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.
Yield: 45-48 balls
Red Velvet Cake Balls
Ingredients
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 or candy coating (regular or white chocolate)
wax paper
Instructions
After cake is baked and cooled completely, crumble into large bowl.
Mix thoroughly with 1/2 can cream cheese frosting using the back of a large spoon. (start small - you can always add more if you need it.)
Roll cake and frosting mixture into quarter size balls and lay on wax paper cookie sheet. (Should make about 45. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
Chill in fridge for a couple of hours. (You can speed this up by putting in the freezer for about 15 minutes.)
Melt chocolate candy coating in microwave per directions on package.
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.)
Notes
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 the chocolate is still warm so it is fluid and smooth.
Will these work with other cake flavors? My family doesn’t really like red velvet, so I’m trying to come up with an alternative. If it will work, do he portions stay the same? Thank you for this recipe, can’t wait to make these!
Hi… I’ve tried to cover the cake ball with chocolate however failed, the chocolate seems to be too hard to move. when i dip in the cake break (fell apart).. i use lollipop stick (dip the stick with chocolate before put on cake n freeze before dipping the cake to chocolate).. please help….
Hi, So I have made cake pops and balls based on your creativity and they have been great but I cannot get them to be as perfectly round as the ones you make! How do you do it! Is it in the dipping? I use a cookie scoop to get the shape of the cake ball but then I have to roll them a little to get it smooth and they end up not being perfectly round. :( Then I figure when I dip them they will smooth out a little but they dont the chocolate seems to form to the exact shape of the cake ball. I have been using the candy melts… maybe that could be the problem? I can try to use the chocolate bark next time. what do you think?
Hey! I’m trying to master cake pop to prevent paying $80 for 30 at my wedding I made my first batch and they all fell right off the stick after sitting out for a while. I also used milk chocolate morsels instead of candy melts is there a trick to this because mine just came out gooey and unstable and the chocolate coating did not stay firm.
Hello, I am making these for my wedding in march. I put blue food coloring in to make them purple…..they are a dark purple and have little flecks of red mixed in…kinda cute. I am going to freeze them for a month to see of it effects the flavor or texture any. Thanks for the cute treats. I am also going to try making them with sugar cookie center just for a little fun. Thanks again. -Sarah-
I love getting the recipes. I have tried all of the truffles and the cake balls. I will try the cookie balls, now. I use softened cream cheese instead of the frosting, sometimes. It is a little different, but, I love my cream cheese. Thanks for sharing these recipes.
So I’ve made these before but it turned out bad due to the amount of frosting, it says to put in the whole can and I did but it was too much so I insist that everyone put in only half or less than that.
Hi…,i came across your blog,,, and i was amazed,,,and inspired!! :) but i have questions,, what can i use in replacement t cream cheese frosting? Coz i havent found any here,, only cream cheese blocks,,,, and what is a chocolate bark? Can i use the melts instead? Thank you…
I made these and loved them! I used about half the can of cream cheese frosting, and for half the batch I just melted semi-sweet chocolate chips and used that instead of the chocolate bark. The semi-sweet chocolate dip worked fine, though it wasn’t as smooth or pretty as the chocolate bark dip and stuck on a little bit thicker (not a serious problem for me, however:)
I’m a HIT in the office for Valentine’s Day! :)
I only used 1/2 can of frosting because I thought the full can would be too much.
The frozen cake balls started to sweat which I think caused my dipping chocolate not to set all the way. I will try just the fridge cooling method next time.
The drizzle of chocolate, white chocolate, or sprinkles will help with the presentation of the ones where the chocolate isn’t as smooth. :)
that’s why your cake balls cracked because u froze them. they should only be chilled b4 dipping in chocolate. if completely froze they will expand once thawed and crack the icing. it happened to me b4.
Hi There, love the recipe idea, however, I am from South Africa and we do not get Red Velvet Cake mix or Cream Cheese Frosting here. Can u reccommend a good recipe?
I started making these over a year ago from this website. they turned out great! everyone loves them. it’s so time consuming tho so I only make them during special occasions when I’m not too busy, such as the Christmas season. I’m so glad I found this. I just wish I could make them more often, but I guess not because then I’ll start gaining weight. oh dessert, why do you have to be so good, yet so bad? lol
Hey!
Thanks for the idea! I’m going to try it. But does it make any difference if I buy packaged cream cheese instead of canned?
I will greatly appreciate the help
I made these yummy babies for my husbands office potluck party and got an amazing response..my husband couldn’t stop taking abt how everybody njoyed them and how they all praised me..all thanks to u:)
OMG thank you for sharing this with us! I am planning to make them for my students and I can not wait to go home and try this out! They look so good that I am drooling.
These are absolutely delicious!!!! I know you posted this in 2007 but I just recently made these and my whole household loved them!!! Will definitely be making these regularly! But not too regularly hahah :D
I am planning on making these for the first time for a baby “sprinkle” this Saturday. I’ve seen in the comments that it is ok to make them ahead of time. Since this is my first time, I want to make sure there is enough time to make more in case I mess them up. :) One question – I was thinking of making the cake and rolling them all tonight and then dipping them all tomorrow night. Is it ok to chill them in the refrigerator for 24 hours – rolled but undipped?
Hey so I made these last year for the Twilight Breaking Dawn Pt. 1 midnight showing gathering we do and everyone loved them. I just never posted (I don’t know why) but they were amazing. Though I did have some issues with the chocolate melting part. I am trying to figure out a better way than what I ended up doing (I melted chocolate chips a small batch at a time) without burning my hands as badly either.
My question: When you drop the ball in the chocolate and then ‘spoon’ chocolate on top about how deep is the chocolate when you do this? I’m thinking to ask now because my group has very kindly asked me to make them again for Pt. 2. Also side note I didn’t use a box or can mix I made a red velvet cake and cream cheese frosting from scratch (more work but I don’t like the box mixes as much). Any help would be much appreciated by my poor fingers.
Trying these for the first time as eyball cakepops for a Halloween fundraiser bake sale – ekk!. I can’t seem to find the regular cream cheese frosting (the kind you find by the cake mixes), only the whipped. Is it okay to use the whipped kind?
Hi Bakerella, I made my for set of cake pops. Looked good but later cracked. White candy melts were used. Some comments I have seen has said not to put balls in freezer before dipping. Does that matter or do I need to get balls to room temp first.
Love this idea, trying my very first ones today, got them chilling overnight in the fridge , had a full day of baking.. Now just relaxing checking out more funky ideas from Bakerella.
I love cake pops… And the way that you don’t have to buy the little cake pop machine it’s so wonderful… I’ll try to make them for my kids halloween party… Thank you very much for sharing you knoledgment =)
Hi. Im so glad to meet u. Im new in cakepops and I want to ask you how I mantain the cakepops fresh outside the freezer and how the chocolate that covers the cake gets hard? Please I need help… Thanks a lot
I’ve made these cake balls and pops more than a handful of times and I think i’ve finally perfected the recipe! I’m a college student, so with minimal time on my hands I break the steps up, heres how i do it!
A day or two before I need to present the balls at a party or social I begin the process.
First I buy a box of cake from the local grocery store. Bake it following the directions on the box. After, let the cake cool and begin breaking it up.
To save up some dishes I usually just start adding a can of frosting right into the pan after it’s all broken up.
Then I begin mixing the frosting and cake together. The frosting is really meant to help hold the cake crumbles together to form the size ball you want.
I usually get around 30 pretty big cake balls out of one cake box. A lot right? I lay all the balls out on a cookie sheet and pop them in the freezer overnight or for at least a few hours.
(They never fully freeze, even if you keep them in there for days! So you can really prepare the balls at any time in advance.)
Once the balls have chilled I let them rest out on the counter for around twenty to thirty minutes as I get my chocolate out and ready. Once they have become less chilled, I dip them in the chocolate. You want them to still be cold so the chocolate hardens on them, but you don’t want them so cold that the rest of the chocolate in the bowl gets clumpy.
Once you’ve got the desired look you can pop them back in the fridge and even serve them cold! It’s like a delicious cake popsicle. Try varying the cake types, like fun fetti, and chocolate, they’re always scrumptious!
If you’re wanting to make the into cake pops, once you’ve formed your cake balls let them chill in the fridge for about an hour and then put the stick straight through until you think you’ve reached about the middle of the cake ball and let them chill for a few more hours in the fridge or freezer!
