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.
I noticed that on this site you say to use the whole can of frosting, but in your book you say to use 3/4 of the can. Oversight? Or an evil plot to get us to buy your book? ;-) mwuahahahaha
Hello Bakerella! First I want to say, I LOVE LOVE LOVE your blog and have had so much fun (and occasionally some success hehe) trying your recipes. My question today is…. I made some red velvet cakeballs for pops, and got through a few but had to postpone finishing until… well… a couple weeks later (eek! to my credit, I was in the middle of a move) so I had left the balls in the freezer to finish at a later date. Would it be insane to use the same balls for pops or do I need to make a fresh batch? I’m hoping to finish them by Christmas so I can give them to some friends and family, but I don’t want to give them stale treats or something not-so-tasty, so please let me know what the shelf life is here! Thanks so much for all of your joy and fabulous recipes. I’ve been singing your praises so I’m hoping Santa slips one of your cookbooks in my stocking :)
Merry Christmas, and much Love,
Marie, 24, South Carolina
I am making strawberry cake balls with vanilla frosting dipped in white chocolate. It’s my trial run before I make the red velvet ones for Christmas tomorrow! :) Thank you for this fabulous website!
Ive been making cake balls like these for a few years, had them at a xmas party and just had to have the recipe! its fun to try different cake flavors and toppings. there have been a few times ive run out of chocolate with a few balls leftover, but they taste just as yummy rolled in powdered sugar! :)
Hi!
I am in desperate need of advice : I really really want to make these and got all ingredients apart from the cream cheese frosting. I could find buttercream style icing tough. Can I substitute that or is it better to try making the cream cheese icing from scratch?
Thank you!!
This maybe answered elsewhere but what is cream cheese frosting?? I am in Australia and the only cream cheese frosting you can get is made with Kraft Philidephia cheese & sugar which you mix up yourself.
Is it the Betty Crocker Frosting (no mention anything else) on the can?? As that is the only type of “instant frosting” you cna get over here!!
thanks :)
HELP!!! How do I store them??? This is the second year I am making them for Christmas but I cannot remember how to store them! They go really quickly in my house, but I am trying to hold off the family and friends until Christmas eve (2 days away). Oh and this year I put Christmas sprinkles on top before they chocolate dried. They are too cute!!!
I also received a tip from a friend who also makes them. She said that some grocery stores sell “day old” undecorated cakes. She bought one when she needed to make a batch of cake balls but ran out of time. She said it worked really well!
I cant wait to try these :) Thank you so much for this awesome recipe. The ideas for this can be endless. Can you use mini cookie cutters for these like you did for the oreo truffles?
Made my 1st batch of these tonite. (I actually made the cake yesterday, made the balls and refrigerated them until I could dip them tonite.) They came out wonderfully! Couldn’t find Chocolate Bark here on Maui, so i used Guittard’s Semi-Sweet Chocolate Chips for some and Ghiardelli’s Milk Chocolate Chips for the rest. I think I like the Milk Chocolate dipped ones better.
For mixing the cake and frosting, I used a pastry blender. That really incorporated the frosting well. I also did NOT use the entire can of frosting; maybe 3/4 of a can.
I stirred in 1 tsp of veg oil into the melted chocolate chips and that seemed to help thin it a tad.
Next time, I’ll use a fork to lift the balls out of the chocolate. I got quite a puddle around the bottom of each ball, but I think using the fork will eliminate that.
First of all I love your website!! Thank you for all of the wonderful recipes and ideas! I will be making a few bite size desserts for Christmas this year. I am planning on trying this recipe and was wondering if it would be ok to use your cream cheese frosting recipe or is it better to use the store bought?
I tried my good friends homeade cake balls. They were delicous! I personally love red velvet cake, so I think I will enjoy this recipe. I’ll have to try it. Thanks for a great idea!
Can anyone supply me with a recipe for red velvet cake? I can’t buy it in a packet mix here in western Australia. I’d love to try to make the red velvet balls. Thanks, Cher
Im going to make these today, but i have a question. Can I dip the balls in a fondue to coat them? Also how long should I chill the cake balls before coating them with chocolate?
I made these for a Christmas party I went to but made it with chocolate cake instead with chocolate icing dipped in red and green colored white chocolate and everyone loved them. Thanks for the recipie!
My husband received red velvet cake balls as a Christmas gift from one of his students. She had rolled it in white chocolate and then sprinkled broken candy cane bits on top. They were delicious and very rich. We can only eat one at a time! I had to look up the recipe so I could make some for a Christmas dinner.
I made these wonderful treats this weekend, and I LOVE them. I will probably never make another “regular” cake again! I made a batch of red velvet and chocolate bark, and strawberry cake mix with vanilla almond bark. So yummy! Thank you so much for sharing your great recipes. You are so talented.
I was very nervous to try these since the only thing I ever baked were cupcakes, but these came out very nicely! I got baking chocolate by mistake (I’m a baking newbie), but it still worked out! I ran out of chocolate though, as I only got 1 bar, but this just gives me an excuse to buy the white chocolate bark for the other half of the batch. Haven’t tasted them yet, but just from how pretty they look, I’m super stoked! Thanks for the recipe!
I am making these right this second! (They’re in the freezer cooling for the white chocolate later.) I’m going to make snowmen and some ornament type Christmas stuff! So excited! Thanks for the great idea :)
Hi! I love your ideas and can’t wait to make these red velvet cake balls tonight. I am going to make a reduced fat recipe & make my own cream cheese frosting. I wonder if the recipe will work if I use a double boiler and melt a bar of white chocolate to coat?
hii ! you are soo creativee ! i want to make these but i have a question for making the cake. does a small oven works? because unfortunately, i only have a small oven to use.andd how long do i leave the mix in the freezer before dipping?
I had these at our Sunday School Christmas party this past weekend and HAD to make some for my family! I tried them tonight and realized that the cake was really mushy when I tried to roll them in the melted white chocolate (even after freezing them for a couple hours), so the chocolate turned pink in color after about 10 balls were coated. I decided to stop for the night and let the remaining cake balls chill overnight. I’ll attempt to dip the others tomorrow night!
My plan is to make these for family for christmas gifts! I just hope they don’t end up looking like my 5 month old made them! :)
I am going to try these with sugar free cake mixes and frosting (found in the diabetic section at the grocery store) to try to reduce some of the calorie/carb count. I’ll let you know how it works out! I may even try with the gluten free cake mixes, but am not too sure what the outcome will be…. trial and error time! Merry CHRISTmas y’all and a Blessed New Year from Oklahoma!
I just found this recipe and I am so excited to bring some to my grandmothers on Christmas morning! I just have one question before I get caught up in the excitement of cooking and wrapping two days before Christmas… The picture looks so perfect, with the chocolate lines dripping down each cake ball! Will they really turn out to look that way? If not, how can I add the lines?
hi bakerella! im going to try this out tomorrow night!
but im planning to make cake from scratch and then use frosting instead….
if i cant find any chocolate bark will fodue chocolate help? or should i just settle with candy melts? and last question: are candy melts just as sweet?
Hi,
I love all of your ideas on this site but finally attempted these fabulous red velvet cake balls today. Is there any special way I should store them? I am sure they won’t be around long but should they be refrigerated? Thanks!
Amy
I made these for my office Christmas Party, and EVERYONE loved them. They were a little tricky, not as easy to make, but it worked and it turned out yummy!
I made these last night and they did not turn out right!!! I followed all the instruction and they were just mush. I could not get the chocolate bark to stick to them. Can you please give me some tips to making it work. Thanks
Made the red velvet cake balls yesterday for my daughter’s birthday & they were devoured . . . plan on making some for Christmas dipped in white chocolate & drizzled with red & green chocolate! Thanks for sharing the recipe & Happy Baking, Daisy
Maybe my friend and I are insane, but we thought these were absolutely disgusting… we followed the directions that you have up there, crumbled cake, 1 16oz. can of cream cheese frosting, everything mixed and chilled and then dipped and left to harden.. we were surpised to find that eating these were like eating chocolate covered mush balls. :-(
Hi Bakerella! I love your Website and I visit daily! I was very intrigued with your Cake Pops and Couldnt resist making them. However, Im having trouble with the Candy Melts. When I put them in the Microwave for 30 Second Intrevals, it still comes out lumpy and not like a smooth coating. Is there anything I could use to make it be smooth? Like maybe canola oil? Thanks again and Keep on Baking!!!! You do a great job and have Awesome Ideas!!!!!
I have made these several times and they are a family favourite. After crumbling the cake and mixing in the frosting, I let the whole thing freeze overnight, then roll with the help of a melon baller. THEN freeze all of the rolled cake balls. I dip them using melted chocolate chips with some baking wax added to make them shiny. I use a double boiler to keep the chocolate melty, and use a slotted metal serving spoon, tapping it about 20 or 30 times to remove the excess chocolate. When they’re dipped I freeze them again. I live in Northern Alberta, Canada so I just set the pans outside to freeze! Cake mixes are sent from my Mother in Georgia.
Bakerella, I know you’re super busy, but I’m wondering how you “tap” them on the spoon? Also, does your cream cheese frosting recipe equal one can of frosting? Thanks so much!
These are absolutely wonderful. I’ve officially gotten my family, neighbors, friends and my little brother’s boy scout troop hooked on ’em. I made a batch for a cake auction we did for the scouts, and brought in the most money with these little treats! I did mine in dark chocolate with white chocolate drizzle. So tasty. So elegant. Thanks so much for the inspiration- this is a new favorite in my recipe collection!
Dear Bakerella,
I am just dying to try your cake balls recipe and guess what. I found the red velvet cake mix in my local grocery store…yippe! My question is about the chocolate bark. I couldnt find any …nor could I find candy melts. What I did find was something called baking chocolate squares. Are they the same as the chocolate bark? Could you please let me know?
i love these call balls but do you have to let the melted chocolate to sit for a while, and then eat them when the chocolate has hardened?
thanks, they are great :)
This is my first time reading about cake balls. I like to know more how to make cake balls.how to make wedding cake balls.how to arrange the cake ball to become tower. Thank you
If I wanted to make the a couple of days ahead and serve at a company party, what is the best way to keep them fresh? Thanks, loving these little things!!!
Hey, just wanted to say thanks for the great idea! I have just made about 300 of these for a christmas party that I am catering, they look absolutely fabulous! Great idea for a quick fix dessert!!
I’m just starting to attempt learning to cook, but even *I* can make cake from a mix (usually.) I was worried about the chocolate part, but I figured I could fake it after watching my sister make chocolate-covered strawberries so many times!
Mine don’t look as awesome as yours, but I know how I could have fixed that (but I’m far too lazy to bother.) They taste great, but I’ve created a monster. My 2 1/2-year-old spends all day begging me for ‘chokklit balls.’
Too many comments to sift through to see if anyone answered this yet, but for the people having problems with the chocolate or candy melts being too thick, you can add shortening.
2 tsp shortening per 14 oz candy/chocolate. Also works for re-re-re-heated chocolate that’s starting to lose it’s oomph.
I made these for a Christmas Dessert party and covered them in silver, white, red, and green sprinkles for the holiday. I even put them on lollipop sticks and called them Red Velvet Cake Pops. They were adorable and delicious and a huge hit! Thanks Bakerella!! Plus this treat was super fun and easy to make!
Bakerella i love your site! I made a version of these for my teachers to thank them for helping me get into culinary school and they absolutly loved them! I just hope i dont drive my parents crazy with all this baking…:-D
A friend of mine at work showed me these fabulous cake pops he had made. I was looking for a fun treat for the kids at my Christmas party I am throwing and decided thatthese were it. Once I came to your website I was blown away! I don’t know how I didn’t hear about these sooner. Not only are these going to be fun treats for the kids but favors for everyone! I cannot wait to taste them! They look delicious!!!
I just saw your segment on Canada AM and went online right away to find ur blog…..fanatstic! I am one of those people that bakes a cake that always comes out lopsided lol so finding this is awesome for me. Having a kid/parents party for New Years Eve and this would be perfect. Thanks so much for sharing your recipies and talent!
i don’t know if i am more impressed at your work or the fact that you answer all of the questions. lol. i am new to cake ball making and i am curious about the chocolate bark. i have never used it. i tried just melting choc chips and it was too thick. does the chocolate bark melt thinner and how does it taste. thank you so much for your website.
