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& Cream Cheese Cake Balls">Red Velvet & Cream Cheese Cake Balls
Filed Under (Sweet Stuff) by Colleen on 19-07-2009

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I’ve always wanted to try mak­ing cake balls.  The whole idea just looks like fun.  I’ve seen them on other sites and thought I would def­i­nitely have to give them a go some day.

Well hubby got pro­moted recently so why not use that as an excuse to make some for him to take into the office right?  Easy as can be.

The recipe below uses a boxed cake mix but if you can’t get your hands on one or would just pre­fer to make it your red vel­vet cake from scratch here is the recipe.

Red Vel­vet & Cream Cheese Cake Balls

Ingre­di­ents:

  • 1 box red vel­vet cake mix (I used Dun­can Hines — cook as directed on box for 13 X 9 cake)
  • 1 pack­age choco­late bark (reg­u­lar or white chocolate)
  • Parch­ment or wax paper.

Red Velvet & Cream Cheese Cake Balls

Red Vel­vet & Cream Cheese Cake Balls

Method:

1. After cake is cooked and cooled com­pletely, crum­ble into large bowl.
2. Mix thor­oughly with the cream cheese frost­ing.  I used a wooden spoon to mix it around.
3. Using a melon baller or tea­spoon roll mix­ture into quar­ter size balls and lay on cookie sheet cov­ered with parch­ment.   You can also use a mini ice-cream scoop but I’m a hands on kinda gal.
4. Chill for sev­eral hours. I froze mine for two hours.
5. Melt choco­late in microwave per direc­tions on pack­age.
6. Roll balls in choco­late and lay on parch­ment until firm.  (I dropped the balls into the choco­late, com­pletely cov­ered them and then scooped them up with a fork and tapped on the side of the bowl until most of the excess choco­late came off.)

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

I refrig­er­ated mine again until ready to pack up and send to the office.

(22) Comments    Read More   

Comments

Valerie Peli on 18 August, 2009 at 11:20 am #

These look and sound so yummy! They’d be excel­lent party food and just may show up on the menu for my daughter’s birth­day. Can’t wait to try them.


Colleen on 18 August, 2009 at 11:50 am #

Hi Valerie, a great idea for party food and you can make them in what­ever flavours you like! They also ship well for gift­ing. Have a great party!


Amber on 26 August, 2009 at 6:57 pm #

I am hap­pily in the process of mak­ing a batch now, but my cake isn’t as dark and pretty as in the pic­ture. I used the Dun­can Hines mix and canned cream cheese frost­ing. Should I add red food color to the frost­ing to main­tain the rich red color?


Colleen on 26 August, 2009 at 7:08 pm #

Hey Amber, I didn’t add any red food col­or­ing to them but it won’t hurt if you pre­fer them to be a bit richer in color. No rules, it’s all up to your per­sonal taste! Good luck and I hope you enjoy them! I sent a batch out today to my daugh­ter in Nebraska… they travel well.

Cheers for now, Colleen :-)


Amber on 28 August, 2009 at 5:39 pm #

Thanks, Colleen! I might try that on the next batch. Regard­less, they’re quite yummy! Great reviews all around. I can’t believe they’re so easy!


Amy Liz on 2 December, 2009 at 8:54 pm #

Does any­one know how many dozen one cake box makes?


Colleen on 2 December, 2009 at 9:14 pm #

Hi Amy, I am hav­ing trou­ble remem­ber­ing but I do recall fill­ing two half sheet pans with 12 rows of 6 so about 12 dozen from what I remem­ber. Mine were prob­a­bly smaller than a marsh­mal­low after being dipped in the choco­late. I hope this helps. Oh I also use Dun­can Hines Red Vel­vet mix when I’m in a hurry as it has a higher yield for me than some other brands. Enjoy! ~ Colleen


heidi @ wonder woman wannabe on 12 December, 2009 at 8:16 am #

OOOH! Now those look just DIVINE! ;) I wish I would have had the recipe last week­end for a party I helped coor­di­nate, but it would also be nice for a gift for my boys teach­ers! (or maybe just for OUR house!!)

Happy SITS Sat­ur­day Sharefest!!


Lynn on 12 December, 2009 at 8:25 am #

My word, you had me at red velvet…

Happy SITS Sat­ur­day Sharefest!! Here’s my Sharefest link if any­one needs more blog fol­low­ers: http://bit.ly/5hre0m


Colleen on 12 December, 2009 at 8:41 am #

Thank you Heidi and Lynn for drop­ping by today! I hope you make some of these and enjoy! :-)


Jennifer - Somewhere In Between on 12 December, 2009 at 4:25 pm #

WOW! These look incred­i­ble!! I can’t wait to try!

Happy SITS Sat­ur­day Sharefest!!


Norma on 18 December, 2009 at 11:39 am #

I added chopped pecans to mine. They were delicious.


Colleen on 18 December, 2009 at 11:49 am #

Great idea Norma! Glad you enjoyed them and Happy Hol­i­days to you!

Colleen


Red Velvet Cake from Scratch! | Cake Artisan - serving up the sweeter side of life! on 22 December, 2009 at 1:59 pm #

[…] for­get to try this recipe out mak­ing the Red Vel­vet & Cream Cheese Cake Balls, they’re […]


Lexi on 22 December, 2010 at 8:23 pm #

My mom and I are going to make these. Some­one made them at a party and they were so good so now we are going to try and make them. Hope they turn out well.


Colleen on 22 December, 2010 at 8:37 pm #

Have fun Lexi, they are easy to make and look and taste great!


Reva Phillips on 18 January, 2011 at 11:14 pm #

I am want­ing to make these for a wed­ding in August. Can you give me any advice for freez­ing them? I was think­ing of mak­ing them ahead and freez­ing them in my vac­uum sealer but I don’t have any idea on a time frame for them stay­ing fresh.


Colleen on 19 January, 2011 at 8:04 am #

Hi Reva, the safety guide­lines sug­gest we only freeze cakes etc for 2–3 months. Per­son­ally I have frozen them as a test for 6 months and they still thawed out nicely but I like the idea of the vac­uum seal­ing as added pro­tec­tion against dry­ness as all freez­ers are dif­fer­ent. The cake was still as good as they day I made them but I’m sure it has to do with the fact that they had a lot of but­ter­cream mixed into them. Also, be sure when thaw­ing that the choco­late doesn’t get wet. I have put mine on paper towel to ensure it doesn’t sit in any water as choco­late doesn’t like water. Good luck and I hope this was helpful.


Laura on 28 November, 2011 at 6:29 pm #

I found this video about How to Cake pops to be super duper help­ful! It tells how many pops a box should make! I’m going to make these Red Vel­vet ones for my seeeester’s baby shower:) Thanks! WIsh me luck!

http://video.about.com/kidsparties/How-to-Make-Cake-Pops.htm


Colleen on 3 December, 2011 at 2:19 pm #

Cake pops are fun Laura! Good video also!

Cheers, Colleen


Brenda hatfield on 5 December, 2011 at 10:49 am #

I have made them many times, always a hit.I like to use the white bark for the coat­ing, and while it’s wet, sprin­kle crushed pep­per­mint on top for a hol­i­day touch. You can do this on Oreo balls too. Only coat a few at a time so they stay “wet“so the candy will stick. I also pre­sented them on a tray cov­ered with a pep­per­mint printed nap­kin, and spread pep­per­mints through­out the balls.


Colleen on 6 December, 2011 at 9:24 pm #

Hi Brenda, your cake balls sound deli­cious. I must put up some pics of dif­fer­ent vari­eties some time soon! Happy hol­i­days to you!

Colleen


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