I’m in the process of making these and not feeling too confident. I’m testing the recipe out for my daughter’s birthday party next weekend, so I’m using strawberry cake mix instead of red velvet; everything else is the same. But, pre-chilling, they are really goopy and look like a mixture of strawberry cake batter and uncooked meatloaf…gag. Crossing my fingers the outcome is better because I have zero backup ideas for party favors!
woah!!i get excited just logging into your blog!! i submitted my email subscripion today ( just a ffew minutes ago, really) after stumbling into your site purely by accident! can’t wait to explore your site…can’t wait for emails from you! thanks!!!you’ve got the greatest baking blog!!
Hi! I haven’t had the chance to read through all the posts/comments so I’m sorry if this is repetitive. I’d like to make cake pops for a baby shower this Saturday (8/18) & would like to make them in advance. Questions:
1. How far in advance can I make the cake balls itself (just the balls UNDECORATED)? Do I store it in the fridge or freezer? How long do they need to be in room temperature before dipping & decorating?
2. If dipped in the coating & decorated with the whole nine yards, how far in advance can I make it? Should I leave them on the counter to thaw out overnight before serving on Saturday?
yapt???n?z her ?ey süper!!! size sormak istedi?im bir çok soru var ama san?r?m hepsi yan?ts?z kal?r..ben türkiyeden msj at?yorum ve türkçe biliyorum o yüzden sizden yan?t alamaca??m için sormuyorum..
i made these yesterday, except with butter pecan cake and vanilla frosting…(didnt have anything else) and my whole family loved them!! i thought it would b way to much but they were gone the first day!! thanks so much…. i LOVE your blog
Can I use melted Ghirardelli milk chocolate and white chocolate chips to dip the cake balls in? I couldn’t find bark anywhere. I really want to make these!
I’m a big fan of yours outside the US… so I wanted to know if you have some recipe to make the red velvet cake from scratch because they don’t sell the red velvet cake mix here and I really wanna make this!… Thanks! XO!
hi there, i ws wondering if i can substitute the candy melt with cooking chocolate. cause there’s not such thing as candy melt here. or what do u suggest?
Hi Bakerella!
I like a lot your page. I live in Ecuador and here the weather is hot. Can you recomend me what can I mix whith cake instead of cream. buttercream or cheese, to make my cake pops? Thank you.
How long should you freeze them or cool them before you dip them into the choc? I made some and I had them in the freezer for maybe an hour but the cake seemed doughy. The ones I have are like a solid cake. I did cool the cake completely.
Thanks,
Debbie
I cant wait to make these but instead of red velvet im going to use french vanella and make red white and blue cake balls and use red and blue food coloring and use white chocoalte and red and blue food dye.
I find when making cakeballs that it’s much easier to use a heating pad under a metal bowl to melt the candy coating (a tip I got from Alton Brown). It takes some time for the candy melts to melt but I don’t have to worry about it cooling.
The heating pad plus a spoon and lollipop sticks makes the entire project easy (and not too messy).
Your site is very helpful. I am making 400+cake pops for graduation. I have frozen the balls on a stick and i am ready to frost them. Can I frost them frozen, decorate them and then refreeze them? Thanks!
-Bakerella,
Thanks so much! You have inspired me so much to start making cakes and ideas of my own!
Just a question, where I live, there are no lollipop sticks of any sort except for long pointed wooden ones. Do you think they’d work if I tried using them?
Thanks, Natalie
I’m planning on making these for my wedding. How far in adavance would you recommend that I make them? I’m assuming the few days befor the wedding will be too hectic to make these.
I can’t compliment you enough on your recipes and how unique my get togethers will be with your help. HOWEVER more than the recipes is the fact that all that you do(and your bloguy) show what you are. It was amazing to me to see that you actually commment on all your posts!!!This is rare…definitely you have me for life lol.
Love it Love it Love it.
My wedding anniversary celebration is on May 12 and I will use the bite sizes from here!! I LOVE IT!
I made cake pops for the first time. I really don’t like cake mixes and wondered if a cake from scratch and scratch frosting could work. I had a layer of chocolate cake in the freezer and I had extra red velvet cake that I had just made. I combined the two together with the cream cheese frosting. OH MY GRACIOUS, as Paula Deen would say. Although it was extremely time consuming making cakes from scratch, you really can’t beat the taste. Combining the two flavors of cake made a deep dark chocolatey cake with a burgundy red tint to it. With the white chocolate coating it was very decadent. I took them to church as appreciation and they were a huge hit. So guess what I’m doing AGAIN? I’m making Hershey’s Black Magic cake and adding 2 ounces of red food coloring to it. I’ll bake it off in a day or two and then the following day, make the cake balls.
Hi Bakerella, I’ve recently discovered cake balls. I’m having some trouble with the cake oozing out of the balls after I take the toothpick out. What am I doing wrong? I’m freezing them for a few hours before I dip them in candy melts. Thanks, I appreciate any advice you can give.
Most of you won’t get an answer to your questions from Bakerella.
IF YOU WOULD LIKE SOME HELP AND ANSWERS TO YOUR QUESTIONS, feel free to email me questions at cakeballquestions@gmail.com. I made this email because I don’t get on here often enough to go and comment on all of the questions here.
I’ve made cake balls for the past three years thanks to Bakerella’s blog, so I’ve had few test trials ;) (more like a few hundred test trials). Best of luck!
Hi!
I baked them yesterday and it looked amazing! I just have one problem. Well actually two! :)
When my bf bite into it, he said it was very gooey to a consistency of biting into a raw cake. I was wondering if I decrease the cream cheese icing, would it solve this problem?
And also, the chocolate melts seems to be very thick. I saw a comment in the beginning of this blog saying oil can be added to the chocolate melts? But is there any other way to solve this problem?
Thank you so much!!
And they are sooo much fun to make!!
hi, your cake pops are soooo cute. i want to try and make them but candy melts arent available in my country. is it ok if i use chocolate chips instead? thanks!
Hey I’m new to being a baker(like baking cakes and such). Are these red velvet cake balls simple to make? And do you melt the chocolate THEN dip the cake balls?
Thanks:(
Just found this recipe years after you posted it and years after most of the discussion… :-)
I’m in Australia, so we don’t have chocolate bark of ready made cream cheese frosting (to my knowledge!), so I’ll have to try with regular choc melts for the coating. And I wonder what could be successfully substituted for the cream cheese frosting filling, as I’m thinking of serving them at a party where a key guest cannot have cheese or cream cheese products at all…
Looking forward to finding more lovely treats to try to make on your site as I peruse it more in the future! :-)
I made this recipe and it came out amazing! I was wondering if you have any tips on dipping them in the chocolate. I end up with too much chocolate and they don’t look as pretty as I would like. Any suggestions on how to make them look more like yours?
Thanks!!
Did you ever try this red velvet with real cream cheese icing? Heather Barranco Dreamcakesmakes all our cakes from scratch and would prefer not using the processed stuff for our cake pops, custom cakes and wedding cakes.
I will love to make Red Velvet cake pops but I am from Costa Rica and we don`t have the Red Velvet Cake mix. Do you have a recipe from scratch for Cake Pops? I have one recipe but because of our weather, the chocolate breaks and like drops of honey comes from the cake???? This happens with mostly every cake recipe. The only one that works so far is the oreo cookie recipe. Thanks
Hi, my cake is in the oven right now :) I was wondering, is it fine if i just use cream cheese and not cream cheese frosting? Would the only difference be the taste or is there a consistency issue?
I just finished rolling these and put them in the fridge. You know I wonder now if the reason some people find that it’s pretty gooey, even when waiting for it to completely cool before crumbling, is because of the brand of redvelvet mix. This is my first time doing it but I used duncan hines red velvet (normally I wouldn’t get that brand but it was the first red velvet mix I saw) and I noticed it seemed like fluffier cake than the average mix cake. I used a full can of the cream cheese frosting too and by the way for the chocolate. If you want that silky smooth look ya gotta do it the old school way. Toll house semi sweet morsels with just a like a 1/4 of one bar of parrafin wax a.k.a. parowax…shoot me now but yes wax is the key. I know some people don’t recommend it now but it’s silky smooth on the outside when it dries and the amount of wax actually in it per cookie is so small you won’t notice it. A lot of old recipes for dipped stuff has it…
These look so yummy and I know my granddaughter would love them. Where do you get “bark”? Is it the same as the bars of chocolate you see in the baking section at the grocery store? TIA
I am gonna try making these with red velvet cake mix and peppermint frosting. I was just wondering if it would work instead of rolling them in melted almond bark or chocolate if it would work rolling them in melted frosting?
Since I visiting this site over two years ago, I have made tons and tons of these delicious treats and experimented with all kinds of flavors and decorations. It really is amazing how much people love cake balls. I’ve easily made over 3,500 of them in the last year and a half, so I’ve gotten a few trial runs to say the least.
