If you want to make these, PLAN AHEAD. Due to lack of space, I have been working on two batches gradually over the past few days. For each batch, I made one 8in cake and one batch of cupcakes, which was fine. Tore into them with two forks and mixed in frosting while still hot. I refrigerated the mixes overnight and scooped with a "cookie scoop," filling the scoop and scraping the bottom flat before popping the cake out. Dipping is definitely the biggest pain. I made a vanilla almond bark-covered carrot cake w/cream chz icing and a triple chocolate. The almond bark was cheaper than real chocolate for twelve ounces (and it took almost 12 ounces for one cake). I had to thin the almond bark with a little oil, but be careful not to use too much because the cake bites can take on a sweaty appearance at room temp. If you use frozen balls, it makes the process easier because the almond bark hardens almost right away. When I make this again I will continue to use almond bark rather than chocolate chips--I think it compliments the cake better.
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If you want to make these, PLAN AHEAD. Due to lack of space, I have been working on two...