sweet inspiration & fun baking ideas

i’m in the middle of making these now i hope it comes out well. thanks for the recipe!

Hi Bakerella! My family is throwing my uncle a surprise birthday party and we’re doing a pot-luck kind of thing. I’ve volunteered to make your cake-pops! They’ve always looked so delicious and I thought this was the best occasion to make them for the first time. I was wondering what would be the estimated time the cake balls would have to sit in the refridgerator and the freezer? Thank you for doing what you love to do!

WOW!! I am a first timer to your website and all I can say is AWESOME! So many clever uses of cake it is refreshing to see.
I love to bake, before I became disabled I apprenticed at a large commercial bakery in New York for a few years and I was hooked. Now I bake for family and friends, I cannot wait to try some of your recipes out for them, you have re-inspred this old baker thank you sincerely…Kevin

I came across the red velvet “cupcakes on a stick” at a wedding show I was recently attending. A lady in my town makes these for $2.75 EACH…and we were considering using these as our favor/wedding cake/dessert for our wedding next October. Well…I came across your website last night, and my red velvet balls are currently cooling to be dipped tomorrow!!! I tried the balls w/out the chocolate/candy coating and they are even better than the lady’s we were going to buy….and obviously WAY cheaper to do it ourselves…not to mention the amount of pride my fiance’ and I take in our kitchen creations…so we are THRILLED to be able to create these for our wedding…on our own!!! And also thrilled to be saving so much $$. THANK YOU SO MUCH for being part of our big day!!! :) We really appreciate it!

Crystal & Aaron

I NEED HELP PLEASE! I have attempted to make the cake pops 2 times now. Both times have not worked. My last attempt I made the red velvet cake pops opting to make the cake from scratch (recipe on this website). After baking, the cake was VERY moist. When it was cooled, it seemed oily. I crumbled, added about 2/3rds of the cream cheese frosting (recipe on this website), rolled into balls and let site for about 24 hours in my fridge. When I went to incert the sticks, the balls were still soft. After dipping in the white bark, most were falling off of the sticks. I ended up throwing them away. Previously, I made the cupcake pops and was a little more successful. I am an experience home baker but really don’t know what I am doing wrong. The pictures of these POPS are wonderful. I just want mine to turn out looking close to what the pictures show here. Thanks

would using chocolate chips instead of chocolate bark work?

Thanks for your suggestion Kim. I will try the chocolate chips. I am concerned with the balls still being soft. Maybe I will try it agian but this time add less oil to the cake recipe and less frosting to the crumbled cake. I don’t want to give up! These are so amazing to look at. People are very surprised at what a person can do with just cake, frosting and chocolate.

I’ve made these twice now & they were so good! People have requested the recipe & I was asked to make it for an upcoming wedding! Thanks so much for this wonderful recipe!

Yeah… I cannot understand why cake balls/pops are all the rage right now, I’ve always found them disgusting! Too sweet, mushy texture, and I don’t like the idea of mushed-up cake. I just can’t get behind the idea of mushed-up cake mixed with a can of storebought frosting. Someone brought these to our Christmas party in December ‘08 (first time I had them) and I remember thinking then they were pretty gross.

Most of the recipes here are great, but this one is thumbs down. I’m shocked so many people rave about these little balls of hell. LOL.

omg i love these! i remember last year my culinary made a whol buncha orders of something like this. we made oreo ball, red velvet cake balls and some other kinds as well. it was very fun and i’m really glad i found this recipe again. i want to suggest another recipe for you. its call fried oreos they are very good.

Hola!!! Soy Natalia de Argentina. Me ncantan tus recetas. Estaria muy bueno si se tradujeran al español. Avisenme si ocurre porfa. Muchas gracias y felicidades.

Hey Bakerella! I’m right in the middle of making these right now, I have to say it was super fun to get my hands messy while rolling the balls. They’re in the freezer right now and I cant wait to eat them, especially with the chocolate bark on them. I think I’m going to put them on BBQ skewers with three on each skewer and then I’ll try to put sprinkles on them so they look like a summer-time BBQ snack. Thanks a ton for this fantastic recipe!

I am really wanting to try making these. They look so good.

