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

601
Misti said...

What suggestions do you have for using a cream cheese recipe vs. the canned frosting? I want to make sure my amounts are comparable…

February 2, 2010 08:30 PM
602
Amelia said...

I baked some cupcakes that didn’t turn out so well, and decided to use them to make these instead…yum, fantastic!

February 2, 2010 10:21 PM
603
heather said...

Can I make these a day ahead of time?

February 5, 2010 09:23 PM
604
jenny said...

hi i reallly like your idea..but i was wondering if it would be better if the frosting was mixed with the cake when the cake is hot

February 6, 2010 11:00 PM
605
Emily said...

My sister has made these at our family functions and I loved them, I’m currently at college and am trying it out for my floor. I just know that they will love them:)

February 7, 2010 11:54 AM
606
Emilie said...

LOVE LOVE LOVE your website. .. and ideas.. I can’t wait to make all of them… :) The absolute cutest things I have ever seen!!!! I have a quick question though…. Can you make the balls and pops with any cake mix flavor? I am making some on Thursday for a Valentines Day party at my sister’s school.. but wanted to make a different flavor… Thank you so much… truely an inspiration to little home bakers like myself :)

February 7, 2010 04:35 PM
607
Faith said...

LOVE these. Can’t stop eating them. :)

My husband helped out, and he suggested mixing the baked cake and the frosting together in our Kitchenaid — worked like a charm and was VERY fast!

I need to learn to dip better, though — if only there were a little platform like a potato masher to put the balls on, dip them and let them drip right away. Okay, I suspect there IS something like that, but not in my snowbound house!

February 7, 2010 06:37 PM
608
Peggy said...

I’m having a party and would like to make these for dessert, but I’d like to try something different? Would it work to make the cake mix and add the frosting, put in dessert cups, add cool whip and a dollop of hot chocolate? If you think this would work, would it be good to serve warm. I haven’t ever eaten these and don’t know if my version would work or not.

February 7, 2010 08:29 PM
609
Amelya said...

These are awesome! I changed the recipe up a little bit to use a different kind of cake and icing and they turned out awesome. They were a little on the messy side to make in my tiny kitchen, but so worth it! Thanks a lot!

February 7, 2010 11:08 PM
610
Avryl Murgan said...

Hi – I just love your ideas – i tried the cake balls this weekend as favours for a birthday party and they were a great hit. I will be making the heart cake for valentines day too.

February 8, 2010 01:15 PM
611
Charity said...

OK – so I made the cake balls and they were absolutely delicious!

I had one problem though, which I was hoping you might be able to help me out with… On a lot of the ball (over half) the bark would crack/break once they set. Or – I’d have tiny bits of cake make holes in the coating and shoot out in little strands… is the common? And is there some way I can prevent it from happening?

February 8, 2010 04:58 PM
612
lanette said...

I’m selling cake balls and lollycakes like crazy! Here in Arizona
I sell them for 4.00 each plus the container, I like to plant them in wheat grass in planter boxes!

February 8, 2010 11:41 PM
613
Himura said...

Hello! I think your idea is fabulous. It looks so cute I can’t bear to eat it!!! I would like to make some for my brother’s birthday.

Can I use something else instead of cream cheese frosting because my brother doesn’t like the taste of cream cheese.

Thanks! :)
Himura

February 9, 2010 09:51 AM
614
Sarah said...

Hi Bakerella, I just made these for the second time and I can’t tell if the texture is right. I made the oreo balls and they came out perfect. I loved the texture. These seem to be more fluffy and not as hard so they wouldn’t stay on the lollipop. However, they were in the fridge for a good amount of time! Is it supposed to be that way or am I doing something wrong? Can i use regular softened cream cheese for the red velvet instead of the frosting?

Let me know! Thanks!

February 9, 2010 01:11 PM
615
Sonia Powell said...

Bakerella! I made the cake balls this weekend and they are amazing!!! They were fun and messy to make and even funner to eat. I brought them to a Super Bowl Party and they were a HIT! Thanks for the great ideas.
http://www.r2girls.com/blog/2010/02/cake-balls-and-yogurt-beards/

February 9, 2010 03:40 PM
616
Reema said...

