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

401
Cindy said...

I’m going to try and make these with the popsicle sticks for a Halloween party at work this Thursday! Would using white chocolate and food coloring work? Would putting the sticks in PRIOR to putting in the freezer work? How long in the freezer?

October 27, 2009 01:07 PM
402
Rachel said...

Do I have to use a candy coating or will thinned icing work?

October 27, 2009 07:41 PM
403
bakerella said...

Cindy – DONT use regular food coloring. You’ll need to buy candy coloring or buy pre-colored candy melts. Only keep in the freezer for about 15 minutes before dipping. And you can insert the sticks right before dipping, too.

Rachel – I recommend candy coating.

October 27, 2009 09:10 PM
404
meghan said...

OMG! i had these last night, i like you immediately needed the recipe. Can’t wait to try them out myself :)

October 29, 2009 01:37 PM
405
Kim said...

I made them with funfetti cake and icing and dipped in pink melting chips and decorated with pastel sugars they were so bute and was tols they are the best thing i made yet! thanks!

October 29, 2009 07:55 PM
406
Katherine @ NightOwlChef said...

I was extremely surprised to see cake balls on the food table at a Halloween party tonight – it was a very pleasant surprise to find out that a friend of mine knew your blog as well! She ate these cake balls at a Christmas party last year and decided to make them for her party – and now I just might have to make these (love red velvet cake!) or my own version sometime. Great idea!

Oh – and they were SO delicious! They were much, much richer, denser, and decadent than I imagined they’d be. Fabulous with a capital F. You are a genius!

October 31, 2009 01:59 AM
407
Alex said...

Hi! I can´t wait to try and do some of your bites/pops even though I’m no expert when it comes to baking, which is why I have a quick question can I do my own icing? Will it matter if I use chocolate icing instead?

October 31, 2009 02:30 AM
408
MissMissy said...

Ack! I made these today. My biggest problem was rolling the balls b/c they were so sticky-gooey. A lot of cake ended up on my hands. The balls didn’t seem to roll very well. Lots of lumpy balls instead. Also, the candy melt was so thick that I had about 5 naked balls at the end (oh that sounds bad). The candy melt didn’t work with dip & drip. I had to plunge and roll. The melt didn’t drip off at all. So thick that the balls used up way more melt on each than what it looks like they should. What did I do wrong?

October 31, 2009 05:30 PM
409
Christine said...

I’ve made these a few times but I’m just awful at the dipping portion. When my cake balls are too cosmetically challenged I break them up and mix with vanilla ice cream. Any tips for thinning out the chocolate or just a better way for a professional look like the ones you create?

November 2, 2009 12:04 AM
410
lena said...

HELP. I have tried these twice now. I finally got the cake ball consistency right, but when I dipped them in candy melts, no matter how hard I try they will not come out smooth and pretty like your cake pops do. No way to decorate them. They come out lumpy with bits of cake in them and you can see the cake through parts. Do you double dip them?

November 2, 2009 10:10 AM
411
Mae said...

Hi can I know what brand of red velvet cake mix did you use:)

November 2, 2009 11:31 AM
412
Becky said...

Do you add the shortening like it tells you on the chocolate bark package for dipping?

November 3, 2009 06:09 PM
413
Gloworm said...

I find it so funny that you posted this recipe in 2007 and it STILL gets new fans (including myself ^_^) almost everyday!! I made these today and had my 10 yr old son help :) **loved the quality time** What an awesome idea!! Needless to say, my son LOVED them. They didn’t quite come out looking smooth and gorgeous like yours but I happened to like the swirl effect I was getting from rolling them in the candy melt :D You have 2 new fans… We can’t WAIT to try out all your other fantastic ideas!! Next up on our list, Oreo Truffles. I think my boyfriend will finally propose after those heehee ;) Thank you Bakerella for the inspiration!!

November 3, 2009 08:01 PM
414
molly said...

cake is cooling now! can’t wait to see the finished product!!!

i also tried your oreo truffles earlier this week…and they are allllll gone!! my fam loved ‘em!

can’t wait to try more of your stuff!

November 4, 2009 06:50 PM
415
bakerella said...

Alex – you can do your own.

Miss Missy – try less frosting if they are too moist for you. If they were lumpy, then your cake wasn’t crumbled up fine enough.

For dipping, don’t swirl them in the coating. use a bowl deep enough to dip and remove in one motion.