I wanted to offer some advice to my fellow cake ballers that I have learned as long as it was okay with Mrs. Bakerella.
TIPS & ADVICE
-If the cake ball falls apart while dipping:
I’ve found that I can’t add the entire can of frosting in this recipe. With most batches, the entire can will make the cake ball mixture too soft which results in a nightmare when you are trying to dip them because they can’t hold their shape. Freezing them helps, but you have to take limited amounts of balls out to dip because if you take them all out at once, the last ones will soften too much. I mix in about 2/3 to 3/4 of the can which creates a great play-dough consistency and is still perfectly creamy in the end.
-If crumbs fall off:
Most times if there are crumbs on the cake balls, then I know that I haven’t mixed in enough icing or I haven’t taken enough time to truly incorporate the icing throughout the mixture. If I’ve already mixed in the icing fully and found a dry spot, I’ve found that you can knead the individual cake ball that usually takes care of it. Also, if you are making multiple batches, they can have a tendency to dry out just a bit so keep that in mind if you want to do a bunch, you might want to portion out the batches you make at once.
-If the chocolate just doesn’t look smooth when I dip them:
Melting the chocolate almond bark can be a tricky thing. If you don’t heat it enough, it’s too thick to mess with. If you heat it too much, it’s too thick to mess with… not to mention grainy and crumbly as well. If any sort of moisture (water) comes in contact with it, it gets all crazy thick and just unbearable. I’ve found that I can melt 9 blocks of almond bark for 1 minute, stir, 30 seconds, stir, then be able to dip. If after stirring it thoroughly, you still have chunks that have not melted, microwave for NO MORE than 30 seconds and stir again. ALWAYS ALWAYS ALWAYS stir it very well if you only have small chunks left. Stir for at least a minute to let the rest of the melted chocolate melt the small chunks, thus avoiding overheating it. Once that is taken care of, when you dip them, toss in a cake ball and use a fork to cover the rest of the cake ball in chocolate. Gently pick up the cake ball from underneath with the fork and lift it from the center of the bowl. (Do NOT roll it up and out of the bowl from the side.) Gently tap the fork on the edge of the bowl. This will make excess chocolate fall off (especially off the fork) and will smooth out the coat of chocolate on the cake ball. Then slide a toothpick underneath the cake ball to transfer it to wax paper if you are unable to get it off of the edge of the fork without it toppling over onto the smooth coat you just created on top.
IF YOU STILL HAVE QUESTIONS…
Hope this helps! I always see so many questions on here and often wonder if you guys get answers, so here is my email (cakeballquestions@gmail.com) if you still have any questions. I won’t see if you post responses to this blog, so please feel free to email me. :)
To “Anonymous” Who Mixed in CreamCheese instead of CreamCheese Frosting,
totally fixable! add 2 cups powdered sugar, 1tsp vanilla, and 1/2 cup softened butter (the other ingredients for CreamCheese frosting.) might be kind of an interesting turn out, but as long as you mush everything together well, it’ll probs be better than just CreamCheese =o9
my friend hasn’t been excited to celebrate her 21st, so i decided to do everything i can to change this – including trying this recipe. and Oh my heavens, how delicious! carrot cake instead of red velvet, 1/2 homemade creamcheese frosting/ 1/2 vanilla frosting, and swirled different kinds of chocolate to coat (ingredients of a college student’s kitchen, lol) magnificent!! thank you so much =o]
What a great idea. I just made this yesterday, but I made them into cake pops instead, and made the cake/frosting from scratch. They were a hit. Thanks for the great idea!
im wondering how long i should leave them in the freezer?! they’re in there now, but you said the time is cut when you put them in the freezer, so when should i check them?
these sound soo good i don’t want to mess them up!
I have tried the cake pops once and the cake balls this time. I like them but they are very hard to do, at least for me. My pops didn’t turn out all smooth, like yours, even by tapping the excess. They just looked sloppy (tasted OK); this time, the balls – well I tried shaping into hearts and some balls and some pops. Anyway, they all started leaving crumbs in the candy coating / chocolate. I want so badly to do these well…. how big is the learning curve? Can you give me some more tips?
Haha… I tried to make these the other day when some of my family came down for the night… only I forgot to add the frosting…
And they were so crumbly that I couldn’t dip them in chocolate so I frosted them instead…
The end result was a disaster. The only one who ate them was my half sister who was completely and utterly s***faced drunk…
I really like you cake pops whith cream cheese icing! After cooking it put in in the fridge.when you put the stick in put cream cheese frosting on it and put it in the cake pop.
I loved this idea this first time i tried it at a friends birthday. I wanted to try it for mine but i never found red velvet mix near me. I plan to try it now for Valentines day. Is it possible to use a different flavor?
PS: I am glad I found this site. I love to bake. I use to decorate cakes at a large grocery chain in their bakery. Loved it but I really don’t like doing it at home. Too much mess for one cake at a time.
We just finished making these for my daughters 14th Birthday tomorrow. We made the Red Velvet Cake Balls. Couldn’t wait till tomorrow to try one so there are a few less. :) They are DELICIOUS! My daughter helped me make them. It was fun making them together. We ended up making 85 out of one cake mix!!! We dipped all but 15…we dipped till we ran out of chocolate. I used a bag of mini chocolate chips and added a little crisco to it. Our balls were about 1/2″ -3/4″ in size. We didn’t have the sticks to put them on so we just put them in mini paper cupcake liners after they hardened. We are very pleased with the results. Thank you so much for sharing the recipe. I’m sure this will become a tradition in our home now esp. for Valentines Day. Can’t wait to try the other flavors.
Hi! I don’t live in the us so many productos aré dificult to find, i know that he idea is with the velvet cake but is it possible with regular chocolate cake? And cream cheese Frostin is very dificult could it be vanila?
Thanks! ii change the recipie but before i do it i prefer to ask You.
Desde Ecuador te digo que es la mejor página que he encontrado, Estoy empezando en esto de la repostería y no tienes ni idea lo fascinada que estoy con todas tus recetas e ideas, lo haces ver muy fácil. I love it. Esta receta la haré de inmediato =)
Hi Bakerella!! :D
First of all I LOVE your website!!! I’m always excited to see what new things you’ve created!! I’m going to try the cake balls for the first time this week but I have a question. Instead of using cake mix from a box would they taste just as good if I made a cake from scratch and used that? Thank You! :D
I was just wondering…if I wanted to make these a head of time for a large party, how far in advance could I have them prepared and still be safe to eat? Is keeping them in the freezer safe before hand or will it dry them out over time?
I’ve tried making these, but I can’t get them on the wax paper without messing up the smooth chocolate. How do you get them so smooth and round? Mine just look like blobs…
My daughter can not have dairy. So I used vegan chocolate chips (which are delicious) but the chocolate is very thick after being melted. I read somewhere to add a tablespoon of vegetable oil. I did that and it did thin the chocolate. They look beautiful but now when you pick them up you have greasy chocolate on your fingers. Can you help?
I got your book of recipes from my mother for Christmas, I made my first batch last night, everyone loves them. We didn’t have any candy coating, so we bought cans of icing and melted them, and sprinkled sprinkles over them. This is such a cool idea, thanks so much!(:
i also dipped them in nuts..sprikles all kinds of sugars…they were such a hit..plus u can eat a few…dont have to eat a whole cake! luv…luv..luv them,,i used devils food cake with choc icing…tasted better than truffles//////////
i made thers for my neighbor 4 her birthday…the cake balls were awesome i used white and milk choc..milk choc worked the best tx for such a fun treat…good luck with your kidney..too
This is one of the things I love about the internet. It’s like a live history of our society. I’ve seen this page many a time, but it’s almost funny looking back at it now and thinking of how much you’ve done since then. I see your books on shelves everywhere, and pins of your creations all over pinterest and on tons of blogs. Congratulations on all your accomplishments! Here’s hoping more women can follow in your footsteps and pursue their passions!
Wow! A co-worker brought these in for the holiday party. They were super impressive and so tasty. I could not believe she made them herself. I pulled her aside and asked where she bought them — and she shared the recipe. What made hers so pretty was the contrasting icing she drizzled on top. I’m going to try them soon.
Ok… So i made this yesterday for our christmas dinner, but i bought the red velvet cake from costco and even took some of the frosting outvause i thought it would be too frosty.. They were nice firm and cool when i took them out of the freezer but by the end of thr night they started sliding out if the stick :(
Any comments or suggestion for next time?