Oooey-Gooey-Ugly But Some What Tastey((: Maybe Next time They Will Come Out Better ((:

My mom and I just made these a few days ago for my future sister in law’s bridal shower. They were a hit! Everyone loved them, and we had a great time making them. We used about 3/4 of a can of frosting and the consistency was perfect. We did some with dark chocolate coating and some with milk, and then sprinkled pink sugar on some, and drizzled some of the pink candy melts on the rest. Her colors are pink and brown, so this was perfect. Can’t wait to make these again!

i recently discovered these on a search for decorating cupcakes and DIY wedding ideas. i could not believe how cute and inexpensive they were to make.

i made them last night and brought them to a meeting, people loved them! i substituted yogurt instead of oil in cake mix and they came out tasty.

they were easy to make, but took some time. i will definitely have a cake ball/candy buffet at my wedding next summer! Thank you so much for this ingenius idea!

moi Bakerella,

greetings from Finland, i would love to make these for my sons birthday but its not common to find a cake mix in the grocery stores here. could i go ahead and use a baked cake from scratch for the cake balls?
oh by the way congrats to the new book, i cant wait to get a copy soon :)

These are currently in my freezer! cant wait to sink my teeth into them! I also cant wait to try more of your awesome creations! Thanks for the great recipes!!

We love this recipe, so we made a video tutorial on how to make Bakerella’s delicious cake balls!

http://www.youtube.com/watch?v=Jf_1XtvUYuI

What size cake mix is the Red Velvet to use 16oz of cream cheese? I live in Australia and our cake mixes are in sizes of 300 plus grams 500 plus and 600 plus grams depending on the type of cake mix. I made the cake bites using one of our cakes mixes and cut down on the cream cheese and used a little icing sugar and they came out great – also put a dab of icing on top. It made about 60 small bites which I was able to share with friends ( yes they were my guinea pigs – lol) and they survived.

WOW! this will be a good idea .Thank you for sharing,i really love it & what a fabulous idea…I’ll try to making them. Thanks for all your fun idea and inspiration

Hi Bakerella!

I am a girl from Norway and I really enjoy reading your blog!

In Norway we dont have red velvet cake, what kind of cake is it? I have seen it on different foodblogs and TV-shows from America but never really understood.

Thank you for giving so much inspiration and delicious cakes on your blog :)

Oda

Hi Bakerella!
I teach pre-school and am hoping to make some of these with carrot cake mix with buttercream frosting squished in with it, coated with chocolate. Can I just use regular chocolate chips for the coating? I didn’t see chocolate bark at Publix…
Thanks!
Carrie Coleman

Thanks for sharing this recipe…I tried these cake balls last week, and they were fabulous. Mine weren’t as smooth though. Need some more practice. I made these for my son’s daycare teachers, and took few to my office. They were all gone in no time….
Ones I made can be checked out here:
http://turtlecraftygirl.blogspot.com/2010/08/cake-balls.html

My question is..and it may have been answered somwhere in here already. I’ve followed the directions, yet my cake balls seem rather moist inside. After sitting for a few days in the refridgerator will they dry up alittle so they aren’t s wet?? I think mabe my cake was too moist?

Tried them with Devil Food cake and cream cheese frosting. And a chocolate glaze from melted bakers chocolate with a little gulf wax. (we don’t have a michaels or anything like it here so melting chips and chocolate bark are out of the question) they came out great and I almost cried they were so good. I’m not a cryer but these were just divine. Thanks!

Glad to read that you don’t have to put the cake balls in the fridge after dipping them since I had done that, and then upon taking them back out, they end up sweating. But what can be done about the oreo truffles that have to be kept in the fridge because of the cream cheese in them? I have made a couple batches and they are incredibly yummy and lovely, but then after they sit out of the fridge a few minutes, they sweat and are not so pretty anymore. What do you do about that??

i’ve been wanting to make these for a while now, and just today my coworker gave me some that she made and they are YUMMY!!! now i really, really have to make them and was thinking of doing so for my son’s birthday party. i would rally like to use candy melts so i can use green and blue which are the colors for his party, but i’ve never worked with candy melts before. are they really sweet? i’m just worried about them overpowering the taste of the red velvet cake wich would be such a shame since it’s sooooo good =)

Thank you so much! This is a great recipe/idea. My publix also did not have chocolate bark so I initially used dipping chocolate…I was able to find it at walmart.