Christine – You can thin the coating with vegetable oil or shortening.

Lena – If they were lumpy, then your cake wasn’t crumbled up fine enough. Yes you can double dip them if necessary.

Mae – Duncan Hines a lot of the time. Also Betty Crocker and Pillsbury.

Becky – for these I did not. But I have at other times if it gives me trouble.

November 4, 2009 09:32 PM
416
Kim said...

Help! Making these for the first time and as I am “rolling” them in chocolate, it doesn’t stick to ball in spots. They have only been in fridge for about 3 hours – is that the problem??? Putting rest back in fridge overnight and hoping for better results tomorrow. Still taste great, but don’t look pretty at all!

November 4, 2009 10:05 PM
417
bakerella said...

Don’t roll. Drop in the bowl. cover with more coating without stirring it around. Then lift out of coating and tap handle on edge of bowl so the excess coating falls off. then let slide off spoon onto wax paper.

November 4, 2009 10:42 PM
418
Kim said...

Has gone better this morning – thanks. Think I may have rolled the balls too large. Will try again another day for sure. LOVE this site – thanks!!! (:

November 5, 2009 07:31 AM
419
Nicole said...

I love making these, I usually crumble the cake by hand because I dont have a food processer…. could I use a blender instead?

November 5, 2009 06:58 PM
420
bakerella said...

Nicole – I do it by hand, too. I’ve never tried a blender. Actually, I don’t even own a blender.

November 5, 2009 07:18 PM
421
Nicole said...

lol thanks for the amazingliy fast response. Im actually doing a version of you nutter butter recipe, but with home made peanut butter cookies…. we wil lsee how it turns out!

And so far the blender work “alright” I will be buying a food processer for Xmas Lol

November 5, 2009 07:23 PM
422
shannon said...

I’ve made cake balls several times and they are always a huge hit but I can never seem to get the chocolate coating smooth enough. The coating in all these pics look perfect! What am I doing wrong? My coating gets thick and globby.

November 6, 2009 09:20 AM
423
amanda w said...

i have the cake cooling for these. i am doing chocolate fudge cake with chocolate fudge icing, in red wiltons chocolate, decorated as elmo, for my daughters 2nd birthday party. i have cookie icing (stackable, bought at michaels) for the eyes, nose, and mouth. i didnt think red velvet would be too appetizing biting into an “elmo head…” kinda gory LOL, hence the chocolate on chocolate. FUN i cant wait for it all to cool. :D

November 6, 2009 12:41 PM
424
Kristine said...

I made these a few days ago and they are delicious beyond description! I thought they’d be hard to make or time consuming, but they were surprisingly easy. Mine don’t look super smooth, but I drizzled chocolate on top to make them look pretty and hide the imperfections. I actually used Halloween funfetti cake mix and whipped cream frosting so they’d be kinda fall themed. Thank you so much for the recipe!! I love reading through your blogs! You inspire me Bakerella!

November 6, 2009 09:50 PM
425
smez said...

Hooray! I tried these before at a bakery and they were sooo good. Now I can make them! Btw, nice photos. :)

November 8, 2009 06:02 PM
426
Brianna said...

I just made these for my mom’s brithday. I’m only fifteen, so when my mom opened up the box that I put them in she automatically said “oh yum! where did you get these?” and when I told her I made them myself she said they looked very fancy (because I had also decorated them with hearts and her name written in icing) and then she asked what was inside :]
Thanks so much Bakerella for this wonderful recipe that made my mom so proud of me for doing. We were eating them all weekend :]

November 9, 2009 12:16 AM
427
Brianna said...

hi it’s me again. I just wanted to add something more to my comment I made above. So today I took some of the extras I had to school to give to my friends and they LOVED them! Their exact words were “They’re like little balls of heaven!” That made me so happy so I just thought I’d let you know these red velvet cake balls are filled with absolute deliciousness. :]

November 9, 2009 09:55 PM
428
Anonymous said...

I made these for my boyfriend for Veteran’s Day, as he is a recent air force vet. I made them with chocolate cake mix (as I couldn’t find velvet cake mix) and covered some in white chocolate and others in dark chocolate. To top them off I added red, white, and blue sprinkles. I’m sending them his way, and I know they will be a hit. Thanks so much!

November 10, 2009 12:58 PM
429
Brooke said...

