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.
Hi Bakerella! I love red velvet with chocolate yum! Well I am still in elemantary school but I already have my future career planned ahead of me! I am already starting my journey as a cupcake designer! My cousin is an architect and is designing my shop, how perfect! :) Well I thought these cake balls and cake pops were just TOO CUTE that I would include them along with other pastries! My grandma even got me a cupcake maker. And today I made my very own cake balls. Double choclate cake mixed with buttercream frosting, coated in milk chocolate, and drizzled with dark chocolate and peanut butter with rainbow sprinkles! And around the edge are jelly beans! I am planning on posting a picture. I love your book, i love your creations, and i love what you do. Thanks for insipring me!
:-( I had high hopes for these, though I was making this first batch as a test, and I’m glad I did because they were a complete disaster. Like many others before me, after the icing was mixed into the crumbled cake it became gooey mush that resembled uncooked batter (even though I used less icing than the recipe called for). I let it sit out for awhile while i contemplated making a half serving of white cake to add to the mixture, but the red velvet sort of seemed to dry out a bit in that time. I decided to just make 8 test balls to refrigerate overnight, along with the remaining mix.
This morning I attempted to melt the chocolate, but it was much too thick and definitely could not be “dipped” into. I pretty much molded the chocolate around three balls and gave up. I also noticed that the red velvet mixture seemed just as gooey – if not more.
As a whole, I would say this was a total bust, but I still hope to try again..perhaps a test batch #2.
Also, I should add i was making the vegan version of these, which really is not too hard as Duncan Hines cake mixes and (certain) icings are vegan. I used Ener-G egg replacer in the mix (Duncan Hines Red Velvet) and Duncan Hines Vanilla icing. used about 3/4 of the tub of icing and blended in about 1/33 to 1/4 cup of Tofutti cream cheese. I still only used about 3/4 “tub” of the icing mixture. I wish I would have used about half of it to begin with and added a bit more if needed. Lastly, instead of chocolate melts, I used vegan chocolate chips and coconut milk creamer in the microwave. I will have to adjust the amount of creamer (or maybe butter?) added to the chips for melting. I didn’t bother to google exactly how “chocolate melts” are to be done to get the right consistency.
After I get this recipe to work with the chocolate, I plan to make a vegan white chocolate to use (especially for the more creative designs – so cute!). So, if anyone else has questions about vegan versions I am happy to provide any assistance I can.
I will post an update when I have achieved a successful batch.
I used this technique to make chocolate peanut butter and carrot cake/cream cheese frosting cake balls.
I let mine cool in the ‘fridge overnight and had no trouble coating them with the melted chocolate.
For coating, I dipped one spoon in chocolate, put the cake ball on that spoon, and used another to pour chocolate over the ball to get the top and sides. The coating was much smoother (and it was less messy) than dipping the balls directly in the chocolate, and all surfaces got coated.
Hello from Egypt! :) I am totally in love w/ your blog, and I am totally excited to try this recipe out. However, there is no chocolate bark here, and I was wondering what I could substitute chocolate bark with? There are no candy melts here either.
Thanks!
Cake Balls are the bomb dot com. I’m going to make a red velvet cake and the cake balls along with it in my culinary arts class and make a video on the prep so I can use the video in my senior speech. Hopefully I’ll get an “A”.
If you were to make your own cream cheese frosting how much could you use?
I don’t really like the canned stuff, and I am really wanting to try these! :D
I tried making this last week and although I did not thin the chocolate, it was still fine, maybe the weather here is just too hot.
The problem is that, it just wouldn’t get harden. The chocolate is still very liquid after an hour. So I have to chill in the fridge. But when served, it melts in just less than 5 min, and with lots of condensation too. It is a very messy dessert to be served here.
I wonder if there are things that I do not know? Any tricks to handle this? You mean just dip in melted choc and it should be fine? It doesn’t happen in my case… :( Appreciate some tips from you, Bakerella. :)
Well, mine don’t look nearly as pretty as yours, but they sure are good! I don’t imagine anyone will be complaining about how they look when their mouths are stuffed full of red velvet deliciousness!
This was my first attempt at one of your recipes and I’ll definitely be back! Creative, relatively simple, and absolutely delicious recipes! Can’t wait for the next holiday to try something else!
Thank you for the step by step instructions. These look fabulous. I am going to try to make these for my daughters wedding. i will let you know how they turn out..
I love these! I made them for the first time around Christmas 2009 in 8th grade for my friends at school. Everyone loved them! People always ask me how to make them so I tell them about your website and all of the other awesome stuff you make. Thanks for sharing :)
I’m thinking of making these with lemon cake and white chocolate. Can I add lemon extract to the melted chocolate? If so, how mug and when do I add the extract?
Sheena
Hey Bakerella, I have a question for you:
Tonight (by the way I’m a ten year old girl who loves cooking) I’m going to my Stepmom’s house and I have my 2 dogs there. But also tonight is movie night and the pugs like to get up with me and try to get my food or popcorn. And since tonight my cousin is coming we chose to make your cake balls. We are using the red velvet and that (this is weird) is the pugs FAVORITE cake flavor. What other combos work really well besides red velvet and cream cheese? Thanks a bunch!!! Ali
I can’t seem to find chocolate bark in the stores around here, everyone says its only available around christmas. I bought a few bars of dove milk chocolate and I’m hoping it re-solidifies the same way as the bark would.
Got everything for the recipe but forgot to read the cake mix box, so its back to the store for the eggs tomorrow.
Looking forward to eating these for Easter. I’ll let you know how I fare. =o)
I made the Red Velvet Balls and at home they were great so I decided to mail some to my mother. I put them in with a ice pack and packing peanuts and sealed the box great but when she got them they were not in good shape. I used Ghirardelli chocolate for the cooking. Is there a brand that coats better for shipping. It was a 2 day mailing. I froze them before shipping them as well. I had planned to send more balls for mothers days but now I dont know what to do about shipping them. Any ideas?
I love your website! And the fact that you’re so down to earth in your blogs :) I have a couple of questions: what size sticks should I use for 1 1/2″ pop cakes? Is there a rule?, do all pop cakes need to be individually wrapped? Or can I store for a couple days on an air tight container until delivery day?, can I do two coatings at the same time? Like melted chocolate first wait fir it tO cool and then dip into candy coating?, does condensation form in the bags? How long do I wait before wrapping them with cello bags? Thanks!!
i was looking for this reciepe and it sounds so good, i want to make them for my sons birthday but i need to make them a day before is that possible and can i leave them outside with the cream cheese inside them or it will rotten
Mrs.Brown – You shouldn’t have to use the whole can of frosting, just add frosting gradually until the cake mixture can be easily formed into a ball without crumbling. On my first try, 3/4 of the can was way too much. Therefore, the cake mixture has the consistency of play-doh, so I had to through it out after a not so good taste test. I realized that you only had to add enough frosting to form balls easily, so when you add your frosting, the cake balls should be more on the cakey side, and not really the gooey side. And no, the amount of frosting won’t have a major affect on the taste.
AmyW – I’m not sure about plain cream cheese, because I have never tried that before. And yes, you don’t always have to use chocolate bark. I’ve melted chocolate chips before or baking chocolate squares/bars and the balls came out fine.
I was a little disappointed in these… seems like not enough frosting or flavor in the red velvet cake balls…. very sticky and I will continue to wow people with my favorite oreo balls!
Bakerella….I just love making your cake pops!! Everyone goes crazy over them!! I have discovered the Wilton chocolate melter works perfectly… http://www.wilton.com/store/site/product.cfm?sku=2104-9004 for dipping!! I have found also if you dip the stick in the chocolate and stick it in the cake ball and put them in the freezer for about 5 to 10 min. before dipping the whole ball you do not get crumbs in your chocolate! Happy dipping to all!!!!!
I love this recipe but I have a question for you. How do you make the cake less textured? A friend of mine said the cake was too “gritty”. Any suggestions?
I love how starbucks has these cake pops now. Would you make them differently?
Can you use just plain cream cheese? I don’t cook a lot and buying cream cheese frosting would be a waste for me..and can you just melt chocolate instead of chocolate bark? Please answer back.
i made for the 1st time the red velvet cake balls BUT they r still sumwhat gooey and wondered if i should have tried only 1/2 the frosting instead of the whole container – would that mess up the flavor? and they r really hard to roll into little balls – any suggestions? TY –
I made cake balls/cake pops for the first time this weekend! They were delicious but a little too sweet for my crazy sweet tooth surprisingly. Is there a way to substitute the can of frosting for something else? I tried using 1/2 a can and the consistency of the cake balls were fine but still too sweet. You’ve inspired me so much with all your lovely and adorable designs!! Keep up the great work!
<3
May
I am having trouble sliding the cake ball off the spoon or fork. It kinda gets a little stuck and then on the bottom edge is uneven and not smooth!
Otherwise I love it! Help please….
Sophie: You can definitely use different flavors of frosting! I tried Vanilla flavored frosting with Red Velvet Cake and it turned out fine.(: The frosting just changed the flavor of the cake balls a little bit, but it still tastes good.
Katlynne- Instead of bark, you can use baking chocolate or even regular chocolate chips!
Cindy – My cake balls were WAY too moist the first time I tried them. Then I realized that you did not ctually have to use a whole can of the frosting. Just gradually add the frosting until it can form a ball. It shouldn’t have the consistency of playdoh, because that’s when you’ve added too much. It should still have a cake/crumbly consistency that’s intact.
Question: I have tried making the cake balls a couple of times and in the end my cake balls are too moist for my taste buds. I do not like the texture, am I adding to much frosting for I would prefer my cake balls to be more on the cakey side.
First let me start by saying I absolutely love your web page… I have two questions, my first one is when making the red velvet cake pops do you think I could use the box mix and home made cream cheese icing instead of the store bought icing? Also when making the red velvet pops or any others, is there any way I can add extra flavoring, if so would it be best to add it to the cake or the chocolate?
Hi Bakerella – how do you get your cream cheese frosting so beautifully white? Option A. Do you have some awesome cream cheese in the US (I’m in Australia); B. Do you use clear vanilla instead of vanilla essence; C. Use canned cream cheese frosting (even for your very pretty red velvet cake) that we just don’t get here in Australia? or D. some other crafty way? Hope your feeling better!
If I fees my cake balls before dipping will the chocolate crack? I just made cake pops this weekend and they weren’t quite firm enough, I see your recipe says you can freeze them and I figured since your the expert you would know! Thanks!!
HI bakerella! I love your website and I have a couple questions.
Can you use different flavor icing like, chocolate or vanilla? Please post back because I am making them tonight and I need a little help ( since I am only ten years old turning 11)
You make it look so simple! (I’m someone who burns water… but so amazed by people who can cook!) Thanks! I will actually try this! (instead of just drooling over the pictures! lol)
I just made these for a friends’s 30th birthday. She is a chocoholic, so I made them with devil’s food cake, fudge frosting and dark chocolate chips. My goodness these are good, better than oreo truffles in my opinion and so addicting. Thank you for your site.
