Reviewed: Dec. 23, 2009

I just spent all morning making these. Like others suggested, I used half the icing. I then put them in the fridge for an hour to make them easier to work with. After i balled them, I put them in the freezer for one hour. I used almond bark and it was such a pain. It hardened pretty much on contact, and did not turn out all pretty like I had hoped. It was easier for me to spoon the almond bark over the balls rather than dip then into the bark. I used cherry cake and cherry frosting with chocolate almond bark. They taste really good, but not pretty enough for me to take them to a Christmas party like I had hoped. Any suggestions on how to make them look better??? Should I not have used almond bark?

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Jamie Beth

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Dec. 23, 2009

I have been making these for years. I dip mine in either milk chocolate chips or white chocolate chips. It helps if the cake is cool when mixing the frosting. I also like to pop the pan in the freezer for a bit after I mix the frosting in. Its easier to work with when its cold.

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Stephanie

Cooking Level: Expert

Living In: Elk Grove, California, USA

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Reviewed: Dec. 23, 2009

We did not like these at all.

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Claire

Cooking Level: Intermediate

Living In: Chaska, Minnesota, USA

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Reviewed: Dec. 22, 2009

followed recipe to a "T". Made lollipops with different toppings. They were good.

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Dec. 22, 2009

I tried these and they tasted like uncooked cake dough. I took them to a Christmas luncheon and as soon as they took one bit they never took another.

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ralphie

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Reviewed: Dec. 22, 2009

These are so Easy to make and a lot of fun to decorate. I did Freeze them for one hour after I mixed them in with the icing ,and after I rolled them into balls I froze them again for another hour. I plan on making some to give away as gifts this year! Thanks for posting this recipe!

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zoesmom1

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Reviewed: Dec. 22, 2009

These were relatively easy and very tasty! The filling is very airy and light. I used lemon cake mix, buttercream frosting (with some additional lemon juice), and white chocolate confectioners coating. I took the advice of some of the other reviewers and waited for about 15 minutes before crumbling the cake- I also used an electric mixer to blend the frosting and the cake crumbs. I then froze the balls for about an hour, and they were a very manageable consistency when I dipped them into the white chocolate.

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Amy

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Reviewed: Dec. 22, 2009

I made these for Christmas party and everyone loved them. Per other reviews, I used hand mixer to crumble cake. It worked well, pushing the bigger pieces to the top to hand crush. We thought they were better after a couple days in fridge. I used a small melon baller, and froze them a few hours before dipping. Great, simple recipe. Thanks for sharing

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kasibee

Cooking Level: Intermediate

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Reviewed: Dec. 22, 2009

These are good but thought they would be better. They do get a little time consuming dipping all those balls and it is hard to get to look nice. Mine never turn out like the ones in the pictures. They are alittle gooey inside, maybe use less frosting and make sure your chocolate is thin so it doesnt get clumpy. I dont know if it is worth all the time involved. All it is is boxed cake mix, nothing special.

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stacey

Cooking Level: Intermediate

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Reviewed: Dec. 22, 2009

I made these to give to people around Christmas they turned out to be a huge hit. I used yellow cake mix with chocolate icing. I baked normal and then waited like 45ish minutes before stirring the icing in. I mixed it right in the pan which worked great for me. I put it in the fridge over night then made the balls the next day. Froze those for a bit then dipped them. It definitely made a lot- probably around 70.... but they are goooood.

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tssunshine24

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Reviewed: Dec. 21, 2009

It's so frustrating when you expect a recipe to turn out great and it doesn't. The rating on taste alone is a 4. I mean come on, it's your favorite cake and icing. But the instructions for making the acutal balls are misleading. I formed the balls with my pampered chef cookies scoop so they were all the same size. However, 3 ounces of bark...ha! I used half a package and didn't even finish coating my balls. I was making these for a Christmas party tomorrow so I used the white almond bark and some red sprinkles. I froze my cake balls for about 9 hours today. When I dipped them in the chocolate, they started to leave crumbs in the coating so the almond bark looked dirty and they didn't drain well, so I was left with a clumpy dirty ball that even the red sprinkles couldn't make pretty. Now I have to start over with something new for tomorrow's party.

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apedawn

Cooking Level: Intermediate

Living In: D'iberville, Mississippi, USA

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Reviewed: Dec. 21, 2009

These were too sweet for me and a little too hard to make. Sorry!

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jules582

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Reviewed: Dec. 21, 2009

These are tasty little treats. Used much more than 3 ounces of coating. Made homemade frosting.

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grampnana

Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

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Reviewed: Dec. 21, 2009

End result was nice enough, but I hoped it would be less labor intensive - despite following suggestions to freeze balls, these were a pain to coat - what I found to work best was to dip half the ball and lay that (dipped side down) on wax paper, let that set, then dip other half in (used red velvet cake/crm cheese frosting/white coating/green sprinkles -cake speckled the coating. If I make these again, I wouldn't use all the frosting - made cake balls seem doughy/uncooked.) My daughter didn't mind my problems, as she got to eat the "ugly" ones that I didn't think turned out well : ) (if hand rolling, I suggest using latex gloves, esp if using red velvet cake!)

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Kathleen

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: Dec. 21, 2009

Yummy! These went over very well with kids AND adults. I used red velvet with buttercream frosting and white almond bark to coat. I have never coated anything before, so I had a little trouble, but I did freeze them first which I think helped tremendously. I only used 3/4 of the frosting and added it in big spoonfuls. Perfect!

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hungryallweighs

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Reviewed: Dec. 20, 2009

These do not taste good. I took them to a cookie exhange and they were not taken by anyone. Spend alot of time on these and was very disappointed.

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RobynM

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Reviewed: Dec. 20, 2009

They deserve a 5 star when you follow the reviewer's suggestions: freeze before coating, use less frosting, and chocolate chips rather than coating chocolate

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tiffany

Cooking Level: Intermediate

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Reviewed: Dec. 20, 2009

Messy to make, but we did chocolate cake, seedless raspberry jam + a little chocolate frosting and melted chocolate chips to coat with. Very good combination!

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jenniferlove06

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Reviewed: Dec. 19, 2009

Fun and E-Z, the possibilities are endless! This is the total RAGE for this year! Be sure and check out my blog today for definitive Cake Ball ideas - then tomorrow's blog has even more cranked up versions. Get your inspiration here! http://www.manorbooks.wordpress.com

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