OH YEAH! Check it out

November 11, 2009 07:49 PM
430
bakerella said...

Shannon – You need to tap off the excess coating. Read some of the suggestions in the comments, too.

November 11, 2009 08:47 PM
431
Virginia Davis said...

Hello! I just want to say I love all the recipes here at bakerella.com, just absolutely love the red velvet cake balls recipe. I collect recipes! I will try this one for Christmas! I am a Independent Watkins Consultant #366017 Virginia Davis online and offline, I really will enjoy using our Vanilla Extract with that we sell at http://www.watkinsonline.com in the Bourbon cupcake recipe. The vanilla extract we sell is just one of many products that we sell at Watkins! We have many many more that can be used in any of these recipes here! Thanks for the recipes here! Virginia Davis

November 12, 2009 02:56 PM
432
taylor said...

I have small children and would like to start my holiday baking now. Can I make the cake and mix with frosting and freeze for several weeks, or can I make the cakes and freeze, then unthaw and mix with frosting? Just trying to see if I can save the dipping of the chocolate until closer to the holiday. Any thoughts?

November 13, 2009 10:20 AM
433
Annie Hendricks said...

I run a charity called Freedom Cookies which sends homebaked cookies to our troops at war. Not only will we send these to our troops but we will sell these at local festivals and fairs to raise money for postage. Thank you for sharing this awesome idea.

November 15, 2009 06:25 PM
434
sandy said...

Going to try these for Thanksgiving.

But, I don’t do anything prepackaged.

So I’m going to grind white winter wheat & millet for the cake, & make the cream cheese frosting. I normally use chocolate chips for dipping homemade marshmallows so I’ll try it with these as well.

Planning to do a test batch this week.

Crossing my fingers! ;)

November 16, 2009 02:56 PM
435
sugarkandee said...

hi, these look so yummy..I have the same question as taylor , #432..thx ^_^

November 17, 2009 12:17 AM
436
Jessica said...

I am hooked!!! Thank you sooo much for sharing your recipes with us all. I was first introduced to these by a friend and I had to do my own research as to how she possibly made these and although she won’t share her recipe these are just as good as the ones she makes.

I have made these a couple of times now with great success but hit a wall once I use the white candy melts by Wilton, for some reason it looks transparent when I use the red velvet cake, what do you reccomend I use so that my cake bites dont look so transparent when Im using either red velvet or chocolate cake?

November 17, 2009 02:49 AM
437
Lydia said...

They are super yummy!!! I made them last weekend with devil’s food cake mix (couldn’t find red velvet). Both my boyfriend and I couldn’t stop munching on them. Delicious!

My chocolate coating doesn’t look as perfect as yours, but I have fun making various patterns in the chocolate and they still look cute. For easy dipping I used Baker’s dipping chocolate in a microwavable bowl. Much less messy! :)

Thanks for this great recipe. It will be our life long favorite, I’m sure. :)

November 17, 2009 01:53 PM
438
Kristine said...

Hi Bakerella!
I finally posted a blog about making your cake balls. I had to change the name to cake bites since my husband snickered at me saying balls! Boy humor I guess! Check it out if you have a free moment! I would appreciate it.

http://pinkcupcakekt.blogspot.com/2009/11/funfetti-cake-bites.html?spref=tw

November 18, 2009 01:32 PM
439
Anna said...

I was wondering if i can use candy melts other then the bark chocolate because i wanted to make them light pink.
However, I don’t want to make them on sticks any ideas ???

November 18, 2009 03:04 PM
440
sandy said...

Done!

And with great results.

I made a 1/2 recipe of spice cake with cinnamon cream cheese frosting.

I used fresh ground wheat instead of regular flour, and sucanat instead of sugar.

For the coating, I used Ghiradeli (sp) 60% dark chocolate chips. I kept the temperature even by putting water in a potporri pot with a glass bowl of chocolate on top.

I even formed some jewelry wire to make it easier to dip….

I think we have a winner!

Thanks for a great idea!!!

November 18, 2009 03:29 PM
441
Lola said...

i made tested these because i’m making them for Christmas and they are the best!

November 20, 2009 12:25 AM
442
Pam said...

Hi- always wanted to try these. Do you think they can be made with any cake (preper to bake my own)? Would I still use the balance of the ingredients you have on this recipe?