Hello,
My daughter is getting married in June and wants to make these as a favor for her wedding guests. I have made these before with a little twist of putting Chipotle spice in the red velvet, mixing in chocolate frosting. Yummy! You get the sweet heat…really good. Also, we made lemon ones with Amaretto mixed with cream cheese frosting. Again, very good.
My question is the recipe I used came from a magazine and advised to freeze for no longer than a month before serving. It did not specify freezing the candies dipped or not dipped and if I freeze them dipped will they thaw nicely and not look as they have been frozen? Can you help me with the freezing aspect?
Just finished making my first batch of cake balls!! Yellow cake, chocolate frosting, and chocolate coating. Absolutely delicious, I snacked on a few while I made them just to make sure they weren’t poison :) For decorations, I used coconut, chopped peanuts, sprinkles, and left some plain. I’m sure they’ll be a hit at work tomorrow!!
mine came out all sticky even after I put them in the freezer for several hours. I tried putting sticks in them and dipping them and they fell apart. any suggestions?
How far in advance can I make the cake balls and how do I store them? I’m making them for a dinner party Saturday and was planning to bake the cake Thursday. Any suggestions?
I wanted to know what would be the best practice when covering the cake balls with the melted chips. Ive been trying to make the covering as sleek as possible. I, also, have been trying to find different ways to prevent the balls from sliding off the stick. Any advice would help! Thank you!
I have a challenging question. I want to make those but need it to be non dairy. I can find a recipe for the velvet cake that is not dairy but how can I substitue the frosting with cream cheese and the mix of chocolate for cover?
How much does this cost to make on your own? My fiance and mother in-law saw these when looking for a cake for the wedding and decided to go with 180 of these from a local bakery paying about $460 for all of them. To me this just seems crazy for something that seems to simple to do on your own. I understand paying for a large cake as that is much more difficult to do on your own, but I imagine you could easily make 180 for no more than $100?
Well I actually had so much fun making these I used them for my Marketing class project and my Small Business class project (same semester, why not!). So I have made MANY batches and the one thing I cannot do is get the chocolate part and smooth and pretty as yours. I even bought the chocolate melting pot (Crockpot for chocolate) and it has not helped. I thin my chocolate with Crisco and everything. Oh well, I keep trying anyway.
I have tried the freezing and the only thing I can say is the issues with ‘insides showing’ is because of the condensation as the ball comes to room temperature.
I have also tried pouring the chocolate over the top with the goal of dipping the bottom separately, but it cools too thick and quick or ends up lumpy.
I found oil based food coloring at Joann’s but have yet to use them. I also found some colored candy melts at my local baker’s supply shop and they were cheaper than Michael’s and Joann’s. I will try those next as my fiancée wants me to make cake balls for our wedding instead of having a cake…I’ll probably not want to do that much work before our wedding so he may not win on that…lol!
One of my next goals is to ‘wrap’ the cake around fresh fruit, I’ll let you know how that goes : ) Time to have a carrot cake ball, thanks again for your fabulous blog!!
Hi, just like some other people had commented before, in Dubai we cant get candy melts, I have searched everywhere, I tried to order online and it wasnt possible either. I bought your book and was so excited to get started and now Im so frustrated that I cant find candy melts! Is there anything else that you could suggest as a replacement for candy melts??
I just made these today, and they’re amazing. I did some with white chocolate and some with milk chocolate. I only used one box of Duncan Hines cake mix and it ended up making 75 of them hand rolled. Thanks so much for the recipe!
Hi Bakerella,
Love your website and I am planning to make cake pops for my friend’s party I don’t know how to make cream cheese frosting and it is difficult to find ready made also could you please tell me how to make it from scratch.
thanks.
thank you bakerella! i rlly love red velvet, soo ii was thrilled when i found this recipe!! cake balls+red velvet+chocolate=sooo happy!!!
thxx again :)
can you use candy melts?? or does thr bark work better? also another question at what point would i put the stick in i want to make them into pops? starbryte83@gmail.com
thanks
I just made some cake balls using the ideas in your book. Awesome! It was a little challenging dipping the balls into the chocolate coating. The flavor possibilities are…endless. Thanks for your great ideas.
Oh, dear. What have I gotten myself into?! My daughter is a HUGE fan of Cupcake Wars, so for her 16th birthday, I’m going to have a bunch of girls at my house to do a cupcake “thing.” Trouble is, I have no clue what I’m doing! This recipe will help, and I’m buying your book for Kendall as a birthday gift. Any other suggestions for resources are appreciated! :)
Linz – You can always refrigerate the balls or freeze them until you dip them. So..yes!(: To save space, you can even freeze or refrgerate the dough until you’re ready to roll them out into balls and dip ’em.
I have a question can you make these without the cream cheese frosting? I’m looking to make them not as unhealthy! Any idea’s on what to substitute it out with?
wow!! this is an awesome recipe! my sister is going to prom and then to the beach with her group and i am sending these with them!!!! they thank you very much for the delicious idea!!! :)
Payal – When I tap off all the excess, I still get a little pool of chocolate at the bottom too. If it really bothers you, refrigerate the chocolate until it is harden and just cut around it! And if you meant pool of chocolate by referring to the thickness of the bottom, then I’m not sure what I would suggest.
Jean – When I made these, I only had chocolate chips on hand and they worked perfectly fine! You can also use baker’s chocolate probably.
Claren – You can always make your own cream cheese frosting. But if you don’t want to waste time and ingredients, you can definitely use other flavors! Different flavors of frosting won’t affect anything but really, the taste. Consistency, however, is not affected because no matter what flavor the frosting is, it’s still frosting! The frosting is just there to add a little “umph” of flavor to the cake balls and to bind the crumbs together. The flavor of the frosting and cake mix is to your preference, anyway. I sometimes use vanilla frosting, but I don’t really taste a big difference.
Diane – I believe the recipe called for dipping the cake balls in melted chocolate, not frosting! :) However, if you did have a brain fart and meant to say melted chocolate, you can always thin the melted chocolate out with vegetable shortening or vegetable oil. First, melt your chocolate. In order to determine whether it’s thin enough, see if the melted chocolate drizzles thin and quickly off of your spoon or fork or whatever tool you are using. If not, thin it out by gradually adding shortening or oil until it does.
i have a question about dipping cake balls. i made these one time and the frosting seemed too thick. what’s the secret to getting the cake balls smoothly covered in frosting??
Danelle – I’m sorry that thinning the white chocolate with butter didn’t work for you. I have never actually heard about anyone thinning out chocolate with butter until now! I’m definitely going to research more into this. But you should really try thinning the chocolates out with shortening or oil. It always works for me!
Karisma – In order to make your chocolate not thick, you have to thin it out to a dipping consistency. There should be melting instructions on the package of your chocolate and there should also be included instructions to thin it out if it is too thick.
However, if there is not any, you just basically thin out your melted chocolate by adding vegetable shortening or vegetable oil. Make sure to add a little bit at a time and gradually add more if needed! And you will know when your chocolate is thinned out enough when the melted chocolate drizzles thin and quickly off of your utensil (fork, spoon).
I was wondering, how can I get the melted chocolate to not be so thick? When I tried melting down my chocolate the mix was still thick that it was hard to roll the cake balls in. Is there a way that I can make the chocolate not as thick?
OH MY GOSH! I was seriously looking for the recipie. I tried it on Valentine’s day and I fell COMPLETELY in love with them! Haha thank you for sharing this clever recipie. I must try this one day :)
Thank you Rose. It didnt say in the recipe to “thin” the chocolate and sine i dont ever bake i never knew to do this before hand. After i went back to the store to get more chocolate to finish, I had looked up on the internet how to thin it out with the stuff i had around the house. Butter worked perfectly for me with the regular chocolate but when i went to do the same to the white chocolate chips, it turned into a toothpaste-like texture and i had to throw it all away :( bummer
Did you make sure to thin out your chocolate? In order to get chocolate into the dipping and drizzling consistency, you have to thin it out by using vegetable shortening. I personally use a little bit of vegetable oil when using chocolate CHIPS and mix until it drizzles off of my spoon or fork. I also sometimes add a little bit of food grade paraffin in place of the oil/shortening to thin it out and make the chocolate have a glossy appearance. Remember to read the melting instructions on the packaging of your chocolate.(: Hope this helps!
I am making a full cake for my grandson’s birthday. theme: how to train your Dragon. have you ever make cakepops bigger than a pop? I am thinking of shaping it into the body of the dragon and freezing, then frosting and adding the details. wha-la! three dimensional dragon cake!
any tips?
I had such high hopes for this recipe. Its my best friends birthday tomorrow and so i thought this would be a more unique gift than regular cupcakes. I made the cake this morning and let it cool for 3 hours, it came out perfect. i didnt have any frosting so i made my own from cream cheese, powdered sugar, and butter(someone below had mentioned that). I mixed it with the crumbled up cake and it came out good. Problems started when i immediately tried to form them into balls- the mixture was so hard to work with, wouldnt form at all. So i put the bowl in the freezer for an hour- so much better afterwords. I couldnt find any of the specific kind of chocolate that you said to use on such short notice so i looked it up and several sites said that you can use regular chocolate chips instead. I bought one regular and one white for variety. (Plus i thought it would looks cute to stream a little white chocolate onto the regular chocolate balls for decoration.)
After i rolled the mixture into balls i placed them in the freezer for a couple hours. I melted the chocolate in a double broiler, I rolled the first ball and realized that it wasnt going to be good. The chocolate was WAY too thick and since it was warm it was melting pieces of the cake into the chocolate. I spooned out the balls from the chocolate and placed them on wax paper. They are not smooth and elegant looking at all. They still taste good but the presentation is horrible. I even tried to melt the white chocolate to decorate the regular chocolate balls, but once again it was too thick and wouldnt “drizzle”. :(
i dont know what i did wrong.
I love these!!! After you make a large batch, how long can these stay out without going bad? Would you recommend refrigerating them? I need them to last at least a week before we can eat them. Any advice
What about cake balls for Easter?
Couldn’t they be made/decorated to look like Easter eggs?
Then, placed in an Easter basket with edible Easter grass.
What do you think?
I just discovered your wonderful website and I have to say you are amazing!!! I recently tried your cake ball with chocolate cake and they turned out great!! I cant wait to try your other receipes!
I can’t wait to make a trial run of your pink lollypop cake balls for my daughters, “It’s a girl!” baby shower. I’m a little nervous reading some of the issues people have had with dipping, and I’d like to make them pink. What would you recommend I use for the pink candy shell?