Do you have any other variations of this recipe? I want to do a test to see if I can make them as favors for my wedding.

Thanks!!

February 9, 2010 04:38 PM
617
Heather Bell said...

I am very much behind the boat on this, but if you mix oreo crumbs with a package of cream cheese, you can get the same yum yum effect. Of course, it’s not red velvet which is the best ever, but it is a quicker version! Keep up all your hard work.

February 9, 2010 05:34 PM
618
Becky said...

I made the red velvet ones & the oreo ones, they look terrible, the oreo was alot easier to work with. I used the almond bark & it was a mess, i tried some of the white chocolate melts, they looked better, but not much, dont understand how you “dip” them to make them look nice. They are way too sweet also. I froze them as some suggested and it was a little easier to dip them. Maybe i am just not cut out for this. I was so excited about this & now i am just aggrevated about the outcome. Argh!

February 10, 2010 10:01 PM
619
Kelly said...

Hi! How do you let the balls to dry? Mine don’t ever turn out completely round. I use a spoon to dip them in the chocolate bark and then I dry them on wax paper. They end up with flat bottoms this way.

Thanks,

Kelly

February 10, 2010 10:03 PM
620
Barani said...

Hi- I love your blog. I tend to lack creativity when it comes to decorating and baking so, I shy away from intense fondant recipes. When I saw this recipe I thought, hey! I can handle that! But, the end result proved me wrong. My only modification was to use chocolate chips (I used white (nestle)and milk chocolate (ghiradelli). The white ones came out ok- the cake lost its cakey-ness a bit but, not too bad and second dip would make it look better but, at least the chocolate set and hardened. The milk chocolate ones are another story. The milk chocolate balls just stayed soft and can’t even be picked up. So, my question is, is this because I didn’t use bark? I read somewhere that I could substitute chips for bark and the bag had melting instructs for dipping (I did one batch with shortening and one without and both came out the same). I’d love to hear your thoughts!

Thank you!

February 10, 2010 10:50 PM
621
mommy of 3 said...

I love your website! I just came across this last night while looking for directions on cake pops! You are so creative. I only dream that I could be. I’ve never baked before, but am trying this red velvet cake pop right now. If it turns out nice then I am taking it to my daughters Valentines party tomorrow. Wish me luck!

February 11, 2010 07:12 PM
622
Jy said...

I just made these. I’ve never felt more powerful. These fools are eating outta my hands! I have to make another batch this week! Thanks, they’re amazing!

February 13, 2010 12:03 AM
623
mml said...

wow—that’s all i can say. these are incredible. thank you for sharing this life changing recipe!!!!

February 13, 2010 03:18 PM
624
Briana said...

Just wanted to say that these are AMAZING! I haven’t made red velvet ones. I made some for a cookie exchange at christmas time. I used cream cheese frosting in both kids but I used choc cake in one and dipped in white choc with a dark choc drizzle and the other I did yellow cake, dipped in reg choc with white choc drizzle. I got 2nd for taste!! I have a banquet I’m hosting at tonight for valentines day and made some more but this time at my husband’s request I used chocolate frosting and chocolate cake, half are dipped in white and half are dipped in a semi sweet chocolate and they are SOO rich but SOO yummy! Hope everyone at my table loves them! Thanks so much for the recipe it will be used in this family for many years I’m sure!!
~Briana

February 13, 2010 03:31 PM
625
That Little Bakery said...

You have the greatest ideas ever! wow keep doing what you do…Brilliant!=)

February 13, 2010 04:01 PM
626
Katy said...

I just served cake balls (2 different varieties) at my daughter’s 2nd birthday party. today They were a HUGE hit! Thank you so much!

http://gardenstatesmiths.blogspot.com/2010/02/birthday-fun.html

February 13, 2010 09:14 PM
627
cat said...

These are so cute! I can’t wait to try them.