November 23, 2009 11:43 AM
443
marystella said...

hi,im from kenya and i astumbled upon ur site.its addictive and thanks 4 the sharing.Id like to try the red velvet balls but am wondering how long they can stay ou of the refridgerater after coating with chocolate.THANKS

November 24, 2009 09:59 AM
444
Swapna said...

I tried your cake balls over the weekend. I used red velvet cake with half a can of cream cheese frosting and dipped in a combination of milk and semi sweet chocolate. They were delicious!!! I was very weary about them turning out pretty, and I was amazed how cute they turned out. My dad does not have much of a sweet tooth and he could not believe I made them. My sister is now asking to make them for Thanksgiving!! I’m going to do the lemon cake dipped in dark chocolate.

Thank you so much!!

November 24, 2009 11:53 AM
445
Jen said...

Hi Bakerella. Love the site. Love your ideas. And now, loving cake balls. I’ve penned them “cakey bon-bons,” and I’m currently on my second batch. The first cakey bons were spice cake and cream cheese frosting (brushed with cinnamon and powdered sugar), and dipped in white chocolate and drizzled with butterscotch. Apparently, my taste buds are the only ones that can handle such sweetness. I thought they were genius. Delicious. Adorable. My neighbors said, “um… they were a little sweet. I gave them to my dad.” Yeah. So, for tomorrow’s early Thanksgiving festivities, I’ve ditched the spice cake and am going for vanilla/vanilla dipped in milk chocolate with white chocolate drizzles. I already know they’ll be the hit of the food fest. Anywhoozle, thanks for the kick-ass website. I will continue to check out your fabtastic ideas and photos. Happy holidays! -Jen

November 25, 2009 01:12 AM
446
maiomy said...

hi bakerella,
you are amazingly talented! i’ve tried the red velvet balls twice and they are tooooo sweet. i’ve used 3/4 of the cream cheese frosting but that doesn’t help. i have read all five pages of your posts to find the answer to this problem, but it’s not on here. do you have any ideas on how to make this less sweet?

thank you!!!!

November 25, 2009 04:28 AM
447
megluvs2cook said...

i had these at a wedding nd did not think they would be online but to my surprise i found they thank you

November 25, 2009 09:47 AM
448
alexandra said...

im going to make these; they’re absolutely delicious! they’re also great with white chocolate!

November 25, 2009 01:11 PM
449
bakerella said...

thtaylor – I’ve only frozen the finished product, but you can certainly do that.

sugarkandee – see above

Jessica – The foolproof way is to double dip them.

Anna – Definitely. you can do that.

Pam – yes and yes. But start adding the frosting in small amounts if you are unsure.

marystella – I don’t even put mine in the fridge.

maiomy – you can try a different flavor frosting or make your own.

November 25, 2009 07:15 PM
450
meg said...

Just wanted to say that I found it was better to use LESS icing for the balls. I only used 1/4 of the can, and the balls kept the ‘cake feel’ instead of.. well, mush. My friend and I wasted 2 cakes and 2 cans of icing on attempt #1 because once we added all that icing, the balls were so mushy we couldn’t use/save them at all. Just something to keep in mind.

November 26, 2009 01:56 AM
451
susan said so said...

Okay, my “Spicy Harvest Bonbons” (spice cake w/ cream cheese frosting balls) are in the fridge firming up before they get their butterscotch dunking. I’d read most of the comments above while waiting for the cake to cool, so didn’t dump the whole can of frosting in at once, and I’m SO glad I didn’t! I used maybe 1/3 of the tub, and I really can’t imagine it working out if I’d used any more. The consistency is (what I think is probably) perfect: the balls held together easily but weren’t sticky at all, and were about the consistency of peanut butter cookie dough – in fact, I had to remind myself several times that they *weren’t* cookie dough!

So I’m wondering, why would there be such a wide variation in proportions? Any ideas?

I’ll report back after they’re finished…

Happy Thanksgiving!

xox,
Susan

November 26, 2009 06:40 PM
452
susan said so said...

All done, and YUM! Thanks, darlings!

xox,
Susan

confessionsofasineater.blogspot.com

November 26, 2009 11:28 PM
453
Alanna said...

Hello…
First Red Velvet cake is my fave cake of all time!!
I wanted to make sure that I make this correctly…
so you cook the red velvet cake mix as it is on the box with the 13×9 minutes… then crumble the cake up and put it in a bowl with cream cheese frosting. what is cream cheese frosting from a can? are we support to use the decorating cream cheese frosting? and I am going to sure something other than chocolate becuz everyone seems to say it doesn’t taste as good and kinda hard to find. so can i use just a few chocolate bars?