You truly a genius! I understand why you wouldn’t want to sell your products. I live in my kitchen and your creative concoctions have inspired me to experiment more. I made the cake balls for NY’s eve and although it was a bit long and tedious, i loved every minute of it! I am a true baking addict and can understand when you love something so much, you just want to do it for your own satisfaction. Do you have any other ideas for cakes other than the cake pops? Im always looking for new and quick ways to use store bought items and putting my own creative touch on it! You are doing a great job and keep inspiring people like me!
My home economics teacher introduced these to us in our monthly home ec. club. She mentioned the website, and i love it. there are so many cute ideas! thank you SO much for all the fun creative recipes and projects! God bless! =)
The chocolate drizzles are very easy! What I do is dip the tongs of the fork in the melted chocolate that I’m using, move your wrist back and forth and let the chocolate fall onto the balls. But do it kind of quick, or you’ll end up with big drops of chocolate.
Another way is to put the chocolate into a piping bag (or ziplock bag) and and drizzle the lines on.
Love Love Love….
Im thinking of doing the green version for St. Paddys. Would I just use a regular white cake mix and add green food colouring? I just want to do a quick cake and not get into a from scratch cake.
Thanks and keep up the yummy work – you are very inspiring!
Cheers!!
i made these with homemade cream cheese frosting.. and each are individually wrapped.. my question is, how do i store these? can they be left outside at room temp.. and if so, for how long? or should they be refigerated? but condensation might set in and mess up the wrapping…. what should i do? help! thank you!!
My niece has a diary allergy. Could you recommend something that I could use instead of the cream cheese frosting? Can I use any other frosting?
Wouldn’t the frosting make the cake pop very sweet?
OMG one of the nurses made some for fundraiser. We are a nonprofit organization and they were a hit. I took some home and they were a big hit. now my little brother wants me to make some for his bday. Thanks
Is chocolate bark the same as baking chocolate? I went to the grocery store yesterday and they didn’t have chocolate bark and said it’s a seasonal item.
I made some the other weekend, but I made them a little bit bigger; about the size of a ping pong ball, and hid some yummy raspberries in the center. They were delicious! Everyone who tried them loved the taste!
Jill – I don’t think it matters whether you used cream cheese frosting or not. It’s just to your preference. If you prefer regular vanilla frosting – go for it! It will just make a different tasty combination. And also, the frosting is just there to basically form the crumbs into a dough-y mixture and to add an extra bit of sweetness.
I’m planning on making these for a friend and I can’t wait to try them out! I was wondering if you always have to use cream cheese frosting? Would they turn out differently if i use regular vanilla frosting? Thanks so much for sharing your adorable ideas!
I have made these a few times and they’re unbelievable. One time I messed them up and didn’t refrigerate the balls long enough before coating them. They were still amazing (but don’t do it on purpose). Everyone who’s tasted them has gone nuts over them.
I loved making these with Red Velvet Cake mix….now I am trying them with Carrot Cake (my husband’s favorite), Cream Cheese Frosting, and White Chocolate. Then…then I will make cake balls out of my favorite home made chocolate cake recipe…Thank you for the inspiration!
Jacqueline – I think melted chocolate would be fine. I never have time to go to my local Michael’s or Hobby Lobby to pick them up, but I guarantee regular melted chocolate would be fine, Like chocolate chips or bark.
Hi Bakerella! I’m going to try and make these red velvet cake balls today. Surprisingly, the only brand that even had a red velvet cake mix in my local Walmart and target was Duncan Hines, which was okay for me! I’ve been reading all these comments for about a half hour now, gathering all the information and help advice I might need during the process of making the little bad boys. I’ll let you know how it turns out!
P.S. I think I’m the only one who is 15 on here… oh well! It’s just that I LOVE to bake, I even have my own recipes like an Orange Chiffon Cake! YUM! And I also tried your Oreo Truffles in Vanilla flavored Almond Bark with a Semi-sweet chocolate drizzle on top with edible gold luster dust/flakes and they were a huge hit. Thanks!
You mostly use candy melts for your cake balls/pops, is it possible to just use melted chocolate? And if you do, how do you get it very smooth? It would be very hard to find candy melts here in Indonesia. Thanks!
I LOVE your site! I am new to the cake ball/pop world and have had so much success with the few times I have made them. I love the endless possibilites. I also made your chocolate chip cookie brownies with the chocolate ganache and had my husband and his friends bowing at my feet to make them again! haha! You are so inspiring and I find myself on your site all the time, searching every entry at the next exciting masterpiece you will create! Thank you for adding fuel to my baking fire! :) You rock!!!
So I tried these (or your oreo truffles!) to make little gifts for Valentine’s Day. Unfortunately, I must have done something wrong. I made the red velvet cake, let it cool and added the frosting. I had to use 1 and 1/4 cans since i could only find 12 ounce cans of frosting. But when I went to roll them by hand, the batter was so sticky, it wouldn’t roll. I decided to use a cookie scoop instead and froze them but when i went to cover them in white chocolate, they, again, got sticky and soft and I couldn’t cover them using your method. I ended up just spooning some white chocolate on them and dusting them in sugar so they wouldn’t be as gooey when handled. Any thoughts or suggestions? They were still delicious but a bit messier than expected and sadly, didn’t look like yours in the end.
Thanks! (oh and the oreo truffles were PERFECT! I’ll be blogging about both very soon!
I am so glad I found this site before Valentines Day ,,,, we made 4 different flavors of cake balls,,, red velvet , chocolate, Strawberry and cookies n’cream .. all covered in milk choc except for the oreo which we covered in white choc. … all are decorated differently … we made a ton … we gave some to our family and friends .. was a big hit ,,, THANKS !
Can I make homemade cream cheese frosting with boxed red velvet cake balls? I made the oreo ones last night into lavender hearts. My nieces and nephew loved them!
If your impatient like my fiance and myself and don’t let the cake cool completely cover your hands with powdered sugar to roll them you have to continuously coat them but it helps alot
Hi. I am new to your website and I am just LOVING the cake pops. I am having a hard time just finding your regular cake pop recipes. Can you help?? I want to make some this weekend for my daughters daycare. Which pops wold you suggest. Also, what stores can I find the pop sticks? It’s too late for me to order on line. Thanks so much!
Lilah
Hy BellaCakes. I’m from portugal and find you lovely blogue. Congratulations. I loved this receipe but we haven´t here red velvet cakes, but i will make one and put food coloring, i think it results :-D But when you say cheese frosting i don’t know what it is, can i use mascarpone? The same cheese that it used for tiramisu? Thhank’s bye ;-)
Thank you for sharing your creative and lovely creations! I especially love your Hello Kitty cake pops and is planning to make it as party favors for my daughter’s 2nd birthday party. But first, I’m going to try it out by making your Red Velvet Cake Balls. I was wondering, is it possible to dip the cake ball into melted chocolate chips or chocolate bars instead of candy melts? If so, do you have any tips to how to make it work? Also, how long can I store the mixture?
I’m super excited and can’t wait to make these!
Hi bakerella!
Okay, so this might be a dumb question to ask, but can you melt ordinary chocolate chips and still get the same outcome if I had used melted chocolate bark? Or do you know an easy place that sells it? I haven’t ever used chocolate bark so Im not sure what it is or where to get it.
I’ve been holding on to this recipe for such a long time now and I’ve been dyingggggg to make them! I just found the perfect excuse! Valentines Day, I’m going to make them for my boyfriend =) Thanks!!
These look delicious! I want to make them so badly, except I have to admit I don’t care for cream cheese. Do you know of any alternative that would work with your yummy sounding recipe? I’m in love with red velvet cake, but everbody makes it with cream cheese frosting. Thanks for your help :)
So I made these cake balls with chocolate cake mix and chocolate buttercream. Coated in wilton white and blue melts, with chocolate decorations. Left overnight in the fridge, the insides taste just like soft moist brownies!
You are an inspiration, I will be making these for years!
After you roll them in the chocolate and set them on the wax paper to cool. Did you after put it in the fridge or leave it out? And for how long? Thanks
hi, I am going to make these for my class for valnetines day, they will love them! I plant to sprinkle on some mini candy hearts, but anything on a stick w/ candy is gold!
Do you mind if I share your reciupe on my blog, crediting you, of course?
Thanks for such a sweet idea! Can’t wait to make them.
Hi, these look adorable and just what I was looking for to make for my class for Valentine’s Day!
Would you mind if I re-post on my site, crediting you, of course?
I am going to drizzle a little white chocolate over them afte rthe chocolate dries and add sprinkles, kids love anything on a stick with sprinkles! Thanks so much!!
My friend and I just made these over this past weekend and we could not have been more pleased with the end result! We both had a ton of fun and they were super easy to make. Thank you for posting this love them :)
I made these balls and put them on sticks, dipped them in white chocolate and decorated them for valentine’s day. Question: the inside is very moist almost wet. Are they suppose to be like this or dry inside?
Finally made cakeballs after all this time! I used the Duncan Hines Extra Moist Devil’s Food mix and a can of cream cheese frosting. I’ll need likely reduce the amount of cream cheese used as the mixture can get too wet. They did form alright, wasn’t too much trouble. I crumbled the cake with a hefty fork in the baking dish after letting it cool for 2 hours and mixed in the frosting. I formed them using one hand (messy for sure!) but keeps the other clean and free for anything I may need to get.
Instead of coating/melts/bark, I used Belgium milk chocolate from the bulk store http://www.bulkbarn.ca/en-ca/products.html?product=3265 as I wanted to avoid hydrogenated/’non-hydrogenated’/’modified’ oils despite this being a (tasty!) sugar bomb. This was a test run and they turned out just fine.
I would like to try something from your Cake Pop my nieces’ upcoming birthday, I think they’ll like them! :)
Just tried the Oreo balls. Took them to our local Sernior Center, and they were gone within minutes! Everyone loved them. Today I tried coating strawberry cake hearts with chocolate bark for a family birthday. They turned out nice. I am now anxious to try your cake balls….especially the ones made with red velvet cake mix. Thank you for all your hints and willingness to answer personal questions concerning your creations. I am so thankful I found your site.
Hi, I love your page and would like to ask you something… I live in Mexico and not always find the frostings, can I use my own homemade frosting and cake instead of the premade and the box??? Thank you!!!
These red velvet cake balls are genius! I am going to make these this weekend as a birthday treat for myself We have very different ingredients (ie, no cans of frosting) here in NZ but I’m sure they’ll still work out beautifully. Yummo and thank you!
I have a question… I am from New Zealand where we don’t have ‘cake mixes’ and that sort of thing as readily as in the US. Is there a particular red velvet cake recipe you can recommend from scratch, as well as the cream-cheese frosting recipe? I would love to try these for my friend’s birthday on Sunday.
My family knows I’m a baking disaster – I once tried to make them cookies from scratch, and they accidentally turned into scones. This weekend, I once again turned on the oven and braved this recipe out for my family. I used Funfetti cake mix and after covering the balls in white chocolate I rolled them in rainbow sprinkles. My fam went NUTS! My boyfriend ate about 30 of the 40 balls himself. Now they all think I’m some kind of culinary genius. Thanks for helping me redeem myself, Bakerella!
