SO GOOD! I tried this out yesterday, but I used chocolate chips instead since I don’t know where to buy chocolate bark around here. The melted chocolate chips were way too thick, so I tried thinning it out with oil. But when they dried, you can see the texture of the cake balls, it’s not smooth like yours! The chocolate is also way too soft. I can’t touch them without leaving marks. Is there another alternative to chocolate bark?Also, I had to do these pretty fast, since if they stayed in the chocolate for too long, they would start falling apart. Is there something I’m doing wrong?

October 13, 2009 02:57 PM
382
kiki said...

sorry if you have already answered this question but….

i tried these yesterday and everything was fine until the chocolate started cracking after it had set on the balls….. just wondering if you knew why this was???

thanks..

October 13, 2009 07:53 PM
383
Kristin Waite said...

I am really excited about these. I love things that are small and bite sized. I am going to try doing it with Funfetti cake and vanilla frosting. I am going to top them with sprinkles. I am making them for a class of teacher education people so I think the color is appropriate. :) So excited.

October 14, 2009 09:50 AM
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Preeti said...

this is so so awesome! I am so drooling now!

October 15, 2009 03:26 PM
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Kathleen said...

I have had so much fun with this recipe! It is so versatile! I brought them to my women’s meeting placed around and in my kahlua cake and then I made them for my son’s kindergarden snack as “eyes” using m&m for the irises! Not to mention they are so yummy! They seem to get better the more times I make them! I would love to send the pictures.

October 15, 2009 11:46 PM
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Mascha said...

pssst, i make them with a recipe from vanillacupcakes an after crumbling i mix it with espresso and peanutbutter…..yummiie :D

October 16, 2009 02:24 PM
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Preeti said...

How many hrs do I have to keep them in the fridge?

October 16, 2009 03:29 PM
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Suzanne said...

A great treat. I sooo want to make these soon. I just discovered red velvet cake and these will be a great way to to have it .

October 16, 2009 06:14 PM
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Erin Noel said...

Hi, I can’t remember if I have commented already… I just wanted to say I made these for the third time last week :) The first time I made them for my friend’s birthday party, and everyone LOVED them. Then I made them for my mellophone section in marching band, and they loved them, too. One of my friend’s boyfriends liked them so much he wanted them for HIS birthday, so I gave the recipe to my friend and off she went. The reason I made them last week was for a bake sale on Friday at a football game (benefiting Relay for Life) and made 23 packages of 4 ($1 each). They were all sold by third quarter. (And that’s with all the other yummy baked goods that other girls baked there, too!) So thank you for such a fantastic recipe :D
(I’ve made them with red velvet cae, yellow cake, devil’s food cake, and angel food cake.)

October 18, 2009 09:26 AM
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jane said...

Hi Bakerella, I have gotten so many great ideas from you!! I have a question about the cakes – prior to making cake balls. Can you bake the cake ahead of time, then freeze it till you’re ready to make the balls? I know you shouldn’t freeze the pre-dipped balls for very long, but will it affect the cake if that is frozen ahead of time? I will be making them soon, but I will be short on time – so I would like any shortcuts I can get! Thanks!

October 18, 2009 05:18 PM
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bakerella said...

Joellen – not sure how long, but you can freeze them.

holly-louise – it can be any flavor. Don’t buy the whipped kind though.

jessica – yes. The shapes are made after the cake is cooked and crumbled. Adding the frosting lets you roll in a ball or shape into something else.

eva – use any frosting flavor. It’s about 1 3/4 cup.

essie – you can buy candy melts online. Also called, confectioners coating, compound coating, bark coating.

kiki – could be you rolled them too tight or the coating was too hot or the balls were too cold. Make sure they aren’t frozen.

Preeti – until they are firm.

jane – sure, you can freeze the cake.

October 18, 2009 05:25 PM
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Marlene said...

I was browsing online and i came upon your website. congratulations! you do such an amazing job. I did try these out with my daugther this weekend..she’s 8 and she had a blast!! mine balls came out ok, i think a tad bit to mushy…but after reading through the comments i think i added too much frosting and it was the “whipped” kind..only kind i had…and my chocolate was a bit too thick so they looked more like ball blobs!! now i’m anxious to try them again…..i look forward to trying your many other creations…all the best and much continued success!!!

October 19, 2009 02:10 PM
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Natalie said...

I was planning to try these for the first time for a work function, however the event has been moved. Any idea how long these stay good in the freezer??

October 20, 2009 10:55 AM
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Rachel said...

Would it be ok to use a double boiler on low heat as opposed to a microwave to melt and work with the chocolate? Would it change the outcome at all?

October 21, 2009 03:18 AM
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Jennifer said...

Wow! I’ve totally fallen in love with your site! I now have the urge to just bake, bake, bake! I’m definitely going to try these…and perhaps just about everything on your site! Thanks!

October 22, 2009 09:42 AM
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Heather said...

Wow! My friend had your website as a link so i followed it, and I am so excited! You are amazing!!! I am going to try a bunch of these!!!

October 23, 2009 01:59 PM
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salamander said...

I have made the Oreo cakes and these but with toffee muffins and they’ve gone down so so well (especially as I added a little Jack Daniels!!!! Planning on making lots of cake pops for christmas presents! Well done, you’ve shown me a new way of thinking about foods that I’d have never thought about! xxx

October 23, 2009 04:50 PM
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Liz said...

One thing that works great is if you incorporate mini chocolate chips into the cake batter before baking.

October 24, 2009 02:33 PM
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Crystal King said...

Hi, I am having a problem with the cake balls. Originally they were supposed to be pumpkin cake pops but the sticks kept sliding through the tops. I am not sure what I am doing wrong. When I dunk them in the melt, the balls don’t want to stay on the sticks either. It seems like the candy melt is too thick for the cake balls. They want to break or slide off. I bought the orange candy melts in a bag. Any suggestions? When I tried to just do cake balls, the balls seem to be coming apart and not wanting to roll on the candy melt. I made them with a box of yellow cake mix and a can of cream cheese icing. Please help :)

October 24, 2009 07:57 PM
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bakerella said...

Natalie – not really. I haven’t tested different time frames.

Rachel – sure.

Crystal – make sure the balls are firm when you dip. The melts should be fluid so you can dip and remove in one motion. You don’t want to swirl them around. Same for the cake balls. Don’t roll those around either. Drop the balls in the melts. cover tops with a spoon and lift ball out with the spoon. tap off any excess. If the melts are too thick you can add paramount crystals or vegetable oil to help thin it out.

October 25, 2009 10:26 PM
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