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Red Velvet Cake Balls

Red Velvet Cake Balls

I first tasted these two years ago at a Christmas party and immediately had to have the recipe. It’s based on a mix, but I imagine you can follow the same directions substituting from scratch cake and frosting (I’ll try that one day). You can also try it with other cake combinations.

Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.

Want to see how good they look in white chocolate?

Cake Balls

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1,631 comments on “Red Velvet Cake Balls”

  1. The green melts should work perfectly. Thanks so much. I came across this site via How About Orange (one of my FAVS) and I am addicted. This site has so many great ideas and beautiful photography. I can’t wait to see the cake pop cookbook. I can already think of 5 people I want to get it for. Thanks again and best of luck with everything! Hope you have a great holiday!

  2. hi bakerella,

    thanks for the reply. i think my measurements worked out pretty spot on for the oreo balls. my husband is cranky that they are lingering around for so long while i perfect this dipping!

    at first i tried ordinary white chocolate to dip then i went out & got some nestle melts, which is a compound chocolate. both i have mixed with a little copha to thin it out.

    i just don't know anywhere here where i can get the candy coating or dipping chocolate. i see you have the mercken's candy melts available through the amazon store. maybe i should see if i can get some sent over? would these be the best ones to buy? i think i can get the wilton coloured candy melts through ebay, but from memory i think you said these are not great for dipping either.

    and i will try wax paper. silly me, thought wax paper & baking paper were the same thing.

    thanks again for replying.

  3. Bianca – about 30 (I think) oreos in a package

    what kind of chocolate are you using?

    Have you looked for the candy melts too : Mercken’s, Candy maker make n mold, Bakers chocolate makes a dipping chocolate.

    Also, lay them on wax paper or aluminum foil instead of baking paper. They shouldn’t stick to those.

  4. ok, back again. toothpick idea doesn't really work cause the balls are too soft.

    i am still having difficulty coating these. i find i can thin the chocolate with some copha, which is vegetable shortening. i can't seem to get the bark here. i'll keep searching for someone who ships internationally…

    i am still having trouble with drying these. it forms little pools even though i have tapped it & then the balls stick to my baking paper :(

    i will need to give it 2 coats as the chocolate is too thin with just one coat. i want to be able to get these perfect, so i guess i'll just have to keep experimenting. i want to be able to custom make these as well as other chocolate gifts that i will make for local weddings, so i really need a quick, but professional looking method for dipping these. ????

  5. Hi bakerella,

    i discovered your site a week or so back & have been addicted ever since. your ideas are amazing! (and you're a perfectionist like me, so your creations are adorable).

    i made the cake balls & oreo truffles last night. i had to improvise a little with measurements as i am in Australia & we use metric measurements. the oreo balls taste fantastic, but i'm easily impressed with any sugar/chocolate combination! i'm not sure what an 18oz packet of oreos equates to here, so would you have a rough idea of how many biscuits you would use instead?

    the cake balls probably turned out a little gooier than liked, but still taste ok. i used a chocolate cake mix as we don't have any red velvet mixes over here :( i also made my own 'frosting' (we call it icing), but next time i might use a betty crocker vanilla frosting, which comes in a 16oz quantity.

    i had a friend suggest pricking either side of the truffles/cake balls with toothpicks & rolling the balls in a tray of chocolate. you can then hover the balls using the toothpicks so you don't form a flat bottom of chocolate after dipping.

    thanks again for your great ideas. i'm now inspired to do a sports ball theme of cake balls for my little boy's 1st birthday in 19 days… eek.

  6. You can color white bark, but you can’t use regular food coloring. You have to find some without water.

    Chefmaster is a brand that makes it:

    http://www.bkcompany.com/default3.htm

    or you can just buy the green melts.

  7. To make these for the holidays, would it be possible to color white bark green with food coloring? Or… would it be better to buy the green candy chocolate? Please let me know. I think they would be great holiday gifts this year! LOVE your site. Thanks!!

  8. Cool, glad you found a fix. I freeze mine too, but I don’t usually use the scooper.

  9. I made these for the first time tonight. I have done lots of work with chocolate coating disc that I buy from a local restaurant supply company. They had some that had a creamy white chocolate flavor. The white chocolate with this flavor just made them soo much better. I also learned a trick with making the balls and getting them to hold together.

    I bought a cookie dough scooper. I chilled the mix for a bit and scooped it out onto parchment paper and froze them for 1 hour. Then brought them out and rolled into more round firm balls, Then froze them solid. That made coating them with the chocolate a lot easier and they didn’t break apart much at all.

  10. surly – I’ve had that happen before. I think it’s because, the coating isn’t thick enough in that spot and also if there’s the tiniest opening, the inside can start to push through. If it becomes a problem, just dip them one more time to fix.

    And here’s a link on graying chocolate, which is what I think you are describing:

    http://science.howstuffworks.com/question711.htm

    Kristine – I definitely like them best on the second or third day. And I don’t even refrigerate them.

  11. First of all, thanks for sharing all your fabulous ideas! I loved these cake balls. I made them for a party this week. I used semi-sweet baking squares for a few of them and it was pretty good, just not as good as the bark. Also, I kept my leftovers in the fridge and they seemed to get better every day. Next time, I’ll make them in advance and let them refrigerate for a day. Thanks again for sharing!

  12. First off, thanks for all these great recipes — and for replying to everyone’s comments. You rock!

    I made the red velvet cake balls for the first time today (though with devil’s food, because I couldn’t find the RV mix in Indianapolis). After I dipped them, some of the balls had small spots where the cake pushed through. Have you ever had this happen? I posted a pic here:

    They were totally covered when I put them on the wax paper to set. What am I doing wrong? Bark too hot? Balls not cold enough? Something else? Also, some of them started to look a little dull/filmy after they set up.

    Oh! And a tip for those who are bothered by the “feet” at the bottom — I took a sharp knife and trimmed around the bottom while the chocolate was still warm but starting to firm up. I kept a discard pile and was able to re-heat those pieces instead of wasting it.

    Thanks again! :)

  13. You can buy Mercken's melts online through amazon

    http://astore.amazon.com/bakerella-20?%5Fencoding=UTF8&node=11

    Hobby Lobby sells some from make n mold if there is a store near you.

    Bakers Brand makes a dipping chocolate. It comes in a small tub.

    But if all those fail, certainly try using the morsels. Add a few drops of veg oil to make it easier to work with. Keep in mind, the melts are made for dipping and are less likely to melt to the touch like the morsels.