The first batch I made were the red velvet, from a mix and purchased frosting. The most recent cake balls that I made were inspired by peanut butter cups – chocolate cake with peanut butter frosting, both from scratch. And then covered with the bark.

How do you drizzle the chocolate on the balls once the coating has set? Mine never look as neat as yours….I just fling it on them with a fork or toothpick.

check this out

red velvet

Had my first attempt at making these and they did come out better than i thought they would i made chocolate cake and vanilla/cocconut frosting to mix with, cake mixture was a little too moist probably added too much frosting but once they chilled and were dipped in chocolate they were amazing – goint to try lemon ones this week end.

Question can you freeze the cake mixture before it is covered in chocolate for a few days as i need to make many flavours and want to make the cake mixture in advance.

Hi Bakerella,

You cake pops are amazing!!! I was wondering, how far in advance can you make these? Do they keep well in the freezer for a few weeks?

red velvet cake balls

Where do you get red velvet cake mix in Australia?
Or how do you make it?
I tried a red velvet cupcake that mum brought home once and fell in yummy, velvety love. I WANT MORE!!

Hmm, I wonder if I could use this for Amish Friendship bread…
Any suggestions?

I ate cake balls at awedding shower and I hadto have arecipe
They served a variety- german chocolate , white ,.and butter
pecan . THANKS FOR SHARING !

Bakerella! I need your help! I’m hosting a Great American Bake Sale at my college& I need to know if I can freeze the cake balls weeks in advance in order to save time for preparation.
Thanks!

Hi Bakerella,

I am a new fan and am going to try out your red velvet cupcake pops. But I am slightly concerned with mixing the cream cheese frosting inside the ball, if I am going to use it outside as well, will it be too sweet? I love your work and hope to pick up your book soon, and maybe go to one of your signings ;)

Thank you,
Mina

Can you store the made cakeballs in the freezer? If so, any idea how long? As a college student I’d love to store these in the freezer for a snack every now and then!

Bakerella, thank you for a great idea. I just stumbled upon your site here and your red velvet cake balls were a hit at the party I had. There is just one question I need to ask though….. I used HERSHEY’S Chocolate Chips, but for some reason i can not get it smooth and runny when I melt them down in a double boiler or in the microwave. I put some butter in one batch and oil in the next but still the same for both, it just stays to thick. Could you please offer a suggestion of what i can do about it. If at all possible could you email me directly if you have the time. Thank You.

Has anyone tried to make these with creamy vanilla frosting????

i hope most if not all of these are in your book because im ready to go out and buy more ink for my printer due to me wanting to print out this and that and those. wow you are great at this cake ball/pop thing thanks for being you. and sharing with us..

I have made the cake pops about 4 or 5 times. Most times, I can get about 75% of them to stay without cracking. This past time, most of them cracked. I’m not sure exactly why they crack. I shake off the excess coating, but it still could be a couple of things. I don’t use candy melts, but something similar that is called vanilla coating or vanilla bark. I also colored it this last time with Wilton’s icing colors. I don’t know if it is one of those things or that they went straight from the freezer where they were for about 30 minutes to dipping. I’m thinking maybe they expanded because they were too cold when I dunked them. Once I’ve dunked them, I let them dry for a minute and then I put them on their side in a plastic baggie to take the weight off. Either standing or laying, they still crack. Please help!

Thanks,
Amy

I just bought the Betty Crocker Fall Baking recipe book in the store because of the cake pops featured on the front. That inspired me to look up your website. I am now definitely going to order your new book! :) I really want to make the pops for my kids’ birthday party in December (all 3 kids!) but several of the kids we’re inviting have food allergies! I was wondering, have you tried to make these using icing that is dairy-free? I believe Stonybrook Kitchen makes a frosting (we bought it last year) but the frosting is really really sticky. I was wondering if you knew of any other options? THANK YOU for your super-creative ideas!!
Tracey in San Francisco (who is trying to get a babysitter so I can come to your book signing in Walnut Creek in October!)