February 14, 2010 04:37 PM
628
Brooke Schaefer said...

I made these with white chocolate and green gel food coloring to make mike wazowski cake bites. They did not crack and turned out really cute. My kids loved decorating the extra’s. Thanks for the great ideas and fun blog.

February 15, 2010 10:24 AM
629
Suzanne said...

I created these cake balls this weekend and I had a couple of bumps int he road BUT I endeded up with milkchocolate chocolate cake balls with homemade cream cheese frosting and it was a big hit with friends and family!!!!!

February 15, 2010 12:25 PM
630
Sooyoung said...

My sister and I made these for valentine’s day, it turned out perfectly! We switched up the melting candy color to give them a snazzy stripped color and shaped some into hearts. Thanks so much!

February 15, 2010 02:21 PM
631
Tif said...

Just made my first batch of these for Valentine’s Day. They are not as pretty as yours, but they are SOOOO good! Thanks for the recipe!

(I used chocolate cake and cream cheese frosting. Do you think it would be Death by Chocolate if you used chocolate frosting???) :)

February 15, 2010 04:34 PM
632
Brandon said...

Brilliant, absolutely brilliant! I <3 bakerella.com!!!!

February 16, 2010 10:33 PM
633
Jennifer L said...

This were delicious! I made a batch of red velvet and devils food cake. I love your website and ideas, thank you for sharing!

February 17, 2010 02:08 PM
634
Maria said...

Why did I just find you now??? Wait, I know, God wanted me not to weigh 2000 pounds. I’m waiting for my tiny cake balls to cool so I can dip them in chocolate, can’t wait to try them!!! You have inspired me to cook and bake again, thanks Bakerella!

February 18, 2010 08:29 PM
635
Debra said...

I LOVE your website! I am currently making the red velvet cake balls right now and I am excited to see how they are going to turn out. They look so good! I hope mine look as good as yours and that they taste good.

February 19, 2010 04:18 PM
636
tamara said...

My cake mix was very sticky and gooey. I had cake mix all over my hands and I only made half oft he batch. Can I dust my hands with flour to make the cake balls? Do you have any suggestions so Its not so gooey for the next time? thanks so much

February 21, 2010 05:20 PM
637
Abby said...

I accidentally found your website browsing on my iphone laying in bed at 3 in the morning and i couldn’t go back to bed because I was thinking of all the things I can do for my daughter’s 8th birthday party coming up (a SPA-rty with her friends) and another with family, and our other daughter’s baptism, all close to Easter! So many possibilities! I love your site, thank you for sharing all of your great ideas!

February 22, 2010 11:20 AM
638
paul said...

they are very good stuff.

February 23, 2010 09:19 AM
639
Anonymous said...

I made these last night and am in love. Next time I’m going to crumble the cake, mix in the frosting with a spatula or maybe a potato masher, and stick the mixture in the fridge a little while before shaping the balls.

I have a question though – one I’ve been sitting on since my play-doh days. Is there some kind of technique to rolling nice round(ish) balls? Somehow mine always have corners.

I don’t know what this chocolate bark business is all about, but there’s something called candy quick and even a store brand knock off in the chocolate chip section that worked great. I’ve never used the wilton candy melts but eye them in every craft store…what is the flavor? Also, a lot of chocolate and/or coffee shops keep popping up around town selling their own brand of melting chips for fondue or mochas. Probably a little pricier, but I’m guessing totally worth it.

And a big thank you to whomever suggested a slotted spoon for dipping.

February 24, 2010 05:33 PM
640
Sam said...

I just made some cake balls, using homemade devil’s food cake and buttercream frosting. I dipped them in melted semisweet chocolate chips–it was all I have, and I don’t want to spend extra money for fancy stuff–then drizzled them with a bit of white chocolate. They look like truffles, and taste amazing!

February 24, 2010 10:11 PM
641
Amanda said...

I’m so glad that you had so many posts about the dipping portion. I started and it wasn’t pretty. I went ahead and put them in the freezer and I hope that will help some. I’m really looking forward to taking these to a dinner party tomorrow. Thanks =)

February 26, 2010 12:00 AM
642
Angela said...