If I don’t add the cream cheese, will it make a difference? Is there a replacement that I can use instead of cream cheese. I find it too sweet but I love the cake balls.
My daughter blessed me with the best christmas gift ever, your new Cake Pops book. I love to bake, but not big into decorating. With your cake pops the skys the limit. I’ve baked them for the kids birthday parties, and they are a huge hit. Making them now for my co-workers. Perhaps one day I can retire from the airlines business for over 21 years, and dive into custom cake pops! My grandmother baked cakes for a living right in her own kitchen, I always marvled at how she loved baking for others. She never had to even advertise for business. I love your success story, so refreshing to see an ordinary person accomplish extrondinary things! Love your new book and your blog! thanks
I discovered your cake balls and pops about 6 months ago. I have made them 4 times since. They are amazing! Though I am not talented enough to do some of the fancy decorating- the kids from cheer, football, school, and adults too all love them! Thanks for giving me a signature dessert! I can no longer attend an event without bringing them! :)
Thank you for helping to perfect my cake ball making skills. Because of your wonderful blog I started making cake balls in Atlanta as a business called Cake balls by Nikki and I am attempting the whole blog thing. I say attempt because i am not really a Journal type of person but I am trying :) Wish me luck !
I love making these, but am I missing something on dipping them in the chocolate? It’s REALLY time consuming, and hit or miss with whether they come out looking smooth or lumpy. I freeze the balls, take them out a few at a time, and frequently have to reheat the chocolate to keep it smooth… any secret tips on that process?
I made these from scratch with the red velvet recipe from Smitten Kitchen. They were absolutely PERFECT! I did half dark chocolate and half white chocolate, and everyone loved them! Most definitely going to be doing this again. And again…and well, again!
OMG cant even wait to make these i have twins that will be 7 on Jan 15th and they both want the own treat day so im going to one class on Fri and the other on Mon.My boys love red velvet cake i make it for Christmas and there Bdays only.Thanks so much for such a different idea then the plan old cupcakes. Sherrie
Hi!!! I am about to make these awesome little balls of goodness…..but I was wondering
If I should use this white chocolate baking squares …. It says it is for dipping?!!! Is that the same thing as the bark?? Should I use something else?? Thanks so much!!
hi your website is simply super.. has inspired be to do so much.. :) :) my son’s birthday, valentine day etc coming up :)
Can you pl tell me what substitute i can use for cream cheese frosting as we don’t get them in ready made here in UK. If you have any recipe for it i will ever so grateful to you..
also how many days can these pops last.
thanks a ton
priyanka
I just want to say you are my idol. It’s because of you that I started a business making cake balls in Atlanta. I have a few friends here in Atlanta who have had the opportunity to meet you and I hope I have the honor of meeting you one day. I am loving the book. Thank you again for your generosity .
We are attempting to make egg free cake balls. We are experiencing a problem with them being much too mushy. We used EnerG Egg Replacer. Any suggestions for the egg substitute or what we could do differently to improve the texture?
these look great :) but if i only wanted to use half the box to make the cake balls ( so that i can have some cupcakes, too), does anybody know how much frosting i would need to mix the cake crumble with?
These are absolutely delicious!!! But there has got to be an easier way to make them so perfectly round. How do you make them look so perfect. Mine looked nowhere near as cute as yours.
Just tried making these for the first time. They were a bit messy lol to roll at least in my case so i used some pam on my hands to help. Im waiting on them to cool so i can do the chocolate. Im looking for ideas for my future sister in law’s bridal shower im giving her and she LOVES red velvet cake so im hoping i can master these lol by then :D thanks
I had cake balls last May and thought they were the greatist thing I ever tasted so for xmas my friend & I bake sweets for are Teacher’s & I want too do something different other then cookies & cakes so I made them & and of course they where a hit. So now I can hardly wait to make them again for the Teacher Maybe for Valentine’s Day.
one other note, for the Oreo truffles, I used the reduced fat Oreos and 1/3 less fat cream cheese…no one would be the wiser, and you can eat one or two more without feeling guilty :)
okay, I’m the one who was all worried about the red food coloring, yadda yadda…well, I made both the red velvet and oreo varieties for work (and my boyfriend) and they LOVED them…I’m definitely making the oreo footballs for superbowl sunday…I couldn’t find the candy melts so used Ghirardelli 60% cacao bittersweet chips…a little thick for dipping, but really yummy…tried their white chips, and they were like using cement, ugh…don’t really care for the tast of ‘white chocolate’ anyway, so the red velvets AND the oreos were covered in the bittersweet chips…yum.
hello!
i just found this site and your recipe 4 the red velvet cake balls seems to be pretty amazing as all the friends above say.i would like to try making it but i live in Greece and we dont have that mix you are using for the cake.so i have to make the cake and the frosting from the scratch.i was wondering if you could help me find the “real ” recipe.
I made the Red Velvet Cake Balls using the Swans Cake Flour recipe for Red Velvet Cake….they were a hitttt!!!! People were literally arguing over them at my NYE party!!
I think this idea is ingenius! One day I was talking to a roommate and she was making cake for a friend’s birthday. When I inquired about the cake, she said she was making cake balls. I asked her where she got the idea from and we both said Bakerella! at the same time!
Looks like I’m a little late in the game on this one (3 years after your post!), but I’m so glad the post is still up! Thanks for the recipe and the tips!! A friend of mine makes a variety of cake balls each year, and when I saw your pictures of red velvet cake balls I had to try them for New Year’s Eve! I got 80 cake balls, and made 30 dark chocolate, 30 milk chocolate, and 20 white. They turned out great!!
wonderful! I have made these for many years the ones im making today are lemon cake mix and lemon frosting then roll in white choc then i dye some white choc orange then add orange extract then drizzle lightly over cooled balls for a nice spring cake ball also u can add ice cream instead of frosting freeze up then form fast into balls then freeze again then dip and freeze again but you have to move very fast and store (yes ppl have asked) in freezer.
To change it up a little, you could try adding any Coffee-mate flavor, instead of all the frosting. For a seasonal flavor you could use Gingerbread Latte flavor!
Brew Crew member.
I have made cake pops and cake balls. Both times I had a hard time getting the candy coating and/or bard smooth. I saw your clip on the Today Show and your candy coating was a lot thinner than mine. What am I doing wrong?
I made these for my boyfriend’s birthday and now both him and his whole family are madly in love with me (it was a little bit of an awkward situation earlier, haha).
Thanks so much, they’re so good.
I love your blog and the pictures are outstanding! My friend suggested these, and the Oreo variety, the other day. I decided to make them for work, and the cake is currently cooling on the counter…my only concern is not a logistical one, but rather one of health. I’m a little leery of the Red 40 food dye. Call me a nervous nellie, but it seems really unnatural, and I’m considering abandoning this project in favor of the Oreo ones. Has anyone here had any negative effects from eating the red velvet cake mix? Sorry to be a downer…on the bright side, can’t wait to make the little Oreo truffle footballs for Superbowl next year!
I am making some today for a dinner tomorrow night, but instead of Red Velvet cake mix, I substituted Chocolate Fudge cake mix. Hopefully, the cream cheese frosting will go with this and turn out just as good.
I tried them… they taste awesome… but mine don’t have a cake texture!! :( they look as if i had taken the batter and froze it into little balls. .. disgusting.
I’m just wondering if you can freeze the cake balls before you dip them. I was thinking to make half of them for Christmas and do the other half for New Years day. Anyone know if this will work? 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.
Hi Bakerella! I love red velvet with chocolate yum! Well I am still in elemantary school but I already have my future career planned ahead of me! I am already starting my journey as a cupcake designer! My cousin is an architect and is designing my shop, how perfect! :) Well I thought these cake balls and cake pops were just TOO CUTE that I would include them along with other pastries! My grandma even got me a cupcake maker. And today I made my very own cake balls. Double choclate cake mixed with buttercream frosting, coated in milk chocolate, and drizzled with dark chocolate and peanut butter with rainbow sprinkles! And around the edge are jelly beans! I am planning on posting a picture. I love your book, i love your creations, and i love what you do. Thanks for insipring me!
:-( I had high hopes for these, though I was making this first batch as a test, and I’m glad I did because they were a complete disaster. Like many others before me, after the icing was mixed into the crumbled cake it became gooey mush that resembled uncooked batter (even though I used less icing than the recipe called for). I let it sit out for awhile while i contemplated making a half serving of white cake to add to the mixture, but the red velvet sort of seemed to dry out a bit in that time. I decided to just make 8 test balls to refrigerate overnight, along with the remaining mix.
This morning I attempted to melt the chocolate, but it was much too thick and definitely could not be “dipped” into. I pretty much molded the chocolate around three balls and gave up. I also noticed that the red velvet mixture seemed just as gooey – if not more.
As a whole, I would say this was a total bust, but I still hope to try again..perhaps a test batch #2.
Also, I should add i was making the vegan version of these, which really is not too hard as Duncan Hines cake mixes and (certain) icings are vegan. I used Ener-G egg replacer in the mix (Duncan Hines Red Velvet) and Duncan Hines Vanilla icing. used about 3/4 of the tub of icing and blended in about 1/33 to 1/4 cup of Tofutti cream cheese. I still only used about 3/4 “tub” of the icing mixture. I wish I would have used about half of it to begin with and added a bit more if needed. Lastly, instead of chocolate melts, I used vegan chocolate chips and coconut milk creamer in the microwave. I will have to adjust the amount of creamer (or maybe butter?) added to the chips for melting. I didn’t bother to google exactly how “chocolate melts” are to be done to get the right consistency.
After I get this recipe to work with the chocolate, I plan to make a vegan white chocolate to use (especially for the more creative designs – so cute!). So, if anyone else has questions about vegan versions I am happy to provide any assistance I can.
I will post an update when I have achieved a successful batch.
I used this technique to make chocolate peanut butter and carrot cake/cream cheese frosting cake balls.
I let mine cool in the ‘fridge overnight and had no trouble coating them with the melted chocolate.
For coating, I dipped one spoon in chocolate, put the cake ball on that spoon, and used another to pour chocolate over the ball to get the top and sides. The coating was much smoother (and it was less messy) than dipping the balls directly in the chocolate, and all surfaces got coated.
Hello from Egypt! :) I am totally in love w/ your blog, and I am totally excited to try this recipe out. However, there is no chocolate bark here, and I was wondering what I could substitute chocolate bark with? There are no candy melts here either.
Thanks!
Cake Balls are the bomb dot com. I’m going to make a red velvet cake and the cake balls along with it in my culinary arts class and make a video on the prep so I can use the video in my senior speech. Hopefully I’ll get an “A”.
If you were to make your own cream cheese frosting how much could you use?