I made some choco-rum cake expressly for this purpose and used mascarpone cheese whipped with a bit of icing sugar to mix with the crumbled cake and a dash of rum. Should’ve added more rum (!) but that would’ve made the cake balls too soft. Had great fun coating them with white choc and dark choc – mixed the two for milk choc! Made a bit of a mess too. Next time I’ll use a spoon as you suggested instead of chopsticks. :D Thanks for the fun idea, Bakerella! Congrats on your great success, too. :))
My friend made these for me today and brought them into school and i thought that i would try it out! I’m having a party tomorrow so this will be perfect for me to bring! They are so delicious!!!
Wow, I thought these would be a great idea, but they are turning out to be a pain in the @#! I cooked & cooled them completely (1day) & I have just finished adding the can of frosting & they are sooo gooey & hard to roll into balls. Very time consuming because of the gooiness & I’m disappointed since I was going to use them as Christmas gift treats.
I plan to make red velvet cake pop for Christmas eve. I don’t have time to make them on the actual day, so I was wondering if they are going to be still good if I make it the day before Christmas eve. Also, how long are they good for?
Like Daniela in Brazil, we don’t find these “mix cakes” in France, how can I do it?
It looks great, i wished i had find your website earlier to bake these cakes for christmas! It would have been terrific to offer that to my family with the macarons!! ;-)
I have made these numerous times before and have always used bakers chocolate but I bought ghirdelli white chocolate chips and thought that it would be better because of the name. DONT DO IT!!!!! ALWAYS use bakers!!!!! It was so bad that when I put it in for a minute and stirred on the next 30 seconds my bowl cracked and they NEVER melted! ALWAYS use bakers chocolate for the last step! I hope someone uses this info before it’s too late!!!
Just got done making my first batch of cake balls. My daughter in law had a fondue pot ~ excellent way to melt the chocolate bark and keep the chocolate at the right dipping temp! And very fun!!! Merry Christmas!
Thanks for this recipe! I bought a ton of boxes of red velvet cake a while ago when they were on sale. I hadn’t used them & thought I’d try & find a recipe to use for christmas gift treats in a tin. This will work perfectly & it’s inexpensive! Thank you!!!!!
hahah hi in kylees lab partner and we all wanna thank u for putting this up we were searchimg the web alll day hahah thanks again
kylee gittings of wilmot union high school wisconsin —
Reply
thanks …….im in a foods and family class in wilmot my lab partners and i are going based off your recipe if thats okay we have too divide the recip eup and its liike a final grade …an ultimate cook off so thank you
Dear Bakerella, I live in Brazil and we don’t have the cake mix for red velvet, how can I make? What replaces it? Love so much your ideas! Best regards
I have a coconut rum cake (heavily soaked) which broke this morning when I tried getting it out of the pan. Could I use this recipe to salvage the cake? I ask because the rum cake is very, very moist. Thanks so much for your help!
disappointed with these. really gooey. Put in freezer overnight and still not solid. when dipping in chocolate the ball was coming apart. They looked quite bad and after I had a few done I ate one and decided to call it a failure and threw out 1/2 of them without dipping.
Cake balls are fantastic! I will definitely try the red velvet cake. Here is a question I have: they seem to moist. They fall apart very easily. What can I do to make this better? I made Oreo truffles also and they are the same way. Does anyone have a suggestion??
Some people have added oil to their frosting to make it less thick. For a regular amount of frosting (16oz) what kind of oil and how much? Want to share with friends on Thursday and love these cake balls…never have tried making them myself. My daughter-in-law got me hooked on them. Thanks for your help. Tez
I made these today as a welcome home for my sister and it was a disaster :( they were very sloppy and wouldnt roll up into balls properly, im not sure if it was a fail at making the frosting OR if it was too much frosting to cake ratio. Will try it again once my ego is healed! Practice makes perfect!
This looks great I want to make these for a family party tomorrow so I figured I’d make the cake mix it with the frosting and roll them into balls tonight and leave them in the fridge over night and dip them in chocolate tomorrow morning, but I just wanted to make sure that wouldn’t make them dry out
I’m a new Bakerella groupie! I’ve now made two batches of Cake Pops and Balls. The first batch was definitely a learning experience. The balls seemed too gooey, I think I put too much frosting into the mixture. I thought I’d have to throw the whole batch away until I met someone in Hobby Lobby who told me to just put the gooey balls into a 350 oven for about 10 minutes. (YES, re-bake the gooey cake and frosting mixture balls). I did and they firmed up perfectly! I was SSOOOO glad that I could use them!
I’m going to try some red velvet ones next. Let’s see what I learn from THIS experience!
Hello love your designs on the cake pops. I have a question since I’m having trouble with the cake pops I’m going to make cake balls for my daughter’s school christmas party and I wanted to know what size of cupcake holders do you recommend using I want it to look nice for the party and don’t want to bring them without a holder so what do you recommend for the cake balls. Thank you.
This site focuses on fun and easy baking. You’ll find ideas for cake pops (a Bakerella creation), cakes, cupcakes, cookies, and more. You may even find yourself smiling from all the sweetness.
Hi! Thank you so much for sharing this recipe. I made these with my boyfriend and they came out amazing!!
Thank you for the recipe the are so good my kids loved them
i did not make it yet but i love your website i will make it
good recipes send this one to my moms phone she has a iphone
Are these better with white chocolate or milk chocolate?
Will these work with other cake flavors? My family doesn’t really like red velvet, so I’m trying to come up with an alternative. If it will work, do he portions stay the same? Thank you for this recipe, can’t wait to make these!
Hi… I’ve tried to cover the cake ball with chocolate however failed, the chocolate seems to be too hard to move. when i dip in the cake break (fell apart).. i use lollipop stick (dip the stick with chocolate before put on cake n freeze before dipping the cake to chocolate).. please help….
Thanks
Thanks I’ve been wanting some and so I’ll be making some soon!!!!
Coworker introduced me to these today, I had to have the recipe! Yum!!!
Just wanted to say I LOVED these! and I featured them on my blog today! drop by and take a look!
http://monogramsandcake.blogspot.com/2013/12/momogramed-red-velvet-cake-pops.html
Thanks for sharing!
Hi, So I have made cake pops and balls based on your creativity and they have been great but I cannot get them to be as perfectly round as the ones you make! How do you do it! Is it in the dipping? I use a cookie scoop to get the shape of the cake ball but then I have to roll them a little to get it smooth and they end up not being perfectly round. :( Then I figure when I dip them they will smooth out a little but they dont the chocolate seems to form to the exact shape of the cake ball. I have been using the candy melts… maybe that could be the problem? I can try to use the chocolate bark next time. what do you think?
Hey! I’m trying to master cake pop to prevent paying $80 for 30 at my wedding I made my first batch and they all fell right off the stick after sitting out for a while. I also used milk chocolate morsels instead of candy melts is there a trick to this because mine just came out gooey and unstable and the chocolate coating did not stay firm.
Love this I might just make them for thanksgiving!!
:)
These seem very delicious, I think I’m going to make them for thanksgiving. :)
I love this idea for a wedding favor. How far in advance can I make these? Can they be frozen after being dipped in the chocolate?
Very cute cake balls!! I love it’s colour.
I recommend using half of a can of frosting. This is why they turned out gooey for a lot of people.
How do you roll your cake pops so perfectly in chocolate? Yours look amazing
I use less than the entire can of frosting, it makes them easier to roll. I also put the mixture in the freezer for a few minutes before rolling.
Hello, I am making these for my wedding in march. I put blue food coloring in to make them purple…..they are a dark purple and have little flecks of red mixed in…kinda cute. I am going to freeze them for a month to see of it effects the flavor or texture any. Thanks for the cute treats. I am also going to try making them with sugar cookie center just for a little fun. Thanks again. -Sarah-
am really gonna make these cake balls on my sister’s surprice party :)
I love getting the recipes. I have tried all of the truffles and the cake balls. I will try the cookie balls, now. I use softened cream cheese instead of the frosting, sometimes. It is a little different, but, I love my cream cheese. Thanks for sharing these recipes.
My husband loves red velvet cake…I will be making these!
So I’ve made these before but it turned out bad due to the amount of frosting, it says to put in the whole can and I did but it was too much so I insist that everyone put in only half or less than that.
so cool
i dont know if i could eat them
they are so beautiful :)
Hi…,i came across your blog,,, and i was amazed,,,and inspired!! :) but i have questions,, what can i use in replacement t cream cheese frosting? Coz i havent found any here,, only cream cheese blocks,,,, and what is a chocolate bark? Can i use the melts instead? Thank you…
what is the best recipe for cake pops pls help :-) thank you I love all your work
I wanted to know how to make them design on these . Thanks
Beautiful sweet!!! It’s also a crafty idea! I will try to do them myself!