  14. Okay, I have to make these. But no Kroger near me, and nothing in my store called “bark”. Do I buy semisweet chips? Milk chips? Ghirardelli leftovers that are broken up at Trader Joes? I am going to serve these at my son’s first birthday for sure!

  15. ~Miss M~ – man, you’re on a roll. Love the combos.

    Anonymous – I hear the veg oil will help. I need to try it myself with regular chips. The great thing about candy coating is that it doesn’t melt to the touch.

    Also, give Mercken’s a try. Their dark chocolate is pretty good.

  16. bakerella, I made these for halloween and used the Wilton candy melts from Michael’s. While they looked pretty, the coating tasted fake to me. Now I’d like to make a batch for the dessert tray for thanksgiving and I’d like to use melted semisweet chocolate — will that work? I think I tried dipping something (pretzels?) in melted semisweet chips years ago and it was very thick. Have you used the chips for dipping? Will adding a TB of vegetable oil help?

  17. I’m still on a roll with these!

    This past weekend I made my friend’s “birthday cake” out of these. I made a strawberry cake with cream cheese frosting and rolled them mainly in white chocolate but also some in milk chocolate (I ran out of white!) and then sprinkled a little bit of pink sugar crystals on top. Then I found some disney princess candles and stuck them in a couple so she would have candles to blow out. So cute!!

    Next week for a potluck I’m using a devils food cake with triple chocolate fudge frosting (with the mini chips in it) and topping them with a couple mini chips, and also a vanilla cake with vanilla frosting and a bit of peppermint flavor and a dark chocolate coating. Hopefully it will be like a york peppermint patty!
    I’m so excited!

  18. thomas – you can find oil-based flavorings if you want to add something extra to the chocolate:

    http://www.cakeartpartystore.com/store/e-StoreOperations_searchItem.asp

  19. Tried the recipe. Having two bowls of almond bark (a shallow one into which to drop the ball, and another from which to ladle almond bark on top), then using forks to roll the ball around keep the cake to a minimum in your coating.

    Also, adding extra vanilla extract to the almond bark causes it to clump up like curdled milk, and renders it unusable (I found the hard way). The same would be true for anything with alcohol or water in it, I am told. Just an FYI for anyone who might want to try to flavor the almond bark…

    Thanks for posting your recipe.

  20. tidymom – They look great. Glad everything worked out. I’m sure your waitress was happy, too.

  21. The Bakers Dipping chocolate worked GREAT!! Thanks again! My dd loved them! As did everyone else! Even the waitress got one! LOL

    Here’s my post about them http://tidymomof2.blogspot.com/2008/11/red-velvet-cake-truffles.html

    ~Tidymom

  22. Thank you! You are AWESOME!! That’s one of the things I like so much about your blog! you take the time to reply to everyone! – I certainly didn’t expect such a quick reply!!! Thank you so much! I think I’ll go with the Bakers Dipping Chocolate – it comes right in a microwaveable bowl too!

    ~Tidymom

  23. Anonymous – If your product says chocolate coating, that should work. It’s the baking chocolate that isn’t recommended.

    Jena – Good Luck!

    Anonymous – Without freezing, you can make them a few days in advance and leave them on the counter in an airtight container. I’ve eaten them up to a week later. You can also try freezing the finished product if you have to.

    tidymom – I haven’t used these, but I think you can make either work. FYI, other readers complain about the Wilton being hard to work with.

    If you find it’s too thick or hard difficult, add a drop or two of veg oil to help thin it out before giving up on it.

    And if you end up using the dipping chocolate, let me know how you liked it.

    Good Luck. Hope your daughter has a great day!

    Read some of the comments on this post for tips on dipping.

  24. I have a question – and I hope you see this in time – I’m making these for my dd’s birthday. I baked the cake tonight and hope you can answer before I finish them up tomorrow.

    I couldn’t find the Chocolate bark here around me (went to 2 grocery stores)So I bought Baker’s Dipping Chocolate AND I bought Witon’s Candy Melts —which would be better to use?

    Thanks!
    ~Tidymom

  25. Hi Bakerella-
    I’m addicted, I love your blog. Question for you…how far in advance do you think I could make cakepops or cakeballs for a party?

  26. I am making the red velvet balls for a dessert contest at a party this weekend. I’ll let you know how it goes!

  27. WOW! I don’t remember how I found your blog but I’m in LOVE!!
    My oldest dd turns 21 on Monday and I’ve been looking for something special to make for her!

    I’ll blog about them after I make them!

    ~Tidymom

  28. Hi Ms Bakerella,
    I'm from S'pore, I try to make this for my daughter,
    I cann't get chocolate bark and candy melt, may I used chocolate coating?
    if not… pls advice.
    Thank you & regards,
    Mrs Ow yong

  29. Yay! I’m surprised you had that many left. They sound great.

  30. So I made the spice cake/cream cheese frosting version and a vanilla cake/caramel frosting version. They both come out FANTASTIC! I’m coming home with maybe only 5! Hooray! What a hit!

  31. miss m – ok, good luck!

    Lucky – just set them out on the counter
    And let them get back to a cold/firm stage. Also make sure your coating is melted but not super hot because that could make them crack if the balls are too cold and the choc is too hot. Good luck.

  32. not sure whether or not you’ll see this or be able to reply (so cool that you reply to your comments!) but I’ve accidentally left my balls in the freezer too long and am now wondering what I should do before coating them to ensure they don’t crack. fridge? counter?

    *I just reread my comment and am laughing at how that sounds!*
    Thanks in advance!

  33. I’m trying these this weekend with spice cake and a white chocolate coating.

    Wish me luck!

  34. I didn’t realize you were in London. RV is hard to find in some areas of the US, too. I’m sure you’ll find a great scratch recipe. Let me know if it’s a winner after you try it.

  35. So for your red velvet you use the ready mix ones?

    Here in London it’s so limited what you can find. They don’t have red velvet cake mixes nor the cream cheese frostings in packets. That’s why I have to do everything from scratch, which I don’t mind :). I’ll go ahead and try the Magnolia red Velvet recipe or something that doesn’t call for so much oil in it. What do you think?

  36. I didn’t make the red velvet, I made it with blue and had a few problems. It didn’t come out too great. So I think the red would probably be better. For the cake balls, though, the mixes are fine. Then you don’t have to feel guilty crumbling up a beautiful homemade cake.