November 27, 2009 01:27 PM
454
Yolanda said...

I tried to make the red velvet cake ball with the white bark and my cake balls where crumbly when I dipped them. I really dont know what I done wrong.Do you have any suggestions for next time. Maybe I had the bark to hot or not hot enough. I was kinda disappointed, but they were very tasty…Just not pretty as I would have like

November 28, 2009 09:59 AM
455
Melanie said...

These are the cutest things I have seen in a while! My first go at them was this last week. I made 100+ for to share with family. Half was the Red Velvet style and the other half I made was Strawberry Cake & Vanilla Frosting. I used 50% reduced sugar type frosting for the last half and it cut down on the sweetness a good deal. These were devoured by both sides of our family and we returned home with just 10 :D Thanks for such a fabulous idea and a sure crows pleaser!

November 29, 2009 09:35 PM
456
Sunday said...

Red velvet is my favorite! I always look for one new recipe for the holidays and this year this is the one!
Can’t wait to try it….time to pull out the stretchy pants from the closet!

November 30, 2009 12:46 AM
457
lizzy said...

I made them about a month ago as a trial for a cookie exchange. Yummy! I don’t know anyone that didn’t like them. They were delicious and fairly easy to make.
Great recipe. Thanks

November 30, 2009 06:23 AM
458
Brooke said...

First let me say that I and anyone I makes these for loves, loves, loves, them. I want to make them for a party coming but but I am going out of town for a week and the party is next day. Have you ever made them and them put them in the freezer for later? Will they defrost ok?

November 30, 2009 10:55 AM
459
nicole said...

I’m having trouble finding bark. Will regular white chocolate work?

November 30, 2009 12:16 PM
460
rikki said...

my mother made these….mmmmmmmmmmmm mmmmmm mmmm! amazing!!!

November 30, 2009 10:02 PM
461
Betsy said...

They look delicious! Would they freeze well?

December 1, 2009 08:33 PM
462
jeannette said...

I have a book club/cookie swap meeting coming up this Friday and THIS IS IT!!! I’m going make a small batch tomorrow …see how they come out…..I can’t wait!! I’m going to be a hit a the swap hehehehe!!!!!!! Thanks sooooo much!

December 1, 2009 09:32 PM
463
Samantha said...

BAKERELLA!! I love love love your site. I made the red velvet cake balls with white chocolate coating, they were a huge hit at Thanksgiving!!! I personally like saying cake “balls” – It makes me smile!! I need to play around with the amount of frosting, my frist attempt was a little mushy. But, they were still delicious. I’m trying chocolate cake with milk chocolate coating.. YUM. I’ll try to let you know how those come out. Thanks for doing what you do. Inspiring!!

December 2, 2009 10:01 AM
464
Kaylan said...

Holy moly! I must try these THIS weekend! I’m so glad P-Dub & Smitten Kitchen have you in their blogs so I, too, can share in the joy that is Bakerella! :)

December 2, 2009 12:50 PM
465
rima said...

hi there. i couldn’t go through all of the comments (obviously), but i hope you did eventually make the cake from scratch. it is so amazingly delicious with from-scratch red velvet and from-scratch frosting. i coat them with guittard semi-sweet chocolate and it is a delicious, very decadent treat. they will keep in the refrigerator for weeks!

December 2, 2009 01:15 PM
466
Jaclyn said...

I am planning on making these this saturday. I have never had red velvet cake, what does it taste like? Im so excited to try this!

December 2, 2009 02:15 PM
467
Christie said...

I really want to try these, but need to figure out how to melt my chocolate chips. My son is allergic to soy and I’ve only found one kind of chocolate that he can have. I believe I need to add something to it to make it melt better or something. Off to do some research… thanks for sharing your recipe!

December 3, 2009 01:34 AM
468
riad ghamyan zarka said...

such an amazing nice and elegant and easy way to serve cakes .
very nice of you to give receipes to every one.
iam a great cook but i refuse giving my receipes to any one
bravo there is still good people around

December 3, 2009 06:02 AM
469
Huda said...

I made oreo triffles but with normal chocolate come in bakge

becuz where I live I didnt find coating what should I do in this case

plz I need ur help thanx

December 4, 2009 04:45 AM
470
Sharon said...

