sweet inspiration & fun baking ideas

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

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

Can I make these a day ahead of time?

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

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:)

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 :)

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!

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.

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!

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.

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?

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!

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

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!

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/

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!!

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.

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!

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

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!

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!

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!

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

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

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

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

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

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.

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!!!!!

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!

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???) :)

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

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

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!

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.

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

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!

they are very good stuff.

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.

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!

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 =)

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 :)

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?

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

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”?

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!

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

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.

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!

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.

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.

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!

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.