  37. Hello Bakerella,

    I am willing to try this out. Do you recommend the Southern Red Velvet recipe that you have added? The only red velvet recipe I’ve ever done was from the Magnolia’s cook book.

  38. How long have they been in the freezer? They could be defrosting and getting moisture in your chocolate or either so cold that the temp reacts when placed in the warm choc.

    They only need to be in the freezer for a few minutes. Long enought to get them firm.

    As far as coating, read some of the previous comments. Basically, I tap the ball while it is on my spoon several times to help the excess chocolate fall off into the bowl. It creates a smoother finish at the same time.

  39. Bakerella,
    I am having trouble with coating. I have been putting the balls in the freezer prior to coating. Once I coat, I have had a lot of trouble with cracking. Is that because they are too cold? And the other thing that I can get is a smooth coating.. Any suggestions?

  40. You can, but it won’t have the same properties. They are meant for baking and not coating, so they are more likely to melt on your fingertips when you hold them for more than a few seconds.

  41. Can you use white baking chocolate or white chocolate chips to coat instead of the bark or melting chips?

  42. Corina – you could try it, but the recipe is meant to use frosting… it can be any flavor though.

    I use the cream cheese to make oreo truffles.

    SueLynn – Sounds like a great idea.

  43. I am going to use orange supreme cake with a little more orange color and dip them in chocolate for Halloween. Thanks for a gret idea.

  44. Hi Bakerella, instead of using cream cheese frosting can I just use regular cream cheese?

  45. cheri – that’s it. there’s no turning back now. You’ll be getting requests for these all the time.

  46. OMGoodness! I came across this blog by mistake and boy did I stop in my tracks – so to speak!

    I ran out and made chocolate and strawberry cake balls and I can’t keep them in the house long enough to enjoy. I am trying to make several flavors and bring them to a christening on Sunday. Not sure if the kids will let me – may not be any left!

    Thanks for all the blogs!

  47. Sandy – I hope they are a hit.

  48. wow. what great ideas for a special dessert. I am going to make birthday cake balls for my daughter.
    I will subscribe to your blog.
    Thanks, Sandy

  49. anonymous – Great!!!!! And, yes, you can change the color, but your food colorings cannot contain any water. You’ll have to find some specific for candy making.

    Glad you enjoyed the pops.

  50. I did it! and first attempt too, very pround of myself. I was able to buy betty crocker vanilla icing here, so i only had to make the velvet cake from scratch. I was scared about the dippin but had no trouble at all. It turned out fabulous and taste great. Gonna try the cupcake pops next.

    Is it ok to change the colour of the candy melt with food colouring?

  51. You can use any cake or frosting recipe you like. Or any cake mix and canned frosting you like. When mixing, start out by not using the entire amount of frosting. You may not need it depending on the amount of cake you have.

    It should end up being moist enough to mold and hold its shape.

  52. I’m a big fan of Red velvet cake but unfortunately here in london only one bakery sells them and they pretty expensive. I love the red velvet balls, they look fantastic and bite size but the problem is i cant get the red velvet cake mix, frosting and chocolate bark here. So i’ve decided to make the cake from scratch(any good recipe site?) Making the frosting using the recipe from Martha stewart’s site. Will it work with normal chocolate? This is my main problem.

    Plus, all your stuff are fanstatics, cant wait to try the ores and cupcake pops. A good substitute for most of the ingrdient will be very helpful.

    Love your work.

  53. You’ll love them. Make enough to keep for yourself.

  54. I tasted these at a wonderful little restuarant in Nashville back in May and have been craving them ever since. Thank you so much for the recipe! I’m making them for a church potluck today!

  55. Go katherine – glad you had success.

  56. So many people are having difficulty with finding the red velvet cake mix. I’ve made the recipe with a triple chocolate cake mix/milk chocolate frosting and again with a white cake mix/cherry frosting. Both turned out delicious! The cherry ones I divided and dipped half in chocolate and the other half in white chocolate – couldn’t decide which I liked better because they were both so yummy!
    I think my next attempt will be a lemon cake mix with cream cheese frosting and dipped in white chocolate.

    Also, I didn’t find the balls to be sticky or messy to work with. I refrigerated the cake/frosting mixture for just a short time and then used my teaspoon scooper that I use to make cookies. I never had to touch the dough and my balls were perfect and uniform.

  57. kimag99 – YAY! I love it when people have success.

    Elke – you can use any flavor frosting and cake combo that you would like.

    If you use red velvet, you could go with homemade cream cheese or even regular buttercream.

  58. Hi Bakerella!!

    very clever and original idea!!!

    I would love to try to make them but I can’t find the can of cream cheese frosting and red velvet cake mix :( in my country.

    what else can I use??

  59. I did it! I made the red velvet cake balls. They turned out great.
    I presented them as a birthday gift to my co-worker in a pretty bowl, & she was tickled. Of course, she shared them, & everyone said they were delicious & just as cute as can be. Thank you for sharing the recipe & technique.

  60. heather – awesome job.

  61. These are great! I only needed 1/2 can of the frosting and I made them into lollipops. The kids had almost as much fun as I did. I can’t wait to make more already.

    If you want to see:
    http://morethanamom2four.wordpress.com/2008/08/28/lolli-cakes/

  62. kimag99 – She’ll be thrilled.

    anonymous – I use these black ones by Americolor and they work great.

    http://astore.amazon.com/bakerella-20/detail/B0012DPVVC/104-9002225-0329536

    and here’s the whole color pack.

    http://astore.amazon.com/bakerella-20/detail/B0012DMI1S/104-9002225-0329536
    August 26, 2008 11:33 AM

  63. You are so clever! Thanks for sharing a great recipe. I made the “Happy Face” cake pops but had trouble drawing the faces on them with the Wilton Edible pens. I used yellow Wilton candy melts but the pens just wouldn’t write on the smooth, dry candy coating. They are brand new pens I just bought today. Any suggestions?

  64. I can't wait to try these. At my work, we draw names for birthdays, & the person I drew loves red velvet cake, so she'll be getting the gift of red velvet cake balls!

  65. CEB – I place the ball in a small bowl of candy coating. And I use a spoon to completely cover the ball and then remove from the chocolate. Then I tap the spoon on the side of the bowl to allow excess chocolate to fall off. Then let covered ball slide off spoon onto wax paper covered cookie sheet.

    Laura – try the dipping method I mentioned to CEB. You can also thin the chocolate with a drop or two of oil. Or you can buy paramount crystals.