Nina di http://fragolaecannella.blogspot.it/
I made these and loved them! I used about half the can of cream cheese frosting, and for half the batch I just melted semi-sweet chocolate chips and used that instead of the chocolate bark. The semi-sweet chocolate dip worked fine, though it wasn’t as smooth or pretty as the chocolate bark dip and stuck on a little bit thicker (not a serious problem for me, however:)
I’m a HIT in the office for Valentine’s Day! :)
I only used 1/2 can of frosting because I thought the full can would be too much.
The frozen cake balls started to sweat which I think caused my dipping chocolate not to set all the way. I will try just the fridge cooling method next time.
The drizzle of chocolate, white chocolate, or sprinkles will help with the presentation of the ones where the chocolate isn’t as smooth. :)
that’s why your cake balls cracked because u froze them. they should only be chilled b4 dipping in chocolate. if completely froze they will expand once thawed and crack the icing. it happened to me b4.
How many hours should I let them chill in the freezer? pls reply!
Can anything else be used instead of Chocolate Bark?
How long do you freeze the cake balls for after you mix with the cream cheese? Thanks!
Hi There, love the recipe idea, however, I am from South Africa and we do not get Red Velvet Cake mix or Cream Cheese Frosting here. Can u reccommend a good recipe?
Thank u
I started making these over a year ago from this website. they turned out great! everyone loves them. it’s so time consuming tho so I only make them during special occasions when I’m not too busy, such as the Christmas season. I’m so glad I found this. I just wish I could make them more often, but I guess not because then I’ll start gaining weight. oh dessert, why do you have to be so good, yet so bad? lol
Hey!
Thanks for the idea! I’m going to try it. But does it make any difference if I buy packaged cream cheese instead of canned?
I will greatly appreciate the help
-Karla
I made these yummy babies for my husbands office potluck party and got an amazing response..my husband couldn’t stop taking abt how everybody njoyed them and how they all praised me..all thanks to u:)
Instead of cream cheese would I be able to use mascarpone or ricotta? If so, would mascarpone or ricotta be best? Thank you.
Five copies of Holiday Cake Pops. Grand daughters and daughter in laws.
I loathe red velvet cake, can I make these with any cake flavor?
What if ýØù don’t have any candy melts in your country what else can ýØù use
I’ll try this one! :))))
Loving this recipe!
If I wanted to put in cake pop sticks, how would I go about it? :)
Cheers
Mel :) x
OMG thank you for sharing this with us! I am planning to make them for my students and I can not wait to go home and try this out! They look so good that I am drooling.
I will post my results up on my website http://www.lifeofmichelleho.com
Thanks!
Michelle Ho
These are absolutely delicious!!!! I know you posted this in 2007 but I just recently made these and my whole household loved them!!! Will definitely be making these regularly! But not too regularly hahah :D
Hello,
I am planning on making these for the first time for a baby “sprinkle” this Saturday. I’ve seen in the comments that it is ok to make them ahead of time. Since this is my first time, I want to make sure there is enough time to make more in case I mess them up. :) One question – I was thinking of making the cake and rolling them all tonight and then dipping them all tomorrow night. Is it ok to chill them in the refrigerator for 24 hours – rolled but undipped?
Thank you!
making these for my mom because she loves red velvet and give them to her on chrismas thx!!!
Hey so I made these last year for the Twilight Breaking Dawn Pt. 1 midnight showing gathering we do and everyone loved them. I just never posted (I don’t know why) but they were amazing. Though I did have some issues with the chocolate melting part. I am trying to figure out a better way than what I ended up doing (I melted chocolate chips a small batch at a time) without burning my hands as badly either.
My question: When you drop the ball in the chocolate and then ‘spoon’ chocolate on top about how deep is the chocolate when you do this? I’m thinking to ask now because my group has very kindly asked me to make them again for Pt. 2. Also side note I didn’t use a box or can mix I made a red velvet cake and cream cheese frosting from scratch (more work but I don’t like the box mixes as much). Any help would be much appreciated by my poor fingers.
Hi Bakerella,
Trying these for the first time as eyball cakepops for a Halloween fundraiser bake sale – ekk!. I can’t seem to find the regular cream cheese frosting (the kind you find by the cake mixes), only the whipped. Is it okay to use the whipped kind?
Thank you so much! :D
Hi Bakerella, I made my for set of cake pops. Looked good but later cracked. White candy melts were used. Some comments I have seen has said not to put balls in freezer before dipping. Does that matter or do I need to get balls to room temp first.
I’m making these little beauties NOW !! So excited !!! Thx for sharing !!!
Love this idea, trying my very first ones today, got them chilling overnight in the fridge , had a full day of baking.. Now just relaxing checking out more funky ideas from Bakerella.
I love cake pops… And the way that you don’t have to buy the little cake pop machine it’s so wonderful… I’ll try to make them for my kids halloween party… Thank you very much for sharing you knoledgment =)
Hi. Im so glad to meet u. Im new in cakepops and I want to ask you how I mantain the cakepops fresh outside the freezer and how the chocolate that covers the cake gets hard? Please I need help… Thanks a lot
Bakerella,
If I used the cake pop pan from Nordic Ware, would I use the same directions as listed above?
Thank you.
I’ve made these cake balls and pops more than a handful of times and I think i’ve finally perfected the recipe! I’m a college student, so with minimal time on my hands I break the steps up, heres how i do it!
A day or two before I need to present the balls at a party or social I begin the process.
First I buy a box of cake from the local grocery store. Bake it following the directions on the box. After, let the cake cool and begin breaking it up.
To save up some dishes I usually just start adding a can of frosting right into the pan after it’s all broken up.
Then I begin mixing the frosting and cake together. The frosting is really meant to help hold the cake crumbles together to form the size ball you want.
I usually get around 30 pretty big cake balls out of one cake box. A lot right? I lay all the balls out on a cookie sheet and pop them in the freezer overnight or for at least a few hours.
(They never fully freeze, even if you keep them in there for days! So you can really prepare the balls at any time in advance.)
Once the balls have chilled I let them rest out on the counter for around twenty to thirty minutes as I get my chocolate out and ready. Once they have become less chilled, I dip them in the chocolate. You want them to still be cold so the chocolate hardens on them, but you don’t want them so cold that the rest of the chocolate in the bowl gets clumpy.
Once you’ve got the desired look you can pop them back in the fridge and even serve them cold! It’s like a delicious cake popsicle. Try varying the cake types, like fun fetti, and chocolate, they’re always scrumptious!
If you’re wanting to make the into cake pops, once you’ve formed your cake balls let them chill in the fridge for about an hour and then put the stick straight through until you think you’ve reached about the middle of the cake ball and let them chill for a few more hours in the fridge or freezer!
I’m in the process of making these and not feeling too confident. I’m testing the recipe out for my daughter’s birthday party next weekend, so I’m using strawberry cake mix instead of red velvet; everything else is the same. But, pre-chilling, they are really goopy and look like a mixture of strawberry cake batter and uncooked meatloaf…gag. Crossing my fingers the outcome is better because I have zero backup ideas for party favors!
Me and my mom are making them today ! Can’t wait to try them !
woah!!i get excited just logging into your blog!! i submitted my email subscripion today ( just a ffew minutes ago, really) after stumbling into your site purely by accident! can’t wait to explore your site…can’t wait for emails from you! thanks!!!you’ve got the greatest baking blog!!
Can you freeze these to give as gifts at a later date?
How did you make the criss-cross patterns on the balls?
Hi! I haven’t had the chance to read through all the posts/comments so I’m sorry if this is repetitive. I’d like to make cake pops for a baby shower this Saturday (8/18) & would like to make them in advance. Questions:
1. How far in advance can I make the cake balls itself (just the balls UNDECORATED)? Do I store it in the fridge or freezer? How long do they need to be in room temperature before dipping & decorating?
2. If dipped in the coating & decorated with the whole nine yards, how far in advance can I make it? Should I leave them on the counter to thaw out overnight before serving on Saturday?
Please help & thank You,
Troy43
i didn’t know it was that easy!
i’ve try the cup cakes & really nice. i love it
thanks for the recipe.
Making these now! Thank you! I’m using the freezer since i need then done by 4 for a potluck, how long in the freezer do you leave yours? Thanks!!
How did the color get so red? I did red velvet cake balls and used cream cheese frosting and it’s so deep it almost looks black.