My mother made theses and they were delicious! They tasted just like Ho-Hos. Now I want to give it a try to make them for a party. If I make them a week ahead of time will they hold or do I have to freeze them? Also, I wanted to decorate the tops with little icing holly leaves. Well the powder sugar icing crack my chocolate coating?

December 4, 2009 03:02 PM
471
Charli Campbell said...

Bakerella, you are the best! I love all of your cute ideas and I also love that you have fun with your baking. I made my very first cookie balls today and I cannot wait to share them with my friends.

December 4, 2009 03:55 PM
472
Megbee said...

Balls!

December 5, 2009 01:06 AM
473
Skeptic said...

Ok so I’m not fond of cream cheese at all…Can you taste the cream cheese in the the cake or is it used more for ‘binding’ purposes only? I’m making them now with chocolate fudge frosting…

December 5, 2009 06:45 AM
474
Elle said...

Hello, I am new to your site and I absolutely love every minute of it! My mom and I plan to make your recipes for our Christmas cookie/sweet day. Your recipes are so easy and fun, my 3 year old son absolutely loved making these cake balls (though I think more of it went into his mouth than into balls!) We are going to go dip them now, toodles!

December 5, 2009 10:48 AM
475
Lynn said...

Wheres the recipe for the Oero ones??? Can anyone post it???

December 6, 2009 02:32 AM
476
Samantha said...

This past weekend I made cake balls with Devil’s Food and chocolate icing.. DELICIOUS!! I had to get over the fact they look like, well they are not very attractive… instead of dipping them in chocolate, I melted milk chocolate and drizzled it over… I brought them with me to work today, they were a huge hit. Thanks again, for sharing all your great recipes and ideas!!

December 7, 2009 02:12 PM
477
jay said...

These look so good! After you add the frosting and mix the cake in with it, how should the consistency be? More dry than wet? Vice verse? Thanks! =)

December 9, 2009 03:20 AM
478
Jeanette said...

Over the weekend I made a bunch of cake ball and the Red Velvet just happens to be among the lot. I made Key Lime (I used some Key Lime Jello to give the cake a green color and colored the white chocolate Mint green…don’t have a “souped-up camera like you :-D), Dulce de Leche, and Pink Raspberry. What a great way to use left over cake!! Love you blog.

December 9, 2009 08:28 AM
479
Sacha Bikhazi said...

I had these at a baby shower. They were divine! I’m glad to have a recipe to try them out!

December 9, 2009 02:29 PM
480
Diana Kay said...

I’ve been wanting to make these for a looong time now, and I may finally get around to it for a christmas party I’m going to! If not for the party, I may just make them for the actual holiday itself. Definitely gonna try some white chocolate as well!

December 9, 2009 04:00 PM
481
Raquel said...

Hi Bakerella! You’re a baking goddess! Question– Would it still work if I substituted Toblerone chocolate for the chocolate bark? Do you think it would still turn out the same?? Would the Toblerone chocolate still compliment the red velvet cake? Thanks!!

December 10, 2009 12:34 PM
482
Sharon said...

Made them last night! They came out WONDERFUL! And I put little holly leaves on them for an extra Christmas touch! I am very pleased with them and can’t wait to take them to my Christmas Party.

December 10, 2009 03:49 PM
483
louise said...

I am not a baker but am going to try the flower cakepops for my daughter’s birthday. What kind of store can I find candy melts and lollipop sticks? Can they be found at a typical grocery store? Thanks.

December 10, 2009 08:40 PM
484
Debby said...

My daughter’s friend made these and they were lovely as well and yummy, so she picked everything and made them, the cake was cooled she followed directions but used WHIPPED cream cheese frosting and they taste grainy, she is trying to fight out if the whipped frosting has something different in it to cause this, since she threw out the can she’s not sure what size it was, but does not recommend using it , b/c its such a disappointment in the texture. What do you think caused the graininess ?

December 10, 2009 11:34 PM
485
Melissa said...

I love your website and recipes! You have done an incredible job of putting Bakerella together. Keep up the amazing work!

December 10, 2009 11:48 PM
486
Bette said...

I had these on Thanksgiving! Yum….so glad my niece discovered your website!

December 11, 2009 07:14 AM
487
Katie said...