What can I use to color the white chocolate coating? I am going to use Ghiradelli white chocolate flavored candy making and dipping bar. I’m making cupcake balls for a friend who is having a baby boy so I wanted to color the coating blue.
Had my first “cake ball” this weekend at a family gathering….
OMG! I fell in love… I will be trying this when we have our office party in a few weeks… Also had the Oreo cookie version…
Fantastic!
If you guys have any problem melting the chocolate. ( I use Chocolate chips) and I just add 1TBSP of Veg oil before I melt the chocolate and it coats so much better
I have made my 1st batch of cake pops and they were wonderful, you are so talented! I was just wondering what recepie you use for the red velvet cake. In england we don’t have as many boxes or cake mix and I do like making them myself. The recepie in your book for the yellow cake worked really well but wanted the right quantites for the red velvet cake.
I just made these today but with white cake. I didnt make the chocolate thin enough. So I have a batch in the freezer right now and I am going to try tomorrow with a thinner chocolate. I love your site!!!! I can’t wait to make some more cakes and stuff from here!
I made the red velvet cake balls, along with strawberry and lemon. The lemon with white chocolate was a huge hit! I will be making lots of these for the holidays!
I am making these cakeballs today! I did a deep dark chocolate cake (my own recipe), with chocolate buttercream mixed in, and am dipping them in melted dark chocolate, white chocolate, and red and white merckens candies. i am wondering though, do they freeze well after completing? i am hoping to save some frozen for christmas.
i have your book on back-order at my local library, and it is #1 on my christmas list!
merry early christmas, bakerella. you truly are an inspiration, and SOO creative!!
lisa r.
I was searching for something wonderful and delicious to do for Christmas. Then I stumbled upon your website and found these wonderful and delicious red velvet cake balls! I couldn’t wait for Christmas and have been making cake balls like crazy. Everyone that I’ve shared them with love them instantly. I’m definitely addicted and definitely a fan. As an early Christmas present to myself, I enrolled in a beginners cake decorating class. Thanks for the inspiration!
xoxo
mavi
Were you ever able to find out if it works just as good or better when the cake is make from scratch. I had an idea to possibly do that and color half of it green in one bowl and half red in another for my family at Christmas. Then I’d mix them up after they are made so the colors are completely random. What do you think?
I had a few questions…you’ve mentioned that you could use different frosting & cake flavors…could you do a German choc version with German choc cake & the coconut pecan frosting? Also, would this work with a spice cake & caramel or a caramel frosting? I was thinking of doing an apple or a spice cake ball & dipping in caramel instead of chocolate.
Thanks,
Ang
I am trying to start a little treat business and I’m making these to give away as samples. I am so excited for the holidays to come on around the corner so I can get creative with their decorations. Thanks so much for the ideas & inspirations!!!
You are so talented! I first tried these Red Velvet balls at a friend’s party. I asked her for the recipe and made them myself for my family’s Thanksgiving dinner in 2009, it was a HUGE success! This year I will be making them for 2 other Christmas parties I will be attending! I am sure it will be a huge hit once again!
I deicded to make these today from scratch and everything was going along tickty-boo (as my great grandma would say) until I got to the combine the icing and cake part. I added WAY too much icing. Then for some reason I thought putting them in the oven ( perhaps this act of stupidity was created by the lack of coffee this morning). Anyway, I came back to the blog to see if you had a better solution to the too gooey situation and saw that you said to freeze to fix it. I ran to the oven and discovered I had created the equivalent to red velvet soup…ahhhhhhh!!! Sadly that went into the garbage. So i’ve started over, learned my lesson and hopefully take two will work better!
Just wanted to say I’ve been following you for the last couple weeks and I love your creativity! You make me want to quit my job and bake all day!!! Can’t wait to get your book – it’s number one on my Christmas list this year!!
Sarah from Winnipeg, Canada
The chocolate bark for the covering– can that substituted for something else? In the UK, we don’t have anything like bark that is easy to obtain. I thought perhaps a regular melted chocolate or perhaps a ganache? I’m a strong baker but not that skilled with chocolate and want to make sure the chocolate drys and covers correctly. Thanks!!
HELP! I made cake balls for the first time on Saturday..the ones I got done seemed good…but not pretty. I even refrigerated and froze the balls and they were still hard to cover. I had made many more balls but ran out of candy melts. I didn’t use Wilton, and that may have been the problem. But I had a hard time either undercooking or overcooking the melts..and then it cooled down a way to fast and I had a hard time “tapping off the excess” What is the best way to dip these and when you say “narrow” dish..what do you mean? I really want to be able to do these well..but right now, I’m inept.
I’m planning on making a load of these for a bake sale! needless to say i’m extremely excited and plenty of pictures will be taken. To avoid a time crunch, what do you suggest to do to make them in advance? Do these freeze well?
Thank you very much for sharing this!
I made some tonight for the very first time… well, I’m getting there, that is. The balls are currently refrigerated. I was wondering if it would make a difference if the balls were covered while they’re cooling in the fridge? Or would it not matter?
And also, how long should I refrigerate them at the most? I made them late, and had just put them in the fridge at around 10pm. I was wondering if this would affect their moistness and harden that “outer shell” before covering them in chocolate.
Much appreciated!
Can I make them with like chocolate frosting instead of cream cheese frosting or do I have to use cream cheese. Can I also use instead of red velvet, chocolate mixture? Can I make it the same way in your directions but with these two changes and can I also substitute chocolate bark with any malting chocolate?
Thanks!
ive made it with chocolate and funfetti cake. both turned out awesome. also i used darker and sweeter chocolates to dip them in!! excellant recipe i love it!
so scratch my comment above, i tried a different cake mix and they work as well. i couldn’t find any can of cream cheese so i used frosting instead. the thing was, the store bought frosting was too sweet! plus, it’s coated with the candy melt that made it extra super sweet! help!
im wondering if you could suggest another frosting or give a recipe of a nonsweet/slightly sweetened frosting to mix with my crumbled batch.
I am NOT a baker – and usually whatever fun things I try in the kitchen end up making me cry because they just don’t turn out. :) I am chilling the velvet cake balls as I type, and so far, I think I’m doing well! I do think, however, that letting the cake be COMPLETELY cool before crumbling is KEY. Mine are very sticky – maybe to the point of gooey. So, if I weren’t pressed for time (as I always seem to be when doing this…), I would have let the cake cool further (maybe even outside since it’s only in the low 40s tonight).
I can’t wait to take them to my friend’s birthday party tomorrow – I know they will be a hit!
Ok – I know this is an old post and I seriously hope that you look at this response!
You are SAVING MY BACON! My 40th Birthday is this coming Friday and I started making my 2 tier Red Velvet cake today. The top tiers to be exact. My pans DID NOT release and the cake came out in chunks! You know the old adage of “when life hands you Lemons”? Well, when life hands you Red Velvet chunks – you make CAKE BALLS! My husband expected tears to be streaming – but NO!
I made Cake Pops for my daughters 12th birthday from your site and I was “THE coolest Mom” in the land! So, when the cake plopped out – I had visions of cake pops dance in my head! So I hustled down to the store and bought chocolate candy melts for Red Velvet Cake balls and I’m planning on putting them on tiered glass pedestal cake plates. Thank you for having such a fantastic site! You have totally saved my bacon!! (and my birthday)
i would like to make this but before i make them, i was wondering if it would still work with a regular cake mix than the red velvet? im making it for a friend and i know my friend dislikes red velvet.
Since I visited this site early last year, I have made tons and tons of these delicious treats and experimented with all kinds of flavors and decorations. It really is amazing how much people love cake balls. I’ve easily made over 2,000 of them in the last year and a half, so I’ve gotten a few trial runs to say the least.
I wanted to offer some advice to my fellow cake ballers that I have learned as long as it was okay with Mrs. Bakerella.
-If the cake ball falls apart while dipping:
I’ve found that I can’t add the entire can of frosting in this recipe. With most batches, the entire can will make the cake ball mixture too soft which results in a nightmare when you are trying to dip them because they can’t hold their shape. Freezing them helps, but you have to take limited amounts of balls out to dip because if you take them all out at once, the last ones will soften too much. I mix in about 2/3 to 3/4 of the can which creates a great play-dough consistency and is still perfectly creamy in the end.
-If crumbs fall off:
Most times if there are crumbs on the cake balls, then I know that I haven’t mixed in enough icing or I haven’t taken enough time to truly incorporate the icing throughout the mixture. If I’ve already mixed in the icing fully and found a dry spot, I’ve found that you can knead the individual cake ball that usually takes care of it. Also, if you are making multiple batches, they can have a tendency to dry out just a bit so keep that in mind if you want to do a bunch, you might want to portion out the batches you make at once.
-If the chocolate just doesn’t look smooth when I dip them:
Melting the chocolate almond bark can be a tricky thing. If you don’t heat it enough, it’s too thick to mess with. If you heat it too much, it’s too thick to mess with… not to mention grainy as well. If any sort of moisture (water) comes in contact with it, it gets all crazy thick and just unbearable. I’ve found that I can melt 9 blocks of almond bark for 1 minute, stir, 30 seconds, stir, then be able to dip. If after stirring it thoroughly, you still have chunks that have not melted, microwave for NO MORE than 30 seconds and stir again. Once that is taken care of, when you dip them, toss in a cake ball and use a fork to cover the rest of the cake ball in chocolate. Gently pick up the cake ball from underneath with the fork and lift it from the center of the bowl. (Do NOT roll it up and out of the bowl from the side.) Gently tap the fork on the edge of the bowl. This will make excess chocolate fall off (especially off the fork) and will smooth out the coat of chocolate on the cake ball. Then slide a toothpick underneath the cake ball to transfer it to wax paper if you are unable to get it off of the edge of the fork without it toppling over onto the smooth coat you just created on top.
I just made over 100 of these for my condo’s Halloween Party. They were a huge hit. I got creative with my characters too :)…Like a previous comment, I got cracks in 1 batch. For that batch I used Merckens candy melts. For the rest I used Wilton candies and those didn’t crack. …Interesting.
I do have 1 question though. After the candy coating dried, if there was a slight air hole near the stick, I started to see an off-yellow liquid oozing out of the hole. What is that ooze? Oil? How can I avoid this?
Hi Bakerella! First congratulations for your book and job… you have wonderfuls ideas! :) I have been looking here your blog for more then a month now… getting inspired for my daughter first Bday. I`d like to make the cake pops for her party. Its gonna be about strawberry shortcake. If you have any pop of strawberry, i am gonna be glad to see it. Well, I`d like to ask you something. Once the pop is finally done, how long takes it, how many days it will be good to eat without spoil?
Thank you for share your ideas with us!
Hugs, Kassy
The recipe was great! I followed the intructions and all went smoothly until the chocolate dipping! The balls were very delicate and I couldn’t really roll and dip them without crumbs shulffing off intothe chocolate.
The recipe is delicious!! How can you go wrong with red velvet? But I do admitt that it was very time consuming and I made a mess of my dorm kitchen! This is a little too involved for a college student to undertake!
I did however decorate mine like eyeballs. I just added a pupil and cornea with green and black grl frosting. Perfect spooky eyeballs for Halloween!
I love how these look and I’ve tried making them twice. Unfortunately both times have been disastrous and I’ve ended up throwing everything away. I find that the cake balls fall apart and I have a hard time covering them w/the chocolate coating without them falling apart in it. I want to make them so badly, but am getting discouraged. Please help me…what am I doing wrong?!?!?
I made these to share, and while they don’t look as perfect as the picture, they sure are tasty! My only issue was that the recipe (which I followed exactly) made over 100 instead of 48. I was up for hours rolling and dipping! That’s ok, though…more to share!
I am wondering how you actually store your cake pops after they are made. I want to make them tonight, but don’t need them until Saturday, so I do I make sure they don’t mess up between tonight and Saturday.