If your in a rush and you don’t care about presentation too much I would recommend mixing the crumbled cake with Nutella and freezing them as you would. That way you don’t need to coat them with chocolate :)

February 26, 2010 09:44 PM
643
Jenifer said...

I just stumbled upon your site, and would love to try these. But, honestly, I’m not a fan of chocolate. Even less of a fan of white chocolate, do you have any other suggestions?

February 26, 2010 10:40 PM
644
Rachel said...

I just finished making these tonight… ohhh… myyy…. :D Thank you for this wonderful recipe! Ps. I found that using a potato masher really helped! And my hands stayed clean…….until I rolled them into balls ;) haha

February 27, 2010 10:28 PM
645
Shirley said...

How long do the red velvet and cream cheese cake balls stay good for? I want to use the canned cream cheese. How long at room temp and in the rerigerator also. I am conserned because of the “cream cheese” . Also, the directions I have seen say cool completely, others say mix while cake is still warm. Does this make a difference when using “cream cheese”?

March 3, 2010 11:09 AM
646
April said...

I made these with Strawberry cake and cream cheese icing. Dipped them in both white chocolate and in milk chocolate. Definitely better with white chocolate. Also added some sprinkles on top and everyone really enjoyed them!

March 3, 2010 01:50 PM
647
April said...

Jennifer from comment 643…..they make peanut butter flavored melting chips and a few others…you can flavor the white chips also if that helps change the flavor

March 3, 2010 01:51 PM
648
Natalie said...

Bakerella, I found your site through a friend when she decided to make cake balls. I finally made them for a baby shower. Instead of the red velvet I made dark Choc. cake with choc icing. They turned out very good, just not that beautiful. I think with practace they would look good. Oh I got about 90 balls out of it. They were SO rich. I knew I would have trouble with the chocolate coating but got it down pat by the end. I also used my “little dipper” crock pot, to keep the chocolate warm. Thanks for the recipe, they taste just like my favorite truffle.

March 4, 2010 09:46 AM
649
Sweet Firefly said...

Hi Bakerella! I’ve been making cake balls every now and then for the last year or so (after seeing them on your blog). I had the idea to make them for Valentine’s Day and shape them as conversation hearts. The results actually came out quite good… if I do say so myself.

http://img693.imageshack.us/img693/2730/janfeb2010020.jpg
http://img38.imageshack.us/img38/2274/janfeb2010029.jpg

Love your blog!

March 4, 2010 11:09 PM
650
mntmu said...

Hi there! I am new to your site as of today and am very excited about the cake balls! I am a weight watcher so I did substitute egg beaters for the eggs, applesauce and water for the other ingredients. I also made my own cream cheese icing with neufchatel, some margarine, and confectioners sugar. My main question is that I am not sure that I made enough icing? I used an 8oz cream cheese package and when I mixed everything it was moist enough that I could roll balls but they are by no means wet. Will this hinder my results? (I have them in the fridge now until tomorrow when I ice them) Thanks again!

March 5, 2010 10:22 PM
651
PastryPrincess said...

i’m not a big fan of cake mixes so i looked up a good chocolate cake recipe instead. first it was a bit weird to kind of destroy the whole lovely cake but then it was great fun to mush it up with the cream cheese and mix it with your hands like a child playing with mud! delicious mud that is. these were so dense, moist and chocolatey and a hit with everybody. i covered them in chocolate and they freeze well too. a good bit of work if you dont use a mix but worth it! ;) will have to post them soon.

March 6, 2010 06:25 AM
652
Emily said...

I was so excited to make these, because they’re so cute, and was really disappointed in the end result. They rolled just fine and firmed up in the fridge overnight but in the end, they tasted like soggy cake. Truly gross and disgusting. Tried dipping a few in the chocolate, thinking maybe that would make the difference. Even delicious chocolate could not cover the fact that they are balls of soggy cake. Huge waste of time and money!! Big thumbs down.