Can you use semi sweet choclate chips instead of chocolate bark?
hi, i want to make these velvet balls for my son bithaday party . can you pls tell what is the name of the cream cheese that you use?
thank`s josianne from malta
yapt???n?z her ?ey süper!!! size sormak istedi?im bir çok soru var ama san?r?m hepsi yan?ts?z kal?r..ben türkiyeden msj at?yorum ve türkçe biliyorum o yüzden sizden yan?t alamaca??m için sormuyorum..
hey, why does the stick slide of the cake pop?
i made these yesterday, except with butter pecan cake and vanilla frosting…(didnt have anything else) and my whole family loved them!! i thought it would b way to much but they were gone the first day!! thanks so much…. i LOVE your blog
these are amazing I could eat em all day……..yum
Can I use melted Ghirardelli milk chocolate and white chocolate chips to dip the cake balls in? I couldn’t find bark anywhere. I really want to make these!
cool
Cute
Omg I don’t know what i rather do make out with Alex or eat a cake ball
This is not even cool
I’m a big fan of yours outside the US… so I wanted to know if you have some recipe to make the red velvet cake from scratch because they don’t sell the red velvet cake mix here and I really wanna make this!… Thanks! XO!
Cute!
in which chocolate do they tatse better. white or milk
I’m all about Red Velvet Cake, so I’ll have to try these w/ the classic (authentic) butter roux frosting :) Great find!
hi there, i ws wondering if i can substitute the candy melt with cooking chocolate. cause there’s not such thing as candy melt here. or what do u suggest?
I love all of your recipes!
I tried the red velvet cake balls and they were
D-E-L-I-C-O-U-S!
Please reply back-
-Aaliyah
Hey everyone– What brand of chocolate are you using?
I’ve used Baker’s white chocolate baking bar
AND
Ghirardelli white chocolate baking bar.
What kind of chocolate are you using and what forms and stays hard the best?
WAY too messy. They did not even come close to forming balls, it was way to creamy and just fell apart. It was so runny! Use less frosting to start!
Hi Bakerella!
I like a lot your page. I live in Ecuador and here the weather is hot. Can you recomend me what can I mix whith cake instead of cream. buttercream or cheese, to make my cake pops? Thank you.
Do u put the sticks in before or after you chill??!
I want to make these for a party, has anyone tried this recipe, and can they tell me how many balls it makes?
I love cake pops! This is a great idea! I love baking so I totally have to try this idea some time soon.
I keep having a problem with my cake pops bursting. Have you ever encountered this? What am I doing wrong?
How long should you freeze them or cool them before you dip them into the choc? I made some and I had them in the freezer for maybe an hour but the cake seemed doughy. The ones I have are like a solid cake. I did cool the cake completely.
Thanks,
Debbie
I cant wait to make these but instead of red velvet im going to use french vanella and make red white and blue cake balls and use red and blue food coloring and use white chocoalte and red and blue food dye.
I find when making cakeballs that it’s much easier to use a heating pad under a metal bowl to melt the candy coating (a tip I got from Alton Brown). It takes some time for the candy melts to melt but I don’t have to worry about it cooling.
The heating pad plus a spoon and lollipop sticks makes the entire project easy (and not too messy).
Your site is very helpful. I am making 400+cake pops for graduation. I have frozen the balls on a stick and i am ready to frost them. Can I frost them frozen, decorate them and then refreeze them? Thanks!
-Bakerella,
Thanks so much! You have inspired me so much to start making cakes and ideas of my own!
Just a question, where I live, there are no lollipop sticks of any sort except for long pointed wooden ones. Do you think they’d work if I tried using them?
Thanks, Natalie
that is yummy for that red velvet. goood
Hi,
I’m planning on making these for my wedding. How far in adavance would you recommend that I make them? I’m assuming the few days befor the wedding will be too hectic to make these.
The post that started it all.
Hi beautiful,
I can’t compliment you enough on your recipes and how unique my get togethers will be with your help. HOWEVER more than the recipes is the fact that all that you do(and your bloguy) show what you are. It was amazing to me to see that you actually commment on all your posts!!!This is rare…definitely you have me for life lol.
Love it Love it Love it.
My wedding anniversary celebration is on May 12 and I will use the bite sizes from here!! I LOVE IT!
Xoxo
I made cake pops for the first time. I really don’t like cake mixes and wondered if a cake from scratch and scratch frosting could work. I had a layer of chocolate cake in the freezer and I had extra red velvet cake that I had just made. I combined the two together with the cream cheese frosting. OH MY GRACIOUS, as Paula Deen would say. Although it was extremely time consuming making cakes from scratch, you really can’t beat the taste. Combining the two flavors of cake made a deep dark chocolatey cake with a burgundy red tint to it. With the white chocolate coating it was very decadent. I took them to church as appreciation and they were a huge hit. So guess what I’m doing AGAIN? I’m making Hershey’s Black Magic cake and adding 2 ounces of red food coloring to it. I’ll bake it off in a day or two and then the following day, make the cake balls.
tum love these
Hi Bakerella, I’ve recently discovered cake balls. I’m having some trouble with the cake oozing out of the balls after I take the toothpick out. What am I doing wrong? I’m freezing them for a few hours before I dip them in candy melts. Thanks, I appreciate any advice you can give.
Most of you won’t get an answer to your questions from Bakerella.
IF YOU WOULD LIKE SOME HELP AND ANSWERS TO YOUR QUESTIONS, feel free to email me questions at cakeballquestions@gmail.com. I made this email because I don’t get on here often enough to go and comment on all of the questions here.
I’ve made cake balls for the past three years thanks to Bakerella’s blog, so I’ve had few test trials ;) (more like a few hundred test trials). Best of luck!
Hi!
I baked them yesterday and it looked amazing! I just have one problem. Well actually two! :)
When my bf bite into it, he said it was very gooey to a consistency of biting into a raw cake. I was wondering if I decrease the cream cheese icing, would it solve this problem?
And also, the chocolate melts seems to be very thick. I saw a comment in the beginning of this blog saying oil can be added to the chocolate melts? But is there any other way to solve this problem?
Thank you so much!!
And they are sooo much fun to make!!
hi, your cake pops are soooo cute. i want to try and make them but candy melts arent available in my country. is it ok if i use chocolate chips instead? thanks!
:)* lol.
Hey I’m new to being a baker(like baking cakes and such). Are these red velvet cake balls simple to make? And do you melt the chocolate THEN dip the cake balls?
Thanks:(
So fun!!! I made these for Easter and shaped them like eggs – totally adorable. Thanks for the great recipe.
Thanks so much for the recipe! But how long should I let the cake balls cool in the freezer before dipping them?(:
when i dip mine they dont turn out pretty like yours in the picture! mine look pretty aweful. any advice?
Just found this recipe years after you posted it and years after most of the discussion… :-)
I’m in Australia, so we don’t have chocolate bark of ready made cream cheese frosting (to my knowledge!), so I’ll have to try with regular choc melts for the coating. And I wonder what could be successfully substituted for the cream cheese frosting filling, as I’m thinking of serving them at a party where a key guest cannot have cheese or cream cheese products at all…
Looking forward to finding more lovely treats to try to make on your site as I peruse it more in the future! :-)
Hi! For the chocolate bark, is it alright to replace it with hershey’s chocolate syrup?
Love these but need ideas on cutting the sweetness, any ideas?
Can another type of frosting be used other than store bought? The ingredients in the can grosses me out.
I made this recipe and it came out amazing! I was wondering if you have any tips on dipping them in the chocolate. I end up with too much chocolate and they don’t look as pretty as I would like. Any suggestions on how to make them look more like yours?
Thanks!!
i made these today but the outside chocolate did not go on evenly and pretty. Is there a trick to making them smooth and good looking?
Just wondering, but can I sub the chocolate bark with chocolate chip? will it work?
Did you ever try this red velvet with real cream cheese icing? Heather Barranco Dreamcakesmakes all our cakes from scratch and would prefer not using the processed stuff for our cake pops, custom cakes and wedding cakes.
I am going to make these tonight with my little cousins and I’m going to give them some
How many cake balls does this make?
I will love to make Red Velvet cake pops but I am from Costa Rica and we don`t have the Red Velvet Cake mix. Do you have a recipe from scratch for Cake Pops? I have one recipe but because of our weather, the chocolate breaks and like drops of honey comes from the cake???? This happens with mostly every cake recipe. The only one that works so far is the oreo cookie recipe. Thanks
I made this for my god daughters birthday party they were super easy to make and sooooo sooo yummy. Will definitely be making these again!
I made these for my Fraternity Brothers for our weekly meetings and they loved them!!! The tray was cleared in like 10secs
Hi, my cake is in the oven right now :) I was wondering, is it fine if i just use cream cheese and not cream cheese frosting? Would the only difference be the taste or is there a consistency issue?
