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.
just curious… im planning to go to a bulk food store to get my ingredients so approximately how much mix is in the box of cake mix and how much chocolate comes in the packages you used?
My daughter and her best friend and I are going to try to make these today. They look SO good!!! The girls want to make some of the fun cake pops, but I think we will start with the balls and move our way up!! Thanks so much for the fabulous ideas and easy to follow instructions that will help me to create not only tasty treats for my family, but a wonderful memory for me and my daughter!!
Hi, happened to chance upon your blog and saw these fabulous pops! Immediately
Tried making earlier and I failed. Guess I’m the only one..
My country doesnt sell candy melts and they recommend compound chocolate/white choc. This set pretty fast and thus I has to speed things up. May I know if compound chocolate the same as the choco bark or candy melts to use? And is cream cheese the same as cream cheese frosting?
The below recipe can make a can of cream cheese frosting for a pack of cake mix?
8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar
If Bakerella is busy, can some kind soul help me ….
TIA !
My Mom’s been making these for ages but refused to share how. I could never quite get them to stay solid enough. These turned out fantastic, thanks for the tip, my Mom can’t believe I figured it out
I am doing these for my sister-in-law’s bridal shower and I made the red velvet cake and cream cheese frosting by scratch. They turned out a little sticky…so, I added powered sugar as I rolled them into balls & they are Prrrr-fect! Yummm! I can’t wait for everyone to try them this weekend, especially the bride to be, RV is her fav!
Thanks for the tip on the oreo balls! I just made them and since I have Celiac Disease & a dairy intolerance I used gluten/dairy-free oreos & dairy-free cream cheese and chocolate & they were delish! Even my husband who’s not a fan of the DF cream cheese loved them :o)
I loved this idea and decided to make red velvet cake balls covered in white chocolate with blue sugar sprinkles for the 4th of July. Everyone loved them – though I never added the blue sprinkles – , but I had the hardest time putting them together. They didn’t want to stay on the lollipop sticks I bought for them and they kept crumbling the second I dipped them into the white chocolate. I kept freezing them for longer and longer periods of time, but I just can’t seem to get it right. Any tips?
Hi
I am wondering how much is in a can of cream cheese frosting cause we cant buy that here, and if I make it is it cream cheese, icing sugar and a squirt of lemon juice? Also does the cake have to be from a box, or can I make a normal cake? I am not sure about the quality of the boxed cakes here in SA?
thanks
dorz
Is there a difference if I use semi sweet or unsweetened for the. Mealted chocolate? I had these before and they were amazing. I made some lastnight and they seemed way to chocolate
Love these things! A co-worker got the recipe from a friend and shared some with me. I ended up making giant batches and wrapping them as small Christmas gifts! So yummy and everyone loved them! I did mine in white chocolate decorated with red sugar. So Christmasy!
I just tried making cake pops and think they’re the cutest idea!!! What I noticed made things easier (and much less messy) for me, was to to a hand mixer on the crumbled cake and frosting mixture. Then, I let that sit in the fridge so it wasn’t quite as gooey when I came time to make the balls. I used a large melon baller to scoop the “batter” and then put those scoops into mini cupcake tins that I’d sprayed with Pam (the one for baking). I covered with foil and let sit in the freezer for a while…again, to get a little harder. When I pulled them out to roll them into balls, there was no mess on my hands! The balls went right back into the the mini muffin tins, sticks inserted and back in the freezer to get rock-solid before dipping. It may have taken a little longer with the pulling out, freezing, etc., but it was worth it for me. Have fun “Cake Balling”, everyone!!! Thanks, Bakerella! :)
I made these once, and it didn’t work out so well. Apparently, I can’t melt chocolate very well. Is there a difference between chocolate bark and the semisweet chocolate chips (or any kind of chocolate chips for that matter)? Also my chocolate never set, and I’ve been storing my red velvet balls in a container in my refrigerator because they’ll melt and become sticky at room temperature. What am I doing wrong?
Okay, Bakerella, so I made the cake pops on Sunday and have had them in the fridge all week to dip them today for the 4th of July weekend. I had no problems getting them made, only I had to go back after putting the balls into the fridge for an hour or two and re-roll them because they looked all mis-shaped and not smooth enough. Then I found most of my cake balls to be too heavy for the lollipop sticks, which I wasn’t expecting. And when trying to dip them in the candy coating they almost fall off! I took my time and am trying to use the coating as a way to keep the cake ball on the stick, but it was truly a fun baking experience of trial and error! Any advice?
I am planning to make these on Sunday, but i will only have a maximum of 4 hours to do the rolling and icing and stuff!
I’ll be baking the cake earlier so it’s ready to mash up, but what is the shortest amount of time i can let the cake balls stand before dipping them in chocolate?
Me again, well I finally made them and they weren’t too bad. Left them in freezer for 15 mins before dipping which was better, but I used Belgium white chocolate on top, but it didn’t dry for ages! so I know now to use a coating chocolate and not the real thing! At least the kids liked them. Will try again next week.
Hi, found your website a few weeks ago and have been totally absorbed by it. My husband thinks I am obsessed! Anyway tried making my first batch today with a box of Red Velvet and a tub of cream cheese frosting. I live in the UK and found an American shop just down the road which was great. I didn’t use all the frosting but the balls were still really really gooey. They are in the fridge now over night but I was going to try and make the cakepops and shape the bottom half in the flower cutter, but when I tried they seemed too small and very floppy! Should I mix it all again with some more cake?
Also would you know what the alternative to Bark is in the UK. I have found the melts but have now found out that these are not chocolate! Will try doing the coating tomorrow.
Many thanks
How do I coat the cake pops and get a smooth texture? Is it easier to freeze the cake balls and add a stick after they are coated? I am trying to make lego man heads for my sons bday party in July and am having a hard time getting a good coating.
I am SUPER excited and in the middle of making my first batch for an office pot luck on Tuesday. The cake balls are current’y chilling in my fridge – they are, admittedly, a little oddly misshapen. Once they are chilled, will it be possible to firm them up a little bit into more perfect balls before I dip them in chocolate?
Bakerella, I’m making these to take to the beach for the 4th of July – so excited about them! But I’m concerned about the 7-hour drive they have to endure in the southern heat. Do you have any suggestions for keeping them cool? I’ve considered dry ice or a cooler full of zip-loc bags frozen flat to make like a cold box around them. Any tips?
The idea of the cake balls sounded so simple to me and so I decided to try it this past weekend. However, after I mixed in the cream cheese frosting, the mixture was too mushy. I followed the recipe exactly…and refrigerated it, thinking it would somehow firm it up, but the texture of the cake balls seemed like uncooked batter. Did that happen to anyone before??
I will be getting married next june 2011. I would like to make my own wedding favors. Since i have a year to make yummy favors, I was wondering if anty one had some suggestions or ideas for me. I really like the idea of the Brownie bride and groom pop, the only problem is how do i make/ decorate the brownie. I would greatly appreciate any feed back
I am sooooooooooooo eexcited about trying out these adorable cookie pops. My little niece and I are going to make some this after noon. We will send you a pic . Luv ya,,Krissie
I’ve actually decide to do a home-made cream cheese icing and Im not sure how exactly that’ll go but I’m super excited about it…This recipe is amazing and Im thrilled to be trying it
Hi, I am making them today, is it okay if I use Yellow cake? And, do I use the WHOLE can of frosting? Thank you so much for sharing this recipe! I LOVE LOVE LOVE the idea!
p.s. YOU ARE SO TALENTED! I wish I was as good as you with baking.. (:
Looks so amazing! I am from New Zealand and stumbled upon your website, we don’t have store cream cheese icing here, can it be substituted for normal icing?
Hi!!! I love your blog, as I write this, the balls are done, but I have a lot or problems whit it, hope you can help me to correct it ;) .. I used a whitecakemix, divided it in 3 parts and add color to each mix, after the cakes were done and cooled for 1 day, crumbled I add the corresponding amount of the cream chese frosting to the first one, and it ended very gooey, so for the other two I try to use less frosting and whatching the martha stewart show where you were to compare how the mixed should be afther this, I think I almost get it, well, I made the balls and place them in the frizzer for 2hours. The dipping was terrible :S the chocolate wasn’t so thin and the balls started to defrost so they were covered whit some water, so the chocolate loose the pretty satin look, I finally end them and place them in the frezer again, because were I live is hot and it rain today so probably all this weather didn’t help and my lack of experience as a baker and chocolate melted were the end of it ,… I will let you know how they taste finaly but can you help me whit some tips to improve mi work whit this??? thanks!!!!!!!!!!!!!
Thanks so much for this recipe! I have a question. I’m making these cake balls 2 days before the party. Is it okay if I mix the cake and frosting then refrigerate till the next day then roll them?
OOOOOOOMGosh!!!!!!! I have made soooooooo many sculpted cakes for my family and never know what to do with the trimmings – except EAT THEM, of course! Chantal, you’re a genius.
I’m planning to make the ‘Hello Kitty’ pops for my 3-year-old grand-daughter’s Birthday this weekend. Wish me luck.
My daughter sent me this web site and can’t wait to get a chance to ‘study’ it in detail – already LOVE IT!
nOkay, this is going to sound crazy – in an effort to be healthier, I made black bean cake balls.
Black bean brownies are a recent web phenomenon (recipe here: http://mealmakeovermoms.com/kitchen/2009/07/10/black-bean-brownies/); I made a batch of those, combined them with a small amount of chocolate buttercream, and dipped the balls in almond bark (obviously the frosting and bark weren’t healthy). They were pretty darn good! The texture’s a little strange, but the flavor is fine.
Ok, I absolutely adore these things! My only problem is that mine didn’t come out as neat as yours. Not only did some of the cake get in the chocolate so it made the chocolate somewhat crumbly, but there was a pool of chocolate on the bottom as they set. Do have any tips for making these neater/prettier? They taste fabulous though!!
Hi, does anyone know how long the balls will last for once made. What is the shelf life if kept in the fridge once coated in chocolate ? Many thanks, cant wait to try
L
hi I was wondering can we use normal melted candy like chocolate chips or candy bars &put them in the freezer to freeze after dipping them instead of the bark because my grocery store does not seem to sell those &i really wanna make these! Please reply
These are the best!!! I made them twice this week however each time the chocolate cracked on some of the cake balls. Why would this have happened. Please help as I would like to make some for a friends baby shower next weekend.
I’m making these tonight to serve as bubbles for my son’s rubber ducky birthday cake! I think they’ll look great. I’m planning to dust them with a little bit of sparkly sugar to make them look iridescent.
Im 17 and i love this idea but i hate making them only because im OCD and they have to look perfect in order for me to eat them and I cant get the chocolate coating to go on nice. I always end up with holes in them or huge pools at the bottom. What tools should i use or what chocolate? I use almond bark.
I love these! So easy to make and such a big hit at parties! Last weekend I made a chocolate cake balls with pb icing and added some chocolate chips and peanut butter chips to the mixture. I made 45 of them and they were all gone in about an hour! The oreo truffles are always a big hit too. Thanks!
I love your site and am so thankful you share all of your tips and secrets. I’m okay with good instruction…not as good with the innovative side of the development! I too struggled with the cake pop staying on the stick in the beginning, I think pictures being so close up often give the illusion that the pop is bigger than it is…Also, dipping and the coating make them a bit larger than they start. I made a successful (and delicious) batch of cake pops for my mother-in-law’s b-day. Took them to the restaurant and was questioned where you would buy them! I guess they looked good! :o) Now that I’ve mastered getting them to stay on the stick, I’m up for the challenge of decorating a few…
Question – will these stay moist if i make them tonight for a party on Friday night? Bakerella, thoughts on an easy to make dessert treat that I can make 2 days in advance? Thanks!