  66. Oh…and I also used a pastry cutter to mix the cake and icing.

  67. I made these in March with Ghiradelli chocolate. They were very good but a little sweet and I didn’t have enough chocolate.

    I just made them with white almond bark. The bark got hot as the dickens but never got thin enough to make them look pretty. I had them sticking to the spoon and creating suction. This took off some little crumbs when I dropped them off the spoon. Since it didn’t melt to a thin enough texture, I had too much on each ball. Again, this made it too sweet.

    I didn’t have enough to do a whole batch, so some of them just have a little dab on top. That ended up being just right.

    I have yet to do them with red velvet but devils food and regular chocolate are pretty tasty. I think I going to try the real recipe one time before I give them away to anyone for any occasion.

    However, I do enjoy my mess-ups…maybe a little too much.

  68. Hi – my sister and I have made this recipe twice now. Once w/chocolate cake and dark chocolate dip, and now with red velvet cake and vanilla bark dip.

    Both times we’ve run into a snag when it comes to the coating – we can’t figure out a way (and trust me, we’ve gotten creative trying different methods) to get the truffles to really look smooth and beautiful like they do in all the internet pics we’ve seen!

    What is your technique? Just rolling it around in the dip? We’ve been getting excess chocolate/bark that leaves a puddle around the ball when it dries. We’ve also dipped plastic forks with the middle prongs cut out but that didn’t give us a smooth result either.

    Are we just far less talented than you, or this there some trick we’re missing??? Thanks in advance!!

  69. anonymous – you can either pour your melted chocolate into a plastic squeeze bottle or pour some into a ziploc bag and snip off a corner to drizzle.

  70. Maybe someone already asked this… but how did you drizzle the chocolate on top & make it look nice? It looks so pretty :)
    THANKS!!!

  71. Pam – nice job.

  72. How wonderful! I finally got around to making these, and they are a hit! I’m definitely going to try other flavor combos. Thanks for the recipe! Here’s my blog post about the ones I made.

  73. carlo – thanks

    pieceful bits – I guess you’ll have to make some more so you can enjoy.

  74. I have finally made these for my dad’s retirement party. They were a hit!!! They definetly went quickly. Of course I had no leftovers to bring home:(
    thank you for the recipe
    (~~)

  75. Good Job! :)

  76. Nana – I can get everything I need at Kroger. Including the chocolate and white chocolate candy coating/bark.

    But, if I use colored candy melts, I get them at hobby lobby or at a local cake decorating store.

  77. Helloo Bakerella

    Where do you buy all your ingredients from? I’m a beginner, so i’m not too sure where to buy all those things.

    Thank you.
    They look great, i can’t wait to try!

  78. Mariela – I’m glad you like them so much. My best advice on the pops would be to break down your cost per pop with all the ingredients you use. (cake ingredients, chocolate, sprinkles, packaging, lollipop sticks, etc.) And then charge enough to cover that plus your time/effort.

    And you may want to require orders of 24 or more.

  79. Hi bakerella!!!

    First of all THANK YOU SO MUCH for sharing this wonderful recipe. I’m Mariela from Puerto Rico and last week I tried the cupcake pops for the first time with satisfactory results. I’m starting in the cake business and I though they would be a good idea for party favors like, showers, bithdays, weddings, etc. here in Puerto Rico. I brought them to my work and they were a huge hit with rave reviews. My question is what would be the price of each pop? or should I sell them by dozen? I need an idea of the price. I loved the finished work and they are so Yum. I made them with homemade cream cheese frosting because I don’t like the store one.
    Best Regards,
    Mariela

  80. I bet you’ll do fine Elaine! Happy dipping!

  81. How sweet these look.. I have the cake in the oven. Surprised I was able to find a mix here in Idaho, but I did!! I just hope I can do the “dipping” I have not had lots of success at that in the past..

  82. loriashely – I’m glad you stumbled, too. Thanks for sharing your tips.

  83. Hi. I am planning to make these this week for my office’s indoor summer picnic. My mom used to make candy from time to time. I thought I would pass this along to everyone here and hope it helps. You can buy a special gadget that is used by candy makers for dipping. I think it is called a dipping spoon. It looks like a the frame of a spoon without the bowl. It allows the excess chocolate to drip off and there is no rolling around in the chocolate which should help to keep the cake balls together. Also, you can buy candy chocolate instead of the chocolate bark. It has a lighter flavor and comes in a multitude of colors. You can get it anywhere they sell Wilton products (like Walmart).

    Good luck and Thanks Bakerella … I am glad I stumbled onto your site from Yahoo!.

  84. Thanks Summer! Happy Baking.

  85. You’re on the list for next year!! Good idea though about the different flavors–even white and chocolate outer coverings would be pretty. I have read through some other comments now and have all sorts of combinations to try. EVERYONE is asking for the recipe—so I have forwarded on you website.
    Thanks again—Summer in ILLINOIS

  86. Now, you’re in trouble. Everyone is going to be asking for them. Next time try different flavors. I’d love to see what kind is the big winner. Oh yeah and invite me to your party!:)

  87. Well—
    I have never had a dessert go over so well. We just had a large backyard party for about 60 people and I made around 150 of these super yummy treats. I did them the day before and placed them all in the fridge and brought them out chilled—they were GONE in 15 flat. I think I’ll shoot for 250 next time as everyone wanted more. I used a vanilla cake mix and added cream cheese frosting—worked perfectly!!!!! thanks
    Summer in Illinois

  88. Vee Cross site – If you’ve made them before, then I think you’ll love theme with red velvet.

  89. bakerella …. i’ve seen a cake balls before …but these are extraodinary with red velvet cake !!! .. hope u dont mind sharing the idea :D .. i will try to make this with my 13 yrs old daughter .. she’ll love it …. TFS….

  90. What do you use for the cupcake shaped ones?

  91. For the regular cake balls, I just use chocolate bark. I can get it easily at the grocery store (Kroger)

  92. I think that maybe that chocolate I used was too thick. What kind to you recommend, I am definitely going to try again!

  93. Amanda – did you use chocolate bark or candy melts. Or did you use baking chocolate?

    When I dip, I drop them in a bowl of melted chocolate bark one at a time and then lift the ball out with a spoon. Then I tap it several times on the side of the bowl to allow the excess chocolate to drip off. And, last, I let the ball slide off the spoon onto the wax paper. I still get a little bit of pooling though, but not too much this way.