March 7, 2010 10:57 PM
653
Katy said...

I hope I’m not asking a question that’s been asked too many times, but I’m to sleepy to search all the comments :D

Due to my work schedule vs. the day that I need these balls made, I was going to make refrigerate the balls Thursday night and not coat them til the next night. Do you suppose that’s too long to refrigerate them? Should I figure something else out?
Also, any tip on how big a bag of candy melts I’ll need for one batch? Thanks so much Bakerella! I love your site!

March 10, 2010 10:56 PM
654
Oreo balls queen said...

To Emily – try the oreo truffles recipe. In my opinion, it tastes much better than the cake balls because it’s not so sweet (the saltiness in the cream cheese offsets the sweetness of the oreos very nicely) and it’s not soggy. I use 20 ounces of oreos (that’s one 18-oz pack plus 5 cookies from another pack) to 8-oz cream cheese. You can make the oreo truffles look like any of the mega-cute ideas that Bakerella has on her website for her cake balls.

Katy – the oreo truffles recipe works fine if you dip them the next day. I do that quite often as I have made dozens of batches. I haven’t tried the cake balls yet, I’m just about to go and try it with carrot cake and cream cheese frosting. Then I’ll dip them in white almond bark (I use the Ambrosia brand for the oreo truffles) and drizzle with green and orange Wilton Candy Melts (from Wal-mart or Michael’s). My drizzling method is more haphazard than Bakerella’s – I dip a fork into the melted Candy Melts and shake it vigorously back and forth over the balls. It covers any cracks and imperfections and to be honest, nobody cares about the imperfections when they taste so good.

March 11, 2010 06:10 PM
655
Mary said...

I made these several years ago using a German Chocolate cake mix & the cocunut pecan frosting. I added a little kalhua & dipped them in chocolate and they were to die for!

March 12, 2010 12:14 AM
656
Tammy said...

I am getting many requests in my business for cake balls! Thanks for the wonderful invention. Good luck on your book! Do you sell your cake balls to the public? I am having a difficult time with pricing….. thanks for the link to pioneerwoman too! I follow you two everyday!

Tammy (from roselandbakery.com)

March 12, 2010 12:22 AM
657
Marloes said...

I had some chocolatecake left from the fast-food-cupcakes I made yesterday with my kids.
So I tried to made cake-balls of the rest of the cake. I made them with cream instead of cream cheese frosting, because we don’t have that in Holland. I Covered the balls with Pure raspberry chocolate en I must say, they are the best I ever tasted!!!! So delicious! This was the first time I tried to make them, but certainly not the last!
Thank you somuch for the recipe!!!

March 13, 2010 08:50 AM
658
Emily said...

Thanks OBQ!! What a great idea. Because yeah, I was really looking forward to making them look cute and putting them on lollipop sticks. ;)

March 13, 2010 01:27 PM
659
Georgina said...

How many days do you think they will stay fresh?

March 16, 2010 02:39 PM
660
vgee_mommi said...

Well I lovethe red velvet idea but I was wondering where can I get the recipe for the oreo balls or any other on

March 17, 2010 02:21 AM
661
Lydia Lee said...

This is such a great idea!!! I love it :)
I just made the cake and mixed it with frosting last night. Is it okay to leave the balls uncoated in the fridge overnight?
I just don’t have time to get to the dipping until later today.
Can’t wait!

March 17, 2010 01:20 PM
662
Melissa Bence said...

Okay, I am trying for the third time. I read so many of the comments and thought I would have no problems. They just seem too moist like you are eating the dough. I followed all the directions, at least I thought I did. All the cake mixes at the stores are super moist, or very moist…..should I omit the oil? The pictures looks like they are more cakey and light not so moist and heavy. I am determined to get this right. Any help would be appreciated. Melissa Bence

March 17, 2010 02:15 PM
663
MBeck said...

I had the same thing happen (Melissa Bence) miny came out way too doughy. The texture was terrible – what am I doing wrong!?! Anyone have any thoughts on this?

March 18, 2010 08:10 PM
664
classiquefille said...