Should the cake balls be wet and pasty, or more dry? My cake balls came out pasty and they don’t have a real pleasant texture when eating. I am in the process of freezing them now, but I wonder how they are going to be when they are back at room temp. Thanks!
I’m making some halloween cake pops for a work party. What is the best way to transport the pops? There is a green tic tac on top of each one so I can’t just flip them on their top. Right now they are in the styrofoam. Thanks!
Making these right now for our Halloween party tomorrow night. Making them with red velvet cake and white chocolate – and making them into ghosts with black gel.
Hi.I live in Sweden,and here we don`t have red velvet mix,so then I haft to make it from scratch.do you have any good reciepe you could share?I hope you can visit my site.
Hi, could you tell me how to get the chocolate coating to come out smooth/thiner and gently pour over the cake balls. Is there anything that should be added to the chocolate bark during the melting process? We have a lot of trouble coating the balls and it seems like we waste melted chocolate that hardens. Thanks for all your help and your beautiful work.
Maybe this was answered somewhere along the line, but I don’t feel like looking through 9 pages of comments. How many cups of cake do you get when it’s all crumbled? I have some cake tops frozen from some layer cakes I made recently and thought about doing an assortment of these cake balls. But I need to know how many cups a single cake mix would make, so I can guesstimate how much frosting to use with each type of cake top.
Love this recipe and have a fun twist- I use silicone ice cube trays in fun shapes for each holiday. I spray with cooking spray and use them to mold the balls int o shapes before coating. ( hearts, stars, skulls etc)
Where have I been for the past 3 years! I am just discovering you, Bakerella! I love you already and I cannot wait to make these cake balls. I am going to do it with banana cake! I am so excited. I have recently became more “domestic” as I say to my husband, but I love to cook and am beginning to bake! Thank you, cause I am sure you are going to help me out tremendously!
I was wanting to make cake balls and oreo balls in advance for a church event. How long can I store the chocolate covered treats in the freezer. I need them already finished and stored in the freezer. But how long can they stay in there.
GREAT recipe! They were a big hit at a football party. I made them with white chocolate bark. Using chop sticks to hold the cake balls and then spooning the melted chocolate over them helped keep the cake from getting into the white chocolate and turning it pink. Also, I’ve had trouble melting the white chocolate bark… after going through 2 packages of it, the 3rd package melted just fine. I think that sometime the chocolate is OLD even though it may still be within date. That’s happened to me before.
hi! I really want to make all your stuff!! especially these cake balls : ) i was just wondering how long these can keep for? and how you store them ? thanks!!!
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I was wondering how you got them to look so smooth. I made some with chocolate cake and use baker’s white chocolate dipping chocolate squares. when i dipped them in with a spoon and got them covered, the had cake batter all over them and were rough, any tips would be extremely helpful! I’m not very good at decorating, lol. I am quite jealous of how wonderful yours look. :)
I love all your designs! I just ordered your book and I can’t wait to start making my own cupcake pops!
My question is: can I use a substitute for the cream cheese frosting because I don’t really like it.
Thank you :)
If you use butter pecan cake mix and cream cheese frosting they taste exactly like pancakes and syrup. They would be a great thing to bring to a company breakfast or to top with little fondant pieces of bacon and eggs.
This is brilliant! But I have one question, after I mix the cake and the cream cheese frosting together into little quarter sized balls. How long would I have to keep them in the freezer? 2 hours? Then I can dip them into the melted chocolate yes?
I have tried making cake balls twice, and both times the (frozen overnight) cake balls melt a bit, or fall apart once I dip them in the chocolate. Am I using too much frosting?
Also, the (bark or candy melts) dipping chocolate doesn’t get liquidy enough and doesn’t coat smoothly. If I heat it longer in the microwave, it seizes. Perhaps I should use a double boiler?
I was thinking about trying these for my wedding reception. However, For the amount of people coming I would need at least 1,000. How far in advance can I make them? and how would I go about freezing them? Thank you! BTW — they look amazing
Ok, so I love making the cake balls and cakeball pops but I have a problem with the cake “leaking” out after i cover it in the chocolate. Usually it makes a little hole in the regular cake ball and you have a stream or cake coming out. That’s fine because I just wipe it off. BUT when I make the pops and cover the entire cakeball in the chocolate (including the part where the stick is inserted) I get a crack running down the pop after the chocolate has cooled. HELP?!?!
I made the cake balls out of spice cake and cream cheese frosting.
I used a double-broiler to melt the chocolate bark. Seemed to going okay for awhile but then obviously I started getting pieces of the cake mix into the chocolate so it was thicker and it didn’t coat as well. It wasn’t smooth.
I could not get the chocolate coating to be smooth like your picture above. Any suggestions? I first used two forks, then I used two spoons. The forks worked better but it also left “tracks” in the chocolate (where the fork had sat on the ball when I lifted it out to place on the wax paper).
You have a great website and you do a wonderful job making these pops. I must say congratulations on the book. I skimmed through it at the book store and it was fabulous!!!
I saw quite a few comments about dipping them in the almond bark and having trouble with the consistency. My husband and I make oreo truffles all the time and we use parrafin wax with the almond bark and they come out perfectly every time! ….and you don’t have to double dip them!
Hi Bakerella, These cake balls look fab. I’m wondering if you have to use frosting in your crumb mix. Can I possibly use whipped cream and raspberry coulis with chocolate cake crumbs? Or would that make it horridly mushy and not work? Also, could you use chocolate ganache for the outside instead of melting chocoloate?
Bakerella~ let me just start by saying How much I love you right now! These are FABULAS im so glad I stumbled apon you, it was fait! All I want to know is for the rv cake balls can you do a cream cheese coating. I didnt have bark and melted cc frosting and diped them but they didnt harden as well but they were to die for anyways. OH Heaven! If you could give me some ideas I would be delighted!
Love, love, love this recipe! I have made it before, but recently I have taken my kids off of all artificial colors, flavors, and preservatives and attempted to make them completely from scratch. I used a traditional white cake recipe and the “Lucious Cream Cheese Frosting” recipe from Sherry Yard at Spago. My daughter wanted the balls pink so I juiced a couple of inches of a beet and some strawberries and Voila natural pink color! I added the beet/strawberry juice to the frosting and also to the white chocolate bark and had great success! The only thing I have changed is the amount of frosting…they were a bit gooey with 160z of frosting so I backed it down by a 1/4 of a cup and they were perfection! Thanks for your inspiration!
These are the most adorable idea ever! I’m planning to make them for my daughter’s baby shower – but I’m not clear about how to put the sticks in them – do you form the ball around the stick, or do you form the ball, chill, then put the stick in ?
Hi i freeze them, as when making them i always make more than i need in the different flavours and freeze the cake balls then defrost in the fridge over 24hrs then coat in chocolate and they come out fab very useful if you need to make a lot in one go…..
Been reading your blog and probably you’re on tour or something for your book to respond to all those emails I’ve just read through! Bought your book and TRIED the very first cake ball and OMG it was SO GOOD! Had to give them to friends to keep me from eating them all myself! I ‘tested’ some on my hussband’s employees and was a hit but one noted I needed to make the candy coating thinner – so went back to your book and located here in Memphis a place that sells Paramount Crystals so trying that next. Will be making the Red Velvet/Cream Cheese receipe and going to try to make them look like miniture cup cakes on a stick. REALLY looking forward to doing this and if I can get it all to work, I’m definately making it part of my “Christmas Project” gift for friends and family! Hope I can make mine at least resemble what yours look like! I’ve enjoyed things so far and your book makes it so easy in its step-by-step process! I really needed that! THANKS! Gina
I know this was posted a few years ago but I have a quick question. Has anyone tried freezing the cake or the cake balls. I’m trying to do them for a big party and wanted to do several different flavors so I want to do it ahead of time. Any suggestions. Thank you
I made cake balls for the first time to share with people at a party. I’m always very reluctant to share anything I cook/bake on my own because I’m worried it’ll be an awful experience for the taster! It was a hit!!! I was so proud I made something that looked “professional” and tasted awesome! I made devil’s food cake w/cream cheese frosting and milk chocolate on the outside drizzled w/white chocolate. And also lemon cake balls w/lemon frosting w/white chocolate drizzled w/milk chocolate. Will definitely keep this recipe for the future. Thank you for sharing your recipe!!
Does anyone know if Giardelli dipping chocolate/white chocloate will work with this recipe? Had some today at a party and they were decorated with my favorite team’s “A” and so I came home and googled cake balls and was delighted to find this recipe. I prefer Ghiardelli but want to be sure it works before spending too much time & money to have it fail.
ok so i tried it n it didnt come out right d cake balls would nt stay firm enough is it to be that way we still ate them lk that though lol d kids luvd them
I absolutely loved the cake ball idea. But I ran into a problem. I can make the balls perfectly fine but the chocolate coating is giving me some problems. I have tried melting white chocolate chips and when that did not work I tried the Wilton white candy melts, that did not work either. The white chocolate did not cover the balls smoothly, it was melted but very thick and did not coat well. I used a metal double boiler could that be the problem? I am going to try one more time but with almond bark this time. Any suggestions on getting the chocolate to be smoother? We have been having fun eating the cake balls without the frosting though.
Have made these 4 times (2 red velvet from cake mix, 1 dreamsicle, and 1 pb cup inspired from scratch). Although they are too sweet for me (and I like sweet things!), I always get rave reviews and many requests for the recipe. Thank you. I plan on trying to make the oreo truffles when they are on sale.
Hello i made a batch of lemon cake balls the other week and froze some of them for this week and found that if took them out and let them defrost at room temp (i left them overnight) then dipped them they seem to come out ok – not cracked and still tasted as good as if made from fresh – going to try freezing a bigger batch this week end – choc orange cake balls!!!
Hello Bakerella :) I really love your blog! I have one question, I can’t find cream cheese frosting anywhere is there any other prepared frosting I can use as a subtitute or is it better that I make the cream cheese one from scratch?
Thanks! :)
I just bought the Betty Crocker Fall Baking recipe book in the store because of the cake pops featured on the front. That inspired me to look up your website. I am now definitely going to order your new book! :) I really want to make the pops for my kids’ birthday party in December (all 3 kids!) but several of the kids we’re inviting have food allergies! I was wondering, have you tried to make these using icing that is dairy-free? I believe Stonybrook Kitchen makes a frosting (we bought it last year) but the frosting is really really sticky. I was wondering if you knew of any other options? THANK YOU for your super-creative ideas!!
Tracey in San Francisco (who is trying to get a babysitter so I can come to your book signing in Walnut Creek in October!)
I have made the cake pops about 4 or 5 times. Most times, I can get about 75% of them to stay without cracking. This past time, most of them cracked. I’m not sure exactly why they crack. I shake off the excess coating, but it still could be a couple of things. I don’t use candy melts, but something similar that is called vanilla coating or vanilla bark. I also colored it this last time with Wilton’s icing colors. I don’t know if it is one of those things or that they went straight from the freezer where they were for about 30 minutes to dipping. I’m thinking maybe they expanded because they were too cold when I dunked them. Once I’ve dunked them, I let them dry for a minute and then I put them on their side in a plastic baggie to take the weight off. Either standing or laying, they still crack. Please help!
i hope most if not all of these are in your book because im ready to go out and buy more ink for my printer due to me wanting to print out this and that and those. wow you are great at this cake ball/pop thing thanks for being you. and sharing with us..
Bakerella, thank you for a great idea. I just stumbled upon your site here and your red velvet cake balls were a hit at the party I had. There is just one question I need to ask though….. I used HERSHEY’S Chocolate Chips, but for some reason i can not get it smooth and runny when I melt them down in a double boiler or in the microwave. I put some butter in one batch and oil in the next but still the same for both, it just stays to thick. Could you please offer a suggestion of what i can do about it. If at all possible could you email me directly if you have the time. Thank You.
Can you store the made cakeballs in the freezer? If so, any idea how long? As a college student I’d love to store these in the freezer for a snack every now and then!
I am a new fan and am going to try out your red velvet cupcake pops. But I am slightly concerned with mixing the cream cheese frosting inside the ball, if I am going to use it outside as well, will it be too sweet? I love your work and hope to pick up your book soon, and maybe go to one of your signings ;)
Bakerella! I need your help! I’m hosting a Great American Bake Sale at my college& I need to know if I can freeze the cake balls weeks in advance in order to save time for preparation.