I just finished rolling these and put them in the fridge. You know I wonder now if the reason some people find that it’s pretty gooey, even when waiting for it to completely cool before crumbling, is because of the brand of redvelvet mix. This is my first time doing it but I used duncan hines red velvet (normally I wouldn’t get that brand but it was the first red velvet mix I saw) and I noticed it seemed like fluffier cake than the average mix cake. I used a full can of the cream cheese frosting too and by the way for the chocolate. If you want that silky smooth look ya gotta do it the old school way. Toll house semi sweet morsels with just a like a 1/4 of one bar of parrafin wax a.k.a. parowax…shoot me now but yes wax is the key. I know some people don’t recommend it now but it’s silky smooth on the outside when it dries and the amount of wax actually in it per cookie is so small you won’t notice it. A lot of old recipes for dipped stuff has it…
These look so yummy and I know my granddaughter would love them. Where do you get “bark”? Is it the same as the bars of chocolate you see in the baking section at the grocery store? TIA
Hi! My sister and I both love this website! I want to make these for my best friend’s bridal shower! Is it possible to freeze these?
These red velvet cake balls look like a fabulous way for someone on a diet to get their “cake fix” and not over do. I really love that idea!!!
I am gonna try making these with red velvet cake mix and peppermint frosting. I was just wondering if it would work instead of rolling them in melted almond bark or chocolate if it would work rolling them in melted frosting?
Since I visiting this site over two years ago, I have made tons and tons of these delicious treats and experimented with all kinds of flavors and decorations. It really is amazing how much people love cake balls. I’ve easily made over 3,500 of them in the last year and a half, so I’ve gotten a few trial runs to say the least.
I wanted to offer some advice to my fellow cake ballers that I have learned as long as it was okay with Mrs. Bakerella.
TIPS & ADVICE
-If the cake ball falls apart while dipping:
I’ve found that I can’t add the entire can of frosting in this recipe. With most batches, the entire can will make the cake ball mixture too soft which results in a nightmare when you are trying to dip them because they can’t hold their shape. Freezing them helps, but you have to take limited amounts of balls out to dip because if you take them all out at once, the last ones will soften too much. I mix in about 2/3 to 3/4 of the can which creates a great play-dough consistency and is still perfectly creamy in the end.
-If crumbs fall off:
Most times if there are crumbs on the cake balls, then I know that I haven’t mixed in enough icing or I haven’t taken enough time to truly incorporate the icing throughout the mixture. If I’ve already mixed in the icing fully and found a dry spot, I’ve found that you can knead the individual cake ball that usually takes care of it. Also, if you are making multiple batches, they can have a tendency to dry out just a bit so keep that in mind if you want to do a bunch, you might want to portion out the batches you make at once.
-If the chocolate just doesn’t look smooth when I dip them:
Melting the chocolate almond bark can be a tricky thing. If you don’t heat it enough, it’s too thick to mess with. If you heat it too much, it’s too thick to mess with… not to mention grainy and crumbly as well. If any sort of moisture (water) comes in contact with it, it gets all crazy thick and just unbearable. I’ve found that I can melt 9 blocks of almond bark for 1 minute, stir, 30 seconds, stir, then be able to dip. If after stirring it thoroughly, you still have chunks that have not melted, microwave for NO MORE than 30 seconds and stir again. ALWAYS ALWAYS ALWAYS stir it very well if you only have small chunks left. Stir for at least a minute to let the rest of the melted chocolate melt the small chunks, thus avoiding overheating it. Once that is taken care of, when you dip them, toss in a cake ball and use a fork to cover the rest of the cake ball in chocolate. Gently pick up the cake ball from underneath with the fork and lift it from the center of the bowl. (Do NOT roll it up and out of the bowl from the side.) Gently tap the fork on the edge of the bowl. This will make excess chocolate fall off (especially off the fork) and will smooth out the coat of chocolate on the cake ball. Then slide a toothpick underneath the cake ball to transfer it to wax paper if you are unable to get it off of the edge of the fork without it toppling over onto the smooth coat you just created on top.
IF YOU STILL HAVE QUESTIONS…
Hope this helps! I always see so many questions on here and often wonder if you guys get answers, so here is my email (cakeballquestions@gmail.com) if you still have any questions. I won’t see if you post responses to this blog, so please feel free to email me. :)
-Vickie-
Can cake balls be made in advance and frozen? If so, how far in advance?
I found it hard to roll into balls because the mixture was so gooey, will it get easier to re-roll them after they chill in the fridge?
To “Anonymous” Who Mixed in CreamCheese instead of CreamCheese Frosting,
totally fixable! add 2 cups powdered sugar, 1tsp vanilla, and 1/2 cup softened butter (the other ingredients for CreamCheese frosting.) might be kind of an interesting turn out, but as long as you mush everything together well, it’ll probs be better than just CreamCheese =o9
my friend hasn’t been excited to celebrate her 21st, so i decided to do everything i can to change this – including trying this recipe. and Oh my heavens, how delicious! carrot cake instead of red velvet, 1/2 homemade creamcheese frosting/ 1/2 vanilla frosting, and swirled different kinds of chocolate to coat (ingredients of a college student’s kitchen, lol) magnificent!! thank you so much =o]
I plan to make these and take them to work Monday. Just want to show some love!!!
Is it better to make the cake into cupcakes or a a regular circular cake pan to bake before you crumble it for the cake balls?
What a great idea. I just made this yesterday, but I made them into cake pops instead, and made the cake/frosting from scratch. They were a hit. Thanks for the great idea!
im wondering how long i should leave them in the freezer?! they’re in there now, but you said the time is cut when you put them in the freezer, so when should i check them?
these sound soo good i don’t want to mess them up!
I have tried the cake pops once and the cake balls this time. I like them but they are very hard to do, at least for me. My pops didn’t turn out all smooth, like yours, even by tapping the excess. They just looked sloppy (tasted OK); this time, the balls – well I tried shaping into hearts and some balls and some pops. Anyway, they all started leaving crumbs in the candy coating / chocolate. I want so badly to do these well…. how big is the learning curve? Can you give me some more tips?
Can the cake balls be frozen for a month and then decorated?
Haha… I tried to make these the other day when some of my family came down for the night… only I forgot to add the frosting…
And they were so crumbly that I couldn’t dip them in chocolate so I frosted them instead…
The end result was a disaster. The only one who ate them was my half sister who was completely and utterly s***faced drunk…
Hi, I was wondering how long should i put it in the freezer in order for me to dip it in the chocolate? (:
i ilk to eat the dsrt to
I accidentally used cream cheese instead of cream cheese frosting and already mixed the red velvet cake with it. Is there any way I can salvage it?
aah! Just made these, and they turned out great! I am SOOO excited! Perfect Valentine’s Day gift.. thanks Bakerella! :)
Bakerella,
Should the cake balls be frozen/cold still when you dip them?
I really like you cake pops whith cream cheese icing! After cooking it put in in the fridge.when you put the stick in put cream cheese frosting on it and put it in the cake pop.
I love these! I made them and rolled the cake balls in crushed oreos. Delicious!
I loved this idea this first time i tried it at a friends birthday. I wanted to try it for mine but i never found red velvet mix near me. I plan to try it now for Valentines day. Is it possible to use a different flavor?
PS: I am glad I found this site. I love to bake. I use to decorate cakes at a large grocery chain in their bakery. Loved it but I really don’t like doing it at home. Too much mess for one cake at a time.
I dip my pop sticks in the melted icing before inserting the sticks into the cake ball. This works pretty good for me.
We just finished making these for my daughters 14th Birthday tomorrow. We made the Red Velvet Cake Balls. Couldn’t wait till tomorrow to try one so there are a few less. :) They are DELICIOUS! My daughter helped me make them. It was fun making them together. We ended up making 85 out of one cake mix!!! We dipped all but 15…we dipped till we ran out of chocolate. I used a bag of mini chocolate chips and added a little crisco to it. Our balls were about 1/2″ -3/4″ in size. We didn’t have the sticks to put them on so we just put them in mini paper cupcake liners after they hardened. We are very pleased with the results. Thank you so much for sharing the recipe. I’m sure this will become a tradition in our home now esp. for Valentines Day. Can’t wait to try the other flavors.
Hi! I don’t live in the us so many productos aré dificult to find, i know that he idea is with the velvet cake but is it possible with regular chocolate cake? And cream cheese Frostin is very dificult could it be vanila?
Thanks! ii change the recipie but before i do it i prefer to ask You.