Can I send these out to people by mail? If so, would you recommend I freeze them first and box them so they don’t move around? And should the recipient put them in the frig once they get them? How long will they be good for once made?? Thanks! Can’t wait to make them; my family will LOVE the red velvet ones…
Oy vey. Made my mothers lemon chiffon cake recipe, and my grandma’s vanilla buttercream frosting. Combined the two, and sadly I am here to report…they never made it into balls. lol. Between my 5 year old and I, we ate the mixture completely out of the bowl by spoonfuls. YUM. Now, I cannot WAIT to actually try these puppies formed and dipped. If the mixture was that good alone, holy cakeanator, these are going to be AMAZING completed. I just need to keep the kid out of the kitchen…
Well I just got thru the first few steps of these “cake balls.” They are in the fridge for the night. So far I have had so much fun making them. I went with lemon cake and lemon frosting and they smell so yummy…. I love your site and ALL OF YOUR RECIPES…. Thank you so much!!!!
I love your website! I couldn’t find red velvet cake mix here in Massachusetts so I decided to use my all-time favorite boxed cake – Funfetti! I used funfetti cake and vanilla frosting. Dipped them in Baker’s dipping chocolate and decorated with colored non-pareil sprinkles. Worked out perfectly! My fiance is a firefighter so I sent them with him to the fire house. Apparently they were a gigantic hit. They have been labeled as “evil” because they are so addictive :)
Hey! I just tried making these today and they are amazing but I can’t figure out how to melt the chocolate just right so it is creamy enough to dip the balls in…any tips??
I have made the cake balls and they are a hit. The only thing that I have noticed is; after dipping in chocolate and are dry I noticed that some of the cake will manage to squeeze out like thru a small pin hole. Why is that?
I just made these tonight. I made mine with carrot cake and homemade cream cheese frosting!
One issue I came across – one package of candy coating did not cover the entire batch. I used two in fact and JUST had enough to coat all 50ish cake balls. I wasn’t double dipping or using a lot and had little waste, so I wonder what size the package is that you are getting? Mine were 16 oz. packages of candy coating. Fortunately, I had an extra package – but unfortunately it was chocolate! I hope chocolate goes OK with carrot cake, it is maybe a little unconventional! :)
Hello Bakerella
My name is keisha :)
I love to bake
I am 12 years old and love your recipes tonite im going to make these!!
I might make something similar on Junior Mastercheef cause i got in :D Thanks for every recipe you give us
From your number one fan
xxxKeisha
Take Care !!
I made your red velvet cake balls for my boyfriend’s sister’s college graduation party and it turned out great! She graduated with a BS in Chemistry and we thought that this (see link below) would be a fun addition to the party!
OMG!! Where have you been all my life. I have a list going of all kinds of goodies you have on here. I am cooling my cake right now for these! I am trying the butter pecan cake!! I am in looooove with your site!! I absolutely cannot get over the little cake pops. The sheep are too cute for words!!
I am trying these tonight and found out you definitely want to cook a thicker cake. I tried in a jelly roll pan and it was not crumbly enough. Next time I try, I’m going to use a french vanilla mix and substitute espresso for water in the mix and marscapone for the frosting and dip in chocolate. Has anyone tried Tiramisu Cake Balls?
i really like your website! There such amazing things on it!
Maybe it´s a bit silly, but I´m dutch and my englisch isn´t that good.
I don´t understand this part:
`Use a spoon to dip and roll in chocolate´
So you put the cake ball on a spoon and then you put the spoon with the cake ball in the melted chocolate?
I will definetly have to try these one day…..sounds like a TON of fun to have with the kids. One can mix the frosting and cake together and then mom and kids can have a hey day with the rolling of the balls. I’m gonna make some with my daughter!
LOVE this site! Question, would adding food coloring to white chocolate bark change the consistancy? Even just 2 or 3 drops? Would I just be safer using the candy melts?
I made my own variation of these yesterday and they turned out beautifully! I read most of the comments before I began and I made the recommended adjustments. I just used a basic white cake (coloured pink) with lemon flavoring for the inside and a white chocolate coating using white chocolate melting wafers. I put heart shaped sprinkles on top. They are so cute!
They were time consuming but very easy and turned out beautifully for a bridal shower I will be attending.
Thanks so much!
\I am making cake pops for my friend’s daughter’s 5th birthday party and she’s requesting purple cake with pink coating. Any suggestions? I noticed that you used 2 bottles of red food coloring for the red velvet and just one for the green. Do you think that one blue and one red would work? BTW, we adore cake balls :D I made some with strawberry cake, dipped in semisweet choc with choc chips inside for a surprise. They were good :D Our fave is the devilsfood and choc though. Thanks for sharing your fantastic ideas!!
i tried these the other day and the only problem i had was melting the chocolate and coating the cakeballs…the chocolate apparently decided to hate me i guess bc it was just not working lol but i plan to try it again and hopefully have better results haha
I tried this recipe but could not get the cake to keep their shape…i made the red velvet cake from scratch and used a can of frosting to make the balls…im not sure where i went wrong?? Any advice?
I really am a “white trailer trash” baker. I am in the process of making the cake balls right now & I will use my tried & true dipping chocolate. Chocolate chips melted in the micro w/ a little bit of cooking oil. Always sets up & I’ve dipped anything & everything in it. Works like a charm.
Would it hurt to refrigerate the cake for a few hours before I crumble it and mix it with the icing? I just finished baking the cake and now I have an errand to run…help!
Hi I tried these for myself except used vanilla cake with fluffy white homeade frosting the cake was from a box but since the icing was not as firm they did not work out very well but I went out and bought vaniila cake mix and a tub of vanilla icing hopfully things will go better!
Im sorry I forgot to ask, How do you avoid cracks on the chocolate after you take them out of the fridge? The last batch I made cracked and there were these tiny oil looking drops coming out of the pops, I thought that it was condensation from the pops being too cold and coming to room temperature but I tried a second batch where I didnt put them in the fridge after covering in the chocolate and the same thing happened!! what am I doing that im not supposed to? thank you again!!!
Thank you!!! so so so so so so so so so much for the recipe!! I have to tell you my kids think these are the next big thing!! I make them and they dont last past the styrofoam block!! even my husband, who is not a sweets fan told me they were awesome!! I tried the red velvet and they loved it!! For Easter I made them with spoge cake (genoise) and mixed it with store bought dulce de leche mixed with heavy cream to make it sort of like a filling. and then covered them in white chocolate.. The were gone the minute they were out of the fridge after letting them set!! they were very delicious if I may say so myself (I’m embarrassed to say I ate like 6 of them) Thank You again for your inspiration!!! You are awesome!!
Hey!!! I just started reading your blog and I LOVE IT!!!!! A friend of mine actually made these cake balls for my bridal shower a few months ago! They are AMAZING!!! I was wondering if the cake balls would be something you could freeze? Its jut me and my husband and we love red velvet but we would never be able to eat all of them!!!! It’d be nice if i could freeze half. What do you think?
I made these tonight and they taste very good. I just wanted to clarify one thing. Are they supposed to be kind of gooey? I was wondering if maybe I did something wrong because it wasn’t very cake like.
I tried to make red velvet cake a couple of time. Although I started from making the dough and followed the instrutions, the results were good but not as good as yours. I think after reading you posts, I am going to try again.
this is amazing. i actually tried making them last night and it got really messy. i didn’t use chocolate bark, i just used regular chocolate and popped it in the microwave. i noticed that your cake pops are very cleanly finished. mine turned out not very pleasant looking because the chocolate dripped down the pops. any tips for me?
also, i want to mail these to my friend. what would be the best way to store them so that they dont all melt and get stick together?
I have to admit, I’ve been eying these for about a year and drooling over them. Now with so many occasions coming up (two birthdays and a baby shower) I don’t think I can avoid the cakeball temptation any longer. My only concern is it looks like most of the stuff you use has hydrogenated oil in it, which is a big contributor to heart disease, type2 diabetes, cancer (breast cancer which runs in my family, yikes!) and various other ailments; so I’ll have to find alternatives. The cake and frosting I can make myself, no problem, but the candy melts will be an issue. I think I might just take milk chocolate chips and melt them with some butter. For a fun twist I might also do some Ghirardelli white chips this way and add a pinch of raspberry extract. After all, 45-50 cakeballs definitely leaves room for experimenting!
Anyway, sorry for the wall of text. Love the site, I check it almost every day. Not only for your fabulous ideas, but also for the photography – which is definitely enticing. Keep up the great work, and thanks for sharing with the world.
Hi there Baerella! I’m making a batch of your cake pops for a party on Saturday and thus far my very moist balls are cooling the fridge. I’m hoping they are not too moist I used a 14oz can of frosting rather than 16oz but they are still pretty gooey. What are your thoughts on popping them back in a 350 degree oven in ball form for say 10 more minutes?
I made them for my Apartment Warming party this weekend – HUGE hit. I made the cake from scratch and the frosting, used dark chocolate to roll them in and made some with different coloured sugars sprinkled on top. This was a GREAT idea!
Hi Bakerella – love your site. Tried making the cake balls but they were soooo wet – how wet are they supposed to be? Followed all the instructions but don’t think they turned out.
I made these today, and they are just AWFUL. I’m sorry, Bakerella, but these have enough sugar to make an entire army diabetic. So cloyingly sweet. Followed the directions exactly, and looked pretty cute, but I dumped them all in the trash upon tasting them. What a waste. Bakers- if you have a refined palate, search elsewhere for recipes. Well, I guess it’s good most commenters seem to like them, but you sure can’t add me to that list.
I am making these today for the first time! I have been dying to try so I figured why not Easter :) cause I will eat them all if I don’t take them somewhere. 3 different variations…
1. Nutter Butter with Milk Chocolate
2. DH Decadent Carrot Cake and cream cheese frosting with White Chocolate – Carrot = Easter bunny ??
3. Mint Oreo and Andes Mint baking chips, cause I used all the other choc, and so glad I did Yummy!!
Thanks for sharing a great recipe. Now my imagination is running wild.
I made them last night with confetti cake mix and confetti frosting. I shaped them into eggs and dipped them in white chocolate. I decorated the with pastel chocolates. They were a hit at the Easter bakesale for VBS.
Have to say I love your site! I stumbled across it looking up a recipe and loved looking through all of your ideas. I’ve done this recipe quite a few times with different kinds of cake and fed the results to my coworkers. They love them! I find melting chocolate chips helps a lot since I’m not a fan of candy melts. I’ve done 3 different batches of cake balls so far. I’ve done batches of red velvet cake with cream cheese frosting, covered in milk chocolate, white chocolate, and dark chocolate chips. Dark chocolate fudge cake with dark chocolate frosting covered in dark chocolate chips and some covered in peanut butter chips. Those have been the favorite so far. I ventured out with German chocolate cake mixed with coconut pecan frosting covered in milk and dark chocolate. They were harder to roll, but the end result was awesome!
I have so much more baking to do now because of your site! lol
I used Ina garten’s chocolate cake recipe from her “Back to Basics” cookbook, a regular cream cheese icing, and melted ghiradelli semi sweet, and white chocolate chips to cover. I made half of them into cake balls and other into cupcake bites and they turned out wonderfully! I was too lazy to go buy candy melts to top the lil cupcakes so I used the easter themed m&ms as toppers and easter colored nonpareil sprinkles…..(it’s that time of the year again) Not only do they look wonderful, they taste great! Thanks so much for the recipe…..