I don’t really like the canned stuff, and I am really wanting to try these! :D
I tried making this last week and although I did not thin the chocolate, it was still fine, maybe the weather here is just too hot.
The problem is that, it just wouldn’t get harden. The chocolate is still very liquid after an hour. So I have to chill in the fridge. But when served, it melts in just less than 5 min, and with lots of condensation too. It is a very messy dessert to be served here.
I wonder if there are things that I do not know? Any tricks to handle this? You mean just dip in melted choc and it should be fine? It doesn’t happen in my case… :( Appreciate some tips from you, Bakerella. :)
Can you make your own cream cheese frosting and use that instead?
Well, mine don’t look nearly as pretty as yours, but they sure are good! I don’t imagine anyone will be complaining about how they look when their mouths are stuffed full of red velvet deliciousness!
This was my first attempt at one of your recipes and I’ll definitely be back! Creative, relatively simple, and absolutely delicious recipes! Can’t wait for the next holiday to try something else!
I do have a question? Most of teh other recipes I’ve looked at use choclate pudding mix an call for 4 eggs. Does this make a difference?
Thank you for the step by step instructions. These look fabulous. I am going to try to make these for my daughters wedding. i will let you know how they turn out..
I love these! I made them for the first time around Christmas 2009 in 8th grade for my friends at school. Everyone loved them! People always ask me how to make them so I tell them about your website and all of the other awesome stuff you make. Thanks for sharing :)
I’m thinking of making these with lemon cake and white chocolate. Can I add lemon extract to the melted chocolate? If so, how mug and when do I add the extract?
Sheena
Hey Bakerella, I have a question for you:
Tonight (by the way I’m a ten year old girl who loves cooking) I’m going to my Stepmom’s house and I have my 2 dogs there. But also tonight is movie night and the pugs like to get up with me and try to get my food or popcorn. And since tonight my cousin is coming we chose to make your cake balls. We are using the red velvet and that (this is weird) is the pugs FAVORITE cake flavor. What other combos work really well besides red velvet and cream cheese? Thanks a bunch!!! Ali
Bakerella:
OMG!!!! THESE ARE SO GOOD!!! I really thank God for people like you.
You just made me start drooling from the delicious-looking cake balls. I wish I can try it out some time. :)
I can’t seem to find chocolate bark in the stores around here, everyone says its only available around christmas. I bought a few bars of dove milk chocolate and I’m hoping it re-solidifies the same way as the bark would.
Got everything for the recipe but forgot to read the cake mix box, so its back to the store for the eggs tomorrow.
Looking forward to eating these for Easter. I’ll let you know how I fare. =o)
Hi Bakerella…Would you please tell me how to store these delectable treats..and how long will they keep?
Thanks and Happy Baking!
I made the Red Velvet Balls and at home they were great so I decided to mail some to my mother. I put them in with a ice pack and packing peanuts and sealed the box great but when she got them they were not in good shape. I used Ghirardelli chocolate for the cooking. Is there a brand that coats better for shipping. It was a 2 day mailing. I froze them before shipping them as well. I had planned to send more balls for mothers days but now I dont know what to do about shipping them. Any ideas?
I love your website! And the fact that you’re so down to earth in your blogs :) I have a couple of questions: what size sticks should I use for 1 1/2″ pop cakes? Is there a rule?, do all pop cakes need to be individually wrapped? Or can I store for a couple days on an air tight container until delivery day?, can I do two coatings at the same time? Like melted chocolate first wait fir it tO cool and then dip into candy coating?, does condensation form in the bags? How long do I wait before wrapping them with cello bags? Thanks!!
Hi , ?
i was looking for this reciepe and it sounds so good, i want to make them for my sons birthday but i need to make them a day before is that possible and can i leave them outside with the cream cheese inside them or it will rotten
thank you
Mrs.Brown – You shouldn’t have to use the whole can of frosting, just add frosting gradually until the cake mixture can be easily formed into a ball without crumbling. On my first try, 3/4 of the can was way too much. Therefore, the cake mixture has the consistency of play-doh, so I had to through it out after a not so good taste test. I realized that you only had to add enough frosting to form balls easily, so when you add your frosting, the cake balls should be more on the cakey side, and not really the gooey side. And no, the amount of frosting won’t have a major affect on the taste.
AmyW – I’m not sure about plain cream cheese, because I have never tried that before. And yes, you don’t always have to use chocolate bark. I’ve melted chocolate chips before or baking chocolate squares/bars and the balls came out fine.
After looking at these, I’m really considering making some for my speech class… Wow do they look good!
I was a little disappointed in these… seems like not enough frosting or flavor in the red velvet cake balls…. very sticky and I will continue to wow people with my favorite oreo balls!
Bakerella….I just love making your cake pops!! Everyone goes crazy over them!! I have discovered the Wilton chocolate melter works perfectly… http://www.wilton.com/store/site/product.cfm?sku=2104-9004 for dipping!! I have found also if you dip the stick in the chocolate and stick it in the cake ball and put them in the freezer for about 5 to 10 min. before dipping the whole ball you do not get crumbs in your chocolate! Happy dipping to all!!!!!
TO DIE FOR!!! Sooooo Yummy!
I love this recipe but I have a question for you. How do you make the cake less textured? A friend of mine said the cake was too “gritty”. Any suggestions?
I love how starbucks has these cake pops now. Would you make them differently?
Can you use just plain cream cheese? I don’t cook a lot and buying cream cheese frosting would be a waste for me..and can you just melt chocolate instead of chocolate bark? Please answer back.
i made for the 1st time the red velvet cake balls BUT they r still sumwhat gooey and wondered if i should have tried only 1/2 the frosting instead of the whole container – would that mess up the flavor? and they r really hard to roll into little balls – any suggestions? TY –
Hi Bakerella,
I made cake balls/cake pops for the first time this weekend! They were delicious but a little too sweet for my crazy sweet tooth surprisingly. Is there a way to substitute the can of frosting for something else? I tried using 1/2 a can and the consistency of the cake balls were fine but still too sweet. You’ve inspired me so much with all your lovely and adorable designs!! Keep up the great work!
<3
May
Hi, I just had a quick queston……What type of chocolate would you recommend for dipping?
Grace Ligaya – Yes you can.
I am having trouble sliding the cake ball off the spoon or fork. It kinda gets a little stuck and then on the bottom edge is uneven and not smooth!
Otherwise I love it! Help please….
can you substitute chocolate bark for chocolate chips?
Sophie: You can definitely use different flavors of frosting! I tried Vanilla flavored frosting with Red Velvet Cake and it turned out fine.(: The frosting just changed the flavor of the cake balls a little bit, but it still tastes good.
Katlynne- Instead of bark, you can use baking chocolate or even regular chocolate chips!
Cindy – My cake balls were WAY too moist the first time I tried them. Then I realized that you did not ctually have to use a whole can of the frosting. Just gradually add the frosting until it can form a ball. It shouldn’t have the consistency of playdoh, because that’s when you’ve added too much. It should still have a cake/crumbly consistency that’s intact.
Question: I have tried making the cake balls a couple of times and in the end my cake balls are too moist for my taste buds. I do not like the texture, am I adding to much frosting for I would prefer my cake balls to be more on the cakey side.
Yes adding food coloring to the lighter chocolate will change the choc colors……
First let me start by saying I absolutely love your web page… I have two questions, my first one is when making the red velvet cake pops do you think I could use the box mix and home made cream cheese icing instead of the store bought icing? Also when making the red velvet pops or any others, is there any way I can add extra flavoring, if so would it be best to add it to the cake or the chocolate?
Hi Bakerella – how do you get your cream cheese frosting so beautifully white? Option A. Do you have some awesome cream cheese in the US (I’m in Australia); B. Do you use clear vanilla instead of vanilla essence; C. Use canned cream cheese frosting (even for your very pretty red velvet cake) that we just don’t get here in Australia? or D. some other crafty way? Hope your feeling better!
Fees=freeze (dyac)
If I fees my cake balls before dipping will the chocolate crack? I just made cake pops this weekend and they weren’t quite firm enough, I see your recipe says you can freeze them and I figured since your the expert you would know! Thanks!!
what can you use insted of chocolate bark ?
i am making them because my parents are coming home from california and I planned a surprise. can you please help me out on the question I sent before
HI bakerella! I love your website and I have a couple questions.
Can you use different flavor icing like, chocolate or vanilla? Please post back because I am making them tonight and I need a little help ( since I am only ten years old turning 11)
I cant wait to make them for my dad !
You make it look so simple! (I’m someone who burns water… but so amazed by people who can cook!) Thanks! I will actually try this! (instead of just drooling over the pictures! lol)
I just made these for a friends’s 30th birthday. She is a chocoholic, so I made them with devil’s food cake, fudge frosting and dark chocolate chips. My goodness these are good, better than oreo truffles in my opinion and so addicting. Thank you for your site.
Hello,
My daughter is getting married in June and wants to make these as a favor for her wedding guests. I have made these before with a little twist of putting Chipotle spice in the red velvet, mixing in chocolate frosting. Yummy! You get the sweet heat…really good. Also, we made lemon ones with Amaretto mixed with cream cheese frosting. Again, very good.
My question is the recipe I used came from a magazine and advised to freeze for no longer than a month before serving. It did not specify freezing the candies dipped or not dipped and if I freeze them dipped will they thaw nicely and not look as they have been frozen? Can you help me with the freezing aspect?
@Janet – you can make your own cream cheese frosting and not use as much sugar… also, use dark chocolate for the coating.
Just finished making my first batch of cake balls!! Yellow cake, chocolate frosting, and chocolate coating. Absolutely delicious, I snacked on a few while I made them just to make sure they weren’t poison :) For decorations, I used coconut, chopped peanuts, sprinkles, and left some plain. I’m sure they’ll be a hit at work tomorrow!!
Thanks!
mine came out all sticky even after I put them in the freezer for several hours. I tried putting sticks in them and dipping them and they fell apart. any suggestions?
How far in advance can I make the cake balls and how do I store them? I’m making them for a dinner party Saturday and was planning to bake the cake Thursday. Any suggestions?
I wanted to know what would be the best practice when covering the cake balls with the melted chips. Ive been trying to make the covering as sleek as possible. I, also, have been trying to find different ways to prevent the balls from sliding off the stick. Any advice would help! Thank you!
Ara
I have a challenging question. I want to make those but need it to be non dairy. I can find a recipe for the velvet cake that is not dairy but how can I substitue the frosting with cream cheese and the mix of chocolate for cover?
How much does this cost to make on your own? My fiance and mother in-law saw these when looking for a cake for the wedding and decided to go with 180 of these from a local bakery paying about $460 for all of them. To me this just seems crazy for something that seems to simple to do on your own. I understand paying for a large cake as that is much more difficult to do on your own, but I imagine you could easily make 180 for no more than $100?