This looks awesome. Is it okay if the cake is steamed and not bake? We haven’t got oven so I wonder if I can make the same result.

March 19, 2010 02:07 AM
665
Bella said...

I’m from Brazil and I couldn’t find ‘cream cheese frosting’ here. Do you know if I can substitute that for something else? I really want to do the balls, they are SO cute :)

March 19, 2010 10:30 AM
666
Chereda said...

So I did this for Christmas this year and they were a HUGE hit! I put my own spin on it (I make my cake and frosting from scratch) and gave them out in packages of 6 or little tins with a dozen. People have offered to pay me for them, and I always credit this blog fir the idea. Thanks!

March 19, 2010 06:55 PM
667
Michelle said...

Hi Bakerella! I attempted to make these today and was successful up until I rolled the cake balls into the melted chocolate. How did you get them to be covered so well? My first few were definitely not as pretty. So I am pausing until I figure out how to make them right. Thanks!

March 19, 2010 08:04 PM
668
Meredith said...

I made these! Well I used Devil’s Food Cake, but they were delicious! My friend and her visitor instantly begged for the recipe so you’re getting two new readers :-).

March 20, 2010 05:55 AM
669
Sara said...

Bakerella,

Your site is my absolute favorite. I know you only update it about once a week but I find myself on it every single day!
I recently attempted the cake balls for the second time this weekend. They came out alright for my first time but I have a quick question. The consistency of the actually cake is quite moist and creamy rather than cake-like. I’m not sure if it is supposed to be like this.. is it supposed to have the same inside like a cake or is it supposed to be more moist almost wet like? Thank you so much for your wonderful website. You are such an inspiration.

Sara

March 20, 2010 08:08 PM
670
Juliet Douglas said...

Thank you for sharing this recipe! My sister and I mad these last week and they were a hit! They are so delicious! We will be experimenting with other flavors and colors soon.

March 22, 2010 06:07 AM
671
Alicia said...

Has anyone tried making these with applesauce replacing the oil for a healthier alternative? Just wondered how it turned out…

March 22, 2010 08:43 AM
672
becky said...

i am wanting to make cake balls for my daughters wedding. how far in advance can they be made and how to store until ready for the reception? Thanks in advance….

March 22, 2010 08:02 PM
673
Bridget said...

I loved these! I made a chocolate version for my sweetheart for Valentine’s Day. They were the most complicated thing I ever made, but worth it. The first time I tried doing it with a homemade red velvet cake which was a complete fail. (Cake went into garbage). But I got back on the horse and tried again, this time with a boxed mix.
Here’s my blog post about my experience and some tips!
http://www.cookiesandpt.com/2010/03/15/my-cake-ball-experience-with-tips/

Thanks Bakerella! You are a constant inspiration to us all!

March 22, 2010 10:08 PM
674
Marissa said...

I made some of these today, I used a devils food cake mix and vanilla frosting, and then I dipped them half and half with chocolate bark and the vanilla chocolate bark.
They turned out great and look really pretty!
And taste wonderful too :)

March 23, 2010 03:36 AM
675
Patricia said...

I love your idea, !!!! and they look soo good !!!.I have a question, what is chocolate bark, sorry, I only know about candy melts. Thanks. Patricia

March 23, 2010 05:41 PM
676
katy said...

Hi, I was making the cake balls, and i covered almost the whole area of the cake ball, and theres like a little oil or glaze that come out? is it because of the cake mixture that has the oil?

March 23, 2010 07:09 PM
677
rayana said...

hii, i would like to know what is the best company for the cream cheese that i am going to use in the cake balls
is Philadelphia cheese good ??
or do you recomend another type of cream cheese ???
it would be better if you replied on my email
thank you
rayana,
rayoonaj@hotmail.com

March 24, 2010 12:01 PM
678
elisa said...

can the balls be frozen for a week until ready to dip in chocolate?

March 24, 2010 03:27 PM
679
Sophia said...

Thanks so much for a great recipe!!