I made these with my 9 year old. We had fun and most were not the prettiest, but here are some of my troubleshooting tips.
-Next time I will make them about 1/2 as big (I got about 26 out of a box ) because they occasionally got too heavy for the sticks.
– I will add a little oil to the chocolate for a smoother finish
– I will cut off the crusts of the cake so the inside will be more attractive.
– I’ll bake the cake just a little longer and let it cool completely before mixing the frosting in.
All in all I think it went pretty well for my first try.
I think some people who are having trouble with the cake being too gooey should make sure they don’t use the “super moist” or “with pudding” cake mixes. Also I used only 12oz of frosting with one box of cake mix. Seemed to work well for me.
Thank you for the idea. I will be making a bunch of these and putting them in Easter baskets for Cake Walk prizes at a party my company is hosting.
I just wanted to let you know that I made these using the red velvet cake recipe from Baked, and I used an egg-replacer! (My step-daughter’s best friend is allergic to eggs) they turned out beautifully! I sent them as a treat for their school band trip to Tennessee today….It was love at first bite!
My friend and I tried to make these using a different cake recipe (Funfetti by Pillsbury) and they turned out horribly! We couldn’t decide if it was the texture of the cake, and whether red velvet is that much different. I think we are going to try making red velvet cake balls to see if there is a difference. Also, when dipping, the chocolate was really thick. I saw a comment in which someone said they used oil to make it thinner? What kind of oil and how much? Can’t wait to taste the success!
Bakerella! First of all, the name is adorable! I love it. Secondly, I am making the red velvet Cake Balls AS. I. TYPE. THIS. (Well, not literally…that would make the keyboard all messy….but the cake is baking!) I’m making them for a talent show. I hope i do it right! I can’t wait to try your other recipes too! :) Thanks for posting all of this!
I love this idea, although I could not find the Red Velvet cake mix so I used Lemon cake mix instead along with the cream cheese frosting and it was delicious!!! Thanks for the idea!
Absolutely love these wonderful treats. I made some today with yellow cake mix with a grated lemon added and then used lemon icing and made them into cakelets. I used a pale yellow to tint the white chocolate and then added three tiny candy eggs on top. I found a candy…edible easter grass…I will put them on a cake plate on top of the grass and then put a few pastel Hershey eggs mixed among them. My only problem is to make the coating just the right consistency to have a smooth finish. They taste way too good. Thanks again for sharing.
I stumbled across your St. Paddy’s day balls on theKitchn and thought it was such a great idea! My sister laughed at me when I said I would try to do them, because they look so professional and fancy. In the midst of exams, I made them today and they turned out great!
I couldn’t find red velvet cake, candy melts, chocolate bark, or pop sticks so I improvised with Devil’s Food Cake, Bakers’ Chocolate, and extra long toothpicks. The combination of all the chocolate is rich, but really good. Baker’s Chocolate melts quickly, and hardens quickly on the balls, especially when they are chilled, but stays liquidy in the larger batch.
I read through many of the comments on your page to gather any hints people gave and tried to put them all into practice in my experiment. I blogged about it here: http://thecuisinecollective.blogspot.com/
Because I was afraid that the tooth picks would buckle under pressure I made the balls pretty small, and the recipe stretched endlessly, with manageable sized pops considering the richness of the filling and coating.
hii, i would like to know what is the best company for the cream cheese that i am going to use in the cake balls
is Philadelphia cheese good ??
or do you recomend another type of cream cheese ???
it would be better if you replied on my email
thank you
rayana, rayoonaj@hotmail.com
Hi, I was making the cake balls, and i covered almost the whole area of the cake ball, and theres like a little oil or glaze that come out? is it because of the cake mixture that has the oil?
I made some of these today, I used a devils food cake mix and vanilla frosting, and then I dipped them half and half with chocolate bark and the vanilla chocolate bark.
They turned out great and look really pretty!
And taste wonderful too :)
I loved these! I made a chocolate version for my sweetheart for Valentine’s Day. They were the most complicated thing I ever made, but worth it. The first time I tried doing it with a homemade red velvet cake which was a complete fail. (Cake went into garbage). But I got back on the horse and tried again, this time with a boxed mix.
Here’s my blog post about my experience and some tips! http://www.cookiesandpt.com/2010/03/15/my-cake-ball-experience-with-tips/
Thanks Bakerella! You are a constant inspiration to us all!
i am wanting to make cake balls for my daughters wedding. how far in advance can they be made and how to store until ready for the reception? Thanks in advance….
Thank you for sharing this recipe! My sister and I mad these last week and they were a hit! They are so delicious! We will be experimenting with other flavors and colors soon.
Your site is my absolute favorite. I know you only update it about once a week but I find myself on it every single day!
I recently attempted the cake balls for the second time this weekend. They came out alright for my first time but I have a quick question. The consistency of the actually cake is quite moist and creamy rather than cake-like. I’m not sure if it is supposed to be like this.. is it supposed to have the same inside like a cake or is it supposed to be more moist almost wet like? Thank you so much for your wonderful website. You are such an inspiration.
I made these! Well I used Devil’s Food Cake, but they were delicious! My friend and her visitor instantly begged for the recipe so you’re getting two new readers :-).
Hi Bakerella! I attempted to make these today and was successful up until I rolled the cake balls into the melted chocolate. How did you get them to be covered so well? My first few were definitely not as pretty. So I am pausing until I figure out how to make them right. Thanks!
So I did this for Christmas this year and they were a HUGE hit! I put my own spin on it (I make my cake and frosting from scratch) and gave them out in packages of 6 or little tins with a dozen. People have offered to pay me for them, and I always credit this blog fir the idea. Thanks!
I’m from Brazil and I couldn’t find ‘cream cheese frosting’ here. Do you know if I can substitute that for something else? I really want to do the balls, they are SO cute :)
I had the same thing happen (Melissa Bence) miny came out way too doughy. The texture was terrible – what am I doing wrong!?! Anyone have any thoughts on this?
Okay, I am trying for the third time. I read so many of the comments and thought I would have no problems. They just seem too moist like you are eating the dough. I followed all the directions, at least I thought I did. All the cake mixes at the stores are super moist, or very moist…..should I omit the oil? The pictures looks like they are more cakey and light not so moist and heavy. I am determined to get this right. Any help would be appreciated. Melissa Bence
This is such a great idea!!! I love it :)
I just made the cake and mixed it with frosting last night. Is it okay to leave the balls uncoated in the fridge overnight?
I just don’t have time to get to the dipping until later today.
Can’t wait!
I had some chocolatecake left from the fast-food-cupcakes I made yesterday with my kids.
So I tried to made cake-balls of the rest of the cake. I made them with cream instead of cream cheese frosting, because we don’t have that in Holland. I Covered the balls with Pure raspberry chocolate en I must say, they are the best I ever tasted!!!! So delicious! This was the first time I tried to make them, but certainly not the last!
Thank you somuch for the recipe!!!
I am getting many requests in my business for cake balls! Thanks for the wonderful invention. Good luck on your book! Do you sell your cake balls to the public? I am having a difficult time with pricing….. thanks for the link to pioneerwoman too! I follow you two everyday!
I made these several years ago using a German Chocolate cake mix & the cocunut pecan frosting. I added a little kalhua & dipped them in chocolate and they were to die for!
To Emily – try the oreo truffles recipe. In my opinion, it tastes much better than the cake balls because it’s not so sweet (the saltiness in the cream cheese offsets the sweetness of the oreos very nicely) and it’s not soggy. I use 20 ounces of oreos (that’s one 18-oz pack plus 5 cookies from another pack) to 8-oz cream cheese. You can make the oreo truffles look like any of the mega-cute ideas that Bakerella has on her website for her cake balls.
Katy – the oreo truffles recipe works fine if you dip them the next day. I do that quite often as I have made dozens of batches. I haven’t tried the cake balls yet, I’m just about to go and try it with carrot cake and cream cheese frosting. Then I’ll dip them in white almond bark (I use the Ambrosia brand for the oreo truffles) and drizzle with green and orange Wilton Candy Melts (from Wal-mart or Michael’s). My drizzling method is more haphazard than Bakerella’s – I dip a fork into the melted Candy Melts and shake it vigorously back and forth over the balls. It covers any cracks and imperfections and to be honest, nobody cares about the imperfections when they taste so good.
I hope I’m not asking a question that’s been asked too many times, but I’m to sleepy to search all the comments :D
Due to my work schedule vs. the day that I need these balls made, I was going to make refrigerate the balls Thursday night and not coat them til the next night. Do you suppose that’s too long to refrigerate them? Should I figure something else out?
Also, any tip on how big a bag of candy melts I’ll need for one batch? Thanks so much Bakerella! I love your site!
I was so excited to make these, because they’re so cute, and was really disappointed in the end result. They rolled just fine and firmed up in the fridge overnight but in the end, they tasted like soggy cake. Truly gross and disgusting. Tried dipping a few in the chocolate, thinking maybe that would make the difference. Even delicious chocolate could not cover the fact that they are balls of soggy cake. Huge waste of time and money!! Big thumbs down.
i’m not a big fan of cake mixes so i looked up a good chocolate cake recipe instead. first it was a bit weird to kind of destroy the whole lovely cake but then it was great fun to mush it up with the cream cheese and mix it with your hands like a child playing with mud! delicious mud that is. these were so dense, moist and chocolatey and a hit with everybody. i covered them in chocolate and they freeze well too. a good bit of work if you dont use a mix but worth it! ;) will have to post them soon.
Hi there! I am new to your site as of today and am very excited about the cake balls! I am a weight watcher so I did substitute egg beaters for the eggs, applesauce and water for the other ingredients. I also made my own cream cheese icing with neufchatel, some margarine, and confectioners sugar. My main question is that I am not sure that I made enough icing? I used an 8oz cream cheese package and when I mixed everything it was moist enough that I could roll balls but they are by no means wet. Will this hinder my results? (I have them in the fridge now until tomorrow when I ice them) Thanks again!
Hi Bakerella! I’ve been making cake balls every now and then for the last year or so (after seeing them on your blog). I had the idea to make them for Valentine’s Day and shape them as conversation hearts. The results actually came out quite good… if I do say so myself.
Bakerella, I found your site through a friend when she decided to make cake balls. I finally made them for a baby shower. Instead of the red velvet I made dark Choc. cake with choc icing. They turned out very good, just not that beautiful. I think with practace they would look good. Oh I got about 90 balls out of it. They were SO rich. I knew I would have trouble with the chocolate coating but got it down pat by the end. I also used my “little dipper” crock pot, to keep the chocolate warm. Thanks for the recipe, they taste just like my favorite truffle.
Jennifer from comment 643…..they make peanut butter flavored melting chips and a few others…you can flavor the white chips also if that helps change the flavor
I made these with Strawberry cake and cream cheese icing. Dipped them in both white chocolate and in milk chocolate. Definitely better with white chocolate. Also added some sprinkles on top and everyone really enjoyed them!
How long do the red velvet and cream cheese cake balls stay good for? I want to use the canned cream cheese. How long at room temp and in the rerigerator also. I am conserned because of the “cream cheese” . Also, the directions I have seen say cool completely, others say mix while cake is still warm. Does this make a difference when using “cream cheese”?