Hello Bakerella :) I really love your blog! I have one question, I can’t find cream cheese frosting anywhere is there any other prepared frosting I can use as a subtitute or is it better that I make the cream cheese one from scratch?
Thanks! :)

Hello i made a batch of lemon cake balls the other week and froze some of them for this week and found that if took them out and let them defrost at room temp (i left them overnight) then dipped them they seem to come out ok – not cracked and still tasted as good as if made from fresh – going to try freezing a bigger batch this week end – choc orange cake balls!!!

My mom and I have made these before. But have you ever tried lemon cake with white chocolate covering it? It is very very good!

I tried making these today, but I think I put in too much frosting and now my cake balls aren’t all firm and pretty :(

Will try again soon though, i MUST get it right!

How long do these keep for?

Have made these 4 times (2 red velvet from cake mix, 1 dreamsicle, and 1 pb cup inspired from scratch). Although they are too sweet for me (and I like sweet things!), I always get rave reviews and many requests for the recipe. Thank you. I plan on trying to make the oreo truffles when they are on sale.

I absolutely loved the cake ball idea. But I ran into a problem. I can make the balls perfectly fine but the chocolate coating is giving me some problems. I have tried melting white chocolate chips and when that did not work I tried the Wilton white candy melts, that did not work either. The white chocolate did not cover the balls smoothly, it was melted but very thick and did not coat well. I used a metal double boiler could that be the problem? I am going to try one more time but with almond bark this time. Any suggestions on getting the chocolate to be smoother? We have been having fun eating the cake balls without the frosting though.

ok so i tried it n it didnt come out right d cake balls would nt stay firm enough is it to be that way we still ate them lk that though lol d kids luvd them

I made some this weekend, had a little trouble with the chocoalate melts at first but once i got the hang of it they were a great success.

Does anyone know if Giardelli dipping chocolate/white chocloate will work with this recipe? Had some today at a party and they were decorated with my favorite team’s “A” and so I came home and googled cake balls and was delighted to find this recipe. I prefer Ghiardelli but want to be sure it works before spending too much time & money to have it fail.

I made cake balls for the first time to share with people at a party. I’m always very reluctant to share anything I cook/bake on my own because I’m worried it’ll be an awful experience for the taster! It was a hit!!! I was so proud I made something that looked “professional” and tasted awesome! I made devil’s food cake w/cream cheese frosting and milk chocolate on the outside drizzled w/white chocolate. And also lemon cake balls w/lemon frosting w/white chocolate drizzled w/milk chocolate. Will definitely keep this recipe for the future. Thank you for sharing your recipe!!

Is it possible to use something other than ‘cream cheese frosting’? We have lactose probs in our family – would any other store-bought frosting work?

HEY. I JUST WANNA ASK IF THIS CAKE BALLS HAVE TO BE CHILLED ALL THE TIME ?

IS IT GOING TO MELT IF ITS EXPOSED TO WARM CONDITION?

I know this was posted a few years ago but I have a quick question. Has anyone tried freezing the cake or the cake balls. I’m trying to do them for a big party and wanted to do several different flavors so I want to do it ahead of time. Any suggestions. Thank you

Hi!! I am making these for a friends wedding and was wondering about how many balls this recipie makes?? thanks!!

Been reading your blog and probably you’re on tour or something for your book to respond to all those emails I’ve just read through! Bought your book and TRIED the very first cake ball and OMG it was SO GOOD! Had to give them to friends to keep me from eating them all myself! I ‘tested’ some on my hussband’s employees and was a hit but one noted I needed to make the candy coating thinner – so went back to your book and located here in Memphis a place that sells Paramount Crystals so trying that next. Will be making the Red Velvet/Cream Cheese receipe and going to try to make them look like miniture cup cakes on a stick. REALLY looking forward to doing this and if I can get it all to work, I’m definately making it part of my “Christmas Project” gift for friends and family! Hope I can make mine at least resemble what yours look like! I’ve enjoyed things so far and your book makes it so easy in its step-by-step process! I really needed that! THANKS! Gina

Hi i freeze them, as when making them i always make more than i need in the different flavours and freeze the cake balls then defrost in the fridge over 24hrs then coat in chocolate and they come out fab very useful if you need to make a lot in one go…..