Well I actually had so much fun making these I used them for my Marketing class project and my Small Business class project (same semester, why not!). So I have made MANY batches and the one thing I cannot do is get the chocolate part and smooth and pretty as yours. I even bought the chocolate melting pot (Crockpot for chocolate) and it has not helped. I thin my chocolate with Crisco and everything. Oh well, I keep trying anyway.
I have tried the freezing and the only thing I can say is the issues with ‘insides showing’ is because of the condensation as the ball comes to room temperature.
I have also tried pouring the chocolate over the top with the goal of dipping the bottom separately, but it cools too thick and quick or ends up lumpy.
I found oil based food coloring at Joann’s but have yet to use them. I also found some colored candy melts at my local baker’s supply shop and they were cheaper than Michael’s and Joann’s. I will try those next as my fiancée wants me to make cake balls for our wedding instead of having a cake…I’ll probably not want to do that much work before our wedding so he may not win on that…lol!
One of my next goals is to ‘wrap’ the cake around fresh fruit, I’ll let you know how that goes : ) Time to have a carrot cake ball, thanks again for your fabulous blog!!
Hi, just like some other people had commented before, in Dubai we cant get candy melts, I have searched everywhere, I tried to order online and it wasnt possible either. I bought your book and was so excited to get started and now Im so frustrated that I cant find candy melts! Is there anything else that you could suggest as a replacement for candy melts??
Plsss help!!!
I just made these today, and they’re amazing. I did some with white chocolate and some with milk chocolate. I only used one box of Duncan Hines cake mix and it ended up making 75 of them hand rolled. Thanks so much for the recipe!
Here’s a picture of the chocolate ones:
http://www.facebook.com/album.php?id=209701815&aid=2064890#!/photo.php?fbid=546029612218&set=a.546029407628.2064890.209701815&theater
Hi Bakerella,
Love your website and I am planning to make cake pops for my friend’s party I don’t know how to make cream cheese frosting and it is difficult to find ready made also could you please tell me how to make it from scratch.
thanks.
thank you bakerella! i rlly love red velvet, soo ii was thrilled when i found this recipe!! cake balls+red velvet+chocolate=sooo happy!!!
thxx again :)
can you use candy melts?? or does thr bark work better? also another question at what point would i put the stick in i want to make them into pops? starbryte83@gmail.com
thanks
I just made some cake balls using the ideas in your book. Awesome! It was a little challenging dipping the balls into the chocolate coating. The flavor possibilities are…endless. Thanks for your great ideas.
Oh, dear. What have I gotten myself into?! My daughter is a HUGE fan of Cupcake Wars, so for her 16th birthday, I’m going to have a bunch of girls at my house to do a cupcake “thing.” Trouble is, I have no clue what I’m doing! This recipe will help, and I’m buying your book for Kendall as a birthday gift. Any other suggestions for resources are appreciated! :)
Linz – You can always refrigerate the balls or freeze them until you dip them. So..yes!(: To save space, you can even freeze or refrgerate the dough until you’re ready to roll them out into balls and dip ’em.
can i make the cake balls and freeze a few days before i dip them?
I have a question can you make these without the cream cheese frosting? I’m looking to make them not as unhealthy! Any idea’s on what to substitute it out with?
wow!! this is an awesome recipe! my sister is going to prom and then to the beach with her group and i am sending these with them!!!! they thank you very much for the delicious idea!!! :)
Payal – When I tap off all the excess, I still get a little pool of chocolate at the bottom too. If it really bothers you, refrigerate the chocolate until it is harden and just cut around it! And if you meant pool of chocolate by referring to the thickness of the bottom, then I’m not sure what I would suggest.
Jean – When I made these, I only had chocolate chips on hand and they worked perfectly fine! You can also use baker’s chocolate probably.
Claren – You can always make your own cream cheese frosting. But if you don’t want to waste time and ingredients, you can definitely use other flavors! Different flavors of frosting won’t affect anything but really, the taste. Consistency, however, is not affected because no matter what flavor the frosting is, it’s still frosting! The frosting is just there to add a little “umph” of flavor to the cake balls and to bind the crumbs together. The flavor of the frosting and cake mix is to your preference, anyway. I sometimes use vanilla frosting, but I don’t really taste a big difference.
Diane – I believe the recipe called for dipping the cake balls in melted chocolate, not frosting! :) However, if you did have a brain fart and meant to say melted chocolate, you can always thin the melted chocolate out with vegetable shortening or vegetable oil. First, melt your chocolate. In order to determine whether it’s thin enough, see if the melted chocolate drizzles thin and quickly off of your spoon or fork or whatever tool you are using. If not, thin it out by gradually adding shortening or oil until it does.
Hope this helps!
i have a question about dipping cake balls. i made these one time and the frosting seemed too thick. what’s the secret to getting the cake balls smoothly covered in frosting??
hello!
i love your site so much!
can i ask, i can’t get any cream cheese frosting in my place, is there any substitute?
thnks so much!
Is there a replacement for chocolate bark or candy melts. I can’t seem to
Find them in Asia .
I’ve made these a few times but I always get a pool of chocolate at the bottom even when I try to tap off the excess. Any suggestions?
Danelle – I’m sorry that thinning the white chocolate with butter didn’t work for you. I have never actually heard about anyone thinning out chocolate with butter until now! I’m definitely going to research more into this. But you should really try thinning the chocolates out with shortening or oil. It always works for me!
Karisma – In order to make your chocolate not thick, you have to thin it out to a dipping consistency. There should be melting instructions on the package of your chocolate and there should also be included instructions to thin it out if it is too thick.
However, if there is not any, you just basically thin out your melted chocolate by adding vegetable shortening or vegetable oil. Make sure to add a little bit at a time and gradually add more if needed! And you will know when your chocolate is thinned out enough when the melted chocolate drizzles thin and quickly off of your utensil (fork, spoon).
Hope this helps!(:
I was wondering, how can I get the melted chocolate to not be so thick? When I tried melting down my chocolate the mix was still thick that it was hard to roll the cake balls in. Is there a way that I can make the chocolate not as thick?
OH MY GOSH! I was seriously looking for the recipie. I tried it on Valentine’s day and I fell COMPLETELY in love with them! Haha thank you for sharing this clever recipie. I must try this one day :)
I like your cake balls! And I tried making it, but my layer of chocolate isn’t like yours so smooth. Any tips to improve it? :D
Thank you Rose. It didnt say in the recipe to “thin” the chocolate and sine i dont ever bake i never knew to do this before hand. After i went back to the store to get more chocolate to finish, I had looked up on the internet how to thin it out with the stuff i had around the house. Butter worked perfectly for me with the regular chocolate but when i went to do the same to the white chocolate chips, it turned into a toothpaste-like texture and i had to throw it all away :( bummer
i love this recipie. can you put a recipe on this website 4 mothers day plz.
Danelle,
Did you make sure to thin out your chocolate? In order to get chocolate into the dipping and drizzling consistency, you have to thin it out by using vegetable shortening. I personally use a little bit of vegetable oil when using chocolate CHIPS and mix until it drizzles off of my spoon or fork. I also sometimes add a little bit of food grade paraffin in place of the oil/shortening to thin it out and make the chocolate have a glossy appearance. Remember to read the melting instructions on the packaging of your chocolate.(: Hope this helps!
I am making a full cake for my grandson’s birthday. theme: how to train your Dragon. have you ever make cakepops bigger than a pop? I am thinking of shaping it into the body of the dragon and freezing, then frosting and adding the details. wha-la! three dimensional dragon cake!
any tips?
I had such high hopes for this recipe. Its my best friends birthday tomorrow and so i thought this would be a more unique gift than regular cupcakes. I made the cake this morning and let it cool for 3 hours, it came out perfect. i didnt have any frosting so i made my own from cream cheese, powdered sugar, and butter(someone below had mentioned that). I mixed it with the crumbled up cake and it came out good. Problems started when i immediately tried to form them into balls- the mixture was so hard to work with, wouldnt form at all. So i put the bowl in the freezer for an hour- so much better afterwords. I couldnt find any of the specific kind of chocolate that you said to use on such short notice so i looked it up and several sites said that you can use regular chocolate chips instead. I bought one regular and one white for variety. (Plus i thought it would looks cute to stream a little white chocolate onto the regular chocolate balls for decoration.)
After i rolled the mixture into balls i placed them in the freezer for a couple hours. I melted the chocolate in a double broiler, I rolled the first ball and realized that it wasnt going to be good. The chocolate was WAY too thick and since it was warm it was melting pieces of the cake into the chocolate. I spooned out the balls from the chocolate and placed them on wax paper. They are not smooth and elegant looking at all. They still taste good but the presentation is horrible. I even tried to melt the white chocolate to decorate the regular chocolate balls, but once again it was too thick and wouldnt “drizzle”. :(
i dont know what i did wrong.
I love these!!! After you make a large batch, how long can these stay out without going bad? Would you recommend refrigerating them? I need them to last at least a week before we can eat them. Any advice
I made them! They came out amazing! I can’t wait to try Cake Pops next!
What about cake balls for Easter?
Couldn’t they be made/decorated to look like Easter eggs?
Then, placed in an Easter basket with edible Easter grass.
What do you think?
I just discovered your wonderful website and I have to say you are amazing!!! I recently tried your cake ball with chocolate cake and they turned out great!! I cant wait to try your other receipes!
I can’t wait to make a trial run of your pink lollypop cake balls for my daughters, “It’s a girl!” baby shower. I’m a little nervous reading some of the issues people have had with dipping, and I’d like to make them pink. What would you recommend I use for the pink candy shell?
can these be made with fudge brownie mix
If I make these and use a bag of candy melts, how much will I need?
yum love them…were these ur first tries?
You truly a genius! I understand why you wouldn’t want to sell your products. I live in my kitchen and your creative concoctions have inspired me to experiment more. I made the cake balls for NY’s eve and although it was a bit long and tedious, i loved every minute of it! I am a true baking addict and can understand when you love something so much, you just want to do it for your own satisfaction. Do you have any other ideas for cakes other than the cake pops? Im always looking for new and quick ways to use store bought items and putting my own creative touch on it! You are doing a great job and keep inspiring people like me!
My home economics teacher introduced these to us in our monthly home ec. club. She mentioned the website, and i love it. there are so many cute ideas! thank you SO much for all the fun creative recipes and projects! God bless! =)
Reena,
The chocolate drizzles are very easy! What I do is dip the tongs of the fork in the melted chocolate that I’m using, move your wrist back and forth and let the chocolate fall onto the balls. But do it kind of quick, or you’ll end up with big drops of chocolate.
Another way is to put the chocolate into a piping bag (or ziplock bag) and and drizzle the lines on.
Love, Love Love this idea, I’m a candy maker this will be a nice change. Thank You!
Love Love Love….
Im thinking of doing the green version for St. Paddys. Would I just use a regular white cake mix and add green food colouring? I just want to do a quick cake and not get into a from scratch cake.
Thanks and keep up the yummy work – you are very inspiring!