I just finished making these tonight… ohhh… myyy…. :D Thank you for this wonderful recipe! Ps. I found that using a potato masher really helped! And my hands stayed clean…….until I rolled them into balls ;) haha
I just stumbled upon your site, and would love to try these. But, honestly, I’m not a fan of chocolate. Even less of a fan of white chocolate, do you have any other suggestions?
If your in a rush and you don’t care about presentation too much I would recommend mixing the crumbled cake with Nutella and freezing them as you would. That way you don’t need to coat them with chocolate :)
I’m so glad that you had so many posts about the dipping portion. I started and it wasn’t pretty. I went ahead and put them in the freezer and I hope that will help some. I’m really looking forward to taking these to a dinner party tomorrow. Thanks =)
I just made some cake balls, using homemade devil’s food cake and buttercream frosting. I dipped them in melted semisweet chocolate chips–it was all I have, and I don’t want to spend extra money for fancy stuff–then drizzled them with a bit of white chocolate. They look like truffles, and taste amazing!
I made these last night and am in love. Next time I’m going to crumble the cake, mix in the frosting with a spatula or maybe a potato masher, and stick the mixture in the fridge a little while before shaping the balls.
I have a question though – one I’ve been sitting on since my play-doh days. Is there some kind of technique to rolling nice round(ish) balls? Somehow mine always have corners.
I don’t know what this chocolate bark business is all about, but there’s something called candy quick and even a store brand knock off in the chocolate chip section that worked great. I’ve never used the wilton candy melts but eye them in every craft store…what is the flavor? Also, a lot of chocolate and/or coffee shops keep popping up around town selling their own brand of melting chips for fondue or mochas. Probably a little pricier, but I’m guessing totally worth it.
And a big thank you to whomever suggested a slotted spoon for dipping.
I accidentally found your website browsing on my iphone laying in bed at 3 in the morning and i couldn’t go back to bed because I was thinking of all the things I can do for my daughter’s 8th birthday party coming up (a SPA-rty with her friends) and another with family, and our other daughter’s baptism, all close to Easter! So many possibilities! I love your site, thank you for sharing all of your great ideas!
My cake mix was very sticky and gooey. I had cake mix all over my hands and I only made half oft he batch. Can I dust my hands with flour to make the cake balls? Do you have any suggestions so Its not so gooey for the next time? thanks so much
I LOVE your website! I am currently making the red velvet cake balls right now and I am excited to see how they are going to turn out. They look so good! I hope mine look as good as yours and that they taste good.
Why did I just find you now??? Wait, I know, God wanted me not to weigh 2000 pounds. I’m waiting for my tiny cake balls to cool so I can dip them in chocolate, can’t wait to try them!!! You have inspired me to cook and bake again, thanks Bakerella!
My sister and I made these for valentine’s day, it turned out perfectly! We switched up the melting candy color to give them a snazzy stripped color and shaped some into hearts. Thanks so much!
I created these cake balls this weekend and I had a couple of bumps int he road BUT I endeded up with milkchocolate chocolate cake balls with homemade cream cheese frosting and it was a big hit with friends and family!!!!!
I made these with white chocolate and green gel food coloring to make mike wazowski cake bites. They did not crack and turned out really cute. My kids loved decorating the extra’s. Thanks for the great ideas and fun blog.
Just wanted to say that these are AMAZING! I haven’t made red velvet ones. I made some for a cookie exchange at christmas time. I used cream cheese frosting in both kids but I used choc cake in one and dipped in white choc with a dark choc drizzle and the other I did yellow cake, dipped in reg choc with white choc drizzle. I got 2nd for taste!! I have a banquet I’m hosting at tonight for valentines day and made some more but this time at my husband’s request I used chocolate frosting and chocolate cake, half are dipped in white and half are dipped in a semi sweet chocolate and they are SOO rich but SOO yummy! Hope everyone at my table loves them! Thanks so much for the recipe it will be used in this family for many years I’m sure!!
~Briana
I just made these. I’ve never felt more powerful. These fools are eating outta my hands! I have to make another batch this week! Thanks, they’re amazing!
I love your website! I just came across this last night while looking for directions on cake pops! You are so creative. I only dream that I could be. I’ve never baked before, but am trying this red velvet cake pop right now. If it turns out nice then I am taking it to my daughters Valentines party tomorrow. Wish me luck!
Hi- I love your blog. I tend to lack creativity when it comes to decorating and baking so, I shy away from intense fondant recipes. When I saw this recipe I thought, hey! I can handle that! But, the end result proved me wrong. My only modification was to use chocolate chips (I used white (nestle)and milk chocolate (ghiradelli). The white ones came out ok- the cake lost its cakey-ness a bit but, not too bad and second dip would make it look better but, at least the chocolate set and hardened. The milk chocolate ones are another story. The milk chocolate balls just stayed soft and can’t even be picked up. So, my question is, is this because I didn’t use bark? I read somewhere that I could substitute chips for bark and the bag had melting instructs for dipping (I did one batch with shortening and one without and both came out the same). I’d love to hear your thoughts!
Hi! How do you let the balls to dry? Mine don’t ever turn out completely round. I use a spoon to dip them in the chocolate bark and then I dry them on wax paper. They end up with flat bottoms this way.
I made the red velvet ones & the oreo ones, they look terrible, the oreo was alot easier to work with. I used the almond bark & it was a mess, i tried some of the white chocolate melts, they looked better, but not much, dont understand how you “dip” them to make them look nice. They are way too sweet also. I froze them as some suggested and it was a little easier to dip them. Maybe i am just not cut out for this. I was so excited about this & now i am just aggrevated about the outcome. Argh!
I am very much behind the boat on this, but if you mix oreo crumbs with a package of cream cheese, you can get the same yum yum effect. Of course, it’s not red velvet which is the best ever, but it is a quicker version! Keep up all your hard work.
Bakerella! I made the cake balls this weekend and they are amazing!!! They were fun and messy to make and even funner to eat. I brought them to a Super Bowl Party and they were a HIT! Thanks for the great ideas. http://www.r2girls.com/blog/2010/02/cake-balls-and-yogurt-beards/
Hi Bakerella, I just made these for the second time and I can’t tell if the texture is right. I made the oreo balls and they came out perfect. I loved the texture. These seem to be more fluffy and not as hard so they wouldn’t stay on the lollipop. However, they were in the fridge for a good amount of time! Is it supposed to be that way or am I doing something wrong? Can i use regular softened cream cheese for the red velvet instead of the frosting?
I’m selling cake balls and lollycakes like crazy! Here in Arizona
I sell them for 4.00 each plus the container, I like to plant them in wheat grass in planter boxes!
OK – so I made the cake balls and they were absolutely delicious!
I had one problem though, which I was hoping you might be able to help me out with… On a lot of the ball (over half) the bark would crack/break once they set. Or – I’d have tiny bits of cake make holes in the coating and shoot out in little strands… is the common? And is there some way I can prevent it from happening?
Hi – I just love your ideas – i tried the cake balls this weekend as favours for a birthday party and they were a great hit. I will be making the heart cake for valentines day too.
These are awesome! I changed the recipe up a little bit to use a different kind of cake and icing and they turned out awesome. They were a little on the messy side to make in my tiny kitchen, but so worth it! Thanks a lot!
I’m having a party and would like to make these for dessert, but I’d like to try something different? Would it work to make the cake mix and add the frosting, put in dessert cups, add cool whip and a dollop of hot chocolate? If you think this would work, would it be good to serve warm. I haven’t ever eaten these and don’t know if my version would work or not.
My husband helped out, and he suggested mixing the baked cake and the frosting together in our Kitchenaid — worked like a charm and was VERY fast!
I need to learn to dip better, though — if only there were a little platform like a potato masher to put the balls on, dip them and let them drip right away. Okay, I suspect there IS something like that, but not in my snowbound house!
LOVE LOVE LOVE your website. .. and ideas.. I can’t wait to make all of them… :) The absolute cutest things I have ever seen!!!! I have a quick question though…. Can you make the balls and pops with any cake mix flavor? I am making some on Thursday for a Valentines Day party at my sister’s school.. but wanted to make a different flavor… Thank you so much… truely an inspiration to little home bakers like myself :)
My sister has made these at our family functions and I loved them, I’m currently at college and am trying it out for my floor. I just know that they will love them:)
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.
just curious… im planning to go to a bulk food store to get my ingredients so approximately how much mix is in the box of cake mix and how much chocolate comes in the packages you used?
thanks!
My daughter and her best friend and I are going to try to make these today. They look SO good!!! The girls want to make some of the fun cake pops, but I think we will start with the balls and move our way up!! Thanks so much for the fabulous ideas and easy to follow instructions that will help me to create not only tasty treats for my family, but a wonderful memory for me and my daughter!!
Hi, happened to chance upon your blog and saw these fabulous pops! Immediately
Tried making earlier and I failed. Guess I’m the only one..
My country doesnt sell candy melts and they recommend compound chocolate/white choc. This set pretty fast and thus I has to speed things up. May I know if compound chocolate the same as the choco bark or candy melts to use? And is cream cheese the same as cream cheese frosting?
The below recipe can make a can of cream cheese frosting for a pack of cake mix?
8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar
If Bakerella is busy, can some kind soul help me ….
TIA !
My Mom’s been making these for ages but refused to share how. I could never quite get them to stay solid enough. These turned out fantastic, thanks for the tip, my Mom can’t believe I figured it out
I am doing these for my sister-in-law’s bridal shower and I made the red velvet cake and cream cheese frosting by scratch. They turned out a little sticky…so, I added powered sugar as I rolled them into balls & they are Prrrr-fect! Yummm! I can’t wait for everyone to try them this weekend, especially the bride to be, RV is her fav!
Thanks for the tip on the oreo balls! I just made them and since I have Celiac Disease & a dairy intolerance I used gluten/dairy-free oreos & dairy-free cream cheese and chocolate & they were delish! Even my husband who’s not a fan of the DF cream cheese loved them :o)
I loved this idea and decided to make red velvet cake balls covered in white chocolate with blue sugar sprinkles for the 4th of July. Everyone loved them – though I never added the blue sprinkles – , but I had the hardest time putting them together. They didn’t want to stay on the lollipop sticks I bought for them and they kept crumbling the second I dipped them into the white chocolate. I kept freezing them for longer and longer periods of time, but I just can’t seem to get it right. Any tips?
I had these at a grad party and I am now in loooooove!!!! They were the best thing I have ever tasted! Yum!
Hi
I am wondering how much is in a can of cream cheese frosting cause we cant buy that here, and if I make it is it cream cheese, icing sugar and a squirt of lemon juice? Also does the cake have to be from a box, or can I make a normal cake? I am not sure about the quality of the boxed cakes here in SA?
thanks
dorz
I blogged about my cake ball experience here:
http://captainlauraw.blogspot.com/2010/07/blogging-cake-balls.html
you gotta try it!
is it ok to leave them chilling in the fridge over night? uncovered?
Is there a taste difference between the chocolate melts and the bark?
I would like to make these for my wedding, however how far in advance can they be frozen?
These look delicious! I just have one question for you. When you are eating these, is the cake soft and moist on the inside, or kind of hard?
Is there a difference if I use semi sweet or unsweetened for the. Mealted chocolate? I had these before and they were amazing. I made some lastnight and they seemed way to chocolate
it never work with me dipping the cake balls in the chocolate in proper way :( i always miss up and chocolate everywhere :(
Love these things! A co-worker got the recipe from a friend and shared some with me. I ended up making giant batches and wrapping them as small Christmas gifts! So yummy and everyone loved them! I did mine in white chocolate decorated with red sugar. So Christmasy!