These are the most adorable idea ever! I’m planning to make them for my daughter’s baby shower – but I’m not clear about how to put the sticks in them – do you form the ball around the stick, or do you form the ball, chill, then put the stick in ?

This recipe will always hold a special place in my heart. It was the last thing my mother in law and I made together before she passed away.

want to know which brand of chocolate used, because the wilton you buy me too thick and should be more liquid,

I’m going to make these for Christmas this year but make them red and green :)

I saw some pictures of cake ball wedding cakes. What do they use to cover the styrofoam so you can pull off the balls. Thanks, Barbara

When you have coconut of pecans on the ball, do you still dip them in chocolate?

Love, love, love this recipe! I have made it before, but recently I have taken my kids off of all artificial colors, flavors, and preservatives and attempted to make them completely from scratch. I used a traditional white cake recipe and the “Lucious Cream Cheese Frosting” recipe from Sherry Yard at Spago. My daughter wanted the balls pink so I juiced a couple of inches of a beet and some strawberries and Voila natural pink color! I added the beet/strawberry juice to the frosting and also to the white chocolate bark and had great success! The only thing I have changed is the amount of frosting…they were a bit gooey with 160z of frosting so I backed it down by a 1/4 of a cup and they were perfection! Thanks for your inspiration!

Sincerely,
Sarah Williams

I think the guys at my husband’s work will REALLY like these! I will have to try this on the weekend.

Bakerella~ let me just start by saying How much I love you right now! These are FABULAS im so glad I stumbled apon you, it was fait! All I want to know is for the rv cake balls can you do a cream cheese coating. I didnt have bark and melted cc frosting and diped them but they didnt harden as well but they were to die for anyways. OH Heaven! If you could give me some ideas I would be delighted!

Hi Bakerella, These cake balls look fab. I’m wondering if you have to use frosting in your crumb mix. Can I possibly use whipped cream and raspberry coulis with chocolate cake crumbs? Or would that make it horridly mushy and not work? Also, could you use chocolate ganache for the outside instead of melting chocoloate?

I saw quite a few comments about dipping them in the almond bark and having trouble with the consistency. My husband and I make oreo truffles all the time and we use parrafin wax with the almond bark and they come out perfectly every time! ….and you don’t have to double dip them!

I made the cake balls out of spice cake and cream cheese frosting.

I used a double-broiler to melt the chocolate bark. Seemed to going okay for awhile but then obviously I started getting pieces of the cake mix into the chocolate so it was thicker and it didn’t coat as well. It wasn’t smooth.

I could not get the chocolate coating to be smooth like your picture above. Any suggestions? I first used two forks, then I used two spoons. The forks worked better but it also left “tracks” in the chocolate (where the fork had sat on the ball when I lifted it out to place on the wax paper).

You have a great website and you do a wonderful job making these pops. I must say congratulations on the book. I skimmed through it at the book store and it was fabulous!!!

the red velvet cakeballs

Ok, so I love making the cake balls and cakeball pops but I have a problem with the cake “leaking” out after i cover it in the chocolate. Usually it makes a little hole in the regular cake ball and you have a stream or cake coming out. That’s fine because I just wipe it off. BUT when I make the pops and cover the entire cakeball in the chocolate (including the part where the stick is inserted) I get a crack running down the pop after the chocolate has cooled. HELP?!?!

I was thinking about trying these for my wedding reception. However, For the amount of people coming I would need at least 1,000. How far in advance can I make them? and how would I go about freezing them? Thank you! BTW — they look amazing

I have tried making cake balls twice, and both times the (frozen overnight) cake balls melt a bit, or fall apart once I dip them in the chocolate. Am I using too much frosting?

Also, the (bark or candy melts) dipping chocolate doesn’t get liquidy enough and doesn’t coat smoothly. If I heat it longer in the microwave, it seizes. Perhaps I should use a double boiler?

What am I doing wrong? Sigh.