Hi Bakerella- I love that you reply to the posts. I used Girardelli chocolate to dip these. It was really thick. I also tried Sharffen Berger and that was thick too. They were a hit, but I don’t think looked as pretty as yours. Is the bark thinner when melted and easier?

December 11, 2009 12:39 PM
488
Raquel said...

Hi Bakerella! To answer my question earlier for any of you ladies who might be wondering… I used Tobelerone to dip my balls and it turned out FABULOUS! The nougat in the chocolate gives a little bit of a crunch (a hint here and there). Has a nice rich taste to it too!!

December 12, 2009 12:00 AM
489
Meng said...

i wanna know a recipe of red velvet sheet. ^^
please sent to e mail please, thank u!

December 13, 2009 09:54 AM
490
Betsy said...

My daughter and I made these and they turned out great. We were wondering though how you get those cute little drizzles on the top. We tried to do them with a spoon, a small measuring spoon and a toothpick and had no luck. We just got big globs on the top. Please give advice on how to make them look so extra pretty. Thanks.

December 13, 2009 04:57 PM
491
Jessi said...

I fell in love with these from the moment I saw them. A friend of mine sent me a link to your blog not too long ago, and I went nuts! I’ve always loved baking, and I intend to open a bakery of my own in the not too distant future. (I just have to finish school first). I’ve visited your site almost every day since.

When I was invited to cater desserts for a christmas party, these little guys were the first thing I could think of. And I’m sure I wasn’t the first to think of this, but I decided to make them “snowballs” by using yellow cake with white chocolate and rolling them in coconut before cooling. People went crazy for them! I proudly told all who asked that I found the recipe on your site.

Thank you thank you thank you for sharing your passion!

HUGE fan,
Jessi

December 13, 2009 09:04 PM
492
Emily said...

Hi! I tried to find this info in the comments but couldn’t (wonder why:)) but does it work to add sprinkles after dipping in chocolate? Have you tried that? Thanks!

December 13, 2009 09:17 PM
493
Lauren D. said...

I made cake balls for the first time today and used a dark chocolate cake mix…oh buddy I will be lucky if they all make it to my “goodie exchange” tomorrow! What an amazing, tasty treat! Mine aren’t near as pretty as yours but I’m sure once I get used to working with the candy melts they will look better. I gave up blogging for a while but now I can’t wait to get back to it so I can show everyone this creation!! Thank you!

December 13, 2009 09:48 PM
494
Lori said...

Hey Bakerella~
I am so addicted to your site!! My friend told me about it and I am super excited to try and make all of this fab stuff!!! I was wondering how long can you store the cake balls for? I am having christmas at my house and want to try to make stuff ahead. Thanks for inspiring the “suzie homemaker” in me {^v^}

December 13, 2009 10:25 PM
495
Amy Jo said...

I made the red velvet cake balls tonight, they are delicious! My only problem was dipping the balls in the chocolate at the end. It started out good but my chocolate got really lumpy. Do you have any suggestions?

December 13, 2009 10:57 PM
496
Elena said...

They are great!
I made this recipe yesterday and it was a success!
Here in Italy it’s difficult to find a red velvet cake in a local store so i made it by myself..here is my question: why didn’t my cake become red?! :(
I apologize in advance for any english mistakes.
Thanks
Elena

December 14, 2009 02:42 PM
497
Meghan said...

I made them to kick off funding for an NPO we’re creating to benefit the disease that took my 3 month old to heaven this summer. They have been a huge hit! I get orders for them daily, just fromy my co-workers (teachers!!) at my school! So far we’ve raised enough money to higher the lawyer we need to file for official status. We actually got the recipe from the NICU nurses one night when we were all sitting around swapping recipes around my son’s crib. I do many different flavors of cake filling and experiement with icing mixes and special “treats” inside too! Thank you so much!

December 14, 2009 03:28 PM
498
Stephanie said...

These are absolutely delicious! Very and cute and they taste amazing :)

December 14, 2009 07:33 PM
499
Maggie & Haley said...

A friend of ours made these a few days ago and brought some for us to try…basically fell in love.

these cakesicles have made our lives!

December 14, 2009 07:39 PM
500
Sharmeen said...

omg..these look soo yummy…
In Dubai..we don’t have candy melts or chocolate barks…can I melt chocolate chips for the dips??

Plz help!!! thanks :)

December 15, 2009 04:12 PM
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