Thanks!
Where do you get red velvet cake mix in Australia?
Or how do you make it?
I tried a red velvet cupcake that mum brought home once and fell in yummy, velvety love. I WANT MORE!!
Had my first attempt at making these and they did come out better than i thought they would i made chocolate cake and vanilla/cocconut frosting to mix with, cake mixture was a little too moist probably added too much frosting but once they chilled and were dipped in chocolate they were amazing – goint to try lemon ones this week end.
Question can you freeze the cake mixture before it is covered in chocolate for a few days as i need to make many flavours and want to make the cake mixture in advance.
How do you drizzle the chocolate on the balls once the coating has set? Mine never look as neat as yours….I just fling it on them with a fork or toothpick.
Thank you so much! This is a great recipe/idea. My publix also did not have chocolate bark so I initially used dipping chocolate…I was able to find it at walmart.
The first batch I made were the red velvet, from a mix and purchased frosting. The most recent cake balls that I made were inspired by peanut butter cups – chocolate cake with peanut butter frosting, both from scratch. And then covered with the bark.
i’ve been wanting to make these for a while now, and just today my coworker gave me some that she made and they are YUMMY!!! now i really, really have to make them and was thinking of doing so for my son’s birthday party. i would rally like to use candy melts so i can use green and blue which are the colors for his party, but i’ve never worked with candy melts before. are they really sweet? i’m just worried about them overpowering the taste of the red velvet cake wich would be such a shame since it’s sooooo good =)
Glad to read that you don’t have to put the cake balls in the fridge after dipping them since I had done that, and then upon taking them back out, they end up sweating. But what can be done about the oreo truffles that have to be kept in the fridge because of the cream cheese in them? I have made a couple batches and they are incredibly yummy and lovely, but then after they sit out of the fridge a few minutes, they sweat and are not so pretty anymore. What do you do about that??
Tried them with Devil Food cake and cream cheese frosting. And a chocolate glaze from melted bakers chocolate with a little gulf wax. (we don’t have a michaels or anything like it here so melting chips and chocolate bark are out of the question) they came out great and I almost cried they were so good. I’m not a cryer but these were just divine. Thanks!
My question is..and it may have been answered somwhere in here already. I’ve followed the directions, yet my cake balls seem rather moist inside. After sitting for a few days in the refridgerator will they dry up alittle so they aren’t s wet?? I think mabe my cake was too moist?
Thanks for sharing this recipe…I tried these cake balls last week, and they were fabulous. Mine weren’t as smooth though. Need some more practice. I made these for my son’s daycare teachers, and took few to my office. They were all gone in no time….
Ones I made can be checked out here: http://turtlecraftygirl.blogspot.com/2010/08/cake-balls.html
Hi Bakerella!
I teach pre-school and am hoping to make some of these with carrot cake mix with buttercream frosting squished in with it, coated with chocolate. Can I just use regular chocolate chips for the coating? I didn’t see chocolate bark at Publix…
Thanks!
Carrie Coleman
I am a girl from Norway and I really enjoy reading your blog!
In Norway we dont have red velvet cake, what kind of cake is it? I have seen it on different foodblogs and TV-shows from America but never really understood.
Thank you for giving so much inspiration and delicious cakes on your blog :)
WOW! this will be a good idea .Thank you for sharing,i really love it & what a fabulous idea…I’ll try to making them. Thanks for all your fun idea and inspiration
What size cake mix is the Red Velvet to use 16oz of cream cheese? I live in Australia and our cake mixes are in sizes of 300 plus grams 500 plus and 600 plus grams depending on the type of cake mix. I made the cake bites using one of our cakes mixes and cut down on the cream cheese and used a little icing sugar and they came out great – also put a dab of icing on top. It made about 60 small bites which I was able to share with friends ( yes they were my guinea pigs – lol) and they survived.
These are currently in my freezer! cant wait to sink my teeth into them! I also cant wait to try more of your awesome creations! Thanks for the great recipes!!
greetings from Finland, i would love to make these for my sons birthday but its not common to find a cake mix in the grocery stores here. could i go ahead and use a baked cake from scratch for the cake balls?
oh by the way congrats to the new book, i cant wait to get a copy soon :)
i recently discovered these on a search for decorating cupcakes and DIY wedding ideas. i could not believe how cute and inexpensive they were to make.
i made them last night and brought them to a meeting, people loved them! i substituted yogurt instead of oil in cake mix and they came out tasty.
they were easy to make, but took some time. i will definitely have a cake ball/candy buffet at my wedding next summer! Thank you so much for this ingenius idea!
My mom and I just made these a few days ago for my future sister in law’s bridal shower. They were a hit! Everyone loved them, and we had a great time making them. We used about 3/4 of a can of frosting and the consistency was perfect. We did some with dark chocolate coating and some with milk, and then sprinkled pink sugar on some, and drizzled some of the pink candy melts on the rest. Her colors are pink and brown, so this was perfect. Can’t wait to make these again!
Hey Bakerella! I’m right in the middle of making these right now, I have to say it was super fun to get my hands messy while rolling the balls. They’re in the freezer right now and I cant wait to eat them, especially with the chocolate bark on them. I think I’m going to put them on BBQ skewers with three on each skewer and then I’ll try to put sprinkles on them so they look like a summer-time BBQ snack. Thanks a ton for this fantastic recipe!
Hola!!! Soy Natalia de Argentina. Me ncantan tus recetas. Estaria muy bueno si se tradujeran al español. Avisenme si ocurre porfa. Muchas gracias y felicidades.
omg i love these! i remember last year my culinary made a whol buncha orders of something like this. we made oreo ball, red velvet cake balls and some other kinds as well. it was very fun and i’m really glad i found this recipe again. i want to suggest another recipe for you. its call fried oreos they are very good.
Yeah… I cannot understand why cake balls/pops are all the rage right now, I’ve always found them disgusting! Too sweet, mushy texture, and I don’t like the idea of mushed-up cake. I just can’t get behind the idea of mushed-up cake mixed with a can of storebought frosting. Someone brought these to our Christmas party in December ’08 (first time I had them) and I remember thinking then they were pretty gross.
Most of the recipes here are great, but this one is thumbs down. I’m shocked so many people rave about these little balls of hell. LOL.
I’ve made these twice now & they were so good! People have requested the recipe & I was asked to make it for an upcoming wedding! Thanks so much for this wonderful recipe!
Thanks for your suggestion Kim. I will try the chocolate chips. I am concerned with the balls still being soft. Maybe I will try it agian but this time add less oil to the cake recipe and less frosting to the crumbled cake. I don’t want to give up! These are so amazing to look at. People are very surprised at what a person can do with just cake, frosting and chocolate.
I NEED HELP PLEASE! I have attempted to make the cake pops 2 times now. Both times have not worked. My last attempt I made the red velvet cake pops opting to make the cake from scratch (recipe on this website). After baking, the cake was VERY moist. When it was cooled, it seemed oily. I crumbled, added about 2/3rds of the cream cheese frosting (recipe on this website), rolled into balls and let site for about 24 hours in my fridge. When I went to incert the sticks, the balls were still soft. After dipping in the white bark, most were falling off of the sticks. I ended up throwing them away. Previously, I made the cupcake pops and was a little more successful. I am an experience home baker but really don’t know what I am doing wrong. The pictures of these POPS are wonderful. I just want mine to turn out looking close to what the pictures show here. Thanks
I came across the red velvet “cupcakes on a stick” at a wedding show I was recently attending. A lady in my town makes these for $2.75 EACH…and we were considering using these as our favor/wedding cake/dessert for our wedding next October. Well…I came across your website last night, and my red velvet balls are currently cooling to be dipped tomorrow!!! I tried the balls w/out the chocolate/candy coating and they are even better than the lady’s we were going to buy….and obviously WAY cheaper to do it ourselves…not to mention the amount of pride my fiance’ and I take in our kitchen creations…so we are THRILLED to be able to create these for our wedding…on our own!!! And also thrilled to be saving so much $$. THANK YOU SO MUCH for being part of our big day!!! :) We really appreciate it!
WOW!! I am a first timer to your website and all I can say is AWESOME! So many clever uses of cake it is refreshing to see.
I love to bake, before I became disabled I apprenticed at a large commercial bakery in New York for a few years and I was hooked. Now I bake for family and friends, I cannot wait to try some of your recipes out for them, you have re-inspred this old baker thank you sincerely…Kevin
Hi Bakerella! My family is throwing my uncle a surprise birthday party and we’re doing a pot-luck kind of thing. I’ve volunteered to make your cake-pops! They’ve always looked so delicious and I thought this was the best occasion to make them for the first time. I was wondering what would be the estimated time the cake balls would have to sit in the refridgerator and the freezer? Thank you for doing what you love to do!
Help please.
Have successfully made choc cake pops, but wanted to make pink bunnies, but when I melted the candy melts the mix was still quite thick so I could not dip the pops. I melted them over hot water (no water not into the mix) I know you can add ‘shortening’ but what is it? I am in the UK so decided to add margarine! not a good idea, melts turned solid, do I use oil or trex or something else?
Many thanks,
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.
I noticed that on this site you say to use the whole can of frosting, but in your book you say to use 3/4 of the can. Oversight? Or an evil plot to get us to buy your book? ;-) mwuahahahaha
Can I substitute the chocolate bark with a milk chocolate Hersheys bar?
Would this also work with milk chocolate bar?
Hello Bakerella! First I want to say, I LOVE LOVE LOVE your blog and have had so much fun (and occasionally some success hehe) trying your recipes. My question today is…. I made some red velvet cakeballs for pops, and got through a few but had to postpone finishing until… well… a couple weeks later (eek! to my credit, I was in the middle of a move) so I had left the balls in the freezer to finish at a later date. Would it be insane to use the same balls for pops or do I need to make a fresh batch? I’m hoping to finish them by Christmas so I can give them to some friends and family, but I don’t want to give them stale treats or something not-so-tasty, so please let me know what the shelf life is here! Thanks so much for all of your joy and fabulous recipes. I’ve been singing your praises so I’m hoping Santa slips one of your cookbooks in my stocking :)
Merry Christmas, and much Love,
Marie, 24, South Carolina
I am making strawberry cake balls with vanilla frosting dipped in white chocolate. It’s my trial run before I make the red velvet ones for Christmas tomorrow! :) Thank you for this fabulous website!
Ive been making cake balls like these for a few years, had them at a xmas party and just had to have the recipe! its fun to try different cake flavors and toppings. there have been a few times ive run out of chocolate with a few balls leftover, but they taste just as yummy rolled in powdered sugar! :)
Hi!
I am in desperate need of advice : I really really want to make these and got all ingredients apart from the cream cheese frosting. I could find buttercream style icing tough. Can I substitute that or is it better to try making the cream cheese icing from scratch?
Thank you!!
This maybe answered elsewhere but what is cream cheese frosting?? I am in Australia and the only cream cheese frosting you can get is made with Kraft Philidephia cheese & sugar which you mix up yourself.
Is it the Betty Crocker Frosting (no mention anything else) on the can?? As that is the only type of “instant frosting” you cna get over here!!
thanks :)
HELP!!! How do I store them??? This is the second year I am making them for Christmas but I cannot remember how to store them! They go really quickly in my house, but I am trying to hold off the family and friends until Christmas eve (2 days away). Oh and this year I put Christmas sprinkles on top before they chocolate dried. They are too cute!!!
I also received a tip from a friend who also makes them. She said that some grocery stores sell “day old” undecorated cakes. She bought one when she needed to make a batch of cake balls but ran out of time. She said it worked really well!
I cant wait to try these :) Thank you so much for this awesome recipe. The ideas for this can be endless. Can you use mini cookie cutters for these like you did for the oreo truffles?
Made my 1st batch of these tonite. (I actually made the cake yesterday, made the balls and refrigerated them until I could dip them tonite.) They came out wonderfully! Couldn’t find Chocolate Bark here on Maui, so i used Guittard’s Semi-Sweet Chocolate Chips for some and Ghiardelli’s Milk Chocolate Chips for the rest. I think I like the Milk Chocolate dipped ones better.