I just tried making cake pops and think they’re the cutest idea!!! What I noticed made things easier (and much less messy) for me, was to to a hand mixer on the crumbled cake and frosting mixture. Then, I let that sit in the fridge so it wasn’t quite as gooey when I came time to make the balls. I used a large melon baller to scoop the “batter” and then put those scoops into mini cupcake tins that I’d sprayed with Pam (the one for baking). I covered with foil and let sit in the freezer for a while…again, to get a little harder. When I pulled them out to roll them into balls, there was no mess on my hands! The balls went right back into the the mini muffin tins, sticks inserted and back in the freezer to get rock-solid before dipping. It may have taken a little longer with the pulling out, freezing, etc., but it was worth it for me. Have fun “Cake Balling”, everyone!!! Thanks, Bakerella! :)
I made these once, and it didn’t work out so well. Apparently, I can’t melt chocolate very well. Is there a difference between chocolate bark and the semisweet chocolate chips (or any kind of chocolate chips for that matter)? Also my chocolate never set, and I’ve been storing my red velvet balls in a container in my refrigerator because they’ll melt and become sticky at room temperature. What am I doing wrong?
Okay, Bakerella, so I made the cake pops on Sunday and have had them in the fridge all week to dip them today for the 4th of July weekend. I had no problems getting them made, only I had to go back after putting the balls into the fridge for an hour or two and re-roll them because they looked all mis-shaped and not smooth enough. Then I found most of my cake balls to be too heavy for the lollipop sticks, which I wasn’t expecting. And when trying to dip them in the candy coating they almost fall off! I took my time and am trying to use the coating as a way to keep the cake ball on the stick, but it was truly a fun baking experience of trial and error! Any advice?
I am planning to make these on Sunday, but i will only have a maximum of 4 hours to do the rolling and icing and stuff!
I’ll be baking the cake earlier so it’s ready to mash up, but what is the shortest amount of time i can let the cake balls stand before dipping them in chocolate?
Me again, well I finally made them and they weren’t too bad. Left them in freezer for 15 mins before dipping which was better, but I used Belgium white chocolate on top, but it didn’t dry for ages! so I know now to use a coating chocolate and not the real thing! At least the kids liked them. Will try again next week.
Hi, found your website a few weeks ago and have been totally absorbed by it. My husband thinks I am obsessed! Anyway tried making my first batch today with a box of Red Velvet and a tub of cream cheese frosting. I live in the UK and found an American shop just down the road which was great. I didn’t use all the frosting but the balls were still really really gooey. They are in the fridge now over night but I was going to try and make the cakepops and shape the bottom half in the flower cutter, but when I tried they seemed too small and very floppy! Should I mix it all again with some more cake?
Also would you know what the alternative to Bark is in the UK. I have found the melts but have now found out that these are not chocolate! Will try doing the coating tomorrow.
Many thanks
How do I coat the cake pops and get a smooth texture? Is it easier to freeze the cake balls and add a stick after they are coated? I am trying to make lego man heads for my sons bday party in July and am having a hard time getting a good coating.
I am SUPER excited and in the middle of making my first batch for an office pot luck on Tuesday. The cake balls are current’y chilling in my fridge – they are, admittedly, a little oddly misshapen. Once they are chilled, will it be possible to firm them up a little bit into more perfect balls before I dip them in chocolate?
i love youuuuu!
Bakerella, I’m making these to take to the beach for the 4th of July – so excited about them! But I’m concerned about the 7-hour drive they have to endure in the southern heat. Do you have any suggestions for keeping them cool? I’ve considered dry ice or a cooler full of zip-loc bags frozen flat to make like a cold box around them. Any tips?
Thank you!
How do you get the chocolate on so nicely? mine was all lumpy
The idea of the cake balls sounded so simple to me and so I decided to try it this past weekend. However, after I mixed in the cream cheese frosting, the mixture was too mushy. I followed the recipe exactly…and refrigerated it, thinking it would somehow firm it up, but the texture of the cake balls seemed like uncooked batter. Did that happen to anyone before??
I will be getting married next june 2011. I would like to make my own wedding favors. Since i have a year to make yummy favors, I was wondering if anty one had some suggestions or ideas for me. I really like the idea of the Brownie bride and groom pop, the only problem is how do i make/ decorate the brownie. I would greatly appreciate any feed back
I am sooooooooooooo eexcited about trying out these adorable cookie pops. My little niece and I are going to make some this after noon. We will send you a pic . Luv ya,,Krissie
me gustaron mucho los cake balls, son deliciosos y exquisitos
I’ve actually decide to do a home-made cream cheese icing and Im not sure how exactly that’ll go but I’m super excited about it…This recipe is amazing and Im thrilled to be trying it
What if I don’t have cream cheese frosting ? Could I use buttercream instead?..
to anonymous: make sure yr heating the choc in a double boiler ;)
would this recipe work if the red velvet cake was made up from one of my recipes or does it have to be the box mix in the ingredients list?
MY CHOCOLATE WONT HEAT. HELP!!!
Hi, I am making them today, is it okay if I use Yellow cake? And, do I use the WHOLE can of frosting? Thank you so much for sharing this recipe! I LOVE LOVE LOVE the idea!
p.s. YOU ARE SO TALENTED! I wish I was as good as you with baking.. (:
Looks so amazing! I am from New Zealand and stumbled upon your website, we don’t have store cream cheese icing here, can it be substituted for normal icing?
Hi – I made red velvet cake balls and made a video. I thought you might like to see it :]
http://www.youtube.com/watch?v=moHrVlAqk58
Hi!!! I love your blog, as I write this, the balls are done, but I have a lot or problems whit it, hope you can help me to correct it ;) .. I used a whitecakemix, divided it in 3 parts and add color to each mix, after the cakes were done and cooled for 1 day, crumbled I add the corresponding amount of the cream chese frosting to the first one, and it ended very gooey, so for the other two I try to use less frosting and whatching the martha stewart show where you were to compare how the mixed should be afther this, I think I almost get it, well, I made the balls and place them in the frizzer for 2hours. The dipping was terrible :S the chocolate wasn’t so thin and the balls started to defrost so they were covered whit some water, so the chocolate loose the pretty satin look, I finally end them and place them in the frezer again, because were I live is hot and it rain today so probably all this weather didn’t help and my lack of experience as a baker and chocolate melted were the end of it ,… I will let you know how they taste finaly but can you help me whit some tips to improve mi work whit this??? thanks!!!!!!!!!!!!!
Thanks so much for this recipe! I have a question. I’m making these cake balls 2 days before the party. Is it okay if I mix the cake and frosting then refrigerate till the next day then roll them?
Hello!
I would like to know how long these balls last and if I can freeze them.
Thank you and congratulations on your beautiful web site!
OOOOOOOMGosh!!!!!!! I have made soooooooo many sculpted cakes for my family and never know what to do with the trimmings – except EAT THEM, of course! Chantal, you’re a genius.
I’m planning to make the ‘Hello Kitty’ pops for my 3-year-old grand-daughter’s Birthday this weekend. Wish me luck.
My daughter sent me this web site and can’t wait to get a chance to ‘study’ it in detail – already LOVE IT!
hello! this look so wonderfull! i want to make them but i was wondering ir i could use a diferent kind of frosting instead of a chesse cake one??
im finally making mine:D
nOkay, this is going to sound crazy – in an effort to be healthier, I made black bean cake balls.
Black bean brownies are a recent web phenomenon (recipe here: http://mealmakeovermoms.com/kitchen/2009/07/10/black-bean-brownies/); I made a batch of those, combined them with a small amount of chocolate buttercream, and dipped the balls in almond bark (obviously the frosting and bark weren’t healthy). They were pretty darn good! The texture’s a little strange, but the flavor is fine.
Ok, I absolutely adore these things! My only problem is that mine didn’t come out as neat as yours. Not only did some of the cake get in the chocolate so it made the chocolate somewhat crumbly, but there was a pool of chocolate on the bottom as they set. Do have any tips for making these neater/prettier? They taste fabulous though!!
Hi, does anyone know how long the balls will last for once made. What is the shelf life if kept in the fridge once coated in chocolate ? Many thanks, cant wait to try
L
hi I was wondering can we use normal melted candy like chocolate chips or candy bars &put them in the freezer to freeze after dipping them instead of the bark because my grocery store does not seem to sell those &i really wanna make these! Please reply
If you are using store bought cream cheese frosting do the Red Velvet ones need to be refrigerated?? Just curious.
PS-LOVE your site!!!!
WOW..I love what you do! I was wondering…would it work if I made these into cake pops…or would they be to moist to stay on the stick?
they are good
These are the best!!! I made them twice this week however each time the chocolate cracked on some of the cake balls. Why would this have happened. Please help as I would like to make some for a friends baby shower next weekend.
Thank you
I’m making these tonight to serve as bubbles for my son’s rubber ducky birthday cake! I think they’ll look great. I’m planning to dust them with a little bit of sparkly sugar to make them look iridescent.
Im 17 and i love this idea but i hate making them only because im OCD and they have to look perfect in order for me to eat them and I cant get the chocolate coating to go on nice. I always end up with holes in them or huge pools at the bottom. What tools should i use or what chocolate? I use almond bark.
I love these! So easy to make and such a big hit at parties! Last weekend I made a chocolate cake balls with pb icing and added some chocolate chips and peanut butter chips to the mixture. I made 45 of them and they were all gone in about an hour! The oreo truffles are always a big hit too. Thanks!
I love your site and am so thankful you share all of your tips and secrets. I’m okay with good instruction…not as good with the innovative side of the development! I too struggled with the cake pop staying on the stick in the beginning, I think pictures being so close up often give the illusion that the pop is bigger than it is…Also, dipping and the coating make them a bit larger than they start. I made a successful (and delicious) batch of cake pops for my mother-in-law’s b-day. Took them to the restaurant and was questioned where you would buy them! I guess they looked good! :o) Now that I’ve mastered getting them to stay on the stick, I’m up for the challenge of decorating a few…
Question – will these stay moist if i make them tonight for a party on Friday night? Bakerella, thoughts on an easy to make dessert treat that I can make 2 days in advance? Thanks!
Can I send these out to people by mail? If so, would you recommend I freeze them first and box them so they don’t move around? And should the recipient put them in the frig once they get them? How long will they be good for once made?? Thanks! Can’t wait to make them; my family will LOVE the red velvet ones…
Oy vey. Made my mothers lemon chiffon cake recipe, and my grandma’s vanilla buttercream frosting. Combined the two, and sadly I am here to report…they never made it into balls. lol. Between my 5 year old and I, we ate the mixture completely out of the bowl by spoonfuls. YUM. Now, I cannot WAIT to actually try these puppies formed and dipped. If the mixture was that good alone, holy cakeanator, these are going to be AMAZING completed. I just need to keep the kid out of the kitchen…
i would like to try it
Well I just got thru the first few steps of these “cake balls.” They are in the fridge for the night. So far I have had so much fun making them. I went with lemon cake and lemon frosting and they smell so yummy…. I love your site and ALL OF YOUR RECIPES…. Thank you so much!!!!