I stumbled across your St. Paddy’s day balls on theKitchn and thought it was such a great idea! My sister laughed at me when I said I would try to do them, because they look so professional and fancy. In the midst of exams, I made them today and they turned out great!

I couldn’t find red velvet cake, candy melts, chocolate bark, or pop sticks so I improvised with Devil’s Food Cake, Bakers’ Chocolate, and extra long toothpicks. The combination of all the chocolate is rich, but really good. Baker’s Chocolate melts quickly, and hardens quickly on the balls, especially when they are chilled, but stays liquidy in the larger batch.

I read through many of the comments on your page to gather any hints people gave and tried to put them all into practice in my experiment. I blogged about it here: http://thecuisinecollective.blogspot.com/

Because I was afraid that the tooth picks would buckle under pressure I made the balls pretty small, and the recipe stretched endlessly, with manageable sized pops considering the richness of the filling and coating.

Thanks so much!

March 25, 2010 01:10 AM
680
Wheels and Lollipops said...

Hi,
I made these for the first time a few weekends ago and wanted to say thanks for the great idea ! Here is the link in case you want to see them: http://www.wheelsandlollipops.com/2010/03/birthday-cake-or-cakes.html

March 26, 2010 06:46 PM
681
Jeanne Kuhlman said...

Absolutely love these wonderful treats. I made some today with yellow cake mix with a grated lemon added and then used lemon icing and made them into cakelets. I used a pale yellow to tint the white chocolate and then added three tiny candy eggs on top. I found a candy…edible easter grass…I will put them on a cake plate on top of the grass and then put a few pastel Hershey eggs mixed among them. My only problem is to make the coating just the right consistency to have a smooth finish. They taste way too good. Thanks again for sharing.

March 26, 2010 07:39 PM
682
Shelly said...

I love this idea, although I could not find the Red Velvet cake mix so I used Lemon cake mix instead along with the cream cheese frosting and it was delicious!!! Thanks for the idea!

March 27, 2010 11:03 AM
683
Kayla said...

Bakerella! First of all, the name is adorable! I love it. Secondly, I am making the red velvet Cake Balls AS. I. TYPE. THIS. (Well, not literally…that would make the keyboard all messy….but the cake is baking!) I’m making them for a talent show. I hope i do it right! I can’t wait to try your other recipes too! :) Thanks for posting all of this!

March 27, 2010 03:15 PM
684
Katie said...

My friend and I tried to make these using a different cake recipe (Funfetti by Pillsbury) and they turned out horribly! We couldn’t decide if it was the texture of the cake, and whether red velvet is that much different. I think we are going to try making red velvet cake balls to see if there is a difference. Also, when dipping, the chocolate was really thick. I saw a comment in which someone said they used oil to make it thinner? What kind of oil and how much? Can’t wait to taste the success!

March 29, 2010 03:25 PM
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Maggie said...

Oh the recipe that started it all…

March 29, 2010 04:38 PM
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Krista B said...

I just wanted to let you know that I made these using the red velvet cake recipe from Baked, and I used an egg-replacer! (My step-daughter’s best friend is allergic to eggs) they turned out beautifully! I sent them as a treat for their school band trip to Tennessee today….It was love at first bite!

March 29, 2010 10:28 PM
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Jill said...

I made these with my 9 year old. We had fun and most were not the prettiest, but here are some of my troubleshooting tips.
-Next time I will make them about 1/2 as big (I got about 26 out of a box ) because they occasionally got too heavy for the sticks.
- I will add a little oil to the chocolate for a smoother finish
- I will cut off the crusts of the cake so the inside will be more attractive.
- I’ll bake the cake just a little longer and let it cool completely before mixing the frosting in.

All in all I think it went pretty well for my first try.
I think some people who are having trouble with the cake being too gooey should make sure they don’t use the “super moist” or “with pudding” cake mixes. Also I used only 12oz of frosting with one box of cake mix. Seemed to work well for me.
Thank you for the idea. I will be making a bunch of these and putting them in Easter baskets for Cake Walk prizes at a party my company is hosting.

