Reviewed: Jul. 8, 2009

Extremely tasty, but cumbersome to make. I had many difficulties dipping them, despite freezing the cake balls overnight before dipping. Could not get a thin covering of chocolate and used way more chocolate than the recipe states. Will make again if I can work up the inspiration to do them for special occasions.

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loretak

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Reviewed: Jul. 7, 2009

These were so soft, it was hard to keep it together (even when frozen, they thaw quickly). The bark coating doesn't cover pretty, I tried it microwaved, and over a double broiler and it still was not pretty on the "ball". I was hoping to find a recipe that can do them as well as the "bakery" I use, but it just didn't please my cake ball need! ;) Thanks

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Java Mama

Cooking Level: Intermediate

Home Town: Conroe, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Jul. 7, 2009

This dessert is fast, easy and fun! I used a standard ice cream scoop to get about 18 balls. These would be super cute decorated as a kickball, soccer ball, volleyball or basketball. Perfect for a little (or big) boy's birthday party, where cupcakes might be too 'girly'.

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DASHKAYDOT

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Reviewed: Jul. 7, 2009

i used red velvet cake mix and whipped cream cheese frosting. i used the whole can of frosting and the cake was still very crumbly and hard to mold together. i think if i used regular icing it might have worked better. but i managed to get a few cake balls out and froze them. i used white chocolate chips for the coating. for some reason they would just not melt smooth. the lumps in the white chocolate stayed even after i added a LOT of shortening! i was trying to get it to smooth out more so it would be easier to dip and i added some water. boy was that a HUGE mistake! the white chocolate curdled up and became all lumpy. i tried dipping a ball in it to see if it would still taste good but it wasn't. i ended up with a huge mess and no cake balls :'(. if i do this recipe again i will make sure to follow the reviews 100% and dont use whipped icing or white choc chips!

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Tabitha L.

Cooking Level: Intermediate

Living In: Augusta, Georgia, USA

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Reviewed: Jul. 2, 2009

These are absolutely delicious! Very time consuming and messy, but the end result is worth it. I used cherry chip cake mix w/cherry frosting and chocolate covering. Do NOT use chocolate chips for the covering - way too thick! I used Bakers semi-sweet chocolate.

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Molly

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Reviewed: Jul. 1, 2009

I don't get it. I didn't like these at all, maybe I did something wrong.

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gail0

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Reviewed: Jul. 1, 2009

I can't believe how easy and good these were. I used chocolate on chocolate, german chocolate, and strawberry w/vanilla, and they all came out great although the chocolate ones went the fastest. It was easy to roll them with cornstarch on my hands and I used an egg separater to dip in chocolate. Everybody loved them and wanted the recipe. A few people thought they were store bought!

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Amanda

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Reviewed: Jun. 29, 2009

These are SO delicious and definitely addicting. they are very easy to make. Mine didn't come out as beautiful as the picture with the recipe, but once you taste them you won't care what they look like!

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SweetP

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Reviewed: Jun. 29, 2009

I didn't have chocolate to dip them in, so these weren't really all that great for me. Good idea though, since you can make these if your cake crumbles when coming out of the pan.

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palmer

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Reviewed: Jun. 28, 2009

Great recipe, I just need to figure out how to dip into the chocolate better ! I was never any good at that. But the taste was incredible ! I used red velvet cake mix, cream cheese frosting, and "tried" to dip into white chocolate. I was going to take this to a potluck, but they're very messy looking :P

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Ella

Cooking Level: Intermediate

Living In: Roanoke, Virginia, USA

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Reviewed: Jun. 28, 2009

Delicious! The recipe is very easy to make, but time consuming. It would make a great rainy day project. I used devil's food cake mix, and made my own cream cheese frosting (whipped together 8oz. cream cheese, 1/4 c. butter, 1 c. powdered sugar, 1/2 tsp. vanilla extract). I also melted down a few oz. of Trader Joe's 72% bittersweet chocolate for the outside chocolate coating, instead of confectioners coating, and it was delicious. I melted the chocolate in the microwave, instead of a double boiler.

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gigi

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 23, 2009

This was a lot of work for the mixed results. I found these extremely sweet! Also, I followed some suggestions regarding freezing to help with the chocolate dipping process. That was a disaster. I only used 3/4 of the icing and this made the balls too mushy and soft. I don't know what went wrong or what I did. This only the second recipe of about 100 that did not work out. Very unhappy.

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inounvme

Cooking Level: Expert

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Reviewed: Jun. 20, 2009

I took one of the other reviewers suggestions and followed her idea of letting the cake cool for 30 minutes and then placing in the refrigerator to set. I was running out of time so instead of 3 hours in the fridge I put the cake in the freezer for an hour. An hour and a half would have been perfect. And then after rolling them I did put them in the freezer for another hour to set and them dipped them in chocolate. For this time I made Lemon Cake Balls and Red Velvet Cake balls. Very yummy! Just plan to spend quite a few hours.

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AlisaHellman

Cooking Level: Intermediate

Living In: Simi Valley, California, USA

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Reviewed: Jun. 18, 2009

I've made this recipe a few times now. The only difference is I use my left over cake pieces from when I level my cake and left over icing from decorating the cake too. My hubby and I really don't like them, but my sister, 6 yr old nephew, best friend, mom and step-dad all love them. So I will continue to use my extra pieces and make this recipe quite a bit!

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karataronno

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jun. 6, 2009

Easy to make and they tast great. Husband a children loved them. I followed the recipe exactly and was happy with the results. Thank you for a great recipe.

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HELENMW1

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Reviewed: Jun. 5, 2009

I thought these were great. A little time consuming, so I'm sure I wont be making them very often, but very tasty :)

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Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Jun. 3, 2009

These are awesome! They were a bit time consuming but definitely worth it... and the combination's are endless. I ended up using carrot cake mix, cream cheese frosting, dipping them in white chocolate and then rolling them in crushed pecans and coconut. The end result looked like they were bought at an expensive candy shop. Thanks for a GREAT recipe!

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StringBean

Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Jun. 2, 2009

I make these all the time, so I've got it down to a science. The ideal mix is 1 cake mix, 1/2 container of frosting, and 1.5 bags of the chocolate melting wafers. I use a stand mixer to combine the crumbled cake with the frosting. I don't worry about letting it cool too much. I just let it cool until I can handle it. I also use a melon scooper to shape the cake balls; the small side makes 100 balls per cake mix. To dip them, I bought the cheapo chocolate dipping tool from the craft store, and it works fabulously. We made 400 of these as part of a cake table for our wedding, and they were such a big hit, people were taking them home by the handful. I also bring them to every faculty potluck at the school where I teach.

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Leah

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Reviewed: May 31, 2009

What do I say about these...a cross between a truffle and a piece of cake? I couldn't really put my finger on it. It tasted faintly of cake mix. I absolutely hate canned frosting so I made my own cream cheese frosting and paired it with a devil's food cake which seemed to be a good combination. They turned out beautfully and I didn't find them to be THAT much work. I've made bigger messes with more mediocre treats. Would I make them again? Only if requested but I doubt that will happen.

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bandrs

Cooking Level: Intermediate

Home Town: Lowry City, Missouri, USA

Living In: Kearney, Missouri, USA

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Reviewed: May 29, 2009

Sorry, I really tried to love them, the whole idea is cute and most of the photos made them look delicious. Don't understand what everyone is raving about, save the time and effort and just frost the cake.

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Connie

Cooking Level: Intermediate

Home Town: Morrisville, Vermont, USA

Living In: Long Island, New York, USA

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