By Luby Luby Luby on April 03, 2003
Photo by Pam-I-Am
Photo by Pam-I-Am
"A co-worker gave me this recipe. You can use any flavor cake mix and icing you choose. My preference is lemon, but I have used a red velvet mix and tinted almond bark with green coloring for christmas. You must refrigerate cake mix in order to roll into balls. I find it is easier to work with half of cake and leave other half in the freezer while dipping. Have fun experimenting with different flavors."
Serving Size: 1 (1050 g)
Servings Per Recipe: 1
"Super yummy!! Paula Deen has this recipe on the smithfield.com website, with variations. Paula's Favorite Combinations: *Red Velvet Cake/Cream Cheese Frosting and dipped in white chocolate coating *Strawberry Supreme Cake/Strawberries and Cream Frosting - Dipped in Chocolate Coating *White Cake/Mint Chocolate Chip Frosting - Dipped in Chocolate Coating *Caramel Cake/Chocolate Mocha Frosting - Dipped in Chocolate Coating *White Cake/Wild Cherry Vanilla Frosting - Dipped in Dark Chocolate Coating *French Vanilla Cake/White Chocolate Almond Frosting - Dipped in Chocolate Coating *Dark Chocolate Cake/Cream Cheese Frosting - Dipped in White Chocolate Coating *Spice Cake/Cream Cheese Frosting - Dipped in White Chocolate Coating *Lemon Cake/Lemon Frosting - Dipped in White Chocolate Coating *Confetti Cake/Vanilla Frosting - Dipped in White Chocolate Coating"
"Fabulous recipe, and really easy compared to decorated cookies, molded candy and all the other messy delights we enjoy at Christmas. I used chocolate fudge cake and a cream cheese/powdered sugar mixture, covering it with chocolate almond bark. I also made red velvet with vanilla icing and white almond bark. For shaping the balls, I used the Pampered Chef small scoop, which is about a 1 1/2" diameter squeeze and release scoop. I highly recommend it. Then, freeze the balls for 30 minutes up to a day or more before dipping. Rather than toothpicks, I used two forks. Top with sprinkles before they dry. These were a hit at last night's party!"
"These are great. So far I've made the red velvet/cream cheese frosting/white chocolate ones, german chocolate/coconut pecan frosting/white chocolate ones, and strawberry/chocolate fudge frosting/chopped maraschino cherries/chocolate coated ones. The trick really is only melting a little of the coating at a time, and freezing the balls well before coating and only taking a handful of them out of the freezer to coat at a time."
"I make these all the time! Everyone who has tried them has loved them. My favorite is chocolate cake, chocolate icing and dark chocolate candy melts to cover. My husband prefers yellow cake, chocolate icing, and white candy melts. I have also made this recipe with a family-size brownie mix with great results. For Christmas, I made a chocolate cake and added peppermint extract and decorated with crushed candy canes. Huge hit! For my daughters' Valentine's party I made red velvet cake, cream cheese icing, and white candy melts with pink candy melt drizzle. Perfect size for little hands! I always use the Wilton candy melts to coat, but I am looking into a bit higher quality chocolate as I have had some quality issues this year. I also always freeze/chill the balls again before dipping. It helps the chocolate covering go a bit further and the balls stay together well for dipping. One other note - Don't use the whipped icing as it may make the inside a bit too gooey!"
"Oooohhhh yum!! I used lemon cake mix and french vanilla frosting, as that was what we had in the cupboard. I did find I had to keep putting them back in the fridge as I was rolling them as they kept warming up to much. Before coating them I put them in the freezer - I used a mixture of white choc, milk choc and semi-sweet, and all were good - maybe the milk the best? Would make again and experiment with flavours - loved them and got lots of compliments!!!!"
"These things are ridiculously good!! I had them at a party recently and was thrilled to find the recipe on here. Made some today with my son and good Lord... all I have to say is they are going to work with hubby tomorrow or I will eat the whole batch!!!
I did not hand roll... I used a tiny cookie scooper (the ones that look like mini ice cream scoopers) and placed them on a parchment lined cookie sheet. Same differnce, but a heck of a lot quicker and no messy hands!!
I think these will be my new go-to treat!!"
"My guys went crazy over these. I used a german chocolate cake and coconut pecan icing with the almond bark. The boys were telling their friends bet you can't eat just one."
"I have been wanting to try this for a while. Used left over white cake with almond buttercream frosting. Dipped in chocolate. The inside was so creamy - like a bon bon or a truffle. Amazing! I will never throw out cake scraps again. Thank you so, so, so much!"
"I like how lovely those cake balls look! I baked one cake from scratch and made creamcheese frosting. Making balls is fun, can be kids-friendly. I dipped mine in dark chocolate, create tons of chocolate coated chocolate balls, double chocolate treat, love them!"
"I make these all the time i think carrot cake with cream cheese frosting and red velvet are the best! These can be really really messy what i think works best is to wait until the cake is cool than put it in the food processor with the frosting than let it freeze for a few hours, roll the balls let them freeze overnight than dip them in almond bark while they're frozen otherwise they'll be too soft and fall apart on you."