For mixing the cake and frosting, I used a pastry blender. That really incorporated the frosting well. I also did NOT use the entire can of frosting; maybe 3/4 of a can.
I stirred in 1 tsp of veg oil into the melted chocolate chips and that seemed to help thin it a tad.
Next time, I’ll use a fork to lift the balls out of the chocolate. I got quite a puddle around the bottom of each ball, but I think using the fork will eliminate that.
First of all I love your website!! Thank you for all of the wonderful recipes and ideas! I will be making a few bite size desserts for Christmas this year. I am planning on trying this recipe and was wondering if it would be ok to use your cream cheese frosting recipe or is it better to use the store bought?
I tried my good friends homeade cake balls. They were delicous! I personally love red velvet cake, so I think I will enjoy this recipe. I’ll have to try it. Thanks for a great idea!
Can anyone supply me with a recipe for red velvet cake? I can’t buy it in a packet mix here in western Australia. I’d love to try to make the red velvet balls. Thanks, Cher
Im going to make these today, but i have a question. Can I dip the balls in a fondue to coat them? Also how long should I chill the cake balls before coating them with chocolate?
I made these for a Christmas party I went to but made it with chocolate cake instead with chocolate icing dipped in red and green colored white chocolate and everyone loved them. Thanks for the recipie!
Why use candy melts?? Can I use real chocolate??
My husband received red velvet cake balls as a Christmas gift from one of his students. She had rolled it in white chocolate and then sprinkled broken candy cane bits on top. They were delicious and very rich. We can only eat one at a time! I had to look up the recipe so I could make some for a Christmas dinner.
I made these wonderful treats this weekend, and I LOVE them. I will probably never make another “regular” cake again! I made a batch of red velvet and chocolate bark, and strawberry cake mix with vanilla almond bark. So yummy! Thank you so much for sharing your great recipes. You are so talented.
I was very nervous to try these since the only thing I ever baked were cupcakes, but these came out very nicely! I got baking chocolate by mistake (I’m a baking newbie), but it still worked out! I ran out of chocolate though, as I only got 1 bar, but this just gives me an excuse to buy the white chocolate bark for the other half of the batch. Haven’t tasted them yet, but just from how pretty they look, I’m super stoked! Thanks for the recipe!
I am making these right this second! (They’re in the freezer cooling for the white chocolate later.) I’m going to make snowmen and some ornament type Christmas stuff! So excited! Thanks for the great idea :)
Bakerella,
Would I be able to bake the cakes with applesauce rather than oil? Trying to save a few calories where I can because I know how good these things are!
I’m going to make a ton for Christmas and I don’t want to mess them up by using applesauce instead of oil.
Thanks,
Emily
Hi! I love your ideas and can’t wait to make these red velvet cake balls tonight. I am going to make a reduced fat recipe & make my own cream cheese frosting. I wonder if the recipe will work if I use a double boiler and melt a bar of white chocolate to coat?
hii ! you are soo creativee ! i want to make these but i have a question for making the cake. does a small oven works? because unfortunately, i only have a small oven to use.andd how long do i leave the mix in the freezer before dipping?
Approx How Long Do They Take?? Im Doing them For School Tommioroww. Help!?
I had these at our Sunday School Christmas party this past weekend and HAD to make some for my family! I tried them tonight and realized that the cake was really mushy when I tried to roll them in the melted white chocolate (even after freezing them for a couple hours), so the chocolate turned pink in color after about 10 balls were coated. I decided to stop for the night and let the remaining cake balls chill overnight. I’ll attempt to dip the others tomorrow night!
My plan is to make these for family for christmas gifts! I just hope they don’t end up looking like my 5 month old made them! :)
I am going to try these with sugar free cake mixes and frosting (found in the diabetic section at the grocery store) to try to reduce some of the calorie/carb count. I’ll let you know how it works out! I may even try with the gluten free cake mixes, but am not too sure what the outcome will be…. trial and error time! Merry CHRISTmas y’all and a Blessed New Year from Oklahoma!
Just made these and coated them in Ghirardelli milk chocolate… sooooo goooood! thank you, thank you, thank you,thank you, thank you.
I am trying to make the red velvet cake balls and the mixture is too wet to roll… can you help, it seemed so easy!
I just found this recipe and I am so excited to bring some to my grandmothers on Christmas morning! I just have one question before I get caught up in the excitement of cooking and wrapping two days before Christmas… The picture looks so perfect, with the chocolate lines dripping down each cake ball! Will they really turn out to look that way? If not, how can I add the lines?
hi bakerella! im going to try this out tomorrow night!
but im planning to make cake from scratch and then use frosting instead….
if i cant find any chocolate bark will fodue chocolate help? or should i just settle with candy melts? and last question: are candy melts just as sweet?
Thanks!!!
Hi,
I love all of your ideas on this site but finally attempted these fabulous red velvet cake balls today. Is there any special way I should store them? I am sure they won’t be around long but should they be refrigerated? Thanks!
Amy
I made these for my office Christmas Party, and EVERYONE loved them. They were a little tricky, not as easy to make, but it worked and it turned out yummy!
I made these last night and they did not turn out right!!! I followed all the instruction and they were just mush. I could not get the chocolate bark to stick to them. Can you please give me some tips to making it work. Thanks
Made the red velvet cake balls yesterday for my daughter’s birthday & they were devoured . . . plan on making some for Christmas dipped in white chocolate & drizzled with red & green chocolate! Thanks for sharing the recipe & Happy Baking, Daisy
Maybe my friend and I are insane, but we thought these were absolutely disgusting… we followed the directions that you have up there, crumbled cake, 1 16oz. can of cream cheese frosting, everything mixed and chilled and then dipped and left to harden.. we were surpised to find that eating these were like eating chocolate covered mush balls. :-(
Hi Bakerella! I love your Website and I visit daily! I was very intrigued with your Cake Pops and Couldnt resist making them. However, Im having trouble with the Candy Melts. When I put them in the Microwave for 30 Second Intrevals, it still comes out lumpy and not like a smooth coating. Is there anything I could use to make it be smooth? Like maybe canola oil? Thanks again and Keep on Baking!!!! You do a great job and have Awesome Ideas!!!!!
Thanks!!!
I have made these several times and they are a family favourite. After crumbling the cake and mixing in the frosting, I let the whole thing freeze overnight, then roll with the help of a melon baller. THEN freeze all of the rolled cake balls. I dip them using melted chocolate chips with some baking wax added to make them shiny. I use a double boiler to keep the chocolate melty, and use a slotted metal serving spoon, tapping it about 20 or 30 times to remove the excess chocolate. When they’re dipped I freeze them again. I live in Northern Alberta, Canada so I just set the pans outside to freeze! Cake mixes are sent from my Mother in Georgia.
Bakerella, I know you’re super busy, but I’m wondering how you “tap” them on the spoon? Also, does your cream cheese frosting recipe equal one can of frosting? Thanks so much!
These are absolutely wonderful. I’ve officially gotten my family, neighbors, friends and my little brother’s boy scout troop hooked on ’em. I made a batch for a cake auction we did for the scouts, and brought in the most money with these little treats! I did mine in dark chocolate with white chocolate drizzle. So tasty. So elegant. Thanks so much for the inspiration- this is a new favorite in my recipe collection!
Dear Bakerella,
I am just dying to try your cake balls recipe and guess what. I found the red velvet cake mix in my local grocery store…yippe! My question is about the chocolate bark. I couldnt find any …nor could I find candy melts. What I did find was something called baking chocolate squares. Are they the same as the chocolate bark? Could you please let me know?
i love these call balls but do you have to let the melted chocolate to sit for a while, and then eat them when the chocolate has hardened?
thanks, they are great :)
This is my first time reading about cake balls. I like to know more how to make cake balls.how to make wedding cake balls.how to arrange the cake ball to become tower. Thank you
I make these with GF Namaste’ chocolate cake mix (i use beet juice for the red color). They are out of this world and almost sinless.
If I wanted to make the a couple of days ahead and serve at a company party, what is the best way to keep them fresh? Thanks, loving these little things!!!
Hey, just wanted to say thanks for the great idea! I have just made about 300 of these for a christmas party that I am catering, they look absolutely fabulous! Great idea for a quick fix dessert!!
They are served really nicely in the mini baking cups. I make them for all different holidays, and the mini baking cups are a nice touch!
Thanks! I love the recipe. Everyone always asks me for the recipe. I tell them it is a secret! LOL :)
I’m just starting to attempt learning to cook, but even *I* can make cake from a mix (usually.) I was worried about the chocolate part, but I figured I could fake it after watching my sister make chocolate-covered strawberries so many times!
Mine don’t look as awesome as yours, but I know how I could have fixed that (but I’m far too lazy to bother.) They taste great, but I’ve created a monster. My 2 1/2-year-old spends all day begging me for ‘chokklit balls.’
http://bitingmyhand.blogspot.com/2010/12/suck-my-cake-balls.html
Too many comments to sift through to see if anyone answered this yet, but for the people having problems with the chocolate or candy melts being too thick, you can add shortening.
2 tsp shortening per 14 oz candy/chocolate. Also works for re-re-re-heated chocolate that’s starting to lose it’s oomph.
do you normally use milk or semi sweet choc? i realize you could do either, just asking what your opinion is :)
I made these for a Christmas Dessert party and covered them in silver, white, red, and green sprinkles for the holiday. I even put them on lollipop sticks and called them Red Velvet Cake Pops. They were adorable and delicious and a huge hit! Thanks Bakerella!! Plus this treat was super fun and easy to make!
Bakerella i love your site! I made a version of these for my teachers to thank them for helping me get into culinary school and they absolutly loved them! I just hope i dont drive my parents crazy with all this baking…:-D
A friend of mine at work showed me these fabulous cake pops he had made. I was looking for a fun treat for the kids at my Christmas party I am throwing and decided thatthese were it. Once I came to your website I was blown away! I don’t know how I didn’t hear about these sooner. Not only are these going to be fun treats for the kids but favors for everyone! I cannot wait to taste them! They look delicious!!!
I just saw your segment on Canada AM and went online right away to find ur blog…..fanatstic! I am one of those people that bakes a cake that always comes out lopsided lol so finding this is awesome for me. Having a kid/parents party for New Years Eve and this would be perfect. Thanks so much for sharing your recipies and talent!
Michelle
making these scrumptious delights right now!
What can I substitute the frosting with? I’m not a fan of frosting or overly sweet things so I don’t want the cake balls to be too sweet..
Thanks!
i don’t know if i am more impressed at your work or the fact that you answer all of the questions. lol. i am new to cake ball making and i am curious about the chocolate bark. i have never used it. i tried just melting choc chips and it was too thick. does the chocolate bark melt thinner and how does it taste. thank you so much for your website.
What can I use to color the white chocolate coating? I am going to use Ghiradelli white chocolate flavored candy making and dipping bar. I’m making cupcake balls for a friend who is having a baby boy so I wanted to color the coating blue.
Had my first “cake ball” this weekend at a family gathering….
OMG! I fell in love… I will be trying this when we have our office party in a few weeks… Also had the Oreo cookie version…
Fantastic!
If you guys have any problem melting the chocolate. ( I use Chocolate chips) and I just add 1TBSP of Veg oil before I melt the chocolate and it coats so much better
I have made my 1st batch of cake pops and they were wonderful, you are so talented! I was just wondering what recepie you use for the red velvet cake. In england we don’t have as many boxes or cake mix and I do like making them myself. The recepie in your book for the yellow cake worked really well but wanted the right quantites for the red velvet cake.
great ideas that the whole family can get involved in
I love this idea… a great combination… red velvet and chocolate mmmmm
Can you freeze the completed cake balls? If yes, for how long? Does the chocolate turn cloudy upon thawing?
I rly want to make this!! ive been interested in making red velvet cake but this is the best way ive seen to make it *thumbs up*
I just made these today but with white cake. I didnt make the chocolate thin enough. So I have a batch in the freezer right now and I am going to try tomorrow with a thinner chocolate. I love your site!!!! I can’t wait to make some more cakes and stuff from here!