Bakerella,
I love your website! I couldn’t find red velvet cake mix here in Massachusetts so I decided to use my all-time favorite boxed cake – Funfetti! I used funfetti cake and vanilla frosting. Dipped them in Baker’s dipping chocolate and decorated with colored non-pareil sprinkles. Worked out perfectly! My fiance is a firefighter so I sent them with him to the fire house. Apparently they were a gigantic hit. They have been labeled as “evil” because they are so addictive :)
Hey! I just tried making these today and they are amazing but I can’t figure out how to melt the chocolate just right so it is creamy enough to dip the balls in…any tips??
I have made the cake balls and they are a hit. The only thing that I have noticed is; after dipping in chocolate and are dry I noticed that some of the cake will manage to squeeze out like thru a small pin hole. Why is that?
I just made these tonight. I made mine with carrot cake and homemade cream cheese frosting!
One issue I came across – one package of candy coating did not cover the entire batch. I used two in fact and JUST had enough to coat all 50ish cake balls. I wasn’t double dipping or using a lot and had little waste, so I wonder what size the package is that you are getting? Mine were 16 oz. packages of candy coating. Fortunately, I had an extra package – but unfortunately it was chocolate! I hope chocolate goes OK with carrot cake, it is maybe a little unconventional! :)
These look so good! Will be featuring these as a substitute for truffles – who doesn’t love cake and in bite-sized portions no less? Thanks Bakerella.
Hello Bakerella
My name is keisha :)
I love to bake
I am 12 years old and love your recipes tonite im going to make these!!
I might make something similar on Junior Mastercheef cause i got in :D Thanks for every recipe you give us
From your number one fan
xxxKeisha
Take Care !!
I made your red velvet cake balls for my boyfriend’s sister’s college graduation party and it turned out great! She graduated with a BS in Chemistry and we thought that this (see link below) would be a fun addition to the party!
http://suratosadvertising.net/wp/2010/05/08/congratulations-beth/
OMG!! Where have you been all my life. I have a list going of all kinds of goodies you have on here. I am cooling my cake right now for these! I am trying the butter pecan cake!! I am in looooove with your site!! I absolutely cannot get over the little cake pops. The sheep are too cute for words!!
I am trying these tonight and found out you definitely want to cook a thicker cake. I tried in a jelly roll pan and it was not crumbly enough. Next time I try, I’m going to use a french vanilla mix and substitute espresso for water in the mix and marscapone for the frosting and dip in chocolate. Has anyone tried Tiramisu Cake Balls?
Hey,
i really like your website! There such amazing things on it!
Maybe it´s a bit silly, but I´m dutch and my englisch isn´t that good.
I don´t understand this part:
`Use a spoon to dip and roll in chocolate´
So you put the cake ball on a spoon and then you put the spoon with the cake ball in the melted chocolate?
I made about 100 cake pops yesterday. I used my chocolate cake recipe and my cheesecake buttercream recipe. They’re AMAZING!
I will definetly have to try these one day…..sounds like a TON of fun to have with the kids. One can mix the frosting and cake together and then mom and kids can have a hey day with the rolling of the balls. I’m gonna make some with my daughter!
LOVE this site! Question, would adding food coloring to white chocolate bark change the consistancy? Even just 2 or 3 drops? Would I just be safer using the candy melts?
Thanks!!
Do you use unsweetened chocolate?
I made my own variation of these yesterday and they turned out beautifully! I read most of the comments before I began and I made the recommended adjustments. I just used a basic white cake (coloured pink) with lemon flavoring for the inside and a white chocolate coating using white chocolate melting wafers. I put heart shaped sprinkles on top. They are so cute!
They were time consuming but very easy and turned out beautifully for a bridal shower I will be attending.
Thanks so much!
\I am making cake pops for my friend’s daughter’s 5th birthday party and she’s requesting purple cake with pink coating. Any suggestions? I noticed that you used 2 bottles of red food coloring for the red velvet and just one for the green. Do you think that one blue and one red would work? BTW, we adore cake balls :D I made some with strawberry cake, dipped in semisweet choc with choc chips inside for a surprise. They were good :D Our fave is the devilsfood and choc though. Thanks for sharing your fantastic ideas!!
i tried these the other day and the only problem i had was melting the chocolate and coating the cakeballs…the chocolate apparently decided to hate me i guess bc it was just not working lol but i plan to try it again and hopefully have better results haha
I tried this recipe but could not get the cake to keep their shape…i made the red velvet cake from scratch and used a can of frosting to make the balls…im not sure where i went wrong?? Any advice?
Thanks!
Christine
I made them today too and you know they are awesome and really easy.
Check out my blog if you like to know how they turned out.
http://lifewithghosteyeddogs.blogspot.com/2010/04/guess-what-i-made-today.html
I really am a “white trailer trash” baker. I am in the process of making the cake balls right now & I will use my tried & true dipping chocolate. Chocolate chips melted in the micro w/ a little bit of cooking oil. Always sets up & I’ve dipped anything & everything in it. Works like a charm.
Would it hurt to refrigerate the cake for a few hours before I crumble it and mix it with the icing? I just finished baking the cake and now I have an errand to run…help!
Hi I tried these for myself except used vanilla cake with fluffy white homeade frosting the cake was from a box but since the icing was not as firm they did not work out very well but I went out and bought vaniila cake mix and a tub of vanilla icing hopfully things will go better!
Im sorry I forgot to ask, How do you avoid cracks on the chocolate after you take them out of the fridge? The last batch I made cracked and there were these tiny oil looking drops coming out of the pops, I thought that it was condensation from the pops being too cold and coming to room temperature but I tried a second batch where I didnt put them in the fridge after covering in the chocolate and the same thing happened!! what am I doing that im not supposed to? thank you again!!!
Thank you!!! so so so so so so so so so much for the recipe!! I have to tell you my kids think these are the next big thing!! I make them and they dont last past the styrofoam block!! even my husband, who is not a sweets fan told me they were awesome!! I tried the red velvet and they loved it!! For Easter I made them with spoge cake (genoise) and mixed it with store bought dulce de leche mixed with heavy cream to make it sort of like a filling. and then covered them in white chocolate.. The were gone the minute they were out of the fridge after letting them set!! they were very delicious if I may say so myself (I’m embarrassed to say I ate like 6 of them) Thank You again for your inspiration!!! You are awesome!!
these cakes are beautiful and originals. We don’t see it in France.
Hey!!! I just started reading your blog and I LOVE IT!!!!! A friend of mine actually made these cake balls for my bridal shower a few months ago! They are AMAZING!!! I was wondering if the cake balls would be something you could freeze? Its jut me and my husband and we love red velvet but we would never be able to eat all of them!!!! It’d be nice if i could freeze half. What do you think?
Kristen
I made these tonight and they taste very good. I just wanted to clarify one thing. Are they supposed to be kind of gooey? I was wondering if maybe I did something wrong because it wasn’t very cake like.
I just made these and was pleased that they came out tasting so good! I just need to work on the presentation!
Hi Bakerella,
I`m going to try these tonight as a test batch before a charity bakesale were having for the Haiti relief fund in a week or two
I`m really excited!!
Great recipe!
Do you have to refrigerate the cake balls after they are made?
just found this recipe and am super excited to try it out tonight!! can…not…wait :-)
I tried to make red velvet cake a couple of time. Although I started from making the dough and followed the instrutions, the results were good but not as good as yours. I think after reading you posts, I am going to try again.
oh and i almost forgot to ask: how did you make the little lines on the coating?
this is amazing. i actually tried making them last night and it got really messy. i didn’t use chocolate bark, i just used regular chocolate and popped it in the microwave. i noticed that your cake pops are very cleanly finished. mine turned out not very pleasant looking because the chocolate dripped down the pops. any tips for me?
also, i want to mail these to my friend. what would be the best way to store them so that they dont all melt and get stick together?
I have to admit, I’ve been eying these for about a year and drooling over them. Now with so many occasions coming up (two birthdays and a baby shower) I don’t think I can avoid the cakeball temptation any longer. My only concern is it looks like most of the stuff you use has hydrogenated oil in it, which is a big contributor to heart disease, type2 diabetes, cancer (breast cancer which runs in my family, yikes!) and various other ailments; so I’ll have to find alternatives. The cake and frosting I can make myself, no problem, but the candy melts will be an issue. I think I might just take milk chocolate chips and melt them with some butter. For a fun twist I might also do some Ghirardelli white chips this way and add a pinch of raspberry extract. After all, 45-50 cakeballs definitely leaves room for experimenting!
Anyway, sorry for the wall of text. Love the site, I check it almost every day. Not only for your fabulous ideas, but also for the photography – which is definitely enticing. Keep up the great work, and thanks for sharing with the world.
Taryn
I just had one of these the other day and they were AMAZING. I honestly thought they were from a gourmet bakery!
Hi there Baerella! I’m making a batch of your cake pops for a party on Saturday and thus far my very moist balls are cooling the fridge. I’m hoping they are not too moist I used a 14oz can of frosting rather than 16oz but they are still pretty gooey. What are your thoughts on popping them back in a 350 degree oven in ball form for say 10 more minutes?
This are fantastic! I love doing interesting variations on this concept, like this one: http://wp.me/pQTnQ-2l
Next time: peanut butter cake balls!
How do you get those pretty designs on the red velvet balls? Thanks. Darlene
I made them for my Apartment Warming party this weekend – HUGE hit. I made the cake from scratch and the frosting, used dark chocolate to roll them in and made some with different coloured sugars sprinkled on top. This was a GREAT idea!
This is great! Can’t wait to try! Thanks for sharing!
Hi Bakerella – love your site. Tried making the cake balls but they were soooo wet – how wet are they supposed to be? Followed all the instructions but don’t think they turned out.
Thanks.
I made these today, and they are just AWFUL. I’m sorry, Bakerella, but these have enough sugar to make an entire army diabetic. So cloyingly sweet. Followed the directions exactly, and looked pretty cute, but I dumped them all in the trash upon tasting them. What a waste. Bakers- if you have a refined palate, search elsewhere for recipes. Well, I guess it’s good most commenters seem to like them, but you sure can’t add me to that list.
I am making these today for the first time! I have been dying to try so I figured why not Easter :) cause I will eat them all if I don’t take them somewhere. 3 different variations…
1. Nutter Butter with Milk Chocolate
2. DH Decadent Carrot Cake and cream cheese frosting with White Chocolate – Carrot = Easter bunny ??
3. Mint Oreo and Andes Mint baking chips, cause I used all the other choc, and so glad I did Yummy!!
Thanks for sharing a great recipe. Now my imagination is running wild.
I made them last night with confetti cake mix and confetti frosting. I shaped them into eggs and dipped them in white chocolate. I decorated the with pastel chocolates. They were a hit at the Easter bakesale for VBS.
i try this, it was perfect. All the children love it.
^^Apparently I can’t even spell my own name. Oops lol
Have to say I love your site! I stumbled across it looking up a recipe and loved looking through all of your ideas. I’ve done this recipe quite a few times with different kinds of cake and fed the results to my coworkers. They love them! I find melting chocolate chips helps a lot since I’m not a fan of candy melts. I’ve done 3 different batches of cake balls so far. I’ve done batches of red velvet cake with cream cheese frosting, covered in milk chocolate, white chocolate, and dark chocolate chips. Dark chocolate fudge cake with dark chocolate frosting covered in dark chocolate chips and some covered in peanut butter chips. Those have been the favorite so far. I ventured out with German chocolate cake mixed with coconut pecan frosting covered in milk and dark chocolate. They were harder to roll, but the end result was awesome!
I have so much more baking to do now because of your site! lol
Your cake balls were a hit at my baby shower this past Sunday! Thanks for the recipe!