This is brilliant! But I have one question, after I mix the cake and the cream cheese frosting together into little quarter sized balls. How long would I have to keep them in the freezer? 2 hours? Then I can dip them into the melted chocolate yes?

If you use butter pecan cake mix and cream cheese frosting they taste exactly like pancakes and syrup. They would be a great thing to bring to a company breakfast or to top with little fondant pieces of bacon and eggs.

Ohthankgoodness.wordpress.com

love idea i’m gonna make these for my kids but how do you make those extra cut designs i saw?

I love all your designs! I just ordered your book and I can’t wait to start making my own cupcake pops!
My question is: can I use a substitute for the cream cheese frosting because I don’t really like it.
Thank you :)

I was wondering how you got them to look so smooth. I made some with chocolate cake and use baker’s white chocolate dipping chocolate squares. when i dipped them in with a spoon and got them covered, the had cake batter all over them and were rough, any tips would be extremely helpful! I’m not very good at decorating, lol. I am quite jealous of how wonderful yours look. :)

hi! I really want to make all your stuff!! especially these cake balls : ) i was just wondering how long these can keep for? and how you store them ? thanks!!!
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GREAT recipe! They were a big hit at a football party. I made them with white chocolate bark. Using chop sticks to hold the cake balls and then spooning the melted chocolate over them helped keep the cake from getting into the white chocolate and turning it pink. Also, I’ve had trouble melting the white chocolate bark… after going through 2 packages of it, the 3rd package melted just fine. I think that sometime the chocolate is OLD even though it may still be within date. That’s happened to me before.

I was wanting to make cake balls and oreo balls in advance for a church event. How long can I store the chocolate covered treats in the freezer. I need them already finished and stored in the freezer. But how long can they stay in there.

I want to freeze and store the cake balls and oreo balls for a church event but how long I can keep the finished balls in the freezer?

Where have I been for the past 3 years! I am just discovering you, Bakerella! I love you already and I cannot wait to make these cake balls. I am going to do it with banana cake! I am so excited. I have recently became more “domestic” as I say to my husband, but I love to cook and am beginning to bake! Thank you, cause I am sure you are going to help me out tremendously!

Love this recipe and have a fun twist- I use silicone ice cube trays in fun shapes for each holiday. I spray with cooking spray and use them to mold the balls int o shapes before coating. ( hearts, stars, skulls etc)

Maybe this was answered somewhere along the line, but I don’t feel like looking through 9 pages of comments. How many cups of cake do you get when it’s all crumbled? I have some cake tops frozen from some layer cakes I made recently and thought about doing an assortment of these cake balls. But I need to know how many cups a single cake mix would make, so I can guesstimate how much frosting to use with each type of cake top.

Hi, could you tell me how to get the chocolate coating to come out smooth/thiner and gently pour over the cake balls. Is there anything that should be added to the chocolate bark during the melting process? We have a lot of trouble coating the balls and it seems like we waste melted chocolate that hardens. Thanks for all your help and your beautiful work.

Hi.I live in Sweden,and here we don`t have red velvet mix,so then I haft to make it from scratch.do you have any good reciepe you could share?I hope you can visit my site.

i will use this for school party!!!!

Making these right now for our Halloween party tomorrow night. Making them with red velvet cake and white chocolate – and making them into ghosts with black gel.

I’m making some halloween cake pops for a work party. What is the best way to transport the pops? There is a green tic tac on top of each one so I can’t just flip them on their top. Right now they are in the styrofoam. Thanks!

Should the cake balls be wet and pasty, or more dry? My cake balls came out pasty and they don’t have a real pleasant texture when eating. I am in the process of freezing them now, but I wonder how they are going to be when they are back at room temp. Thanks!

I am wondering how you actually store your cake pops after they are made. I want to make them tonight, but don’t need them until Saturday, so I do I make sure they don’t mess up between tonight and Saturday.

I made these to share, and while they don’t look as perfect as the picture, they sure are tasty! My only issue was that the recipe (which I followed exactly) made over 100 instead of 48. I was up for hours rolling and dipping! That’s ok, though…more to share!

Im making these for my son’s Pre-k Halloween Party. How long do you let them chill in the freezer/refrigerator?