I made this with white chocolate instead of milk chocolate.
these were so supremely delicious, and they lasted for quite a while (about a week and a half and they still didn’t taste stale).
they’re so rich and creamy. wonderful
I made the red velvet cake balls, along with strawberry and lemon. The lemon with white chocolate was a huge hit! I will be making lots of these for the holidays!
I am making these cakeballs today! I did a deep dark chocolate cake (my own recipe), with chocolate buttercream mixed in, and am dipping them in melted dark chocolate, white chocolate, and red and white merckens candies. i am wondering though, do they freeze well after completing? i am hoping to save some frozen for christmas.
i have your book on back-order at my local library, and it is #1 on my christmas list!
merry early christmas, bakerella. you truly are an inspiration, and SOO creative!!
lisa r.
I was searching for something wonderful and delicious to do for Christmas. Then I stumbled upon your website and found these wonderful and delicious red velvet cake balls! I couldn’t wait for Christmas and have been making cake balls like crazy. Everyone that I’ve shared them with love them instantly. I’m definitely addicted and definitely a fan. As an early Christmas present to myself, I enrolled in a beginners cake decorating class. Thanks for the inspiration!
xoxo
mavi
Hey Bakerella,
Were you ever able to find out if it works just as good or better when the cake is make from scratch. I had an idea to possibly do that and color half of it green in one bowl and half red in another for my family at Christmas. Then I’d mix them up after they are made so the colors are completely random. What do you think?
I had a few questions…you’ve mentioned that you could use different frosting & cake flavors…could you do a German choc version with German choc cake & the coconut pecan frosting? Also, would this work with a spice cake & caramel or a caramel frosting? I was thinking of doing an apple or a spice cake ball & dipping in caramel instead of chocolate.
Thanks,
Ang
I am trying to start a little treat business and I’m making these to give away as samples. I am so excited for the holidays to come on around the corner so I can get creative with their decorations. Thanks so much for the ideas & inspirations!!!
I’m so excited to make these for my brother’s 22nd birthday coming up! Red Velvet is just his favorite and well mine too so this is perfect!
You are so talented! I first tried these Red Velvet balls at a friend’s party. I asked her for the recipe and made them myself for my family’s Thanksgiving dinner in 2009, it was a HUGE success! This year I will be making them for 2 other Christmas parties I will be attending! I am sure it will be a huge hit once again!
I deicded to make these today from scratch and everything was going along tickty-boo (as my great grandma would say) until I got to the combine the icing and cake part. I added WAY too much icing. Then for some reason I thought putting them in the oven ( perhaps this act of stupidity was created by the lack of coffee this morning). Anyway, I came back to the blog to see if you had a better solution to the too gooey situation and saw that you said to freeze to fix it. I ran to the oven and discovered I had created the equivalent to red velvet soup…ahhhhhhh!!! Sadly that went into the garbage. So i’ve started over, learned my lesson and hopefully take two will work better!
Just wanted to say I’ve been following you for the last couple weeks and I love your creativity! You make me want to quit my job and bake all day!!! Can’t wait to get your book – it’s number one on my Christmas list this year!!
Sarah from Winnipeg, Canada
to get a shiny even coat , do i HAVE to use TEMPERED chocolate ,
and if i use regular chocolate will it melt if i dont have it in the fridge ?
The chocolate bark for the covering– can that substituted for something else? In the UK, we don’t have anything like bark that is easy to obtain. I thought perhaps a regular melted chocolate or perhaps a ganache? I’m a strong baker but not that skilled with chocolate and want to make sure the chocolate drys and covers correctly. Thanks!!
HELP! I made cake balls for the first time on Saturday..the ones I got done seemed good…but not pretty. I even refrigerated and froze the balls and they were still hard to cover. I had made many more balls but ran out of candy melts. I didn’t use Wilton, and that may have been the problem. But I had a hard time either undercooking or overcooking the melts..and then it cooled down a way to fast and I had a hard time “tapping off the excess” What is the best way to dip these and when you say “narrow” dish..what do you mean? I really want to be able to do these well..but right now, I’m inept.
I’m planning on making a load of these for a bake sale! needless to say i’m extremely excited and plenty of pictures will be taken. To avoid a time crunch, what do you suggest to do to make them in advance? Do these freeze well?
Hi, thank you so much for the recipe to your red velvet cake balls. I have one quesiton, what is chocolate bark?
Thanks.
Thank you very much for sharing this!
I made some tonight for the very first time… well, I’m getting there, that is. The balls are currently refrigerated. I was wondering if it would make a difference if the balls were covered while they’re cooling in the fridge? Or would it not matter?
And also, how long should I refrigerate them at the most? I made them late, and had just put them in the fridge at around 10pm. I was wondering if this would affect their moistness and harden that “outer shell” before covering them in chocolate.
Much appreciated!
THESE ARE TO DIE FOR! They are so easy…it takes awhile because you have to let them set – but oh so worth waiting for.
Can I make them with like chocolate frosting instead of cream cheese frosting or do I have to use cream cheese. Can I also use instead of red velvet, chocolate mixture? Can I make it the same way in your directions but with these two changes and can I also substitute chocolate bark with any malting chocolate?
Thanks!
ive made it with chocolate and funfetti cake. both turned out awesome. also i used darker and sweeter chocolates to dip them in!! excellant recipe i love it!
so scratch my comment above, i tried a different cake mix and they work as well. i couldn’t find any can of cream cheese so i used frosting instead. the thing was, the store bought frosting was too sweet! plus, it’s coated with the candy melt that made it extra super sweet! help!
im wondering if you could suggest another frosting or give a recipe of a nonsweet/slightly sweetened frosting to mix with my crumbled batch.
I am NOT a baker – and usually whatever fun things I try in the kitchen end up making me cry because they just don’t turn out. :) I am chilling the velvet cake balls as I type, and so far, I think I’m doing well! I do think, however, that letting the cake be COMPLETELY cool before crumbling is KEY. Mine are very sticky – maybe to the point of gooey. So, if I weren’t pressed for time (as I always seem to be when doing this…), I would have let the cake cool further (maybe even outside since it’s only in the low 40s tonight).
I can’t wait to take them to my friend’s birthday party tomorrow – I know they will be a hit!
Ok – I know this is an old post and I seriously hope that you look at this response!
You are SAVING MY BACON! My 40th Birthday is this coming Friday and I started making my 2 tier Red Velvet cake today. The top tiers to be exact. My pans DID NOT release and the cake came out in chunks! You know the old adage of “when life hands you Lemons”? Well, when life hands you Red Velvet chunks – you make CAKE BALLS! My husband expected tears to be streaming – but NO!
I made Cake Pops for my daughters 12th birthday from your site and I was “THE coolest Mom” in the land! So, when the cake plopped out – I had visions of cake pops dance in my head! So I hustled down to the store and bought chocolate candy melts for Red Velvet Cake balls and I’m planning on putting them on tiered glass pedestal cake plates. Thank you for having such a fantastic site! You have totally saved my bacon!! (and my birthday)
Hugs to you!
Heather (Farmgirl Gourmet)
hi bakerella!
i would like to make this but before i make them, i was wondering if it would still work with a regular cake mix than the red velvet? im making it for a friend and i know my friend dislikes red velvet.
If anyone has questions, my email is cgirl4e@gmail.com.
Since I visited this site early last year, I have made tons and tons of these delicious treats and experimented with all kinds of flavors and decorations. It really is amazing how much people love cake balls. I’ve easily made over 2,000 of them in the last year and a half, so I’ve gotten a few trial runs to say the least.
I wanted to offer some advice to my fellow cake ballers that I have learned as long as it was okay with Mrs. Bakerella.
-If the cake ball falls apart while dipping:
I’ve found that I can’t add the entire can of frosting in this recipe. With most batches, the entire can will make the cake ball mixture too soft which results in a nightmare when you are trying to dip them because they can’t hold their shape. Freezing them helps, but you have to take limited amounts of balls out to dip because if you take them all out at once, the last ones will soften too much. I mix in about 2/3 to 3/4 of the can which creates a great play-dough consistency and is still perfectly creamy in the end.
-If crumbs fall off:
Most times if there are crumbs on the cake balls, then I know that I haven’t mixed in enough icing or I haven’t taken enough time to truly incorporate the icing throughout the mixture. If I’ve already mixed in the icing fully and found a dry spot, I’ve found that you can knead the individual cake ball that usually takes care of it. Also, if you are making multiple batches, they can have a tendency to dry out just a bit so keep that in mind if you want to do a bunch, you might want to portion out the batches you make at once.
-If the chocolate just doesn’t look smooth when I dip them:
Melting the chocolate almond bark can be a tricky thing. If you don’t heat it enough, it’s too thick to mess with. If you heat it too much, it’s too thick to mess with… not to mention grainy as well. If any sort of moisture (water) comes in contact with it, it gets all crazy thick and just unbearable. I’ve found that I can melt 9 blocks of almond bark for 1 minute, stir, 30 seconds, stir, then be able to dip. If after stirring it thoroughly, you still have chunks that have not melted, microwave for NO MORE than 30 seconds and stir again. Once that is taken care of, when you dip them, toss in a cake ball and use a fork to cover the rest of the cake ball in chocolate. Gently pick up the cake ball from underneath with the fork and lift it from the center of the bowl. (Do NOT roll it up and out of the bowl from the side.) Gently tap the fork on the edge of the bowl. This will make excess chocolate fall off (especially off the fork) and will smooth out the coat of chocolate on the cake ball. Then slide a toothpick underneath the cake ball to transfer it to wax paper if you are unable to get it off of the edge of the fork without it toppling over onto the smooth coat you just created on top.
Hope this helps!
-Vickie-
I love you!!!! I am addicted to making these cake pops and balls. I just made peanut butter coated brownie pops! YUM!!!
I just made over 100 of these for my condo’s Halloween Party. They were a huge hit. I got creative with my characters too :)…Like a previous comment, I got cracks in 1 batch. For that batch I used Merckens candy melts. For the rest I used Wilton candies and those didn’t crack. …Interesting.
I do have 1 question though. After the candy coating dried, if there was a slight air hole near the stick, I started to see an off-yellow liquid oozing out of the hole. What is that ooze? Oil? How can I avoid this?
I made these for a Halloween party and turned them into little jack-o-lanterns. Thanks for the great idea! Can’t wait to check out your book!!
:o)
Please give me tips on how to make the chocolate coating smooth! No matter what I do, I can’t get it to look that nice! Thanks!
Hi Bakerella! First congratulations for your book and job… you have wonderfuls ideas! :) I have been looking here your blog for more then a month now… getting inspired for my daughter first Bday. I`d like to make the cake pops for her party. Its gonna be about strawberry shortcake. If you have any pop of strawberry, i am gonna be glad to see it. Well, I`d like to ask you something. Once the pop is finally done, how long takes it, how many days it will be good to eat without spoil?
Thank you for share your ideas with us!
Hugs, Kassy
The recipe was great! I followed the intructions and all went smoothly until the chocolate dipping! The balls were very delicate and I couldn’t really roll and dip them without crumbs shulffing off intothe chocolate.
The recipe is delicious!! How can you go wrong with red velvet? But I do admitt that it was very time consuming and I made a mess of my dorm kitchen! This is a little too involved for a college student to undertake!
I did however decorate mine like eyeballs. I just added a pupil and cornea with green and black grl frosting. Perfect spooky eyeballs for Halloween!
I love how these look and I’ve tried making them twice. Unfortunately both times have been disastrous and I’ve ended up throwing everything away. I find that the cake balls fall apart and I have a hard time covering them w/the chocolate coating without them falling apart in it. I want to make them so badly, but am getting discouraged. Please help me…what am I doing wrong?!?!?
Im making these for my son’s Pre-k Halloween Party. How long do you let them chill in the freezer/refrigerator?
I made these to share, and while they don’t look as perfect as the picture, they sure are tasty! My only issue was that the recipe (which I followed exactly) made over 100 instead of 48. I was up for hours rolling and dipping! That’s ok, though…more to share!