I used Ina garten’s chocolate cake recipe from her “Back to Basics” cookbook, a regular cream cheese icing, and melted ghiradelli semi sweet, and white chocolate chips to cover. I made half of them into cake balls and other into cupcake bites and they turned out wonderfully! I was too lazy to go buy candy melts to top the lil cupcakes so I used the easter themed m&ms as toppers and easter colored nonpareil sprinkles…..(it’s that time of the year again) Not only do they look wonderful, they taste great! Thanks so much for the recipe…..
I made these with my 9 year old. We had fun and most were not the prettiest, but here are some of my troubleshooting tips.
-Next time I will make them about 1/2 as big (I got about 26 out of a box ) because they occasionally got too heavy for the sticks.
– I will add a little oil to the chocolate for a smoother finish
– I will cut off the crusts of the cake so the inside will be more attractive.
– I’ll bake the cake just a little longer and let it cool completely before mixing the frosting in.
All in all I think it went pretty well for my first try.
I think some people who are having trouble with the cake being too gooey should make sure they don’t use the “super moist” or “with pudding” cake mixes. Also I used only 12oz of frosting with one box of cake mix. Seemed to work well for me.
Thank you for the idea. I will be making a bunch of these and putting them in Easter baskets for Cake Walk prizes at a party my company is hosting.
I just wanted to let you know that I made these using the red velvet cake recipe from Baked, and I used an egg-replacer! (My step-daughter’s best friend is allergic to eggs) they turned out beautifully! I sent them as a treat for their school band trip to Tennessee today….It was love at first bite!
Oh the recipe that started it all…
My friend and I tried to make these using a different cake recipe (Funfetti by Pillsbury) and they turned out horribly! We couldn’t decide if it was the texture of the cake, and whether red velvet is that much different. I think we are going to try making red velvet cake balls to see if there is a difference. Also, when dipping, the chocolate was really thick. I saw a comment in which someone said they used oil to make it thinner? What kind of oil and how much? Can’t wait to taste the success!
Bakerella! First of all, the name is adorable! I love it. Secondly, I am making the red velvet Cake Balls AS. I. TYPE. THIS. (Well, not literally…that would make the keyboard all messy….but the cake is baking!) I’m making them for a talent show. I hope i do it right! I can’t wait to try your other recipes too! :) Thanks for posting all of this!
I love this idea, although I could not find the Red Velvet cake mix so I used Lemon cake mix instead along with the cream cheese frosting and it was delicious!!! Thanks for the idea!
Absolutely love these wonderful treats. I made some today with yellow cake mix with a grated lemon added and then used lemon icing and made them into cakelets. I used a pale yellow to tint the white chocolate and then added three tiny candy eggs on top. I found a candy…edible easter grass…I will put them on a cake plate on top of the grass and then put a few pastel Hershey eggs mixed among them. My only problem is to make the coating just the right consistency to have a smooth finish. They taste way too good. Thanks again for sharing.
Hi,
I made these for the first time a few weekends ago and wanted to say thanks for the great idea ! Here is the link in case you want to see them: http://www.wheelsandlollipops.com/2010/03/birthday-cake-or-cakes.html
Thanks so much for a great recipe!!
I stumbled across your St. Paddy’s day balls on theKitchn and thought it was such a great idea! My sister laughed at me when I said I would try to do them, because they look so professional and fancy. In the midst of exams, I made them today and they turned out great!
I couldn’t find red velvet cake, candy melts, chocolate bark, or pop sticks so I improvised with Devil’s Food Cake, Bakers’ Chocolate, and extra long toothpicks. The combination of all the chocolate is rich, but really good. Baker’s Chocolate melts quickly, and hardens quickly on the balls, especially when they are chilled, but stays liquidy in the larger batch.
I read through many of the comments on your page to gather any hints people gave and tried to put them all into practice in my experiment. I blogged about it here: http://thecuisinecollective.blogspot.com/
Because I was afraid that the tooth picks would buckle under pressure I made the balls pretty small, and the recipe stretched endlessly, with manageable sized pops considering the richness of the filling and coating.
Thanks so much!
can the balls be frozen for a week until ready to dip in chocolate?
hii, i would like to know what is the best company for the cream cheese that i am going to use in the cake balls
is Philadelphia cheese good ??
or do you recomend another type of cream cheese ???
it would be better if you replied on my email
thank you
rayana,
rayoonaj@hotmail.com
Hi, I was making the cake balls, and i covered almost the whole area of the cake ball, and theres like a little oil or glaze that come out? is it because of the cake mixture that has the oil?
I love your idea, !!!! and they look soo good !!!.I have a question, what is chocolate bark, sorry, I only know about candy melts. Thanks. Patricia
I made some of these today, I used a devils food cake mix and vanilla frosting, and then I dipped them half and half with chocolate bark and the vanilla chocolate bark.
They turned out great and look really pretty!
And taste wonderful too :)
I loved these! I made a chocolate version for my sweetheart for Valentine’s Day. They were the most complicated thing I ever made, but worth it. The first time I tried doing it with a homemade red velvet cake which was a complete fail. (Cake went into garbage). But I got back on the horse and tried again, this time with a boxed mix.
Here’s my blog post about my experience and some tips!
http://www.cookiesandpt.com/2010/03/15/my-cake-ball-experience-with-tips/
Thanks Bakerella! You are a constant inspiration to us all!
i am wanting to make cake balls for my daughters wedding. how far in advance can they be made and how to store until ready for the reception? Thanks in advance….
Has anyone tried making these with applesauce replacing the oil for a healthier alternative? Just wondered how it turned out…
Thank you for sharing this recipe! My sister and I mad these last week and they were a hit! They are so delicious! We will be experimenting with other flavors and colors soon.
Bakerella,
Your site is my absolute favorite. I know you only update it about once a week but I find myself on it every single day!
I recently attempted the cake balls for the second time this weekend. They came out alright for my first time but I have a quick question. The consistency of the actually cake is quite moist and creamy rather than cake-like. I’m not sure if it is supposed to be like this.. is it supposed to have the same inside like a cake or is it supposed to be more moist almost wet like? Thank you so much for your wonderful website. You are such an inspiration.
Sara
I made these! Well I used Devil’s Food Cake, but they were delicious! My friend and her visitor instantly begged for the recipe so you’re getting two new readers :-).
Hi Bakerella! I attempted to make these today and was successful up until I rolled the cake balls into the melted chocolate. How did you get them to be covered so well? My first few were definitely not as pretty. So I am pausing until I figure out how to make them right. Thanks!
So I did this for Christmas this year and they were a HUGE hit! I put my own spin on it (I make my cake and frosting from scratch) and gave them out in packages of 6 or little tins with a dozen. People have offered to pay me for them, and I always credit this blog fir the idea. Thanks!
I’m from Brazil and I couldn’t find ‘cream cheese frosting’ here. Do you know if I can substitute that for something else? I really want to do the balls, they are SO cute :)
This looks awesome. Is it okay if the cake is steamed and not bake? We haven’t got oven so I wonder if I can make the same result.
I had the same thing happen (Melissa Bence) miny came out way too doughy. The texture was terrible – what am I doing wrong!?! Anyone have any thoughts on this?
Okay, I am trying for the third time. I read so many of the comments and thought I would have no problems. They just seem too moist like you are eating the dough. I followed all the directions, at least I thought I did. All the cake mixes at the stores are super moist, or very moist…..should I omit the oil? The pictures looks like they are more cakey and light not so moist and heavy. I am determined to get this right. Any help would be appreciated. Melissa Bence
This is such a great idea!!! I love it :)
I just made the cake and mixed it with frosting last night. Is it okay to leave the balls uncoated in the fridge overnight?
I just don’t have time to get to the dipping until later today.
Can’t wait!
Well I lovethe red velvet idea but I was wondering where can I get the recipe for the oreo balls or any other on
How many days do you think they will stay fresh?
Thanks OBQ!! What a great idea. Because yeah, I was really looking forward to making them look cute and putting them on lollipop sticks. ;)
I had some chocolatecake left from the fast-food-cupcakes I made yesterday with my kids.
So I tried to made cake-balls of the rest of the cake. I made them with cream instead of cream cheese frosting, because we don’t have that in Holland. I Covered the balls with Pure raspberry chocolate en I must say, they are the best I ever tasted!!!! So delicious! This was the first time I tried to make them, but certainly not the last!
Thank you somuch for the recipe!!!
I am getting many requests in my business for cake balls! Thanks for the wonderful invention. Good luck on your book! Do you sell your cake balls to the public? I am having a difficult time with pricing….. thanks for the link to pioneerwoman too! I follow you two everyday!
Tammy (from roselandbakery.com)
I made these several years ago using a German Chocolate cake mix & the cocunut pecan frosting. I added a little kalhua & dipped them in chocolate and they were to die for!
To Emily – try the oreo truffles recipe. In my opinion, it tastes much better than the cake balls because it’s not so sweet (the saltiness in the cream cheese offsets the sweetness of the oreos very nicely) and it’s not soggy. I use 20 ounces of oreos (that’s one 18-oz pack plus 5 cookies from another pack) to 8-oz cream cheese. You can make the oreo truffles look like any of the mega-cute ideas that Bakerella has on her website for her cake balls.
Katy – the oreo truffles recipe works fine if you dip them the next day. I do that quite often as I have made dozens of batches. I haven’t tried the cake balls yet, I’m just about to go and try it with carrot cake and cream cheese frosting. Then I’ll dip them in white almond bark (I use the Ambrosia brand for the oreo truffles) and drizzle with green and orange Wilton Candy Melts (from Wal-mart or Michael’s). My drizzling method is more haphazard than Bakerella’s – I dip a fork into the melted Candy Melts and shake it vigorously back and forth over the balls. It covers any cracks and imperfections and to be honest, nobody cares about the imperfections when they taste so good.
I hope I’m not asking a question that’s been asked too many times, but I’m to sleepy to search all the comments :D
Due to my work schedule vs. the day that I need these balls made, I was going to make refrigerate the balls Thursday night and not coat them til the next night. Do you suppose that’s too long to refrigerate them? Should I figure something else out?
Also, any tip on how big a bag of candy melts I’ll need for one batch? Thanks so much Bakerella! I love your site!
I was so excited to make these, because they’re so cute, and was really disappointed in the end result. They rolled just fine and firmed up in the fridge overnight but in the end, they tasted like soggy cake. Truly gross and disgusting. Tried dipping a few in the chocolate, thinking maybe that would make the difference. Even delicious chocolate could not cover the fact that they are balls of soggy cake. Huge waste of time and money!! Big thumbs down.
i’m not a big fan of cake mixes so i looked up a good chocolate cake recipe instead. first it was a bit weird to kind of destroy the whole lovely cake but then it was great fun to mush it up with the cream cheese and mix it with your hands like a child playing with mud! delicious mud that is. these were so dense, moist and chocolatey and a hit with everybody. i covered them in chocolate and they freeze well too. a good bit of work if you dont use a mix but worth it! ;) will have to post them soon.
Hi there! I am new to your site as of today and am very excited about the cake balls! I am a weight watcher so I did substitute egg beaters for the eggs, applesauce and water for the other ingredients. I also made my own cream cheese icing with neufchatel, some margarine, and confectioners sugar. My main question is that I am not sure that I made enough icing? I used an 8oz cream cheese package and when I mixed everything it was moist enough that I could roll balls but they are by no means wet. Will this hinder my results? (I have them in the fridge now until tomorrow when I ice them) Thanks again!
