Red Velvet Cake Balls

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This is the picture that caused our fun at work to begin at www.bakerella.blogspot.com:Our co-worker, Vicki, turned 50 this weekend, so Sarah and I decided to whip up these little goodies. She made 25 dipped in white chocolate, I made 25 in pink.

Shawnee's Messy In-Progress Photos:

Mine were made from Red Velvet Cake dipped in pink Candy Melts (2 bags).

Shawnee's Easy Red Velvet Cake

1 box French Vanilla cake mix 1 box instant chocolate instant pudding 4 eggs 1 C. milk 1/2 C. oil 2 oz. red food coloring PREPARATION: Mix the above ingredients for 4 minutes on medium speed. Grease and flour 3 cakes pans. Bake at 350° for 20 - 25 minutes or until done. (I baked mine in a 9x13 equivalent for 45 minutes.) When cool, crumble in mixer bowl and add in one can Cream Cheese Frosting. Mix well and form into balls (about 50) on Silpat-lined baking sheets. Insert lollipop sticks; freeze for four hours or more. Melt chocolate bark/candy topping according to directions, roll cake balls covering completely and push into Styrofoam form to dry. Drizzle with remaining chocolate.

More tips from the Bakerella website:
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.

Try cooling completely next time. The texture, should be very moist, but I wouldn't say gooey. I'm glad they still tasted good.

I finally made these this past weekend and all I can say is YUM!! Everyone loved them! The only trouble I had was getting them to roll into balls, it was messy but in the end definitely worth it!

The cake balls can start to fall apart a little in the chocolate. It helps to put them in the fridge for several hours before dipping. Or I'll put them in the freezer if I'm in a hurry.

- first, I have the best results with chocolate bark, (Kroger brand) It comes packaged in blocks. So I will put three blocks in a bowl at a time and melt in the microwave at 30 second intervals until melted. Then I will drop one ball in at a time and spoon chocolate over the ball . Then with the spoon, I lift the ball out of the chocolate and tap the edge of the spoon against the side of the bowl. Then I will let it slide off the spoon onto the wax paper covered cookie sheet.

. If you are making the lollipops, make sure the chocolate covers the entire ball - all the way to the base of the stick to help secure. Also, if they are too heavy, you might try rolling your balls a little smaller. And you can also try holding/shifting their weight perpendicular for a few minutes until it starts to set before you place them right-side up in the Styrofoam.

One can of ready-made cream cheese frosting is:
16 oz. / (1 lb) / 453 g or 2 cups