  94. So I just made these but with a devils food cake mix, they are very yummy but they dont look that pretty. I dont know if it is the chocolate coating or what, but it got kind goopy and there is a little puddle of chocolate attached to the bottom of every ball. Any suggestions of how not to make this happen>

  95. You need special kind of coloring for chocolate. It cannot contain any water. Here’s a link

    http://www.cakeartpartystore.com/store/e-StoreOperations_listCategoriesAndProducts.asp?idCategory=962&childIdCategory=962

    Or you can also find light blue, pink and yellow candy melts at hobb lobby, michael’s or here on amazon

    http://astore.amazon.com/bakerella-20/103-6328054-7507825?%5Fencoding=UTF8&node=11

  96. I am planning on making these for my cousin’s baby shower. She is having a little boy so I thought about dying some of the chocolate blue to decorate the cake balls once they dry. Is regular food coloring okay, or do I need a different type?

  97. Mel – my mouth is watering too! Sounds good even though I’m not a big fan of coconut.

  98. I made these for a family picnic/get together. I had made one batch for this occasion which totaled around 55 balls. I made some with almond bark and a few with dark chocolate baking squares (which required refrigerating to harden) and came home with exactly ZERO!!! You would think I would be disappointed about not having any more to eat when I got home, but really, I’m not!! Mainly because if I had brought them home, I would have eaten them ALL!!! I will have to make these again, I’m sure. Only, I think I might have to try german chocolate with the pecan/coconut frosting dipped in almond bark and rolled in a pecan/coconut topping…yup, mouth is watering already!! Thanks for sharing your recipes and ideas with all of us!

  99. I usually eat mine. but you’re right.

  100. What a fabulous idea…seems like a great way to use up the trimmings when making a layer cake (instead of just eating them of course ;).

  101. Thank you for sharing your lovely creations! I tried making them yesterday and I gave them to my always willing taste testers and they said they were VERY sweet. I used the red velvet and tub of cream cheese frosting, and then covered them in melted wilton chocolate. Any idea on how I can cut down the sweetness? I’d love to do these for my birthday party coming up in August!

    Thanks!

    Janet

  102. Made these yesterday, they are great! Thanks for all your fun posts and inspiration!

  103. Your boss should give you a raise or at least a day off for being so sweet. Glad they were a hit.

  104. So i did this. I made a coconut cake from scratch, cream cheese frosting from scratch and OH MY they were a HUGE hit. I sprinkles a little shredded coconut on top while the choco was still wet. I gave a box to my boss. She thought I BOUGHT THEM. haha

  105. Hi,
    I am making these for my daughters graduation party. I was afraid my local store did not carry Red Velvet Cake mix so I called Williams Sonoma and they do for $12.00. Thankfully my grocery store carrys it. I’ll try to take pics and let you know how they turn out. Thanks and I love your blogs and recipes!

  106. leihleih – sounds yummy!

    Lori – glad you liked them

  107. I tried these with white chocolate this week.. They are so good.. Such a suprise, made a huge batch so I was able to share with neighbors.. thanks..

  108. Try the Girardhelli Milk Chocolate instead of bark of chocolate… OMG it was delish… I ate 10 of them in like 2 hours =D

  109. ay?e (mutfaktela??) – thanks, I think.

  110. merhaba tafiniz çok güzel ama dilinizi bilmedi?im için içeri?ini anlayamad?m.i?allah ingilizce bilen birini bulunca tarifinizi denerim.

  111. merhaba tafiniz çok güzel ama dilinizi bilmedi?im için içeri?ini anlayamad?m.i?allah ingilizce bilen birini bulunca tarifinizi denerim.

  112. merhaba tafiniz çok güzel ama dilinizi bilmedi?im için içeri?ini anlayamad?m.i?allah ingilizce bilen birini bulunca tarifinizi denerim.

  113. merhaba tafiniz çok güzel ama dilinizi bilmedi?im için içeri?ini anlayamad?m.i?allah ingilizce bilen birini bulunca tarifinizi denerim.

  114. merhaba tafiniz çok güzel ama dilinizi bilmedi?im için içeri?ini anlayamad?m.i?allah ingilizce bilen birini bulunca tarifinizi denerim.

  115. merhaba tafiniz çok güzel ama dilinizi bilmedi?im için içeri?ini anlayamad?m.i?allah ingilizce bilen birini bulunca tarifinizi denerim.

  116. merhaba tafiniz çok güzel ama dilinizi bilmedi?im için içeri?ini anlayamad?m.i?allah ingilizce bilen birini bulunca tarifinizi denerim.

  117. merhaba tafiniz çok güzel ama dilinizi bilmedi?im için içeri?ini anlayamad?m.i?allah ingilizce bilen birini bulunca tarifinizi denerim.

  118. It will definitely work, but you won’t have the “chocolate” taste from the bark. They’ll still be good though.

  119. Hi There!

    My cake balls are firming up in the fridge and freezer as I type. I’m very excited to bring these to a friend’s house. One question that I have..

    I notice now that you recommend dipping the balls in chocolate bark. I only have pink candy melts – do you think this will work as well?

    Thank you for the baking inspiration!

  120. Adrianna – I saw your pics. Great job!

    verabear – Thanks, I’m trying to keep up with questions. Glad it’s helped you.

  121. WOW! I love that you respond to comments and you do so right here! I found answers to questions I would have asked you too! You are so generous with your knowledge and experience. Thank you!

  122. I tried them! Thanks for the post! I blogged about my experience with them here: http://www.longwindedandproud.com/2008/04/cake-balls.html

  123. You definitely should try it. And the white bark would be even prettier for Vday!

  124. WOW! :o this will be a good idea for valentine’s day! and the red cake is perfect! i can even bake it in a heat shaped pan when valentine’s day rolls around. i’ll have to think about this next year.

  125. Teal Chic – Oh, they are!!!

    Anonymous – It’s on Martha Stewart’s site. Just search Cupcake Pops. I’ll probably put one up too though.

    Melissa & Erik – you can make them a few days ahead and you don’t have to freeze themor even refirgerate them. Just keep themin an airtight container. They have a surpisingly good shelf life.

    Anonymous – did you use cream cheese or cream cheese flavored frosting. It should be the frosting. If you did that correctly, and they are still “wet” and not moist, maybe youhad too much frosting for the amount of cake you used. But they are supposed to be very moist. And you can definitely put the micture in the freezer for a little while to help them firm up.

    thechase – if you do, I’d love to see pics.