Hi Bakerella! I’ve been making cake balls every now and then for the last year or so (after seeing them on your blog). I had the idea to make them for Valentine’s Day and shape them as conversation hearts. The results actually came out quite good… if I do say so myself.
http://img693.imageshack.us/img693/2730/janfeb2010020.jpg
http://img38.imageshack.us/img38/2274/janfeb2010029.jpg
Love your blog!
Bakerella, I found your site through a friend when she decided to make cake balls. I finally made them for a baby shower. Instead of the red velvet I made dark Choc. cake with choc icing. They turned out very good, just not that beautiful. I think with practace they would look good. Oh I got about 90 balls out of it. They were SO rich. I knew I would have trouble with the chocolate coating but got it down pat by the end. I also used my “little dipper” crock pot, to keep the chocolate warm. Thanks for the recipe, they taste just like my favorite truffle.
Jennifer from comment 643…..they make peanut butter flavored melting chips and a few others…you can flavor the white chips also if that helps change the flavor
I made these with Strawberry cake and cream cheese icing. Dipped them in both white chocolate and in milk chocolate. Definitely better with white chocolate. Also added some sprinkles on top and everyone really enjoyed them!
How long do the red velvet and cream cheese cake balls stay good for? I want to use the canned cream cheese. How long at room temp and in the rerigerator also. I am conserned because of the “cream cheese” . Also, the directions I have seen say cool completely, others say mix while cake is still warm. Does this make a difference when using “cream cheese”?
I just finished making these tonight… ohhh… myyy…. :D Thank you for this wonderful recipe! Ps. I found that using a potato masher really helped! And my hands stayed clean…….until I rolled them into balls ;) haha
I just stumbled upon your site, and would love to try these. But, honestly, I’m not a fan of chocolate. Even less of a fan of white chocolate, do you have any other suggestions?
If your in a rush and you don’t care about presentation too much I would recommend mixing the crumbled cake with Nutella and freezing them as you would. That way you don’t need to coat them with chocolate :)
I’m so glad that you had so many posts about the dipping portion. I started and it wasn’t pretty. I went ahead and put them in the freezer and I hope that will help some. I’m really looking forward to taking these to a dinner party tomorrow. Thanks =)
I just made some cake balls, using homemade devil’s food cake and buttercream frosting. I dipped them in melted semisweet chocolate chips–it was all I have, and I don’t want to spend extra money for fancy stuff–then drizzled them with a bit of white chocolate. They look like truffles, and taste amazing!
I made these last night and am in love. Next time I’m going to crumble the cake, mix in the frosting with a spatula or maybe a potato masher, and stick the mixture in the fridge a little while before shaping the balls.
I have a question though – one I’ve been sitting on since my play-doh days. Is there some kind of technique to rolling nice round(ish) balls? Somehow mine always have corners.
I don’t know what this chocolate bark business is all about, but there’s something called candy quick and even a store brand knock off in the chocolate chip section that worked great. I’ve never used the wilton candy melts but eye them in every craft store…what is the flavor? Also, a lot of chocolate and/or coffee shops keep popping up around town selling their own brand of melting chips for fondue or mochas. Probably a little pricier, but I’m guessing totally worth it.
And a big thank you to whomever suggested a slotted spoon for dipping.
they are very good stuff.
I accidentally found your website browsing on my iphone laying in bed at 3 in the morning and i couldn’t go back to bed because I was thinking of all the things I can do for my daughter’s 8th birthday party coming up (a SPA-rty with her friends) and another with family, and our other daughter’s baptism, all close to Easter! So many possibilities! I love your site, thank you for sharing all of your great ideas!
My cake mix was very sticky and gooey. I had cake mix all over my hands and I only made half oft he batch. Can I dust my hands with flour to make the cake balls? Do you have any suggestions so Its not so gooey for the next time? thanks so much
I LOVE your website! I am currently making the red velvet cake balls right now and I am excited to see how they are going to turn out. They look so good! I hope mine look as good as yours and that they taste good.
Why did I just find you now??? Wait, I know, God wanted me not to weigh 2000 pounds. I’m waiting for my tiny cake balls to cool so I can dip them in chocolate, can’t wait to try them!!! You have inspired me to cook and bake again, thanks Bakerella!
This were delicious! I made a batch of red velvet and devils food cake. I love your website and ideas, thank you for sharing!
Brilliant, absolutely brilliant! I <3 bakerella.com!!!!
Just made my first batch of these for Valentine’s Day. They are not as pretty as yours, but they are SOOOO good! Thanks for the recipe!
(I used chocolate cake and cream cheese frosting. Do you think it would be Death by Chocolate if you used chocolate frosting???) :)
My sister and I made these for valentine’s day, it turned out perfectly! We switched up the melting candy color to give them a snazzy stripped color and shaped some into hearts. Thanks so much!
I created these cake balls this weekend and I had a couple of bumps int he road BUT I endeded up with milkchocolate chocolate cake balls with homemade cream cheese frosting and it was a big hit with friends and family!!!!!
I made these with white chocolate and green gel food coloring to make mike wazowski cake bites. They did not crack and turned out really cute. My kids loved decorating the extra’s. Thanks for the great ideas and fun blog.
These are so cute! I can’t wait to try them.
I just served cake balls (2 different varieties) at my daughter’s 2nd birthday party. today They were a HUGE hit! Thank you so much!
http://gardenstatesmiths.blogspot.com/2010/02/birthday-fun.html
You have the greatest ideas ever! wow keep doing what you do…Brilliant!=)
Just wanted to say that these are AMAZING! I haven’t made red velvet ones. I made some for a cookie exchange at christmas time. I used cream cheese frosting in both kids but I used choc cake in one and dipped in white choc with a dark choc drizzle and the other I did yellow cake, dipped in reg choc with white choc drizzle. I got 2nd for taste!! I have a banquet I’m hosting at tonight for valentines day and made some more but this time at my husband’s request I used chocolate frosting and chocolate cake, half are dipped in white and half are dipped in a semi sweet chocolate and they are SOO rich but SOO yummy! Hope everyone at my table loves them! Thanks so much for the recipe it will be used in this family for many years I’m sure!!
~Briana
wow—that’s all i can say. these are incredible. thank you for sharing this life changing recipe!!!!
I just made these. I’ve never felt more powerful. These fools are eating outta my hands! I have to make another batch this week! Thanks, they’re amazing!
I love your website! I just came across this last night while looking for directions on cake pops! You are so creative. I only dream that I could be. I’ve never baked before, but am trying this red velvet cake pop right now. If it turns out nice then I am taking it to my daughters Valentines party tomorrow. Wish me luck!
Hi- I love your blog. I tend to lack creativity when it comes to decorating and baking so, I shy away from intense fondant recipes. When I saw this recipe I thought, hey! I can handle that! But, the end result proved me wrong. My only modification was to use chocolate chips (I used white (nestle)and milk chocolate (ghiradelli). The white ones came out ok- the cake lost its cakey-ness a bit but, not too bad and second dip would make it look better but, at least the chocolate set and hardened. The milk chocolate ones are another story. The milk chocolate balls just stayed soft and can’t even be picked up. So, my question is, is this because I didn’t use bark? I read somewhere that I could substitute chips for bark and the bag had melting instructs for dipping (I did one batch with shortening and one without and both came out the same). I’d love to hear your thoughts!
Thank you!
Hi! How do you let the balls to dry? Mine don’t ever turn out completely round. I use a spoon to dip them in the chocolate bark and then I dry them on wax paper. They end up with flat bottoms this way.
Thanks,
Kelly
I made the red velvet ones & the oreo ones, they look terrible, the oreo was alot easier to work with. I used the almond bark & it was a mess, i tried some of the white chocolate melts, they looked better, but not much, dont understand how you “dip” them to make them look nice. They are way too sweet also. I froze them as some suggested and it was a little easier to dip them. Maybe i am just not cut out for this. I was so excited about this & now i am just aggrevated about the outcome. Argh!
I am very much behind the boat on this, but if you mix oreo crumbs with a package of cream cheese, you can get the same yum yum effect. Of course, it’s not red velvet which is the best ever, but it is a quicker version! Keep up all your hard work.
Do you have any other variations of this recipe? I want to do a test to see if I can make them as favors for my wedding.
Thanks!!
Bakerella! I made the cake balls this weekend and they are amazing!!! They were fun and messy to make and even funner to eat. I brought them to a Super Bowl Party and they were a HIT! Thanks for the great ideas.
http://www.r2girls.com/blog/2010/02/cake-balls-and-yogurt-beards/
Hi Bakerella, I just made these for the second time and I can’t tell if the texture is right. I made the oreo balls and they came out perfect. I loved the texture. These seem to be more fluffy and not as hard so they wouldn’t stay on the lollipop. However, they were in the fridge for a good amount of time! Is it supposed to be that way or am I doing something wrong? Can i use regular softened cream cheese for the red velvet instead of the frosting?
Let me know! Thanks!
Hello! I think your idea is fabulous. It looks so cute I can’t bear to eat it!!! I would like to make some for my brother’s birthday.
Can I use something else instead of cream cheese frosting because my brother doesn’t like the taste of cream cheese.
Thanks! :)
Himura
I’m selling cake balls and lollycakes like crazy! Here in Arizona
I sell them for 4.00 each plus the container, I like to plant them in wheat grass in planter boxes!
OK – so I made the cake balls and they were absolutely delicious!
I had one problem though, which I was hoping you might be able to help me out with… On a lot of the ball (over half) the bark would crack/break once they set. Or – I’d have tiny bits of cake make holes in the coating and shoot out in little strands… is the common? And is there some way I can prevent it from happening?
Hi – I just love your ideas – i tried the cake balls this weekend as favours for a birthday party and they were a great hit. I will be making the heart cake for valentines day too.
These are awesome! I changed the recipe up a little bit to use a different kind of cake and icing and they turned out awesome. They were a little on the messy side to make in my tiny kitchen, but so worth it! Thanks a lot!
I’m having a party and would like to make these for dessert, but I’d like to try something different? Would it work to make the cake mix and add the frosting, put in dessert cups, add cool whip and a dollop of hot chocolate? If you think this would work, would it be good to serve warm. I haven’t ever eaten these and don’t know if my version would work or not.
LOVE these. Can’t stop eating them. :)
My husband helped out, and he suggested mixing the baked cake and the frosting together in our Kitchenaid — worked like a charm and was VERY fast!
I need to learn to dip better, though — if only there were a little platform like a potato masher to put the balls on, dip them and let them drip right away. Okay, I suspect there IS something like that, but not in my snowbound house!
LOVE LOVE LOVE your website. .. and ideas.. I can’t wait to make all of them… :) The absolute cutest things I have ever seen!!!! I have a quick question though…. Can you make the balls and pops with any cake mix flavor? I am making some on Thursday for a Valentines Day party at my sister’s school.. but wanted to make a different flavor… Thank you so much… truely an inspiration to little home bakers like myself :)
My sister has made these at our family functions and I loved them, I’m currently at college and am trying it out for my floor. I just know that they will love them:)
hi i reallly like your idea..but i was wondering if it would be better if the frosting was mixed with the cake when the cake is hot
Can I make these a day ahead of time?
I baked some cupcakes that didn’t turn out so well, and decided to use them to make these instead…yum, fantastic!
What suggestions do you have for using a cream cheese recipe vs. the canned frosting? I want to make sure my amounts are comparable…