Cheers!!
…..I am just about drooling right now!! They look sooooo good! I will definitely have to try these this next week!
hi..
i made these with homemade cream cheese frosting.. and each are individually wrapped.. my question is, how do i store these? can they be left outside at room temp.. and if so, for how long? or should they be refigerated? but condensation might set in and mess up the wrapping…. what should i do? help! thank you!!
These are great ideas!!
My niece has a diary allergy. Could you recommend something that I could use instead of the cream cheese frosting? Can I use any other frosting?
Wouldn’t the frosting make the cake pop very sweet?
I am in australia can you tell me what we can use for the 1 can cream cheese frosting (16 oz.) i dont think we have this here?
OMG one of the nurses made some for fundraiser. We are a nonprofit organization and they were a hit. I took some home and they were a big hit. now my little brother wants me to make some for his bday. Thanks
Is chocolate bark the same as baking chocolate? I went to the grocery store yesterday and they didn’t have chocolate bark and said it’s a seasonal item.
anyone know how to make the decorative drizzle lines on the outside of the chocolate (as pictured)?
I made some the other weekend, but I made them a little bit bigger; about the size of a ping pong ball, and hid some yummy raspberries in the center. They were delicious! Everyone who tried them loved the taste!
Jill – I don’t think it matters whether you used cream cheese frosting or not. It’s just to your preference. If you prefer regular vanilla frosting – go for it! It will just make a different tasty combination. And also, the frosting is just there to basically form the crumbs into a dough-y mixture and to add an extra bit of sweetness.
I’m planning on making these for a friend and I can’t wait to try them out! I was wondering if you always have to use cream cheese frosting? Would they turn out differently if i use regular vanilla frosting? Thanks so much for sharing your adorable ideas!
Any suggestions in regards to the oil problem? Were they too cold when they were being coated?
I have made these a few times and they’re unbelievable. One time I messed them up and didn’t refrigerate the balls long enough before coating them. They were still amazing (but don’t do it on purpose). Everyone who’s tasted them has gone nuts over them.
I loved making these with Red Velvet Cake mix….now I am trying them with Carrot Cake (my husband’s favorite), Cream Cheese Frosting, and White Chocolate. Then…then I will make cake balls out of my favorite home made chocolate cake recipe…Thank you for the inspiration!
whenever I make cake pops, they crack and oil comes out even though I don’t add any oil to the chocolate. Does anyone know how I can fix this ?
Jacqueline – I think melted chocolate would be fine. I never have time to go to my local Michael’s or Hobby Lobby to pick them up, but I guarantee regular melted chocolate would be fine, Like chocolate chips or bark.
Hi Bakerella! I’m going to try and make these red velvet cake balls today. Surprisingly, the only brand that even had a red velvet cake mix in my local Walmart and target was Duncan Hines, which was okay for me! I’ve been reading all these comments for about a half hour now, gathering all the information and help advice I might need during the process of making the little bad boys. I’ll let you know how it turns out!
P.S. I think I’m the only one who is 15 on here… oh well! It’s just that I LOVE to bake, I even have my own recipes like an Orange Chiffon Cake! YUM! And I also tried your Oreo Truffles in Vanilla flavored Almond Bark with a Semi-sweet chocolate drizzle on top with edible gold luster dust/flakes and they were a huge hit. Thanks!
http://www.weddingcakemilwaukee.com/cake-alternatives.html
wow… they use your picture …
You mostly use candy melts for your cake balls/pops, is it possible to just use melted chocolate? And if you do, how do you get it very smooth? It would be very hard to find candy melts here in Indonesia. Thanks!
xx
I LOVE your site! I am new to the cake ball/pop world and have had so much success with the few times I have made them. I love the endless possibilites. I also made your chocolate chip cookie brownies with the chocolate ganache and had my husband and his friends bowing at my feet to make them again! haha! You are so inspiring and I find myself on your site all the time, searching every entry at the next exciting masterpiece you will create! Thank you for adding fuel to my baking fire! :) You rock!!!
Hi Bakerella! I’m a BIG fan!
So I tried these (or your oreo truffles!) to make little gifts for Valentine’s Day. Unfortunately, I must have done something wrong. I made the red velvet cake, let it cool and added the frosting. I had to use 1 and 1/4 cans since i could only find 12 ounce cans of frosting. But when I went to roll them by hand, the batter was so sticky, it wouldn’t roll. I decided to use a cookie scoop instead and froze them but when i went to cover them in white chocolate, they, again, got sticky and soft and I couldn’t cover them using your method. I ended up just spooning some white chocolate on them and dusting them in sugar so they wouldn’t be as gooey when handled. Any thoughts or suggestions? They were still delicious but a bit messier than expected and sadly, didn’t look like yours in the end.
Thanks! (oh and the oreo truffles were PERFECT! I’ll be blogging about both very soon!
<3 Marie
PS- please come visit Boston! =)
I am so glad I found this site before Valentines Day ,,,, we made 4 different flavors of cake balls,,, red velvet , chocolate, Strawberry and cookies n’cream .. all covered in milk choc except for the oreo which we covered in white choc. … all are decorated differently … we made a ton … we gave some to our family and friends .. was a big hit ,,, THANKS !
I love your site!!! It is absolutely fabulous.
Can I make homemade cream cheese frosting with boxed red velvet cake balls? I made the oreo ones last night into lavender hearts. My nieces and nephew loved them!
good idea
If your impatient like my fiance and myself and don’t let the cake cool completely cover your hands with powdered sugar to roll them you have to continuously coat them but it helps alot
I love these! Would like to try coconut ones next using dark chocolate bark. It would be like little Mounds cakes. :)
can you buy the cream cheese and chocolate bark at stater bros?
asdfasdf
Do you have to use cream cheese frosting?
I made these for a swim meet, and they were gone within the hour! Everyone loved them! thanks for the recipe!
Hi. I am new to your website and I am just LOVING the cake pops. I am having a hard time just finding your regular cake pop recipes. Can you help?? I want to make some this weekend for my daughters daycare. Which pops wold you suggest. Also, what stores can I find the pop sticks? It’s too late for me to order on line. Thanks so much!
Lilah
after you roll the cake balls where do you leave it to dry? and if i use cream cheese frosting how do i make it dry faster?
I am so excited to make Valentine-themed ones for my little kiddos tonight! You are so creative :)
Hy BellaCakes. I’m from portugal and find you lovely blogue. Congratulations. I loved this receipe but we haven´t here red velvet cakes, but i will make one and put food coloring, i think it results :-D But when you say cheese frosting i don’t know what it is, can i use mascarpone? The same cheese that it used for tiramisu? Thhank’s bye ;-)
Thank you for sharing your creative and lovely creations! I especially love your Hello Kitty cake pops and is planning to make it as party favors for my daughter’s 2nd birthday party. But first, I’m going to try it out by making your Red Velvet Cake Balls. I was wondering, is it possible to dip the cake ball into melted chocolate chips or chocolate bars instead of candy melts? If so, do you have any tips to how to make it work? Also, how long can I store the mixture?
I’m super excited and can’t wait to make these!
Thanks!
Hi bakerella!
Okay, so this might be a dumb question to ask, but can you melt ordinary chocolate chips and still get the same outcome if I had used melted chocolate bark? Or do you know an easy place that sells it? I haven’t ever used chocolate bark so Im not sure what it is or where to get it.
Just curious what you charge for 48 Cake Pops. My friend has asked me to make some for a party and I haven’t a clue what to charge for them?
I’ve been holding on to this recipe for such a long time now and I’ve been dyingggggg to make them! I just found the perfect excuse! Valentines Day, I’m going to make them for my boyfriend =) Thanks!!
These look delicious! I want to make them so badly, except I have to admit I don’t care for cream cheese. Do you know of any alternative that would work with your yummy sounding recipe? I’m in love with red velvet cake, but everbody makes it with cream cheese frosting. Thanks for your help :)
So I made these cake balls with chocolate cake mix and chocolate buttercream. Coated in wilton white and blue melts, with chocolate decorations. Left overnight in the fridge, the insides taste just like soft moist brownies!
You are an inspiration, I will be making these for years!
Can I use the wiltons candy melts (the chocolate ones) to do this? Will it have the same effect?
After you roll them in the chocolate and set them on the wax paper to cool. Did you after put it in the fridge or leave it out? And for how long? Thanks
hi, I am going to make these for my class for valnetines day, they will love them! I plant to sprinkle on some mini candy hearts, but anything on a stick w/ candy is gold!
Do you mind if I share your reciupe on my blog, crediting you, of course?
Thanks for such a sweet idea! Can’t wait to make them.
Hi, these look adorable and just what I was looking for to make for my class for Valentine’s Day!
Would you mind if I re-post on my site, crediting you, of course?
I am going to drizzle a little white chocolate over them afte rthe chocolate dries and add sprinkles, kids love anything on a stick with sprinkles! Thanks so much!!
My friend and I just made these over this past weekend and we could not have been more pleased with the end result! We both had a ton of fun and they were super easy to make. Thank you for posting this love them :)
I made these balls and put them on sticks, dipped them in white chocolate and decorated them for valentine’s day. Question: the inside is very moist almost wet. Are they suppose to be like this or dry inside?
Thank you SO much for this fun idea!! I used your instructions to make heart-shaped cake balls!! Here is the link:
http://oopsey-daisy.blogspot.com/2011/01/heart-shaped-cake-pops.html
Thanks a million!
~Alison
Finally made cakeballs after all this time! I used the Duncan Hines Extra Moist Devil’s Food mix and a can of cream cheese frosting. I’ll need likely reduce the amount of cream cheese used as the mixture can get too wet. They did form alright, wasn’t too much trouble. I crumbled the cake with a hefty fork in the baking dish after letting it cool for 2 hours and mixed in the frosting. I formed them using one hand (messy for sure!) but keeps the other clean and free for anything I may need to get.
Instead of coating/melts/bark, I used Belgium milk chocolate from the bulk store http://www.bulkbarn.ca/en-ca/products.html?product=3265 as I wanted to avoid hydrogenated/’non-hydrogenated’/’modified’ oils despite this being a (tasty!) sugar bomb. This was a test run and they turned out just fine.
I would like to try something from your Cake Pop my nieces’ upcoming birthday, I think they’ll like them! :)
Just tried the Oreo balls. Took them to our local Sernior Center, and they were gone within minutes! Everyone loved them. Today I tried coating strawberry cake hearts with chocolate bark for a family birthday. They turned out nice. I am now anxious to try your cake balls….especially the ones made with red velvet cake mix. Thank you for all your hints and willingness to answer personal questions concerning your creations. I am so thankful I found your site.
Hi, I love your page and would like to ask you something… I live in Mexico and not always find the frostings, can I use my own homemade frosting and cake instead of the premade and the box??? Thank you!!!