    Jamie said – I love the red velvet too. So yummy!

  126. LOVE LOVE LOVE RED VELVET CAKE!
    IT HAS BEENA FAMILY FAVORITE BIRTHDAY TRADITION FOR YEARS! NOW, THANKS TO YOU WE CAN GIVE BIRTHDAY FUN A TWIST! ANY IDEAS FOR DECORATING?

  127. How happy I am that I saw you on Martha Stewart! I’m hoping to be able to dress some of these up as cats and dogs on a stick and sell them for our little Humane Society. You and your ideas are delightful!

  128. Ok maybe I am like the only person who screwed this up. I did the cake… let it cool completly (like 4 hours) then ground it up and added the cream cheese. They are really really wet! What did I do wrong? After I put it in the freezer or fridge do they firm up or is mine ruined???

  129. I’d like to make these as favors for my May 17th wedding. Can they be frozen for any amount of time? Or should I make them a day or two before the wedding? I’d love to make these, but want to make sure they’ll hold up! thanks!

  130. I just caught you on Martha Steward’s Show.
    I could not find that recipe ( that you did on the show ) Are you going to put it on your blog?
    I love your pictures !
    Thank You
    Cita

  131. sounds yuuuuummmmmy!! :)

  132. toro – thanks for the link, but I can’t see your site.

    suezette – hope you’ll try again. They are supposed to be very moist, but not gooey.

  133. Tried it to take to Easter dinner today. Made the red velvet (found a box even in Jersey store) but made a ganache and drizzeled it over them–served with toothpicks…worked really well, but were pretty gooey. Next time I might make the cake ball part with less frosting mixed in to reduce the gooey factor.

  134. I live in japan.
    I am studying about ice cream and sugary foods.
    I Toro.
    Lived in Japan.
    I am studying about ice cream and cake and sugary foods.
    And I would especially like to collect information about the ice cream.

    Therefore, the link to your site.
    Whether the link to my site please.

  135. monkeymoomommy – kim – I know what you mean, the red can be quite messy when you roll them, but they’ll be great. And Happy Easter.

  136. I’m making these! Right now… Ridiculous, because I have Easter baskets to fill, church clothes to get ready, and a messy house! But they look so good!

    I originally thought I would try to make them egg shaped, but that wasn’t working as easily as I hoped… Maybe once they chill a little…I guess red really isn’t an Easter color anyway, LOL! : )

    My husband walked into the kitchen while I was rolling them, and asked me what I had killed! So, I’m not sharing any with him later! : ) Ha ha…

    Hope they turn out! I’m hoping to dip them and then try to decorate them a bit – make ’em nice and springy! : ) Thanks for the recipe! I love your site!
    -Kim

  137. Neesey – Were the balls frozen overnight before you dipped them or after they were coated?

    One possibility is that you may have gotten some water in the chocolate. Even the smallest amount can mess things up.

    If you have time, take a few and experiment to see if this will help – Keep them out of the freezer or fridge for a while and then try dipping them again in the white chocolate (if you still have any left). This may work to hold everything together and cover up the cracking.

    After they are cooled. They can stay in an air-tight container or return to the fridge if you want to serve them cold.

    Hope they work out for your party.

  138. Oh oops…I forgot to mention that I froze the balls overnight so it wasn’t that they were still warm causing the cracking.

  139. Yummmmy!!! I made these this morning for my daughter’s 30th birthday party tonight. Thank you for sharing!

    The only thing is…I’m holding my breath because the white chocolate is cracking and the velvet cake is squeezing through. Anything like this happen to anyone else? I’ve noticed it didn’t matter if it was the thinner or thicker part of the chocolate – it’s happening in all places. Yikes. I’m just hoping they hold together for tonight! :)

  140. stephanie – that’s very creative. I may have to start putting little surprises in mine too!

  141. I made these today with the red velvet cake mix and the cream cheese frosting. I was using the recipe for a Master Baker challenge (www.masterbaker.wordpress.com) which called for baking something with Easter candy. I wrapped each ball around a mini Robin Egg, and they turned out fantastic!! I can’t get enough. Thank you so much for the recipe and all your creativity. You can see my post about making these at http://www.baskersfunfoods.blogspot.com.

  142. mel – I hope the second attempt was worth it. I can’t believe your husband took them to work like that. Makes me laugh. I’ll have to try one next time without the coating.

  143. With your encouragement, I gave it another try–this time with devil’s food cake and the NORMAL cream cheese frosting. The consistency was still mushy, but not overly gooey like the first batch. I checked on the balls in the fridge this morning, and they were definitely firmer than the first batch. I’ll cover them tonight with the candy melts. When I mentioned tossing out the first batch, my husband immediately stopped me and said he’d eat them. He even took some to work and said people liked them–even without any chocolate! Thanks for your help!

  144. If the WHIPPED cream cheese frosting you mean is the kind in a can near the cake mixes, that’s right. (It’s the normal size can.) They will be VERY moist, but once you dip them in the chocolate bark and the chocolate sets, It’s like candy covered cake. I think they’re even better the second day. Also, if your cake was not done all the way, that may contribute to a gooey-er feel when you mix the cake and frosting together. Don’t give up, I think they’ll probably be fine.

  145. I made this tonight with Funfetti cake mix and WHIPPED cream cheese frosting. I think the whipped frosting may have been my mistake, because the cake balls are extra sticky/battery, even after having chilled them in the fridge for 3 hours. Is that how they are supposed to be? I think if people were to eat them, it would be like eating raw cookie dough. Hhmm…should I try it again with regular cream cheese frosting?

  146. leigh – I guess red velvet cake mixes are a southern thing. Several people have told me they have trouble finding them. But thank goodness, this recipe works with the cake/frosting combo of your choice. I’m glad they were a big hit.

  147. I made these for a friend’s birthday party at school and everyone LOVED them!!! I brought two giant containers full of them and they were all gone by the end of the day:) I used devil’s food cake instead of red velvet (couldn’t find a mix) and I decorated them with rainbow sprinkles and candy buttons.
    Thanks for the great recipe!

  148. Dorothy – those sound pretty tasty, even though I’m not a big fan of coconut. But pecans and chocolate, Yes! I’ll try that next time too. I usually just want to get going, but it can be sticky that way.