March 30, 2010 12:14 AM
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Hayden said...

I used Ina garten’s chocolate cake recipe from her “Back to Basics” cookbook, a regular cream cheese icing, and melted ghiradelli semi sweet, and white chocolate chips to cover. I made half of them into cake balls and other into cupcake bites and they turned out wonderfully! I was too lazy to go buy candy melts to top the lil cupcakes so I used the easter themed m&ms as toppers and easter colored nonpareil sprinkles…..(it’s that time of the year again) Not only do they look wonderful, they taste great! Thanks so much for the recipe…..

March 30, 2010 03:28 PM
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Juliet Douglas said...

Your cake balls were a hit at my baby shower this past Sunday! Thanks for the recipe!

March 30, 2010 10:53 PM
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Jennier said...

Have to say I love your site! I stumbled across it looking up a recipe and loved looking through all of your ideas. I’ve done this recipe quite a few times with different kinds of cake and fed the results to my coworkers. They love them! I find melting chocolate chips helps a lot since I’m not a fan of candy melts. I’ve done 3 different batches of cake balls so far. I’ve done batches of red velvet cake with cream cheese frosting, covered in milk chocolate, white chocolate, and dark chocolate chips. Dark chocolate fudge cake with dark chocolate frosting covered in dark chocolate chips and some covered in peanut butter chips. Those have been the favorite so far. I ventured out with German chocolate cake mixed with coconut pecan frosting covered in milk and dark chocolate. They were harder to roll, but the end result was awesome!

I have so much more baking to do now because of your site! lol

April 1, 2010 12:55 AM
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Jennifer Porcello said...

^^Apparently I can’t even spell my own name. Oops lol

April 1, 2010 12:55 AM
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cccris said...

i try this, it was perfect. All the children love it.

April 2, 2010 05:26 PM
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Lovestobake said...

I made them last night with confetti cake mix and confetti frosting. I shaped them into eggs and dipped them in white chocolate. I decorated the with pastel chocolates. They were a hit at the Easter bakesale for VBS.

April 3, 2010 04:56 PM
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Caren said...

I am making these today for the first time! I have been dying to try so I figured why not Easter :) cause I will eat them all if I don’t take them somewhere. 3 different variations…
1. Nutter Butter with Milk Chocolate
2. DH Decadent Carrot Cake and cream cheese frosting with White Chocolate – Carrot = Easter bunny ??
3. Mint Oreo and Andes Mint baking chips, cause I used all the other choc, and so glad I did Yummy!!
Thanks for sharing a great recipe. Now my imagination is running wild.

April 3, 2010 11:39 PM
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DLH said...

I made these today, and they are just AWFUL. I’m sorry, Bakerella, but these have enough sugar to make an entire army diabetic. So cloyingly sweet. Followed the directions exactly, and looked pretty cute, but I dumped them all in the trash upon tasting them. What a waste. Bakers- if you have a refined palate, search elsewhere for recipes. Well, I guess it’s good most commenters seem to like them, but you sure can’t add me to that list.

April 6, 2010 10:18 PM
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Jenny said...

Hi Bakerella – love your site. Tried making the cake balls but they were soooo wet – how wet are they supposed to be? Followed all the instructions but don’t think they turned out.

Thanks.

April 7, 2010 01:33 AM
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Frena said...

This is great! Can’t wait to try! Thanks for sharing!

April 7, 2010 03:04 AM
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Kelrick Drake said...

I made them for my Apartment Warming party this weekend – HUGE hit. I made the cake from scratch and the frosting, used dark chocolate to roll them in and made some with different coloured sugars sprinkled on top. This was a GREAT idea!

April 7, 2010 12:32 PM
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Darlene Martin said...

How do you get those pretty designs on the red velvet balls? Thanks. Darlene

April 8, 2010 12:47 PM
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Anonymous said...

This are fantastic! I love doing interesting variations on this concept, like this one: http://wp.me/pQTnQ-2l
Next time: peanut butter cake balls!

April 9, 2010 05:03 PM
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