I am wondering how you actually store your cake pops after they are made. I want to make them tonight, but don’t need them until Saturday, so I do I make sure they don’t mess up between tonight and Saturday.
Should the cake balls be wet and pasty, or more dry? My cake balls came out pasty and they don’t have a real pleasant texture when eating. I am in the process of freezing them now, but I wonder how they are going to be when they are back at room temp. Thanks!
I’m making some halloween cake pops for a work party. What is the best way to transport the pops? There is a green tic tac on top of each one so I can’t just flip them on their top. Right now they are in the styrofoam. Thanks!
Making these right now for our Halloween party tomorrow night. Making them with red velvet cake and white chocolate – and making them into ghosts with black gel.
i will use this for school party!!!!
Hi.I live in Sweden,and here we don`t have red velvet mix,so then I haft to make it from scratch.do you have any good reciepe you could share?I hope you can visit my site.
Hi, could you tell me how to get the chocolate coating to come out smooth/thiner and gently pour over the cake balls. Is there anything that should be added to the chocolate bark during the melting process? We have a lot of trouble coating the balls and it seems like we waste melted chocolate that hardens. Thanks for all your help and your beautiful work.
Maybe this was answered somewhere along the line, but I don’t feel like looking through 9 pages of comments. How many cups of cake do you get when it’s all crumbled? I have some cake tops frozen from some layer cakes I made recently and thought about doing an assortment of these cake balls. But I need to know how many cups a single cake mix would make, so I can guesstimate how much frosting to use with each type of cake top.
Love this recipe and have a fun twist- I use silicone ice cube trays in fun shapes for each holiday. I spray with cooking spray and use them to mold the balls int o shapes before coating. ( hearts, stars, skulls etc)
Where have I been for the past 3 years! I am just discovering you, Bakerella! I love you already and I cannot wait to make these cake balls. I am going to do it with banana cake! I am so excited. I have recently became more “domestic” as I say to my husband, but I love to cook and am beginning to bake! Thank you, cause I am sure you are going to help me out tremendously!
I want to freeze and store the cake balls and oreo balls for a church event but how long I can keep the finished balls in the freezer?
I was wanting to make cake balls and oreo balls in advance for a church event. How long can I store the chocolate covered treats in the freezer. I need them already finished and stored in the freezer. But how long can they stay in there.
GREAT recipe! They were a big hit at a football party. I made them with white chocolate bark. Using chop sticks to hold the cake balls and then spooning the melted chocolate over them helped keep the cake from getting into the white chocolate and turning it pink. Also, I’ve had trouble melting the white chocolate bark… after going through 2 packages of it, the 3rd package melted just fine. I think that sometime the chocolate is OLD even though it may still be within date. That’s happened to me before.
hi! I really want to make all your stuff!! especially these cake balls : ) i was just wondering how long these can keep for? and how you store them ? thanks!!!
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I was wondering how you got them to look so smooth. I made some with chocolate cake and use baker’s white chocolate dipping chocolate squares. when i dipped them in with a spoon and got them covered, the had cake batter all over them and were rough, any tips would be extremely helpful! I’m not very good at decorating, lol. I am quite jealous of how wonderful yours look. :)
I love all your designs! I just ordered your book and I can’t wait to start making my own cupcake pops!
My question is: can I use a substitute for the cream cheese frosting because I don’t really like it.
Thank you :)
love idea i’m gonna make these for my kids but how do you make those extra cut designs i saw?
If you use butter pecan cake mix and cream cheese frosting they taste exactly like pancakes and syrup. They would be a great thing to bring to a company breakfast or to top with little fondant pieces of bacon and eggs.
Ohthankgoodness.wordpress.com
This is brilliant! But I have one question, after I mix the cake and the cream cheese frosting together into little quarter sized balls. How long would I have to keep them in the freezer? 2 hours? Then I can dip them into the melted chocolate yes?
I have tried making cake balls twice, and both times the (frozen overnight) cake balls melt a bit, or fall apart once I dip them in the chocolate. Am I using too much frosting?
Also, the (bark or candy melts) dipping chocolate doesn’t get liquidy enough and doesn’t coat smoothly. If I heat it longer in the microwave, it seizes. Perhaps I should use a double boiler?
What am I doing wrong? Sigh.
I was thinking about trying these for my wedding reception. However, For the amount of people coming I would need at least 1,000. How far in advance can I make them? and how would I go about freezing them? Thank you! BTW — they look amazing
Ok, so I love making the cake balls and cakeball pops but I have a problem with the cake “leaking” out after i cover it in the chocolate. Usually it makes a little hole in the regular cake ball and you have a stream or cake coming out. That’s fine because I just wipe it off. BUT when I make the pops and cover the entire cakeball in the chocolate (including the part where the stick is inserted) I get a crack running down the pop after the chocolate has cooled. HELP?!?!
the red velvet cakeballs
I made the cake balls out of spice cake and cream cheese frosting.
I used a double-broiler to melt the chocolate bark. Seemed to going okay for awhile but then obviously I started getting pieces of the cake mix into the chocolate so it was thicker and it didn’t coat as well. It wasn’t smooth.
I could not get the chocolate coating to be smooth like your picture above. Any suggestions? I first used two forks, then I used two spoons. The forks worked better but it also left “tracks” in the chocolate (where the fork had sat on the ball when I lifted it out to place on the wax paper).
You have a great website and you do a wonderful job making these pops. I must say congratulations on the book. I skimmed through it at the book store and it was fabulous!!!
I saw quite a few comments about dipping them in the almond bark and having trouble with the consistency. My husband and I make oreo truffles all the time and we use parrafin wax with the almond bark and they come out perfectly every time! ….and you don’t have to double dip them!
Hi Bakerella, These cake balls look fab. I’m wondering if you have to use frosting in your crumb mix. Can I possibly use whipped cream and raspberry coulis with chocolate cake crumbs? Or would that make it horridly mushy and not work? Also, could you use chocolate ganache for the outside instead of melting chocoloate?
Bakerella~ let me just start by saying How much I love you right now! These are FABULAS im so glad I stumbled apon you, it was fait! All I want to know is for the rv cake balls can you do a cream cheese coating. I didnt have bark and melted cc frosting and diped them but they didnt harden as well but they were to die for anyways. OH Heaven! If you could give me some ideas I would be delighted!
I think the guys at my husband’s work will REALLY like these! I will have to try this on the weekend.
Love, love, love this recipe! I have made it before, but recently I have taken my kids off of all artificial colors, flavors, and preservatives and attempted to make them completely from scratch. I used a traditional white cake recipe and the “Lucious Cream Cheese Frosting” recipe from Sherry Yard at Spago. My daughter wanted the balls pink so I juiced a couple of inches of a beet and some strawberries and Voila natural pink color! I added the beet/strawberry juice to the frosting and also to the white chocolate bark and had great success! The only thing I have changed is the amount of frosting…they were a bit gooey with 160z of frosting so I backed it down by a 1/4 of a cup and they were perfection! Thanks for your inspiration!
Sincerely,
Sarah Williams
When you have coconut of pecans on the ball, do you still dip them in chocolate?
I saw some pictures of cake ball wedding cakes. What do they use to cover the styrofoam so you can pull off the balls. Thanks, Barbara
I’m going to make these for Christmas this year but make them red and green :)
want to know which brand of chocolate used, because the wilton you buy me too thick and should be more liquid,
This recipe will always hold a special place in my heart. It was the last thing my mother in law and I made together before she passed away.
These are the most adorable idea ever! I’m planning to make them for my daughter’s baby shower – but I’m not clear about how to put the sticks in them – do you form the ball around the stick, or do you form the ball, chill, then put the stick in ?
Hi i freeze them, as when making them i always make more than i need in the different flavours and freeze the cake balls then defrost in the fridge over 24hrs then coat in chocolate and they come out fab very useful if you need to make a lot in one go…..
Been reading your blog and probably you’re on tour or something for your book to respond to all those emails I’ve just read through! Bought your book and TRIED the very first cake ball and OMG it was SO GOOD! Had to give them to friends to keep me from eating them all myself! I ‘tested’ some on my hussband’s employees and was a hit but one noted I needed to make the candy coating thinner – so went back to your book and located here in Memphis a place that sells Paramount Crystals so trying that next. Will be making the Red Velvet/Cream Cheese receipe and going to try to make them look like miniture cup cakes on a stick. REALLY looking forward to doing this and if I can get it all to work, I’m definately making it part of my “Christmas Project” gift for friends and family! Hope I can make mine at least resemble what yours look like! I’ve enjoyed things so far and your book makes it so easy in its step-by-step process! I really needed that! THANKS! Gina
Hi!! I am making these for a friends wedding and was wondering about how many balls this recipie makes?? thanks!!
I know this was posted a few years ago but I have a quick question. Has anyone tried freezing the cake or the cake balls. I’m trying to do them for a big party and wanted to do several different flavors so I want to do it ahead of time. Any suggestions. Thank you
HEY. I JUST WANNA ASK IF THIS CAKE BALLS HAVE TO BE CHILLED ALL THE TIME ?
IS IT GOING TO MELT IF ITS EXPOSED TO WARM CONDITION?
Is it possible to use something other than ‘cream cheese frosting’? We have lactose probs in our family – would any other store-bought frosting work?
I made cake balls for the first time to share with people at a party. I’m always very reluctant to share anything I cook/bake on my own because I’m worried it’ll be an awful experience for the taster! It was a hit!!! I was so proud I made something that looked “professional” and tasted awesome! I made devil’s food cake w/cream cheese frosting and milk chocolate on the outside drizzled w/white chocolate. And also lemon cake balls w/lemon frosting w/white chocolate drizzled w/milk chocolate. Will definitely keep this recipe for the future. Thank you for sharing your recipe!!
Does anyone know if Giardelli dipping chocolate/white chocloate will work with this recipe? Had some today at a party and they were decorated with my favorite team’s “A” and so I came home and googled cake balls and was delighted to find this recipe. I prefer Ghiardelli but want to be sure it works before spending too much time & money to have it fail.
I made some this weekend, had a little trouble with the chocoalate melts at first but once i got the hang of it they were a great success.
ok so i tried it n it didnt come out right d cake balls would nt stay firm enough is it to be that way we still ate them lk that though lol d kids luvd them
I absolutely loved the cake ball idea. But I ran into a problem. I can make the balls perfectly fine but the chocolate coating is giving me some problems. I have tried melting white chocolate chips and when that did not work I tried the Wilton white candy melts, that did not work either. The white chocolate did not cover the balls smoothly, it was melted but very thick and did not coat well. I used a metal double boiler could that be the problem? I am going to try one more time but with almond bark this time. Any suggestions on getting the chocolate to be smoother? We have been having fun eating the cake balls without the frosting though.
Have made these 4 times (2 red velvet from cake mix, 1 dreamsicle, and 1 pb cup inspired from scratch). Although they are too sweet for me (and I like sweet things!), I always get rave reviews and many requests for the recipe. Thank you. I plan on trying to make the oreo truffles when they are on sale.
How long do these keep for?
I tried making these today, but I think I put in too much frosting and now my cake balls aren’t all firm and pretty :(
Will try again soon though, i MUST get it right!
My mom and I have made these before. But have you ever tried lemon cake with white chocolate covering it? It is very very good!
Hello i made a batch of lemon cake balls the other week and froze some of them for this week and found that if took them out and let them defrost at room temp (i left them overnight) then dipped them they seem to come out ok – not cracked and still tasted as good as if made from fresh – going to try freezing a bigger batch this week end – choc orange cake balls!!!
Hello Bakerella :) I really love your blog! I have one question, I can’t find cream cheese frosting anywhere is there any other prepared frosting I can use as a subtitute or is it better that I make the cream cheese one from scratch?
Thanks! :)
I just bought the Betty Crocker Fall Baking recipe book in the store because of the cake pops featured on the front. That inspired me to look up your website. I am now definitely going to order your new book! :) I really want to make the pops for my kids’ birthday party in December (all 3 kids!) but several of the kids we’re inviting have food allergies! I was wondering, have you tried to make these using icing that is dairy-free? I believe Stonybrook Kitchen makes a frosting (we bought it last year) but the frosting is really really sticky. I was wondering if you knew of any other options? THANK YOU for your super-creative ideas!!