These red velvet cake balls are genius! I am going to make these this weekend as a birthday treat for myself We have very different ingredients (ie, no cans of frosting) here in NZ but I’m sure they’ll still work out beautifully. Yummo and thank you!
I have a question… I am from New Zealand where we don’t have ‘cake mixes’ and that sort of thing as readily as in the US. Is there a particular red velvet cake recipe you can recommend from scratch, as well as the cream-cheese frosting recipe? I would love to try these for my friend’s birthday on Sunday.
I can’t seem to find chocolate bark anywhere, so could I use chocolate chips instead? Will it also harden? Thanks! :)
My family knows I’m a baking disaster – I once tried to make them cookies from scratch, and they accidentally turned into scones. This weekend, I once again turned on the oven and braved this recipe out for my family. I used Funfetti cake mix and after covering the balls in white chocolate I rolled them in rainbow sprinkles. My fam went NUTS! My boyfriend ate about 30 of the 40 balls himself. Now they all think I’m some kind of culinary genius. Thanks for helping me redeem myself, Bakerella!
Totally making these for Valentine’s Day!
Thanks for sharing! Love your blog
mylovelysurroundings.blogspot.com
Bakerella” Has anyone tried this with Carrot cake mix?? I would like to know if not –I may try this. Love the Red Velvet Cake Balls. Thanks very much.
i love them so much and guss what i make them every hoieiday thats why i love them so much
If I don’t add the cream cheese, will it make a difference? Is there a replacement that I can use instead of cream cheese. I find it too sweet but I love the cake balls.
I live in NYC and all the grocery stores around me don’t carry chocolate bark. Is there any suitable substitution?
i loveee this i am going to bake this!!!!!!!!!!!!!!! NOW!!!
My daughter blessed me with the best christmas gift ever, your new Cake Pops book. I love to bake, but not big into decorating. With your cake pops the skys the limit. I’ve baked them for the kids birthday parties, and they are a huge hit. Making them now for my co-workers. Perhaps one day I can retire from the airlines business for over 21 years, and dive into custom cake pops! My grandmother baked cakes for a living right in her own kitchen, I always marvled at how she loved baking for others. She never had to even advertise for business. I love your success story, so refreshing to see an ordinary person accomplish extrondinary things! Love your new book and your blog! thanks
does it have to be a cream cheese frosting. I think a simple homemade buttercream would be great.
Bakerella,
I discovered your cake balls and pops about 6 months ago. I have made them 4 times since. They are amazing! Though I am not talented enough to do some of the fancy decorating- the kids from cheer, football, school, and adults too all love them! Thanks for giving me a signature dessert! I can no longer attend an event without bringing them! :)
Thank you for helping to perfect my cake ball making skills. Because of your wonderful blog I started making cake balls in Atlanta as a business called Cake balls by Nikki and I am attempting the whole blog thing. I say attempt because i am not really a Journal type of person but I am trying :) Wish me luck !
I just made my first cake balls and I have to admit they look pre-tty good if I do so so myself! At least for an 11 year old!
I love making these, but am I missing something on dipping them in the chocolate? It’s REALLY time consuming, and hit or miss with whether they come out looking smooth or lumpy. I freeze the balls, take them out a few at a time, and frequently have to reheat the chocolate to keep it smooth… any secret tips on that process?
Thank you for the great instructions! These are delicious! I blogged about my cake balls and left a link back to your site for instructions.
http://byebyemissbirdie.blogspot.com/2011/01/still-cant-steal-my-love-from-cupcakes.html
I made these from scratch with the red velvet recipe from Smitten Kitchen. They were absolutely PERFECT! I did half dark chocolate and half white chocolate, and everyone loved them! Most definitely going to be doing this again. And again…and well, again!
Thanks for the inspiration!
OMG cant even wait to make these i have twins that will be 7 on Jan 15th and they both want the own treat day so im going to one class on Fri and the other on Mon.My boys love red velvet cake i make it for Christmas and there Bdays only.Thanks so much for such a different idea then the plan old cupcakes. Sherrie
Hi!!! I am about to make these awesome little balls of goodness…..but I was wondering
If I should use this white chocolate baking squares …. It says it is for dipping?!!! Is that the same thing as the bark?? Should I use something else?? Thanks so much!!
hi your website is simply super.. has inspired be to do so much.. :) :) my son’s birthday, valentine day etc coming up :)
Can you pl tell me what substitute i can use for cream cheese frosting as we don’t get them in ready made here in UK. If you have any recipe for it i will ever so grateful to you..
also how many days can these pops last.
thanks a ton
priyanka
I just want to say you are my idol. It’s because of you that I started a business making cake balls in Atlanta. I have a few friends here in Atlanta who have had the opportunity to meet you and I hope I have the honor of meeting you one day. I am loving the book. Thank you again for your generosity .
We are attempting to make egg free cake balls. We are experiencing a problem with them being much too mushy. We used EnerG Egg Replacer. Any suggestions for the egg substitute or what we could do differently to improve the texture?
Does anyone have any ideas for cake pops for an animal themed birthday party.
these look great :) but if i only wanted to use half the box to make the cake balls ( so that i can have some cupcakes, too), does anybody know how much frosting i would need to mix the cake crumble with?
These are absolutely delicious!!! But there has got to be an easier way to make them so perfectly round. How do you make them look so perfect. Mine looked nowhere near as cute as yours.
Just tried making these for the first time. They were a bit messy lol to roll at least in my case so i used some pam on my hands to help. Im waiting on them to cool so i can do the chocolate. Im looking for ideas for my future sister in law’s bridal shower im giving her and she LOVES red velvet cake so im hoping i can master these lol by then :D thanks
I had cake balls last May and thought they were the greatist thing I ever tasted so for xmas my friend & I bake sweets for are Teacher’s & I want too do something different other then cookies & cakes so I made them & and of course they where a hit. So now I can hardly wait to make them again for the Teacher Maybe for Valentine’s Day.
one other note, for the Oreo truffles, I used the reduced fat Oreos and 1/3 less fat cream cheese…no one would be the wiser, and you can eat one or two more without feeling guilty :)
okay, I’m the one who was all worried about the red food coloring, yadda yadda…well, I made both the red velvet and oreo varieties for work (and my boyfriend) and they LOVED them…I’m definitely making the oreo footballs for superbowl sunday…I couldn’t find the candy melts so used Ghirardelli 60% cacao bittersweet chips…a little thick for dipping, but really yummy…tried their white chips, and they were like using cement, ugh…don’t really care for the tast of ‘white chocolate’ anyway, so the red velvets AND the oreos were covered in the bittersweet chips…yum.
I made some cake balls but they started cracking and leaking red from the cake mix… did anyone else have this problem?
also, how did people get the cake ball off the spoon without leaving fingerprints?!!
hello!
i just found this site and your recipe 4 the red velvet cake balls seems to be pretty amazing as all the friends above say.i would like to try making it but i live in Greece and we dont have that mix you are using for the cake.so i have to make the cake and the frosting from the scratch.i was wondering if you could help me find the “real ” recipe.
im making these right now!!! they’re looking great so far! i cant wait to taste them!
I recentlly had these and I am HOOKED! I will be adventuring
Into baking some for a upcoming house party!
Can you store these for a week? Would they taste just as good? How do you suggest storing them?
I made the Red Velvet Cake Balls using the Swans Cake Flour recipe for Red Velvet Cake….they were a hitttt!!!! People were literally arguing over them at my NYE party!!
Trying these today. Wondering if the cake balls can be made ahead of time – and then stored frozen for coating later. What do you think?
Thanks!
I think this idea is ingenius! One day I was talking to a roommate and she was making cake for a friend’s birthday. When I inquired about the cake, she said she was making cake balls. I asked her where she got the idea from and we both said Bakerella! at the same time!
Here are some pictures of the endeavor:
http://picasaweb.google.com/115851643359844904252/RedVelvetCakeBalls02?authkey=Gv1sRgCIHn1r2G8eb9Dw&feat=directlink
Thanks again! :)
Looks like I’m a little late in the game on this one (3 years after your post!), but I’m so glad the post is still up! Thanks for the recipe and the tips!! A friend of mine makes a variety of cake balls each year, and when I saw your pictures of red velvet cake balls I had to try them for New Year’s Eve! I got 80 cake balls, and made 30 dark chocolate, 30 milk chocolate, and 20 white. They turned out great!!
Okay I love your cupcake book! This is AMAZING, how did you come up with this idea? Are you planning to make another book?
What kind of chocolate do you use? to cover up the red velvet balls?
Christina add a little shortening to it
wonderful! I have made these for many years the ones im making today are lemon cake mix and lemon frosting then roll in white choc then i dye some white choc orange then add orange extract then drizzle lightly over cooled balls for a nice spring cake ball also u can add ice cream instead of frosting freeze up then form fast into balls then freeze again then dip and freeze again but you have to move very fast and store (yes ppl have asked) in freezer.
To change it up a little, you could try adding any Coffee-mate flavor, instead of all the frosting. For a seasonal flavor you could use Gingerbread Latte flavor!
Brew Crew member.
I have made cake pops and cake balls. Both times I had a hard time getting the candy coating and/or bard smooth. I saw your clip on the Today Show and your candy coating was a lot thinner than mine. What am I doing wrong?
I made these for my boyfriend’s birthday and now both him and his whole family are madly in love with me (it was a little bit of an awkward situation earlier, haha).
Thanks so much, they’re so good.
I love your blog and the pictures are outstanding! My friend suggested these, and the Oreo variety, the other day. I decided to make them for work, and the cake is currently cooling on the counter…my only concern is not a logistical one, but rather one of health. I’m a little leery of the Red 40 food dye. Call me a nervous nellie, but it seems really unnatural, and I’m considering abandoning this project in favor of the Oreo ones. Has anyone here had any negative effects from eating the red velvet cake mix? Sorry to be a downer…on the bright side, can’t wait to make the little Oreo truffle footballs for Superbowl next year!
omg, my friend brought these in the last day of school before winter break, they were amazing lol m making them for new years eve :P
Thee are amazing. I even simplified the process. I used can frosting and magic shell chocolate. It was so much easier and just as good.
I am making some today for a dinner tomorrow night, but instead of Red Velvet cake mix, I substituted Chocolate Fudge cake mix. Hopefully, the cream cheese frosting will go with this and turn out just as good.
Thanks for sharing!
I tried them… they taste awesome… but mine don’t have a cake texture!! :( they look as if i had taken the batter and froze it into little balls. .. disgusting.
These are also great made with crushed Oreo Cookies. I dip half in white bark then toped with thin wisp of dark bark. The other half in reverse.
i made some of your delicious red balls, and boy let me tell you my family went nuts over them.
thanx sooo much i just tried some from my neighbor and they were amazing now i can make some of my own:)
I’m just wondering if you can freeze the cake balls before you dip them. I was thinking to make half of them for Christmas and do the other half for New Years day. Anyone know if this will work? Thanks!
cool!