  149. These have been quite a hit! I just made a batch with German Chocolate Cake mix and the Coconut Pecan Icing. They were great dipped in chocolate. The only thing I have done that was different from your pops is chill the mixture before forming the balls also. It seems to be less sticky.

  150. nosarelli – Glad you like them and I have that book. I’ll look up the one you’re talking about.

  151. I made some last night and they are wonderful!!!! Granted, they are not pretty to look at but wonderful all the same! Next I’ll try the Oreo ones. Your page is beautiful and thank you for sharing.

    BTW I found a wonderful red velvet cake recipe. It’s not totally from scratch but you feel like you are making it from scratch. It’s in Chocolate from the Cake Mix Doctor Anne Byrn. She has a wonderful recipe. I borrowed the book from my local library and didn’t want to return it. (but I did)

  152. mandals – glad you liked them. I need to find a good scratch red velvet recipe. Any suggestions?

  153. I made these last weekend and they were a HUGE hit! I have a favorite red velvet cake and cream cheese frosting recipe, so I made my cake and frosting from scratch. They were delish!!! I made German Chocolate cake balls two days ago (they were out of a box) and they too were WONDERFUL!! Thanks for sharing this wonderful recipe :o)

  154. fleur_delicious – I have only used the candy melts for the tops of my cupcake pops, so I don’t know how many you need for one batch. I’ll take a guess and say one bag would do it. But that also depends on the size of your bag.

    I usually use one package of chocolate bark for the red velvet balls. Sometimes I use all of it and sometimes the chocolate works better and I have some leftover.

    Here are the pkg. sizes I use for reference:

    bark – 24 oz. / 1 lb. 8 oz. / 680g
    candy melts – 1 lb. / 454g

  155. found you through a link on not martha’s blog. I was so enchanted by this idea, I knew I had to try it!

    I found coloured candy melts at Sur La Table (in pink, red, orange, green, blue … there may have been even more!), in case anyone is having trouble.

    I’m going to attempt this with a vanilla bean cake and milk caramel for a birthday girl who likes “vanilla and caramel, no nuts” in cake flavours. =) I’ll let you know how it goes?

    One question I do have. How many candy melts did you use for a single batch of these bad boys? I wasn’t sure, so I bought FOUR bags – you know, just in case!

    thanks!

  156. me – I haven’t tried tinting chocolate, but if you do, find the right kind of coloring. I haven’t looked for any, it should not contain any water. Also I have seen purple candy melts at a store called Hobby Lobby.

    hilary – That’s great! I love to hear successes.

  157. I brought these into my office this morning and everyone LOVED them. Thank you so much for the recipe!

  158. Have you ever tried to use food coloring to change the color of the chocolate or the cake? I wanted to make purple cake balls for a friend’s daughter…her favorite color.

    I just wanted to make sure that adding the food coloring won’t change anything.

  159. Rebecca – Thanks! One can of ready-made cream cheese frosting is:
    16 oz. / (1 lb) / 453 g
    or 2 cups

  160. Hey there. I was wondering how much (in grams or ounces) a can of cream cheese frosting was? It looks like a really fun recipe, can’t wait to try it. nice blog by the way, no wait, make that dee-lish blog by the way!

  161. isabella – that’s great and your co-workers are gonna want you to make them again.

    casablancabride – I use plastic bowls, too. I’m glad you liked them.

    kara – I think they came out great!!!!!

    boobizkit – you can make them a couple of days ahead and even store them in the fridge until your ready to serve. When I make them, I leave them in an airtight container on the counter and they’re still fresh even a few days later.

    linnea – my niece loves these. They’re her favorite. Just perfect for little hands.

    rebekah – This recipe makes about 50 for me. You’d probably want to make 3 batches, that way you could keep some for yourself after the party!

    mimi – you got 60… maybe I’ll start rollling a little smaller.

  162. Thanks for the great idea!! I made for valentine gifts and they were a big hit. One recipe made about50-60 balls.

  163. How many does this recipe make? I’m trying to figure out how much of this I would need for a party of 100 people. Do you have a rough estimate?

  164. I made these for my sons preschool class. Every preschooler needs a little taste of heaven! They are so good thanks for sharing!

  165. How long will these stay fresh? I was wanting to do this for my wedding and was wondering when I should start making them. The wedding starts at 2 pm. They look good, can’t wait to start baking

  166. I made these for Valentine’s Day and LOVED them. I tried to put them on the lolly pop sticks, but I could not get them to stay. I think I needed to make them a bit smaller and chill them longer.

    I blogged about the experience here:
    http://karacooks.blogspot.com

    Everyone who tasted these, though, was OBSESSED. Thank you for one tastey recipe!

  167. I made these last night for Valentine’s Day and they are sooo tasty! Mine definitely are not as pretty as yours, Bakerella. I melted the chocolate in a plastic bowl but I’m thinking a glass bowl might be better?

  168. Hi Bakerella!

    Well I tried to make these in rounds since I go to school & work full time, and the only thing i really had trouble with dipping them into the chocolate. The first round was with white bark and was disastrous they came out looking not so good, the second batch was with semi sweet chocolate morsels from Publix and it was excellent!!! I finally got the hang of it (the dipping). I brought them into the office today and everyone loved it!!! i’m so excited! Thank you for the wonderful recipe!!

  169. erina and karen – I’m so glad you like them.

  170. Made these and love them! Now I want to try the oreo kind.

  171. I made these last night…and they are AMAZING!!!! Im making the Oreo ones tonight. My fiance is gonna love me even more when he tries these for Valentines Day! Thanks!

  172. Debbie – first, I have the best results with chocolate bark, (Kroger brand) It comes packaged in blocks. So I will put three blocks in a bowl at a time and melt in the microwave at 30 second intervals until melted. Then I will drop one ball in at a time and spoon chocolate over the ball. Then with the spoon, I lift the ball out of the chocolate and tap the edge of the spoon against the side of the bowl. Then I will let it slide off the spoon onto the wax paper covered cookie sheet.

    lyndecenter – I’m sorry things aren’t going smoothly. If you are making the lollipops, make sure the chocolate covers the entire ball – all the way to the base of the stick to help secure. Also, if they are too heavy, you might try rolling your balls a little smaller. And you can also try holding/shifting their weight perpendicular for a few minutes until it starts to set before you place them right-side up in the styrofoam.

    I have had so much response to these, I hope to give a better photo process in the near future.