"These were a big hit at my Thanksgiving dinner! I used carrot cake mix and cream cheese icing and dipped them in almond bark. People thought it was pumpkin not carrot. I used a large cookie scoop to make my balls, put them in the freezer, and after dipping them, I used cooling racks so the excess could drip off. They looked beautiful served in foil, mini cupcake liners. Everyone thought they came from a professional bakery!"
"I've been making these for a while now from a recipe I found. I love all the variations. Through trial and error I have found that the BEST way to do this is to put wax paper on a baking sheet (metal). Roll the balls out of the mixture and place on the wax paper/baking sheet. Place these in the freezer for a min. of 15 min. This allows the cake to harden and the pans to be cold so that when you dip them then don't fall apart, and since you are placing them back on the cold pan they instantly harden. Another trick is to add a tsp or more of crisco to the almond bark when melting. This makes it thin and the cake is easier to dip. I heat almond bark in microwave for 15 sec. at a time, then use fork to dip, just laying the ball on the fork. I've added sprinkles and nuts to the tops for the kids as well. Hope this helps."
"These were a huge hit at our Christmas party! They were just so terribly good! I watched people try just one and then come back for more! We did lemon cake/lemon frosting with vanilla almond bark and chocolate (always gotta have chocolate!) cake/chocolate buttercream frosting with chocolate almond bark. Will try many more combinations in the future! Thank you for this great recipe!"
"My cake boxes came in 16-1/4oz size (instead of the recipe's 18oz size). And my icing came in 12oz size, of which I used only half (6oz compared to the recipe's 15oz)! And these came out pretty good.
Yummy, but messy to make, and messy to eat - in both situations, the almond bark covering tends to get everywhere. Following others' advice, my first batch was dropped into paper cupcake cups, to contain mess and for easier handing-out. Failed, however :( My family liked them, but still reached for other easy-to-grab cookies instead. Un-crinkling the paper from the balls shattered and splattered hardened shell, making a bit of an annoying experience.
Second batch came out MUCH better. My adjustments seemed to work really well:
1) I used *plain white* cake instead of lemon, so it didn't compete with the chocolate flavor of the icing.
2) To the 1/2 can of icing, I first mixed in 1/4 cup of caramel macchiato flavored coffee creamer. I did this for taste, but it really made the balls SO MUCH EASIER to work with! I'm not sure the flavor came through (all the chocolate) at all. But the added liquid made the balls freeze really hard, so they dipped and came out easier, and froze "more cold." So the almond bark solidified within seconds.
3) I placed extra plates in the freezer. During the dipping process, I removed one plate, and set the newly covered ball onto it. I watched the coating freeze over in mere seconds.
4) I used a crock pot to melt the almond bark instead of a microwave. I melted it all at one time, and it stayed melted as long as I worked.
5) I learned how to dip the ball, and remove excess coating, and avoid mess. Using 2 spoons, one wooden and one dining, I set the ball into the melted coating, rolled it around, then scooped it out. Holding the spoons over the crock pot, I gently-but-quickly rolled the ball from spoon to spoon. It was so frozen cold, a fair amount froze to the ball, immediately covering it. The longer I rolled, the thicker the layer frozen to the ball. Then I could gently roll it off one spoon onto the plate (but the freezing effect often required the second spoon to push it off). This process sometimes left a bald spot on the ball. But one swipe of the spoon, and more warm coating was instantly frozen to the ball.
My first batch was good enough, and cakey enough. But I can't imagine how this could be made with 18oz cake and 15oz icing - yikes! Each time I used 16-1/4oz cake and 6oz icing, which was fine. But the second batch, with added 1/4cup coffee creamer made the final consistency more truffle-like. Next time I plan to try even removing some of the icing and increasing the coffee creamer in the hopes I'll taste more caramel in the final product. Between cake options, icing options, and all the coffee creamer options, that just allows even more creative flavor mixing - I'm eager to try :)
Thank you for this recipe!"
"very good! Rich! For the coating i mixed half chocolate almond bark and chocolate chips."
"I just finished making these, and sampled my "tester." They are delicious and ridiculously easy to make. I took the advice of the original poster and others about freezing the balls, using a cookie scoop, and only melting a portion of the almond bark and dipping small batches at a time. I used a lemon cake mix and lemon frosting. I also added 2 drops of lemon flavoring to the almond bark. These turned out so well, I am serving them on Mother's Day for dessert. I will most definitely be making them again...and again...and again...and again..."
"I haven't tried them yet. I made them last night for a coworker, strawberry cake and whipped strawberry frosting, dipped half in white chocolate and half in milk chocolate. They are gorgeous!!! I added pictures and will rate them once they get eaten :)"
"I have had this recipe saved for a while, but forgot about it. A friend mentioned a "Red Velvet Bon Bon" in her blog, and apparently these are THE hit among teachers at her children's school. When I asked for her recipe this is exactly what she gave me. I made this last night, to use as a part of a goodie basket. This candy is so good and decadent, yet so easy to put together. I have had issues with melting chocolate this week, so my red velvet cake balls turned out really ugly looking, but they taste phenomenal. These little gems are a 5 star and beyond. Thanks for such a delicious addition to my Christmas holiday goodies. Everyone should make these soon, you will not regret it!"