Tracey in San Francisco (who is trying to get a babysitter so I can come to your book signing in Walnut Creek in October!)
I have made the cake pops about 4 or 5 times. Most times, I can get about 75% of them to stay without cracking. This past time, most of them cracked. I’m not sure exactly why they crack. I shake off the excess coating, but it still could be a couple of things. I don’t use candy melts, but something similar that is called vanilla coating or vanilla bark. I also colored it this last time with Wilton’s icing colors. I don’t know if it is one of those things or that they went straight from the freezer where they were for about 30 minutes to dipping. I’m thinking maybe they expanded because they were too cold when I dunked them. Once I’ve dunked them, I let them dry for a minute and then I put them on their side in a plastic baggie to take the weight off. Either standing or laying, they still crack. Please help!
Thanks,
Amy
i hope most if not all of these are in your book because im ready to go out and buy more ink for my printer due to me wanting to print out this and that and those. wow you are great at this cake ball/pop thing thanks for being you. and sharing with us..
Has anyone tried to make these with creamy vanilla frosting????
Bakerella, thank you for a great idea. I just stumbled upon your site here and your red velvet cake balls were a hit at the party I had. There is just one question I need to ask though….. I used HERSHEY’S Chocolate Chips, but for some reason i can not get it smooth and runny when I melt them down in a double boiler or in the microwave. I put some butter in one batch and oil in the next but still the same for both, it just stays to thick. Could you please offer a suggestion of what i can do about it. If at all possible could you email me directly if you have the time. Thank You.
Can you store the made cakeballs in the freezer? If so, any idea how long? As a college student I’d love to store these in the freezer for a snack every now and then!
Hi Bakerella,
I am a new fan and am going to try out your red velvet cupcake pops. But I am slightly concerned with mixing the cream cheese frosting inside the ball, if I am going to use it outside as well, will it be too sweet? I love your work and hope to pick up your book soon, and maybe go to one of your signings ;)
Thank you,
Mina
Bakerella! I need your help! I’m hosting a Great American Bake Sale at my college& I need to know if I can freeze the cake balls weeks in advance in order to save time for preparation.
Thanks!
I ate cake balls at awedding shower and I hadto have arecipe
They served a variety- german chocolate , white ,.and butter
pecan . THANKS FOR SHARING !
Hmm, I wonder if I could use this for Amish Friendship bread…
Any suggestions?
Where do you get red velvet cake mix in Australia?
Or how do you make it?
I tried a red velvet cupcake that mum brought home once and fell in yummy, velvety love. I WANT MORE!!
red velvet cake balls
Hi Bakerella,
You cake pops are amazing!!! I was wondering, how far in advance can you make these? Do they keep well in the freezer for a few weeks?
Had my first attempt at making these and they did come out better than i thought they would i made chocolate cake and vanilla/cocconut frosting to mix with, cake mixture was a little too moist probably added too much frosting but once they chilled and were dipped in chocolate they were amazing – goint to try lemon ones this week end.
Question can you freeze the cake mixture before it is covered in chocolate for a few days as i need to make many flavours and want to make the cake mixture in advance.
red velvet
check this out
How do you drizzle the chocolate on the balls once the coating has set? Mine never look as neat as yours….I just fling it on them with a fork or toothpick.
Thank you so much! This is a great recipe/idea. My publix also did not have chocolate bark so I initially used dipping chocolate…I was able to find it at walmart.
The first batch I made were the red velvet, from a mix and purchased frosting. The most recent cake balls that I made were inspired by peanut butter cups – chocolate cake with peanut butter frosting, both from scratch. And then covered with the bark.
i’ve been wanting to make these for a while now, and just today my coworker gave me some that she made and they are YUMMY!!! now i really, really have to make them and was thinking of doing so for my son’s birthday party. i would rally like to use candy melts so i can use green and blue which are the colors for his party, but i’ve never worked with candy melts before. are they really sweet? i’m just worried about them overpowering the taste of the red velvet cake wich would be such a shame since it’s sooooo good =)
Glad to read that you don’t have to put the cake balls in the fridge after dipping them since I had done that, and then upon taking them back out, they end up sweating. But what can be done about the oreo truffles that have to be kept in the fridge because of the cream cheese in them? I have made a couple batches and they are incredibly yummy and lovely, but then after they sit out of the fridge a few minutes, they sweat and are not so pretty anymore. What do you do about that??
Tried them with Devil Food cake and cream cheese frosting. And a chocolate glaze from melted bakers chocolate with a little gulf wax. (we don’t have a michaels or anything like it here so melting chips and chocolate bark are out of the question) they came out great and I almost cried they were so good. I’m not a cryer but these were just divine. Thanks!
My question is..and it may have been answered somwhere in here already. I’ve followed the directions, yet my cake balls seem rather moist inside. After sitting for a few days in the refridgerator will they dry up alittle so they aren’t s wet?? I think mabe my cake was too moist?
Thanks for sharing this recipe…I tried these cake balls last week, and they were fabulous. Mine weren’t as smooth though. Need some more practice. I made these for my son’s daycare teachers, and took few to my office. They were all gone in no time….
Ones I made can be checked out here:
http://turtlecraftygirl.blogspot.com/2010/08/cake-balls.html
Hi Bakerella!
I teach pre-school and am hoping to make some of these with carrot cake mix with buttercream frosting squished in with it, coated with chocolate. Can I just use regular chocolate chips for the coating? I didn’t see chocolate bark at Publix…
Thanks!
Carrie Coleman
Hi Bakerella!
I am a girl from Norway and I really enjoy reading your blog!
In Norway we dont have red velvet cake, what kind of cake is it? I have seen it on different foodblogs and TV-shows from America but never really understood.
Thank you for giving so much inspiration and delicious cakes on your blog :)
Oda
WOW! this will be a good idea .Thank you for sharing,i really love it & what a fabulous idea…I’ll try to making them. Thanks for all your fun idea and inspiration
What size cake mix is the Red Velvet to use 16oz of cream cheese? I live in Australia and our cake mixes are in sizes of 300 plus grams 500 plus and 600 plus grams depending on the type of cake mix. I made the cake bites using one of our cakes mixes and cut down on the cream cheese and used a little icing sugar and they came out great – also put a dab of icing on top. It made about 60 small bites which I was able to share with friends ( yes they were my guinea pigs – lol) and they survived.
We love this recipe, so we made a video tutorial on how to make Bakerella’s delicious cake balls!
http://www.youtube.com/watch?v=Jf_1XtvUYuI
These are currently in my freezer! cant wait to sink my teeth into them! I also cant wait to try more of your awesome creations! Thanks for the great recipes!!
moi Bakerella,
greetings from Finland, i would love to make these for my sons birthday but its not common to find a cake mix in the grocery stores here. could i go ahead and use a baked cake from scratch for the cake balls?
oh by the way congrats to the new book, i cant wait to get a copy soon :)
i recently discovered these on a search for decorating cupcakes and DIY wedding ideas. i could not believe how cute and inexpensive they were to make.
i made them last night and brought them to a meeting, people loved them! i substituted yogurt instead of oil in cake mix and they came out tasty.
they were easy to make, but took some time. i will definitely have a cake ball/candy buffet at my wedding next summer! Thank you so much for this ingenius idea!
My mom and I just made these a few days ago for my future sister in law’s bridal shower. They were a hit! Everyone loved them, and we had a great time making them. We used about 3/4 of a can of frosting and the consistency was perfect. We did some with dark chocolate coating and some with milk, and then sprinkled pink sugar on some, and drizzled some of the pink candy melts on the rest. Her colors are pink and brown, so this was perfect. Can’t wait to make these again!
Oooey-Gooey-Ugly But Some What Tastey((: Maybe Next time They Will Come Out Better ((:
I am really wanting to try making these. They look so good.
Hey Bakerella! I’m right in the middle of making these right now, I have to say it was super fun to get my hands messy while rolling the balls. They’re in the freezer right now and I cant wait to eat them, especially with the chocolate bark on them. I think I’m going to put them on BBQ skewers with three on each skewer and then I’ll try to put sprinkles on them so they look like a summer-time BBQ snack. Thanks a ton for this fantastic recipe!
Hola!!! Soy Natalia de Argentina. Me ncantan tus recetas. Estaria muy bueno si se tradujeran al español. Avisenme si ocurre porfa. Muchas gracias y felicidades.
omg i love these! i remember last year my culinary made a whol buncha orders of something like this. we made oreo ball, red velvet cake balls and some other kinds as well. it was very fun and i’m really glad i found this recipe again. i want to suggest another recipe for you. its call fried oreos they are very good.
Yeah… I cannot understand why cake balls/pops are all the rage right now, I’ve always found them disgusting! Too sweet, mushy texture, and I don’t like the idea of mushed-up cake. I just can’t get behind the idea of mushed-up cake mixed with a can of storebought frosting. Someone brought these to our Christmas party in December ’08 (first time I had them) and I remember thinking then they were pretty gross.
Most of the recipes here are great, but this one is thumbs down. I’m shocked so many people rave about these little balls of hell. LOL.
I’ve made these twice now & they were so good! People have requested the recipe & I was asked to make it for an upcoming wedding! Thanks so much for this wonderful recipe!
Thanks for your suggestion Kim. I will try the chocolate chips. I am concerned with the balls still being soft. Maybe I will try it agian but this time add less oil to the cake recipe and less frosting to the crumbled cake. I don’t want to give up! These are so amazing to look at. People are very surprised at what a person can do with just cake, frosting and chocolate.
would using chocolate chips instead of chocolate bark work?
I NEED HELP PLEASE! I have attempted to make the cake pops 2 times now. Both times have not worked. My last attempt I made the red velvet cake pops opting to make the cake from scratch (recipe on this website). After baking, the cake was VERY moist. When it was cooled, it seemed oily. I crumbled, added about 2/3rds of the cream cheese frosting (recipe on this website), rolled into balls and let site for about 24 hours in my fridge. When I went to incert the sticks, the balls were still soft. After dipping in the white bark, most were falling off of the sticks. I ended up throwing them away. Previously, I made the cupcake pops and was a little more successful. I am an experience home baker but really don’t know what I am doing wrong. The pictures of these POPS are wonderful. I just want mine to turn out looking close to what the pictures show here. Thanks
I came across the red velvet “cupcakes on a stick” at a wedding show I was recently attending. A lady in my town makes these for $2.75 EACH…and we were considering using these as our favor/wedding cake/dessert for our wedding next October. Well…I came across your website last night, and my red velvet balls are currently cooling to be dipped tomorrow!!! I tried the balls w/out the chocolate/candy coating and they are even better than the lady’s we were going to buy….and obviously WAY cheaper to do it ourselves…not to mention the amount of pride my fiance’ and I take in our kitchen creations…so we are THRILLED to be able to create these for our wedding…on our own!!! And also thrilled to be saving so much $$. THANK YOU SO MUCH for being part of our big day!!! :) We really appreciate it!
Crystal & Aaron
WOW!! I am a first timer to your website and all I can say is AWESOME! So many clever uses of cake it is refreshing to see.
I love to bake, before I became disabled I apprenticed at a large commercial bakery in New York for a few years and I was hooked. Now I bake for family and friends, I cannot wait to try some of your recipes out for them, you have re-inspred this old baker thank you sincerely…Kevin
Hi Bakerella! My family is throwing my uncle a surprise birthday party and we’re doing a pot-luck kind of thing. I’ve volunteered to make your cake-pops! They’ve always looked so delicious and I thought this was the best occasion to make them for the first time. I was wondering what would be the estimated time the cake balls would have to sit in the refridgerator and the freezer? Thank you for doing what you love to do!
i’m in the middle of making these now i hope it comes out well. thanks for the recipe!
Help please.
Have successfully made choc cake pops, but wanted to make pink bunnies, but when I melted the candy melts the mix was still quite thick so I could not dip the pops. I melted them over hot water (no water not into the mix) I know you can add ‘shortening’ but what is it? I am in the UK so decided to add margarine! not a good idea, melts turned solid, do I use oil or trex or something else?
Many thanks,