Desde Ecuador te digo que es la mejor página que he encontrado, Estoy empezando en esto de la repostería y no tienes ni idea lo fascinada que estoy con todas tus recetas e ideas, lo haces ver muy fácil. I love it. Esta receta la haré de inmediato =)
They look SIMPLY DELICIOUS! :) I am going to make them for Valentine’s day! I am so excited! :)
-Lexie
Hi Bakerella!! :D
First of all I LOVE your website!!! I’m always excited to see what new things you’ve created!! I’m going to try the cake balls for the first time this week but I have a question. Instead of using cake mix from a box would they taste just as good if I made a cake from scratch and used that? Thank You! :D
P.S. Will you be going back on tour anytime soon?
I was just wondering…if I wanted to make these a head of time for a large party, how far in advance could I have them prepared and still be safe to eat? Is keeping them in the freezer safe before hand or will it dry them out over time?
I’ve tried making these, but I can’t get them on the wax paper without messing up the smooth chocolate. How do you get them so smooth and round? Mine just look like blobs…
My daughter can not have dairy. So I used vegan chocolate chips (which are delicious) but the chocolate is very thick after being melted. I read somewhere to add a tablespoon of vegetable oil. I did that and it did thin the chocolate. They look beautiful but now when you pick them up you have greasy chocolate on your fingers. Can you help?
I got your book of recipes from my mother for Christmas, I made my first batch last night, everyone loves them. We didn’t have any candy coating, so we bought cans of icing and melted them, and sprinkled sprinkles over them. This is such a cool idea, thanks so much!(:
i also dipped them in nuts..sprikles all kinds of sugars…they were such a hit..plus u can eat a few…dont have to eat a whole cake! luv…luv..luv them,,i used devils food cake with choc icing…tasted better than truffles//////////
i made thers for my neighbor 4 her birthday…the cake balls were awesome i used white and milk choc..milk choc worked the best tx for such a fun treat…good luck with your kidney..too
Bakerella….do you recommend a certain frosting taste wise?!
Can you “ice” the cake balls with regular icing somehow? Sometimes I just dont like the hard chocolate shell….???
Where can I find chocolate bark at?
OMG! Im excited about baking again! Wow! Simplicity=Great!
wow!!! it looks so delicious~soooo impressive!
This is one of the things I love about the internet. It’s like a live history of our society. I’ve seen this page many a time, but it’s almost funny looking back at it now and thinking of how much you’ve done since then. I see your books on shelves everywhere, and pins of your creations all over pinterest and on tons of blogs. Congratulations on all your accomplishments! Here’s hoping more women can follow in your footsteps and pursue their passions!
Wow! A co-worker brought these in for the holiday party. They were super impressive and so tasty. I could not believe she made them herself. I pulled her aside and asked where she bought them — and she shared the recipe. What made hers so pretty was the contrasting icing she drizzled on top. I’m going to try them soon.
Ok… So i made this yesterday for our christmas dinner, but i bought the red velvet cake from costco and even took some of the frosting outvause i thought it would be too frosty.. They were nice firm and cool when i took them out of the freezer but by the end of thr night they started sliding out if the stick :(
Any comments or suggestion for next time?
Love them!!
I made some choco-rum cake expressly for this purpose and used mascarpone cheese whipped with a bit of icing sugar to mix with the crumbled cake and a dash of rum. Should’ve added more rum (!) but that would’ve made the cake balls too soft. Had great fun coating them with white choc and dark choc – mixed the two for milk choc! Made a bit of a mess too. Next time I’ll use a spoon as you suggested instead of chopsticks. :D Thanks for the fun idea, Bakerella! Congrats on your great success, too. :))
Hey I’m 16 and I first saw this awesome idea at a thanksgiving party. Thanks to you I know have the recipe C: thanks
im going to make your cakeballs to day cant wait:D what do i yous for the iceing???
My friend made these for me today and brought them into school and i thought that i would try it out! I’m having a party tomorrow so this will be perfect for me to bring! They are so delicious!!!
Wow, I thought these would be a great idea, but they are turning out to be a pain in the @#! I cooked & cooled them completely (1day) & I have just finished adding the can of frosting & they are sooo gooey & hard to roll into balls. Very time consuming because of the gooiness & I’m disappointed since I was going to use them as Christmas gift treats.
I plan to make red velvet cake pop for Christmas eve. I don’t have time to make them on the actual day, so I was wondering if they are going to be still good if I make it the day before Christmas eve. Also, how long are they good for?
Hi,
Like Daniela in Brazil, we don’t find these “mix cakes” in France, how can I do it?
It looks great, i wished i had find your website earlier to bake these cakes for christmas! It would have been terrific to offer that to my family with the macarons!! ;-)
I have made these numerous times before and have always used bakers chocolate but I bought ghirdelli white chocolate chips and thought that it would be better because of the name. DONT DO IT!!!!! ALWAYS use bakers!!!!! It was so bad that when I put it in for a minute and stirred on the next 30 seconds my bowl cracked and they NEVER melted! ALWAYS use bakers chocolate for the last step! I hope someone uses this info before it’s too late!!!
Just got done making my first batch of cake balls. My daughter in law had a fondue pot ~ excellent way to melt the chocolate bark and keep the chocolate at the right dipping temp! And very fun!!! Merry Christmas!
Thanks for this recipe! I bought a ton of boxes of red velvet cake a while ago when they were on sale. I hadn’t used them & thought I’d try & find a recipe to use for christmas gift treats in a tin. This will work perfectly & it’s inexpensive! Thank you!!!!!
hahah hi in kylees lab partner and we all wanna thank u for putting this up we were searchimg the web alll day hahah thanks again
thanks …….im in a foods and family class in wilmot my lab partners and i are going based off your recipe if thats okay we have too divide the recip eup and its liike a final grade …an ultimate cook off so thank you
I want to make these ahead by 5 days. Should I store before or after dipping them?
Thank you!
Kathy
Dear Bakerella, I live in Brazil and we don’t have the cake mix for red velvet, how can I make? What replaces it? Love so much your ideas! Best regards
I have a coconut rum cake (heavily soaked) which broke this morning when I tried getting it out of the pan. Could I use this recipe to salvage the cake? I ask because the rum cake is very, very moist. Thanks so much for your help!
disappointed with these. really gooey. Put in freezer overnight and still not solid. when dipping in chocolate the ball was coming apart. They looked quite bad and after I had a few done I ate one and decided to call it a failure and threw out 1/2 of them without dipping.
These were soo yummy!
Cake balls are fantastic! I will definitely try the red velvet cake. Here is a question I have: they seem to moist. They fall apart very easily. What can I do to make this better? I made Oreo truffles also and they are the same way. Does anyone have a suggestion??
Some people have added oil to their frosting to make it less thick. For a regular amount of frosting (16oz) what kind of oil and how much? Want to share with friends on Thursday and love these cake balls…never have tried making them myself. My daughter-in-law got me hooked on them. Thanks for your help. Tez
I made these today as a welcome home for my sister and it was a disaster :( they were very sloppy and wouldnt roll up into balls properly, im not sure if it was a fail at making the frosting OR if it was too much frosting to cake ratio. Will try it again once my ego is healed! Practice makes perfect!
This looks great I want to make these for a family party tomorrow so I figured I’d make the cake mix it with the frosting and roll them into balls tonight and leave them in the fridge over night and dip them in chocolate tomorrow morning, but I just wanted to make sure that wouldn’t make them dry out
Will the cake balls still be good if I make them a week in advance and freeze for a week?
love your site! i have one question. how far ahead of time can you make these, and how should you store them in the mean time? thanks!
I’m a new Bakerella groupie! I’ve now made two batches of Cake Pops and Balls. The first batch was definitely a learning experience. The balls seemed too gooey, I think I put too much frosting into the mixture. I thought I’d have to throw the whole batch away until I met someone in Hobby Lobby who told me to just put the gooey balls into a 350 oven for about 10 minutes. (YES, re-bake the gooey cake and frosting mixture balls). I did and they firmed up perfectly! I was SSOOOO glad that I could use them!
I’m going to try some red velvet ones next. Let’s see what I learn from THIS experience!
Hello love your designs on the cake pops. I have a question since I’m having trouble with the cake pops I’m going to make cake balls for my daughter’s school christmas party and I wanted to know what size of cupcake holders do you recommend using I want it to look nice for the party and don’t want to bring them without a holder so what do you recommend for the cake balls. Thank you.
These are brilliant. I gong to make some tonight for christmas presants, wish me luck XD
How can I turn the devils food box recipe into red velvet w/o cocoa powder or buttermilk? Please help!