  173. There must be something wrong with me. I am having the hardest time. The mix is good. Dipping…not so much. They are too heavy for the pop sticks and droop off or fall down the sticks. Also my chocolate is not laying right. Tips? Hints? Your stuff is amazing and I have no clue!

  174. Bakerella:

    I just love your sight. I love the cake balls. I must be doing something wrong. I can not seem to heat my chocolate up correctly. Tooo thick in my microwave and the same with the double boiler.

    Help!

  175. lachandra – I do remember. I saw your pics and I love all of your combinations. Keep it up!

  176. Hi, Bakerella, I’m lachandra, from Spain. Do you rememer? Finally I went trhough cake balls and this is what I got:

    http://morgana.blogslot.es/2008/02/11/cake-balls-pijaditas/

    Coffee cake balls and choco-rum cake balls and more.

    Now I can’t stop and I did this little hearts for Valentine (strawberry and yogourt).

    http://morgana.blogslot.es/2008/02/11/cake-hearts-lo-que-hace-el-aburrimiento/

    I’m not satisfied with the finish but you have discovered a new world for me. Thank you very much and kisses from Spain.

  177. You’re welcome Julie!

    Jeff (Karen) – Sounds like you had fun. I’m glad you liked them. The cake balls can start to fall apart a little in the chocolate. It helps to put them in the fridge for several hours before dipping. Or I’ll put them in the freezer if I’m in a hurry.

  178. I should clarify that I wrote that post (Karen) not my husband Jeff but I signed in under his name!

    Anyway I forgot to add what we did with the leftover chocolate in the bowl – we mixed in cocktail peanuts and OMG it is sooooo gooood!!!!!

  179. My husband and I made the Oreo balls for a Super Bowl party with little problem and everyone loved them. We did have to double dip them to make them snow white but that was no big deal. Since that was easy, we decided to make the red velvet balls which we were originally going to make but failed to buy eggs for the cake mix. Anyway, they are not as easy to make in my opinion. I found it harder to make the mix into balls whereas the Oreo mix was really easy. I think the difference is that the Oreo mixture has a different consistency and is easier to work with for novices like us.

    With the red velvet we probably made a mistake by using white bark or should I say pink bark because it is impossible not to get cake into the chocolate. No biggie but you will definitely have to double dip them if you want themt o be white. Also we had to add oil to the bark to thin it enough not to tear up the cake. It made a huge difference. We thought using a double boiler would thin it more than the microwave but that was not the case so we added a little oil as if we were using the chocolate for a fountain.

    Even though they are not as pretty as the Orea balls they still taste great! Of course we could double dip them but personally I like the ones with less chocolate. We had some Oreo balls that we did not double dip and I liked better but everyone is different!

  180. I’m attending a poker party tomorrow night and I just finished making these amazing little treats.

    Thank you for posting this delicious recipe.

  181. mini217 – I don’t know if it’s common at all grocery stores, but I find mine at Kroger. You can also try candy melts. You can get those at craft stores like Hobby Lobby and maybe Michael’s.

  182. These are super cute! Is chocolate bark sold in the grocery store? I haven’t used it before…
    Thanks!

  183. Hey Misty – I’m glad you figured out the difference. The cream cheese frosting is for the cake balls and the package of cream cheese is for the oreo truffles and nutter butter balls. If you make the frosting from scratch, just use the same amount that would fill up a bought can of frosting. Also, you can use other flavors of frosting if you don’t have cream cheese. Depends on what taste combo you are going for.

  184. Hmm..I think I found the answer to my question. They’re not the same thing. hahha.

    If I make my own cream cheese frosting (I just found a recipe online), how much would I use? How much is one can?

    Sorry for all the questions. I really do love your cake idea. It’s so cute! :)

  185. Is there a difference if I use the “can of cream cheese frosting” or a package of softened cream cheese? Are they the same thing? Hehe.

    In your other “cake ball” recipes, it calls for a package of cream cheese, but this recipe is a can of it. Is it the same?

    I just want to make sure before I mess anything up! :)

  186. I finally made these this past weekend and all I can say is YUM!! Everyone loved them! The only trouble I had was getting them to roll into balls, it was messy but in the end definitely worth it!

  187. Thanks bettyagnes – No need to refrigerate these unless you want to eat them cold, which is good also. They store nicely in an airtight container.

  188. Wow! I LOVE your site! Everything looks SOOO amazing! I can’t wait to make some stuff myself. :)

    How do you store these Red Velvet Cake balls? Do they have to be frozen or refrigerated after they are finished? Thanks!

  189. oh my goodness! these are nothing short of AMAZING! I found your blog through Cupcakes Take the Cake blog and I love it. When I saw your Red Velvet Cake Balls I knew I HAD to try them. I brought some in to work yesterday and got FOUR marriage proposals! Granted, they were 4 happily married men, but oh well. ;-) Thanks!

  190. Kara – thanks and good luck.

    make sure the chocolate bark secures at the base of the lollipop stick and also, if you get any red velvet particles separating in the white bark, just let them dry and dip again.

    They’ll be so pretty.

  191. Bakerella-

    Love your site! I can’t wait to make these for my small group that meets the day before valentines day. I’m going to do the white chololate ones on lollypop sticks. Can’t wait! Thanks for all your adorable little creations that always brighten by day!

    karacooks.blogspot.com

  192. Try cooling completely next time. The texture, should be very moist, but I wouldn’t say gooey. I’m glad they still tasted good.

  193. This was such a cute idea, I ran out and made some myself. The only thing is that I didn’t wait until the cake was completely cooled to mix it with the icing… If I had waited would the bites be more cake-ey? Right now they’re tasty, but they’re very gooey.f

  194. Thank you very much, bakerella, I will do so. This is my site http://morgana.blogslot.es/ but not everything is related to cakes, you can find my decorated cakes and others here: http://morgana.blogslot.es/category/morgana-repostera/

  195. Hi Morgana – I’m glad you like my little baking blog. I’m enjoying it myself. If you’d like to translate a recipe, please credit and link to my blog on your post. Oh and I’d love to see your spanish site too. thanks!

  196. Hi! My nick is Morgana and I’m spanish. I just fell in love with your red velvet cake balls, they look so… Do I have your permission to translate some of your recipes to spanish? You do have some spanish fans now and they’re asking me to translate some recipes if I can.

  197. Thanks Mandy and pugly feet. These are totally worth it!

  198. Thank you for sharing the wealth!!! I will try this on Thursday.

  199. this is such a clever idea! I shall try it someday….

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